Spicy Sausage and broccoli shells

Spicy sausage and broccoli shells is a classic Italian pasta dish that’s so easy to make. You’ll love that this hearty meal comes together in less than 30 minutes and uses just a handful of ingredients you probably have on hand. It’s the perfect weeknight family meal when you want Italian and easy too. It’s a delicious easy recipe , combining savory , spicy Italian sausage, crisp broccoli and el dente cooked pasta in a delicious pan sauce packed with flavor , this sausage, broccoli pasta recipe is the ideal meal for busy nights.

Why You’ll love this spicy sausage and broccoli shell recipe

Quick and easy: Ready in less than 30 minutes, this sausage and broccoli pasta dish is perfect for busy weeknight family meals. Few ingredients and simple steps means it’s as easy as it is delicious.

Bold and savory flavors: The sausage brings a robust, spicy kick, perfectly balanced by the earthy bitterness of the broccoli.

Nutritious and filling: With the protein from the sausage, fiber and vitamins from the broccoli, and the satisfying carbs from the pasta, this dish is filling and packed with good for you ingredients.

Customizable: You can easily customize this pasta recipe by controlling the spice level by choosing a mild,  medium or hot sausage or even add or subtract the red pepper flakes. And of course the pasta shape is always optional, although I prefer a short pasta shape, you can use whatever shape fits your taste.

Family- friendly: It’s one of those dishes that both kids and adults will enjoy, and you can sneak in extra veggies without much fuss.

This is the kind of meal that’s simple enough for weeknight meals, but flavorful enough for Saturday night dinner with friends.

Ingredients

• 1/2 Lb. pasta
• 4 cups trimmed broccoli florets
• 2 links spicy Italian sausage casings removed
• 3 Tbsp. olive oil
• 2 Tbsp. minced garlic
• 1  cup chopped onion
• 1 Tbsp. red pepper flakes
• 1 cup chicken stock
• 2 cups pasta water
• grated parmesan cheese

Instructions

1. Start by cooking your pasta el dente reserving 2 cups of the pasta water.
2. In the mean time make the sauce in the saute pan over medium high heat in the olive oil saute the sausage until beginning to brown before adding the garlic and onion saute until the onion and garlic are soft and fragrant. Deglaze the pan with the chicken stock waiting until it evaporates before adding the pasta water. Then simmer the sauce until it thickens, about 15 minutes.
3. Add the el dente cooked pasta. Then in the same pasta water cook the broccoli until fork tender.  Mash some of the broccoli  and add to the pasta. Adjust your seasoning. Top with grated parmesan cheese and Italian parsley. ENJOY!!!

Italian chicken sausage scrapariello

This  Italian chicken sausage scarparielo recipe is the classic Italian-American shoemaker style dish of crispy chicken braised with sausage, peppers and onions. It is tangy, spicy and delicious. The name “scarpariello” is said to come from the Italian word for “shoemaker” the phrase is often associated with dishes that are humble, frugal and made with basic ingredients. It involves braising chicken and Italian sausage  with simple pantry staples .  It’s not about fancy presentation but about flavor and making the most out of minimal ingredients.

Variations for this Italian chicken sausage scarpariello recipe

Traditionally this Italian chicken sausage scarpariello recipe is made with bone-in skin-on chicken thighs because I wanted to lighten up the dish and also my  family likes chicken breast I used boneless , skinless chicken breast.

You can also use  chicken sausage in place of the pork sausage if that fits your taste. Add extra vegetables like mushrooms, or spinach or both for a heartier, veggie-packed version.

For a creamy variation add a cup of heavy cream to the sauce for a richer, creamier texture. You could also melt in some parmesan cheese to deepen the flavor.

These variations allow you to customize the classic flavors of this Italian chicken sausage scapariello to fit your lifestyle and taste while staying true to it’s essence!!!

If you make this dish, please leave me a comment on your experience with this Italian classic recipe. I love hearing from you. It’s my favorite part. And it helps others. THANKS!!!

