I am always looking for a unique way to serve pasta and this seemed like a great idea to me! It especially works for my picky-eater, who will be happy with just the pasta in this dish.
Anyway, this is a really fun entertaining dish. And it’s stress-free. Make a big pot of pasta and use your favorite marinara sauce. Then add Johnsonville Italian sausage, mushrooms and green pepper to your skewers, the idea being to mimic the flavors of what you might find in some pasta dishes. I think you could also add cubed pepperoni to make it taste like a combo pizza. I will try that next time.
I used this BBQ Grill Basket to grill my kabobs. It made it so easy to turn the kabobs without the meat and veggies spinning around when I went to flip them over.
The meat and veggies came out perfect, without any burning. This was the first time I had done kabobs in a basket and I have to say it was a positive experience!
The sausage and veggies come off the skewer easily for everyone to enjoy their meal. The presentation is really fun and is just a new way to enjoy an awesome sausage dish!!
Sausage-Pasta Kabobs
Ingredients
- 1 package Johnsonville Italian Sausage, sliced into 2" pieces
- 1 large green pepper, cut into 2" wedges
- 16 ounces whole button mushrooms
- 2 Tablespoons peanut oil or other high temperature oil
- 1 pound pasta, use any shape noodle
- 1 (24 ounce) jar marinara sauce
- 1/2 cup grated Parmesan cheese
- 1 Tablespoon fresh basil, minced
Directions
- Preheat grill. In a bowl, toss green pepper and mushrooms with oil. Thread sausage, green pepper and mushrooms to skewers. (If you are using wooden skewers, make sure to soak them in water for 20 minutes before threading your sausage and vegetables onto them.)
- Place skewers in a grill basket or directly on grill. Turning every few minutes until done; about 15-20 minutes.
- Meanwhile, cook pasta according to package directions and warm up marinara sauce.
- To serve, place pasta on dish adding desired amount of sauce. Place sausage skewer on top. Garnish with Parmesan cheese and fresh basil.
*Disclosure: Johnsonville and I have a working relationship where I create recipes using their products. The sausage and the Pampered Chef Flexible basket were both provided by Johnsonville to create this recipe.
Two Years Ago: Summertime Orzo and Chicken
Barbie with a T says
Unusual in that I never would mix kabobs and pasta….but there you go again, creating another recipe that is a winner!
KG says
The make or break point for stuff like the grill basket…how hard is it to clean? Haha. I love the idea though. I’m a marinara sauce fanatic and a sausage lover, so how have I never had them together before? Must try it.
Cathy says
Like with anything, letting it sit and dry out will make it harder. Otherwise, soak it while eating and there will not be an issue!
Lea Ann (Cooking on The Ranch) says
L-0-V-E- this. So clever, easy and delicious. This has to be a winner.
Cathy says
Thanks Lea Ann!
leslie says
Ohhh Cathy..I love your take on Kabobs…add pasta! WINNER!
Cathy says
Ha-ha…I want that Green Egg:).
[email protected] says
Sausage kabobs is such a great idea.
Cathy says
Thanks!
j3nn says
That’s an awesome dish! I love that shape pasta and the kebab on top. Look fun to eat. I hope you win!! Good luck 🙂
Cathy says
I love that shape too. I think it’s called “apri e chiudi”, which I believe means opening and closing in Italian…if anyone speaks Italian, please chime in with a correct translation.
Minnie(@thelady8home) says
Wow this looks awesome. Sounds delicious, savory and so flavorful. 😀
Cathy says
Thanks Minnie!
Michele says
They look amazing! What a great idea.
Cathy says
Thanks Michele!
Barbara says
That looks great. What kind if pasta is that? I have tried many of your recipes, everything turns out delicious.