A quick skillet meal of sweet or hot Italian sausage with seasoning vegetables, pasta noodles and a southwestern-seasoned tomato and sour cream sauce.
Italian Sausage and Pasta Skillet
Oh my goodness y'all... is this summer heat ever gonna end?? And it's not even August yet.
I know that I whine about it every summer but it's not getting any easier as the birthdays come on, that's for sure! The boys came by with their Dad for a swim and while PawPaw hung out in the pool with them, I had to go in and out of the house, alternating between visiting and cooling off. It was awful.
It's really been hard to get motivated to cook too.
You may have noticed my most recent shares of recipe have been grilled foods, Instant Pot foods and salads, so I'm thinking it's about time to share a main dish stovetop meal.
Enter the skillet meal!
This one centers around sweet Italian sausage and pasta and the idea came from one of those quick Mr. Food segments that come on during the local morning news. It's quick, easy and delicious, so that sure makes me happy in this hot summer weather.
Here's how to make it, and as always, full recipe text with measurements and instructions, as well as a printable document, are a little bit further down the page. Just swipe or scroll past the step-by-step pictures below.
Get your veggies chopped up. I'm using onion, bell pepper and garlic.
Heat oil in a large, lidded skillet and sauté the vegetables until tender, about 4 minutes. Add the garlic and stir in for 1 minute longer.
Remove sausage from its casing and add to skillet. You can go with either mild or hot here.
Meanwhile, in a separate bowl, whisk together the tomatoes, water, sour cream, chili powder, cumin, salt and pepper; mix well. I'm using a 10-ounce diced tomatoes with green chilies (like Rotel) though you may certainly substitute a can of plain diced tomatoes and reduce water to make up the difference.
Cook meat, breaking up, until no longer pink. Drain off excess fat if needed.
Add noodles to skillet. I'm using a narrow Amish Kaluski noodle that I found on Amazon (great noodles!) but any thin egg noodle will work fine. If you use a wide egg noodle you'll need to make adjustments in the liquid ratios.
Add tomato mixture to skillet.
Mix well and bring to a boil. Reduce to medium simmer, cover and cook for about 20 minutes longer, or until noodles are tender and liquid has been absorbed, stirring occasionally. Add parsley and red pepper flakes, taste and adjust seasonings.
Transfer to platter and garnish with additional parsley and red pepper flakes.
Unable to view the printable below on your device? Tap/click here.
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