How to Make American Chop Suey

This recipe for sausage pasta is easy to make and very satisfying. Everybody loves this meal. Although it is typically made with small elbow pasta I made it with rigatoni.

This dish is typically made with small elbow pasta. My kids wanted me to make it with Rigatoni so I did. You use whatever you like.

This pasta dish freezes very well so go ahead and make extra. It also packs very well for lunchboxes.

Serve it with lots of Parmesan cheese, garlic bread and salad for a completely wonderful meal.

This is what you are going to need for this delicious recipe for sausage pasta:

Serves four

10 oz. raw pasta – cooked (elbows, shells or Rigatoni)
6 Italian sausages
2 TBS olive oil
1 white onion – finely chopped
4 garlic cloves – minced
3 tomatoes – peeled and chopped
1 TBS tomato paste
1 TBS crushed oregano
1 cup tomato sauce
3/4 cup water
2 tsp. black pepper

Cook the pasta as per instructions. Drain and shock it. Set it aside.

Remove the sausages from the casings and brown. Drain it and set aside. Wipe the pan.

Add the olive oil and heat. Add the onions and cook for 4 to 5 minutes – until softened and translucent. Add the garlic and mix well. Cook for a minute and add the tomatoes and oregano. Cook the tomatoes for another 4 to 5 minutes. Make a well in the middle and add the tomato paste. Mix well. Add the tomato sauce and the water. Season with black pepper. Return the cooked sausage to the pan. Mix well and cook for about 15 to 20 minutes.

Add the pasta to the sauce and heat it through. Serve with some Parmesan cheese and enjoy!

Pasta no cheese – CALORIES 459.87; FAT 11.76 grs (sat 3.51; mono 4.64; poly 1.90); PROTEIN 19.12 grs ; FIBER 6.12 grs; CARBS 69.43 grs; CHOLESTEROL 30.24 mg; IRON 4.89 mg; SODIUM 639.81 mg; CALCIUM 87.79 mg

Print the American Chop Suey Recipe Here