Ingredients

• 2 lbs. chicken breast or  bone in chicken thighs
• 2 -3 links spicy Italian sausage
• 1 sliced onion
• 1 red and 1 green sliced bell peppers
• 2 Tbsp. minced garlic
• 1 cup pickled cherry peppers hot or sweet + 1/2 cup pickling juice from the jar
• 1 cup white wine
• 1 cup chicken stock
• 2 Tbsp. chopped Italian parsley

Instructions

1. preheat oven to 375-degrees
2. Start by washing the chicken then pat dry salt and pepper the chicken.
3. Heat the oil in an oven proof skillet or dutch oven sear the chicken on  all sides for 5 minutes or until golden remove the chicken and set aside. In the same  add the sausage. Cook 3-4 minutes or until brown . Remove cut the sausage in half and set aside.
4. In the same pan add the onion, garlic and bell peppers. cook for 3-5 minutes to soften slightly. Add the cherry peppers,  the pickling juice, chicken stock and the white wine. Scrape up the brown bits from the bottom of the pan. Then cook 5 minutes to reduce the liquid.
5. Add the chicken and the sausage back to the skillet.
6. Set the skillet in the oven and bake for 20 – 30 minutes, until the chicken is cooked through.
7. Top wit the Italian parsley. ENJOY!!!!!

Italian roasted sausage, peppers and potatoes

There is something comforting about the hearty flavors of Italian roasted sausage, peppers and potatoes. This classic dish, rooted in simple ingredients, delivers a perfect balance of savory and sweet, with smokey sausage, tender potatoes and vibrant bell peppers roasted to a golden deliciousness.

Whether you are looking for an easy, quick one pan weeknight family meal or a crowd pleasing dish for  gatherings, this  sausage bake recipe captures the essence of rustic Italian cooking.

Why I love this Italian roasted Sausage, peppers and potato recipe

First this recipe is easy to make. It’s one pan meal. Those are always the best recipes if you ask me. Sausage peppers and potatoes is a versatile recipe . It can be customized to fit different taste and occasions.

You can use sweet, mild or spicy Italian sausage. Or if you want a healthier version try Italian chicken sausage or even plant based sausage if you want a vegetarian option. While bell  peppers and potatoes are traditional, you can substitute or add  vegetables like zucchini, eggplant or even sweet potatoes. This roasted sausage bake can be served as a stand alone meal, or you can serve it along side, pasta, rice , over mashed potatoes or in a hoagie roll for a hearty sandwich.

Because of this variations Italian roasted sausage, peppers and potatoes can be served at casual family dinners or special gatherings. It’s the perfect meal prep recipe, as you can assemble it ahead of time and roast when you are ready to serve. Enjoy this recipe and please leave me a comment on your experience with the recipe. I love hearing from you. It’s my favorite part!!! THANKS!!!

Ingredients

• 4 Italian sausage links
• 4 medium potatoes peeled and sliced into wedges
• 1 red and 1 green sliced and seeds removed
• 1 sliced onion
• 2 Tbsp. minced garlic
• 1 Tbsp. red pepper flake
• 1 Tbsp. Italian seasoning

Instructions

1. start by preheating your oven to 400-degrees
2. In a bowl add the sausage, potatoes, peppers, garlic and onion. Add the olive oil, Italian herbs, red pepper flakes and salt and pepper to taste. Mix with your hands until well combined. Transfer to a cookie sheet or oven proof casserole dish and bake.
3. Bake 30 minutes or until the vegetables and potatoes are tender and the sausage golden brown. Serve with crusty Italian bread. ENJOY!!!!

Italian spezzatino beef stew

Italian spezzatino beef stew is a delicious beef stew full of fork tender beef in a red wine tomato sauce. Yes, spezzatino is the Italian word for beef stew. It’s a hearty, comforting dish made with chunks of meat simmered in a flavorful broth, often with tomatoes, onions and carrots.  And sometimes peas and potatoes.

