CREAMY SAUSAGE PASTA BAKE
Creamy Sausage Pasta Bake, a delicious pasta dinner recipe that is ready in about 30 minutes. A big hit with kids and grown-ups alike, this easy Italian dish is so flavourful and comforting.
Provided by Daniela Apostol
Categories Main Course
Time P1DT6h
Number Of Ingredients 15
Steps:
- Cook the pasta according to the packet instructions.
- Heat up the oil in a pan over a medium heat, add the sausage meat and use a wooden spoon to break the meat.
- Cook for about 3-4 minutes, then add the garlic, chopped tomatoes, chopped pepper, seasoning, herbs and a quarter of a cup of the water in which the pasta is cooking.
- Put the lid on, and leave to cook for 10 minutes or so until the sauce is reduced.
- Add the cream, and add the cooked and drained pasta.
- Transfer everything to an oven-proof dish, top with grated cheese and bake at 200 degrees Celsius (390 Fahrenheit) for 10 minutes or until the cheese is melted.
- Top with fresh chopped parsley or basil.
Nutrition Facts : Calories 423 kcal, Carbohydrate 26 g, Protein 17 g, Fat 28 g, SaturatedFat 11 g, Cholesterol 72 mg, Sodium 609 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
THREE CHEESE AND SPICY SAUSAGE BAKED PASTA
Provided by Food Network
Time 55m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F.
- Bring a large pot of salted water to a boil. