Best Italian Pasta Skillet Recipes

ITALIAN SAUSAGE PASTA SKILLET

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions.
• Mix together the ricotta and lemon zest in a small bowl and season with salt and pepper; set aside.
• Meanwhile, heat the olive oil in a large cast-iron skillet over medium-high heat. Tear the sausage into 1- to 2-inch chunks and place in the skillet. Cook for 60 to 90 seconds, then flip and cook for an additional minute. Add the oregano, crushed red pepper, garlic and onion and cook, stirring occasionally, until the sausage is cooked through, about 4 minutes. Stir in the broccolini and jarred peppers. Using a ladle, remove 2/3 cup cooking water from the pasta pot and add to the skillet. Cook until the sauce is thickened and the broccolini is softened, about 3 minutes.
• Drain the pasta once cooked.
• Remove the skillet from the heat and stir in the pasta, lemon juice, yellow tomatoes and Parmesan. Dollop on the ricotta mixture; tear the basil leaves into large pieces and sprinkle them over the skillet. Serve the bread alongside the pasta, whole or torn into large chunks.

EASY ITALIAN SAUSAGE AND PASTA SKILLET MEAL

Steps:

• Start browning the sausage in a skillet. After a couple of minutes, add the peppers and garlic.
• Meanwhile, start cooking the pasta according to the directions on the packet.
• When the sausage is cooked and the peppers are softened, add the spaghetti sauce, crumble in the chicken stock cube and if preferred, some herbs or italian seasoning.
• Simmer the sausage mixture for at least 5 minutes, until the pasta is ready.
• Add the pasta to the sausage mixture in the skillet and stir. Top with the cheese. Continue warming until the cheese has melted (you could use a broiler/ grill to melt the cheese if, like me, you use low fat cheese and it takes a while to melt!).

VEGETARIAN ITALIAN PASTA SKILLET DINNER

Steps:

• In 12-inch nonstick skillet, cook soy crumbles, mushrooms and onion over medium-high heat 4 to 6 minutes, stirring frequently, until crumbles are hot and vegetables are tender.
• Stir in soup. Cover; heat to boiling. Stir in pasta; reduce heat to medium-low. Cover; simmer 10 minutes.
• Add spinach; cook uncovered 3 to 5 minutes, stirring occasionally, until spinach is hot and just begins to wilt. Sprinkle with cheese.

ITALIAN CHICKEN-PASTA SKILLET

Steps:

• Cook and stir chicken in large skillet sprayed with cooking spray on medium heat 5 min. Add vegetables; cook 5 min. or until chicken is done and vegetables are crisp-tender, stirring frequently.
• Add sauce and pasta; cook 5 min. or until heated through, stirring occasionally.
• Stir in 1 cup cheese; top with remaining cheese. Remove from heat; cover. Let stand 2 min. or until cheese is melted.

ITALIAN CHICKEN PASTA SKILLET

Steps:

• Melt butter in medium skillet over medium heat. Add onion and garlic and cook until soft, about 4 minutes, stirring frequently. Add mushrooms and cook about 5 minutes. Add tomatoes, water, milk, pasta and contents of seasoning packet and bring just to a boil. Reduce heat to low boil. Cook uncovered for 12 minutes, stirring frequently, until pasta is tender. Remove from heat and let stand 5 minutes for sauce to thicken. Top with Parmesan cheese before serving.

ITALIAN PASTA SKILLET

Steps:

• Cook turkey in large skillet until done; drain.
• Stir in sauce and water; mix well. Bring to boil. Stir in spaghetti; cover. Simmer on medium-low heat 15 min. or until spaghetti is tender.
• Sprinkle with cheeses and peppers; cover. Cook 2 min. or until mozzarella is melted.

VEGETARIAN ITALIAN PASTA SKILLET DINNER

Steps:

• In 12-inch nonstick skillet, cook soy crumbles, mushrooms and onion over medium-high heat 4 to 6 minutes, stirring frequently, until crumbles are hot and vegetables are tender.
• Stir in soup. Cover; heat to boiling. Stir in pasta; reduce heat to medium-low. Cover; simmer 10 minutes.
• Add spinach; cook uncovered 3 to 5 minutes, stirring occasionally, until spinach is hot and just begins to wilt. Sprinkle with cheese.

ITALIAN BEEF PASTA SKILLET

Steps:

• Melt butter in medium skillet over medium heat. Add onion and garlic and cook until soft, about 4 minutes, stirring frequently. Add ground beef and brown, about 5 minutes. Drain excess grease. Add tomatoes, water, milk, pasta and contents of seasoning packet and bring just to a boil. Reduce heat to low boil. Cook uncovered for 10-12 minutes, stirring frequently, until pasta is tender. Add squash and stir to heat. Remove from heat and let stand 5 minutes for sauce to thicken. Top with Parmesan cheese before serving.

ITALIAN TURKEY PASTA SKILLET

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
• Meanwhile, heat the olive oil in a large saucepan or Dutch oven over medium heat. Stir in the onion and green pepper. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the turkey and spaghetti sauce. Bring to a simmer over medium-high heat, then cover, and reduce heat to medium-low. Cook until the sauce is hot.
• Once the spaghetti has been cooked and drained, stir it into the hot sauce along with the mozzarella cheese. Stir until the cheese melts, then serve.

SPICY ITALIAN PASTA SKILLET (ARRABIATA)

Steps:

• Heat 1 Tbsp. dressing in large skillet on medium-high heat. Add sausage and onions; cook 10 min. or until sausage is evenly browned, stirring occasionally. Add artichokes, pepper and remaining dressing; mix well. Bring to boil; simmer on low heat 7 to 10 min. or until sausage is done, stirring frequently. Meanwhile, cook spaghetti as directed on package, omitting salt.
• Add shrimp, tomatoes and broth to sausage mixture; stir. Cover; simmer 5 to 8 min. or until shrimp turn pink and vegetables are heated through.
• Drain spaghetti. Add to sausage mixture; toss to evenly coat. Top with cheese and parsley.