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I need a different recipe for Italian sausage?

iam tired of cooking pasta is there any other recipe out there that is quick and easy thanks

Stuffed Mushrooms with Sausage Recipe courtesy Tyler Florence Show: Food 911 Episode: firewood Rate 1 / 4 cup raisins 8 large olives Spanish green, pitted 1 / 4 cup pine nuts 2 bunches fresh flat-leaf parsley 2 garlic cloves 1 pound Italian sausage, casing removed 3 / 4 cup grated pecorino cheese extra virgin olive oil Kosher salt and freshly ground black pepper 1 pinch dried red pepper cup fresh bread crumbs, dried mushrooms 24 large Prepare stalk her hot wood brick oven according to manufacturer's instructions and preheat oven to 400 degrees F. To make the filling, place the raisins, olives, pine nuts, parsley and garlic on a cutting board and chop everything, put in a mixing bowl. Add the sausage and 1 / 2 cup cheese. Spray fill with about 1 / 4 cup olive oil to moisten and season with salt, pepper and red pepper flakes and mix well with hands to combine. Put the bread crumbs in another bowl, sprinkle with a little olive oil and add 1 / 4 cup feta cheese, season with salt and pepper. Oil the bottom and sides of a mud or pot, which is enough large to hold all the mushrooms in a single layer. Place mushrooms snugly in the pan, the cover down the side; season inside with salt and pepper and drizzle with olive oil. Fill each mushroom with a generous spoonful of the filling of sausage and bread crumbs sprinkled on top, drizzle with more oil. Bake for 20 minutes until the filling is golden and the mushrooms soft, regular rotation of the plate to cook. Dirty Risotto Recipe courtesy Giada De Laurentiis Show: Everyday Italian Episode: Italian Southern Comfort 5 cups chicken broth reduced sodium in 2 tablespoons butter 2 oz chopped bacon 1 link (about 6 oz) Italian sausage, casing removed 3 / 4 cup finely chopped onion 1 cup chopped red pepper 4 oz mushrooms, chopped 1 / 2 teaspoon salt 1 / 4 teaspoon of freshly ground black pepper 1 1 / 2 cups arborio rice or medium grain white rice 3 / 4 cup dry white wine 1 / 2 cup freshly grated Parmesan cheese 1 tablespoon Italian parsley chopped fresh leaves in a medium saucepan, bring broth to a simmer. Cover the broth and keep warm over low heat. In a large heavy saucepan, melt butter medium heat. Add bacon and sausage and saute until browned, about 5 minutes. Add the onion, bell pepper and mushrooms and saute until tender, scraping browned bits in bottom of pan, about 8 minutes. Season with salt and pepper. Add rice and stir to coat. Add wine and simmer until the wine has almost completely evaporated, about 1 minute. Add 1 / 2 cup broth to simmer and stir until almost completely absorbed, about 2 minutes. Continue cooking rice, add the broth 1 / 2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding next, until rice is tender but firm to the bite and mixture is creamy, about 25-30 minutes total. Remove from heat. Add 3 / 4 of the Parmesan. Transfer the risotto in a source. Sprinkle with parsley and remaining Parmesan and serve immediately.

Cooking for Dads, Red Pepper and Sausage Pasta Recipe, pt 1