Macaroni & Hot Italian Sausage

Macaroni & Hot Italian Sausage

  • Prep Time: 15 mins
  • Total Time: 1 hrs 15 mins
  • Servings: 6

    • About This Recipe

    “A macaroni casserole is always welcome in most families. Use mild sausage or bratwurst if you prefer.I like a bit of spice so I like to add a couple of jalapenos chopped and perhaps some olives or some hot sauce.Make it as hot or as mild as you like. Good meal for those fall/winter days ahead. Serve with a green salad and crusty rolls and there’s your meal.”

    Ingredients

  • 2lbshot Italian sausages, remove casings
  • 1mediumonion, chopped
  • 8ouncesmedium mushrooms, cleaned and quartered
  • 2cupsuncooked elbow macaroni
  • 1/4 cupsherry wine
  • 1/2 cuptomato sauce
  • 1 (10ounce) cans beef consomme
  • 1 (10ounce) cans water
  • 1cup sour cream or 1cup2% fat cottage cheese, whipped until smooth
  • chopped fresh parsley
  • 1/4 cup parmesan cheese or 1/4 cupasiago cheese

    • Directions

  • Spray a skillet with oil, heat.
  • Add sausage, cook until crumbly, break it up as you are cooking the sausage, pour off excess fat.
  • Add mushrooms and onion, cook until tender.
  • Turn sausage, mushrooms and onion into an oven proof dish (approx 9×13″).
  • Pour sherry into the skillet and bring to a boil, stirring constantly to scrape up the brown bits.
  • Pour sherry over the sausage mixture.
  • Stir in the tomato sauce, beef consommé, water and pasta.
  • Bake in 375°Foven (covered) for 1 hour or until pasta is tender.
  • Stir in sour cream (or cottage cheese).
  • Sprinkle with parmesan and parsley.
  • Serve.

    • Reviews

  • “This was a good recipe with ingredients we actually had (except the sherry). I substituted 1/8 cup of vinegar, 1/8 cup of water and 1/2 tbsp of sugar for the sherry and boiled it the same as sherry.It was a huge hit with my husband, 2/3 kids liked it too!Definitely need to stir it up at about half the time, and reduced the time by 15 minutes or it would have been crispy!”

  • “Made this today, it is still cooling to be eaten later tonight and through the week.Had 2 lbs of spice Italian sausage that had been reduced at Kroger and have everything else on hand but had to go out and came back to take it out of the oven after an hour.The stirring should happen a couple of times for the pasta but it is cooked enough and it tastes awesome after the final addition of the sour cream and parm cheese.Nice, inexpensive, should microwave OK”

  • “We loved this.I used only 1 lb of hot sausage.No mushrooms.V8 juice for the tomato sauce and a little Mexican blend cheese and cheddar cheese on top.Delicious.Did have to stir it several times while baking.”

  • “It was a really good recipe but it could have done without the parmesan.”

  • “This had a good flavor to it and smelled great cooking.Very easy and fast for a weeknight meal.”

  • “I made this with leftover beef vegetable soup, I mashed the veggies and added some tomato sauce and mixed it all with the sausage and pasta. I have a lot of cream cheese on hand so will mix that with some milk and add it to the mix. I will also add some habanero sauce as we love spicy food.”

  • “Every once in a while, you run across a recipe that looks good on paper, sounds good in your head, and actually taste great. This was one.The next time, I will use mild Italian sausage.It was too hot for me.You must be a mascohist to add Jalapenos to that mix.The flavor was wonderful though.”

  • “This was really good!!I used venison italian sausage and a can of diced tomatos. No water I didn’t need too.I did stir the casserole so the noodles would not dry out.My husband and the guys at work really thought this was great!!Thank you -“

  • “My husband liked it, four out of five kids didn’t, but then they don’t love Italian sausage so what did I expect?I didn’t have any tomato sauce so I left out the water and used a 14 oz. can of diced tomatoes.I stirred it once, after about 45 mins.I would probably stir it more often as some of the macaroni that was on top didn’t soften up properly.I may try useing ground beef next time to see if the kids eat it better.”

  • “I made this twice….doubled it the second time and STILL didn’t have enough!!!”

  • “I love macaroni casseroles and this one is a keeper. I added some mozzerella cheese. I also would only bake it for 45 minutes as it was drying out after 50 minutes in the stove.”

  • “Loved it! My DS’s thought it was too spicy, so they ate around the sausage, and I scooped out the jalapenos’ for them. The sherry was a nice touch.Thank You Bergy!”

  • “This recipe is perfect as is, Bergy!I have to admit, this is not a recipe I would ordinarily try.I was planning to make a different recipe, only to find I didn’t have all the ingredients on hand.I did a search to find a recipe with the remaining ingredients I was previously using for the other recipe, and this one popped-up!I’m so delighted with the results!!Everyone enjoyed their meal so much!Thanks for saving the day, Bergy!!”

  • “DH made this Saturday evening.Made only 1/2 recipe as there is only two of us.DH liked it more than I did.I’d bake this only 45 minutes next time and try Bergy’s suggestion to use Asiago with the Parmesan.I might also add some black olives.”

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