The stew is cooked slow allowing the meat to become melt -in -your-tender and the sauce a rich deep flavor.

Italian spezzatino beef stew has a more Italian wine-infused, and lighter flavor, while beef stew is thicker and  heartier taste.  Hearty, filling and comforting it is usally prepared for Italian family meals.

What I used to make this Italian spezzatino beef stew

Beef: I use a good quality beef chuck roast , but stewing beef works perfectly.

Mushrooms: I like to use brown mushrooms such as cremini or baby portabellas, but any mushroom works fine

Tomatoes : I used fresh tomatoes you can use a good quality canned tomato.

Stock: I use beef stock , but vegetable or chicken stocks are great alternatives.

Italian spezzatino beef stew gets even better the next day, so make a large pot. It’s also freezer friendly.

As always if you make this recipe please leave a comment, with your experience. I love hearing from you it’s my favorite part and it helps others. THANKS!!!

Ingredients

• 2 Lbs. beef chuck cut into large dice
• 1 cup diced pancetta
• 1/2 cup flour
• 1/3 cup olive oil
• 2 cups chopped tomatoes
• 2 cups sliced mushrooms
• 1 cup red wine
• 3 cups beef stock
• 1/2 cup Italian parsley
• 1 Tbsp. each thyme + oregano + rosemary

Instructions

1. Start by salt and peppering the meat  then coat with flour. In a dutch oven in  olive oil over medium high saute the meat with the pancetta until browned.
2.  Then add the onion, celery, carrots, and simmer until soft. Add the mushrooms and tomatoes and cook for a few minutes to combine the flavors and ingredients. Then deglaze the pan with the red wine waiting until it evaporates before adding the beef stock and herbs.
3. Simmer covered for 2 to 2 1/2 hours or until the meat is fork tender. ENJOY!!!!

Italian beef braciole recipe

This Italian beef braciole recipe is made with  thinly sliced, tender strips of beef filled with cheese and breadcrumbs rolled up then fried and slow cooked in a rich marinara sauce. In Italy , people rarely had access to tender more expense cuts of meat, so they either ground it for things like sausage or meatballs or they made things like braciole, which is slow cooked to tenderize an otherwise tough piece of meat. It is a childhood favorite of mine. very easy to make too!!!

An overview of this Italian beef braciole recipe

Italian beef braciole is typically made using thin slices of beef. Common cuts include top round ,flank steak or sometimes pork depending on the region. The meat is ponded thin, stuffed with a flavorful filling, then rolled , tied fried and simmered in a tomato sauce until tender. Beef is the traditional choice, but pork braciole can also be found, offering a slightly different taste.

Because braciole is cooked long and slow, you are able to turn a tough piece of meat into a tender delight. If you can’t find pre-sliced meat, start by slicing your meat very thin 1/4 inch thick or less and slices should be 8 to 10 inches in length. Roll each piece tightly and secure so they do not open you can use toothpicks or kitchen twine to secure.

You have to try this recipe. Every family has their own variation on this Sunday Sauce, this is my. When you make these Italian beef  braciole please leave me a comment on your experience with this recipe. I love hearing from you. It’s my favorite part!!!

Ingredients

•  2 Lbs. about 8 thin top round steaks
• 2 Tbsp. finely minced garlic
• salt and pepper to taste
• 2 cups bread crumbs
• 1/2 cup grated parmesan
• 1/2 cup Italian parsley
• 1 egg
• 8 cups my each marinara sauce

Instructions

1. Start by covering the meat with plastic wrap and pounding thin with a meat mallet. Divide the garlic among the meat rubbing it  into the meat. Then salt and pepper to taste.
2. Make the filling by mixing the breadcrumbs, parmesan, , parsley and the egg. salt and pepper to taste
3. Place a generous tablespoon of the filling in the center of the beef steaks. Roll up the meat jellyroll style. Tucking in the sides. Secure with kitchen twinge or toothpicks.
4. In the sauce stock pot that you make the sauce fry the braciole in the olive oil until brown on all sides. Do this in batches so as not to crowd the pan.  Remove and set aside. Then in the same pan make my easy marinara sauce.https://lorianasheacooks.com/real-easy-marinara/
5. Add the bracioles to the marinara sauce and simmer 30 minutes longer. ENJOY!!!!

