Fully Cooked Sweet Italian Sausage In Villa Roma’s Marinara Sauce

Fully Cooked Hot Italian Sausage With Fennel In Fire Roasted Pepper and Onion Sauce

Fully Cooked Sicilian Style Italian Sausage With Romano Cheese and Red Wine In Roasted Garlic Pomodoro Sauce

Fully Cooked Italian Style Meatballs In Villa Roma’s Pomodoro Sauce

• 2 tablespoons olive oil
• 3/4 pound Villa Roma Fresh Italian Turkey Sausage
• 1 red bell pepper, diced
• 6 oz. mushrooms, sliced
• 4 green onions, sliced thin
• 1 pound linguine
• 1/2 cup pesto sauce
• 1/2 cup parmesan cheese
• Salt and pepper to taste
• Parmesan cheese, grated

Fully cook sausage by frying in a pan with cooking spray. Allow to cool slightly and slice into 1/2 inch medallions. Cook pasta until al dente. Drain, keep warm. Heat oil in skillet over medium high heat. Add all vegetables and saute until soft, about seven minutes. Add sausage, pasta, pesto and 1/2 cup parmesan cheese; toss to combine. Season with salt and pepper. Garnish with additional parmesan cheese. Makes four servings.

• 4 tbsp. unsalted butter
• 3 tbsp. extra-virgin olive oil
• 1 medium onion, peeled & finely chopped
• 3/4 lb. Villa Roma Italian Sausage (chicken or pork), sliced
• 8 oz. fresh wild mushrooms, stems removed and sliced
• 4 garlic cloves, peeled and minced
• 1/2 cup chopped fresh basil
• 2 cups Arborio rice
• 1/2 cup light red wine
• 5 c. chicken broth (low salt)
• 3/4 cup grated parmesan cheese

Heat 2 tablespoons butter in a skillet over moderate heat. When it begins to foam, add the mushrooms and continue cooking for 3 – 5 minutes, until they are soft. Add the red wine and boil until the liquid is almost evaporated. Heat the remaining butter and oil in a heavy 4-qt. saucepan. Add the onion and garlic and sauté for 1 – 2 minutes. Add sausage, stirring until it loses its pink color. Add the rice and stir. After approximately 20 minutes, add the broth and the mushrooms, parmesan and basil. Serve immediately. Serves 4 to 6.

• 30 large round fresh mushrooms
• 1 pound Villa Roma sausage (sweet or hot), removed from casing
• Hot jalapeño cheese
• 3 tablespoons chopped fresh parsley
• 2 cups seasoned bread crumbs

Brown sausage and drain on paper towels. Mix sausage with parsley and seasoned bread crumbs and set aside. Wash mushrooms and pat dry or use a mushroom brush to clean them. Lightly grease a cookie sheet with olive oil and place mushrooms on the cookie sheet. Stuff with sausage mixture and place a bite size piece of cheese on each one. Brush lightly with olive oil and bake in a 350° oven for about 10 minutes.

• 9 cups stock
• 2 cups each onions, celery, and carrots, diced
• 1 1/2 cups lentils
• 1/2 cup split peas
• 3 cloves minced garlic
• 1 ham hock
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 1lb Villa Roma Italian Sausage
• 1/4 cup chopped fresh parsley

In a small amount of oil, saute onion, celery, carrots, and garlic until onions are soft and translucent. Rinse lentils and peas and place in large soup kettle and add stock, sauted vegetables, ham hock and herbs. Bring to a boil on medium heat. Cover and reduce heat and simmer til lentils and peas are soft, about one hour. In the meantime, remove casings from sausage and cook over medium high heat, breaking into small pieces. Drain on paper towels. When lentils are soft, remove ham bone. Pull meat from bone and chop. Add ham meat, cooked sausage and fresh parsley to soup. Heat through. Add salt and pepper to taste. Serves 8.

• 1 pound spicy Italian Sausage
• 1 teaspoon Olive oil
• 1 onion, sliced in thin wedges
• 1 red pepper sliced in thin strips
• 2 medium carrots sliced diagonally
• 2 small zucchinis sliced diagonally
• 1 small bunch broccoli crowns cut into florets
• 1 14.5 oz. can diced tomatoes with basil, garlic and oregano
• 1 tablespoon Soy Sauce
• 1 tea spoon brown sugar
• 1/4 tea spoon allspice

Slice Italian sausage into one inch pieces and cook over medium high heat till meat is no longer pink in center, about 7 minutes. Remove to bowl. In same skillet, heat olive oil and stir fry onion till translucent. Add carrots , red pepper and zucchini . Stir fry 3 minutes. Add broccoli and cook just till tender crisp. Return sausage to skillet. Add can of diced tomatoes, soy sauce, brown sugar and allspice. Heat through. Serve with rice.