Bowties With Sausage And Ricotta Sauce Recipes

BOWTIES WITH SAUSAGE AND RICOTTA SAUCE

Steps:

• Cook sausages in a bit of oil, in a large skillet, until just barely done (they will finish cooking in oven). Remove to a plate.
• Cook pasta in boiling water according to package instructions. Drain.
• In same skillet, saute mushrooms (add more oil if needed) until lightly browned. Stir in rosemary and Italian seasoning.
• Add tomato sauce and bring to a simmer. Stir in onion and garlic powders. Stir in ricotta and cook, stirring, until ricotta is incorporate into tomato sauce. Season with salt and pepper. Stir in water, as needed, to thin sauce to desired consistency.
• Preheat oven to 350F. Coat a casserole dish with nonstick cooking spray. Place drained pasta in casserole. Place sausages across top of pasta.
• Pour sauce over pasta and sausages. Bake, uncovered, until bubbly, about 30 minutes.
• Srpinkle cheese blend over to and bake another 10 minutes, until cheese in melted and bubbly.
• Place one sausage and some pasta on each plate.

BOW TIES WITH SAUSAGE, TOMATOES AND CREAM

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
• Heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Stir in onion and garlic, and cook until onion is tender. Stir in tomatoes, cream, and salt. Simmer until mixture thickens, 8 to 10 minutes.
• Stir cooked pasta into sauce, and heat through. Sprinkle with parsley.

CHEESY BAKED PASTA WITH SAUSAGE AND RICOTTA

Steps:

• Heat oven to 425 degrees. Heat oil in a 12-inch ovenproof skillet over medium-high. Crumble sausage into skillet, using a spoon to break it into small pieces. Cook until starting to brown, stirring occasionally, 5 to 7 minutes. Stir in garlic, oregano, fennel seeds and red-pepper flakes (if using), and cook another 1 to 2 minutes.
• Stir in whole tomatoes and their juice, using a spoon to break them up. Add crushed tomatoes, bay leaves and 2 teaspoons salt, and bring to a simmer. Simmer for 10 minutes to thicken slightly.
• Stir in pasta and 1 cup water and return to a simmer. Continue to simmer for 2 minutes, stirring frequently to make sure pasta doesn't stick to the bottom of the pan. Remove from heat, pluck out the bay leaves, and fold in about a third of the mozzarella.
• Top pasta with remaining mozzarella and dollops of ricotta. Sprinkle with Parmesan, then transfer to oven. Bake until pasta is tender when poked with a fork, and cheese is bubbly and lightly golden, 18 to 22 minutes. (If you'd like a more deeply browned topping, run the pan under the broiler for 1 or 2 minutes.) Remove from oven and let cool slightly before serving. Top with basil, plenty of black pepper, and more red-pepper flakes, if you like.

ITALIAN SAUSAGE WITH BOW TIES

Steps:

• Cook pasta according to package directions. Drain., Meanwhile, in a 6-qt. stockpot, cook and crumble sausage with onion and pepper flakes over medium heat until no longer pink, 5-7 minutes. Add garlic; cook 1 minute. Drain., Stir in tomatoes, cream, salt and basil; bring to a boil over medium heat. Reduce heat; simmer, uncovered, until thickened, 6-8 minutes, stirring occasionally. Stir in pasta; heat through. Serve with cheese.