Grilled garlic Parmesan sausages are simmered a few minutes in marinara for a different twice on a classic meal. Grilled Sausage Spaghetti has a slightly smoky flavor that makes this twist on a classic DE-licious!
This is my last post for #CookoutWeek. I hope you all have enjoyed not just my recipes but the other blogger recipes, too. There’ve been so many delicious recipes! I know I’ve added a few to my must try list for sure. Oh, and don’t forget to enter the giveaway. You can find it here. There’s a prize package of over $750 in goodies from our sponsors.
So, I’m not sure how I came up with the idea of grilling meatballs for grilled meatballs and spaghetti but I did. And that really got me to thinking about all the other Italian recipes that we eat where you could easily grill the meat. Like chicken Parmesan. You could easily grill the chicken instead of coat in breading and fry. It would have a completely different flavor and be much healthier. Yes, I’ve done this already. Just wait because you’re going to love the recipe.
Piccata. You could easily grill the chicken and then put it in the sauce before serving over pasta. I did that with grilled shrimp piccata. You could grill bracciole and then simmer in sauce for a few before serving. OH! Grilled shrimp scampi, grilled eggplant Parmesan or grilled vegetable lasagna. It opens a whole new can of works for recipes to grill. I’m probably not the first person to have realized this, but I’m sharing it with you just in case you didn’t think of it yourself.
You could even take credit when your family applauds you for grilled sausage spaghetti.
The hubs and I frequent our little farmers market every so often. While we’re there we sample whatever we can. There’s oils and vinegars, sometimes there’s bread, honey, jams and jellies, and meats. There was a sausage vendor the last two times we went. Both times we sampled their cooked sausages. And both times we have totally loved the garlic Parmesan sausages. Last time we went, we bought some. And I’m so glad we did.
He says to me, “These would be really good in sauce with pasta.” Okay! Sounds like a plan to me! I was just excited he came up with a meal for dinner. Usually I get, “I don’t know.” Do you know how frustrating that is when he only has to come up with one meal on Sunday? And I have to come up with the other 5 the rest of the week AND lunches on the weekends? It’s JUST ONE MEAL! Sheesh.
Okay, rant over.
I was thrilled! And, as it happens, I wasn’t going to get the grilled pineapple mai tai recipe ready for Cookout Week. So, I asked him, “Can we grill the sausages before we put them in the sauce?” “Sure!” SCORE! I had a back up recipe for my lack of ability to create a mixed drink recipe. I’m almost there with is. I might still post it later this summer.
And that, dear readers, is how I come full circle! If I hadn’t thought of the grilled meatballs and spaghetti I might not have thought to grill the sausages for this grilled sausage spaghetti. And I might not have had a third recipe for Cookout Week. Hopefully, next year, I will have a full week of recipes. It’s not for lack of ideas. I just had one post to share yesterday and one more the post on Friday. Oh and there’s the cookies I have to share Saturday. Or is it before Saturday? I can’t remember. I’ll have to read the email.
Lots of posts for AKHA this week! I hope they’re delicious goodies you can’t wait to try. I will say that the cookies on Saturday did get the hubs seal of approval. Since he was nibbling on them, I left a few of the shells at home for him. Of course, they’ll probably just sit there, in the bag, on the counter, and not get eaten. That happened the last time, too.
I really should get back to this recipe. Because it’s delicious!! I blame the sausages for that one. It’s such an easy and semi-homemade recipe it’s almost a shame to publish it as a recipe. But, I’m going to share it anyway because it’s delicious, we loved it, and I can’t wait to grill sausages for Italian sausage spaghetti again! Maybe next time, I’ll grill some for lasagna! Now there’s an idea.
You don’t have to use garlic Parmesan sausages. Italian sausages would work perfectly fine. Or you could head to your store and see what other flavors of sausage there are. I know how local Whole Foods has a delicious Tuscan chicken sausage. That would be delicious!
Maybe you want to kick it up and get a hot Italian sausage. Yum! Or spinach artichoke sausage. There are so many flavors out there, feel free to use whichever one you want. I’d suggest hitting your farmers market to see if they have any interesting sausages to use in this recipe. You never know what inspiration you’ll find there. Oh, and by the way, did you know that Farme’s Market week is coming up? Just throwing that out there. Make sure to see what the rest of the bloggers cooked up for today!
- 20 ounces garlic Parmesan sausage (or any other Italian style sausage)
- 1 tablespoon garlic infused olive oil
- 1/2 cup thinly sliced onion
- 2 tablespoons minced garlic
- Pinch crushed red pepper
- 28 ounces marinara
- 8 ounces uncooked pasta
- To cook the sausages over indirect heat, turn on one or two burner of your gas grill (our place your heated coals on one side of the grill) and place the sausages on the unheated side of the grill. Cook 10 minutes a side until the internal temperature reaches 145.
- While the sausages are cooking, heat a large skillet over medium-high heat. Swirl with garlic infused olive oil and sauté the garlic and onions until translucent. Stir in the marinara and simmer.
- Boil the pasta according to the package directions and keep warm.
- Move the sausage to the heated side for 2 to 3 minutes a side to get grill marks and continue cooking until the sausage reach 155.
- Remove the sausages from the grill, slice into bite sized pieces, and stir into the marinara sauce. Continue to simmer the sauce for 5 to 7 minutes or until the sausages are cooked through and no longer pink.
- Divide the pasta evenly between 4 plates and top with sauce. Garlic with Parmesan cheese and serve with garlic bread.
Disclaimer: Thank you to #CookoutWeek Sponsors The PinterTest Kitchen, Chef Shamy, Maple Leaf Farms, Barleans, and Vermont Village for providing the prizes free of charge. These sponsors also provided bloggers with samples and product to use for creating #CookoutWeek recipes. All opinions are my own.