Baraondas Penne Salsiccia Recipes

PENNE CON SALSICCIA

Steps:

• Bring a large pot of salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Meanwhile, place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Add onion and saute until soft and translucent, about 3 minutes. Add garlic and saute 1 minute more. Drain off and discard any excess fat.
• Add the tomatoes, basil, oregano, parsley, crushed red pepper, and salt. Stir in mushrooms and pasta sauce. Bring to a boil, then reduce heat to medium-low. Stir in cooked pasta and top with Parmesan cheese.

BARAONDA'S PENNE SALSICCIA

Steps:

• Bring a large pot of salted water to boil. Cook the pasta until al dente. Drain, reserving some of the cooking water.
• Meanwhile, remove the sausages from the casings and cook them in a large skillet over medium-high heat, breaking up the meat as it cooks. When the sausages are cooked through, transfer them to a strainer and let the fat run off. Wipe the skillet with a paper towel and return it to the heat.
• Add the olive oil to the skillet and cook the shallots, stirring occasionally, until tender. Push the shallots aside and add the mushrooms. Sprinkle lightly with salt and pepper. Cook, stirring occasionally, until the mushrooms are reduced in size and most of the moisture is gone from the pan. Add the wine and cook until the liquid has evaporated.
• Return the sausage to the pan with the shallots and mushrooms, and add the cream. Bring the cream to a boil and cook, stirring occasionally, until it reduces by about half and is thick enough to cling to pasta. Toss with the drained pasta and add salt and pepper to taste. If the sauce is too thick, stir in a bit of the reserved pasta water. Sprinkle with parsley and cheese before serving.

SPICY ASIAN FUSION PENNE

Steps:

• Combine spinach, basil, fresh and sun dried tomatoes in a large bowl with the cream, Parmesan,scallion, oil, tomato paste, fish sauce, jalapeno, lime juice, garlic, sugar, chile powder(s), salt, and pepper.
• Boil a large pot of salted water, add uncooked pasta, and cook for about 13 minutes until al dente. Drain.
• Add the pasta to the large bowl and mix well. Serve immediately with some grated Parmesan on top. YUMMY!

RIGATONI CON SALSICCIA PICCANTE E FINOCCHIO

Steps:

• In a heavy skillet cook the sausage over moderate heat, stirring and breaking up any lumps, until it is thoroughly cooked and transfer it with a slotted spoon to paper towels to drain.
• Add the olive oil to the skillet and in it cook the onion and the garlic over moderately low heat, stirring, until the onion is softened.
• Add the bell pepper and the fennel and cook the mixture over moderate heat, stirring occasionally, for 5 minutes, or until the bell pepper and fennel are softened.
• Add the wine and broth, bring the liquid to a boil, and simmer the mixture, covered, for 5 minutes.
• Add the cream and boil the mixture until it is thickened slightly and reduced by about one third.
• In a pot of boiling salted water cook the rigatoni until it is 'al dente' and drain it well.
• Stir into the fennel mixture the parsley, the sausage, and salt and pepper to taste and in a bowl toss the sauce with the rigatoni and the Parmesan cheese.
• Stir into the fennel mixture the parsley, the sausage, and salt and pepper to taste and in a bowl toss the sauce with the rigatoni and the Parmesan cheese.

PAPPARDELLE ALLA SALSICCIA

Steps:

• Into a large saute pan, melt butter over medium heat. Add onion and sausage. Reduce heat to Low. Stir to combine. Cook for approximately 10 minutes.
• Place a large pot of water onto boil. Season generously with salt. When water boils, add pasta and cook until al dente.
• Add tomatoes {crushing them with your hands or spoon} to onion and sausage mixture. Season with salt and pepper. Stir and cook for an additional 10 minutes. Add white wine and cook for an additional few minutes.
• When pasta is al dente, drain and add to the tomato mixture. Toss to combine. Add balsamic vinegar and parsley.
• Garnish with more parsley if desired and a grating of Parmigiano Reggiano!
• Buon Appetito!

PENNE WITH EGGPLANT AND SAUSAGE (PENNE CON MELANZANE E SALSICCIA

Steps:

• Saute eggplant and garlic in olive oil until the eggplant is tender. Remove to a plate.
• In the same pan, cook the sausage.
• Add the red wine, using it to deglaze the pan. Reduce slightly.
• Add the broth and the tomatoes, crushing the tomatoes by hand into the pan.
• Return eggplant to the sauce. Salt to taste.
• Simmer until flavors blend and sauce has thickened slightly.
• Serve over cooked penne or other pasta.