Italian Broccoli Beef pasta

This Italian Broccoli Beef pasta is a simple recipe that comes together in about thirty minutes and versatile too. If can work with different combinations of ingredients

For instance if you don’t like beef you can use chicken and if you hate broccoli you can use spinach . You  can also  use white wine, chicken or vegetable broth for a another depth of flavor, customize the ingredients to fit your life style and taste.

My favorite has always been the combination of broccoli beef. Tender strips of thinly sliced sirloin sauteed in a  simply garlicky, olive oil sauce then tossed with crisp tender broccoli makes this a recipe your going to love.

Delicious on it’s own with a simply salad or toss in some pasta or rice for a complete meal everyone will love.

 Tips When Making Italian Broccoli Beef pasta

When sauteing the beef  for this Italian Broccoli beef the  pan and oil need to be smoking hot, you need to hear the sizzle.

If your using pasta save some of the pasta water  is a flavor and thickening agent, because of it’s starch content You can use white wine, chicken or vegetable broth for a another depth of flavor, always options  my recipes to fit your life style and taste

The idea is to have fun experimenting with different ingredients until you come up with something that taste good to you. Everyone has different taste buds, that is why i don’t give you measurements for salt and pepper.  I personal don’t like a lot of salt and I am of the mind set that you can always add more but it’s difficult to correct over salting. It can be done in soups and other foods that have a liquid base.

Here’s how you correct over salting, add a potato cut in half to the pot. The potato absorbs some of the salt but doesn’t correct it completely. So when it comes to salt less is always better.

Unless your talking about basil and garlic, then there is no set amount that’s something you measure with your heart…Happy cooking!!!!!

If you make this please leave me a comment and don’t forget to tag me on Instagram I love seeing your creations and hearing your experience , It’s my favorite part!!!!

Ingredients

• 1/2 lb papparadella
• 1/2 lb sirloin strips
• 1/2 lb broccoli florets
• 1 chopped onion
• 3 Tablespoons chopped garlic
• 1 15 oz. can tomato sauce
• 1 15 oz. can chopped tomatoes
• 1 cup reserved pasta water
• 2 Tablespoons each Italian parsley, basil and thyme
• 1/2 cup parmesan
• Salt and pepper to taste

Instructions

1. Cook Pasta according to package directions reserving 1 cup of the water before draining
2. In a large saute pan  with 2 tablespoons each of butter and olive oil  on medium high heat  saute the inion and garlic until tender and just beginning to brown
3. Salt and pepper  the steak add to the saute pan and cook until golden brown
4. Add both cans of the tomatoes,  and resevered pasta water
5. Simmer covered 20 minutes
6. Add the broccoli and herbs simmer 10 minutes longer
7. Toss the Papparadella with the broccoli beef sauce
8. Sprinkle with the grated Parmesan and ENJOY!!!!

Meat stuffed honeynut squash

This meat stuffed Honeynut squash is filled with lean ground beef, rice and cheese. You will love how easy it is to make this dish and love the sweet natural flavor of honeynut squash.

Ok, I know your thinking ” what actually is a honeynut squash? Although it looks like a miniature butternut squash it is not. The honeynut squash is it’s own variety.  It is a cross between the buttercup and butternut squash. The small size makes it perfect for stuffing.  They started showing up at Trader Joe’s a few years ago at this time of year. In fact it was the first place I found them at the grocery store instead of just the farmers markets.

Variations for these meat stuffed honeynut squash

I though a hearty savory filling would go well with the the sweet honey flavor of honeynut squash. If your not a fan of ground beef or you just want to change it up spicy or mild Italian sausage works in this recipe.

Another variation: the rice can be replaced with orzo and if you want to go the vegetarian route leave the meat out and add vegetables that fit your taste. This meat stuffed honeynut squash recipe is a perfect make ahead recipe and it’s freezer friendly.

If you make this recipe please leave me a comment. I love hearing from you It’s my favorite part!!!

Ingredients

• 3 honey nut squash
• 2 cups cooked rice
• 4 Tbsp. olive oil
• 2 Tbsp. minced garlic
• 1/2 cup chopped onion
• 1/2 lb. lean ground beef
• 2 cups marinara sauce divided
• 1 1/2 cups grated parmesan
• 1/2 cup chopped Italian parsley

Instructions

1. Start by washing the the squash and drying. Cut the squash in half remove the seeds. Drizzle with olive oil, Italian herbs salt and pepper to taste. Then roast in a preheated 375-degree oven for 20 minutes.
2. Mean while make the filling by sautéing the garlic and onion in 4 Tbsp. of olive oil until soft and just beginning to brown. Then add the ground beef and brown. salt and pepper to taste. add 1 cup of marinara sauce and 1/2 cup of chicken stock simmer 10 minutes take it off the fire. Then mix in  1 cup of the parmesan cheese, Italian parsley and the cooked rice.
3. Fill the prebaked squash half with the stuffing. top each one with the remaining marinara and grated parmesan and bake for 15 minutes or until the cheese is bubbly and beginning to brown. Top with more freshly chopped Italian parsley. ENJOY!!!

Mama’s best Italian meatballs

Mama’s best Italian meatballs are a delicious blend of rich savory flavors that bring back Italy and childhood memories. Made with a mix of ground  beef, veal and pork, these meatballs are seasoned with a blend of garlic, fresh Italian parsley and parmesan cheese. Bread crumbs and eggs add the tender and juicy texture.

Simmered in my easy marinara sauce, Mama’s meatballs are prefect for serving over  pasta in a sub or as an appetizer.

Here are some tips for making Mama’s meatballs

1. Choose the right meat: A mix of ground beef, pork and veal fora good balance of flavor and moisture.
2. Don’t over mix: Mix the ingredients just until combined. Over mixing can make the meatballs dense and tough.
3. Soak the bread: soak the breadcrumbs in milk before adding to the meat mixture. This helps to keep the meatballs soft.
4. Use a light touch:  when forming the meatballs , handle them gently and don’t pack them too tightly.
5. Don’t over cook: When prebaking the meatballs only bake until just beginning to turn brown use a cookie sheet for even browning,

Ingredients

• 1 lb. lean ground beef
• 1/2 Lb. ground veal
• 1/2 lb. ground Italian sausage
• 3 large eggs
• 1/2 cup milk
• 1 cup breadcrumbs
• 1/2 cup grated parmesan cheese
• 2 Tbsp. minced garlic
• 1/2 cup finely chopped onion
• 1/2 cup Italian parsley
• salt and pepper to taste

Instructions

1. In a bowl add the milk, breadcrumbs and parmesan cheese let sit for 10 minutes. Then add the rest of the ingredients up to the meat. Mix until well combined. Then add all the meats and mix just until combined.
2. With wet hands roll the meatball mixture into golf size balls.
3. Place the meatballs on a lightly greased cookie sheet and bake in a preheated 375-degree oven for 10 minutes.
4. Simmer the meatballs in your favorite marinara sauce for 1 hour.

 Italian  pan chicken dinner

It’s no secret that I’m  a big fan of easy meals, especially the ones that come together in less than 30 minutes.

This  Italian easy pan chicken dinner with zucchini  combines chicken breast, zucchini, and tomatoes with classic Italian flavors.

The tomatoes, zucchini, and herbs combine to create a delicious pan sauce for the chicken breast the whole family will love, and you will feel good serving your family a delicious healthy meal.

Made with just a few simple easy to find ingredients, this recipe works well with chicken thighs too!

Why  You will  love this Italian pan chicken dinner

It’s fast: it takes less about 20 minutes to cook and a few minutes to chop everything up.

It’s healthy and nutrient: packed  with protein and good for you vegetables. Ingredients your whole family will love

Easy to make: Sauté the chicken  saute the vegetables combine everything together and dinner is  ready.

I’m using a 12 inch no-stick saute pan in this recipe.

Ingredients

• 3  skinless boneless chicken breast
•  1 cup flour
• Salt and pepper
• 4 Tbsp. olive oil
• 2 Tbsp. minced garlic
• 1/2 cup chopped shallots
• 2 cups cherry tomatoes
• 1 cup white wine or vegetable stock
• Juice  from one lemon
• 2 cups sliced cherry tomatoes
• 2 medium diced zucchini
• 2 cups chopped spinach
• 1/2 cup kalamata olives
• 1 Tbsp. each oregano and Italian parsley
• 1/2 cup feta cheese

Instructions

1. Start by slicing your chicken breast in half and pounding thin. Salt and pepper to taste
2. Add salt and pepper to  the flour dip the chicken breast in the flour mixture shaking off excess.
3. Over medium high heat in the olive oil saute the chicken breast until golden brown on both sides. About 3 minutes per side. remove and set aside
4. In the same pan add the garlic and shallots saute until soft and just beginning to brown. Add the cherry tomatoes and cook until soft. deglaze the pan with either the white wine or chicken stock and lemon juice, then add the zucchini and oregano simmer for 10 minutes or until the zucchini is fork tender.
5. Add the spinach, olives and return the chicken back to the pan and simmer 5 minutes longer.
6. Plate the zucchini sauce top with the chicken breast, sprinkle with the feata cheese and Italian parsley and ENJOY!!!!

Meaty  Eggplant rollatini

You will fall in love with the flavors of this meaty eggplant rollatini, also known in Italy as involtini di melanzane.

This old school Italian meat filled eggplant recipe is still a family favorite and an ultimate comfort food.

There are as many variations of this stuffed eggplant recipe as there are people that make it. In this meat version roasted eggplant is stuffed with a delicious meat and spinach filling, rolled, and baked in marinara sauce with a topping of grated cheese.

variations for this Meaty eggplant rollatini recipe

One variation is you can replace the ground beef in this recipe with ground Italian sausage, or for a healthier version ground turkey or chicken.

Tips for all variations

1. eggplant preparation: Slice the eggplant lengthwise about 1/4 inch thick salt and let sit weighted down for 30 minutes rinse and pat dry before  grilling  or baking until tender before filling.
2. Assembly: Spread a thin layer of filling on each eggplant slice and roll tightly.
3. Baking: cover with your marinara sauce and bake covered until bubbly and golden!!!
4. Shop the picture White ceramic quiche dish
5. Stainless steel oil can

Ingredients

• 2  medium eggplants
• 1 lb. lean ground beef
• 1 cup bread crumbs
• 1 egg
• 1 cup milk
• 1 cup grated parmesan cheese
• 3 Tbsp. chopped Italian parsley
• 1 cup thinly chopped spinach
• salt and pepper to taste
• 4 cups marinara sauce

Instructions

1.  wash and dry the eggplant  peel  in strips and cut horizontal into thin slices.
2. Salt the thinly slice eggplant place in a colander and weigh down with  cans for at least thirty minutes. Then rinse and pat dry . roast the eggplant in a preheated 375- oven for 15 minutes,
3. Make the filling in a bowl add the bread crumbs, milk, egg, parsley and the parmesan cheese. Salt and pepper to taste and  mix well. let set for 10 minutes before adding the ground beef and mixing just until well combined.
4. Add 2 tablespoons of the meat filling and roll jelly roll style. line a round quiche dish with 2 cups  of the marinara, then add the eggplant rolls, standing them up to create a pretty pattern. top with the remaining  marinara sauce sprinkle heavily with grated parmesan cheese. Bake in a preheated 375- degree oven for 20 minutes or until the meat filling is cooked through, but not overcooked. ENJOY!!!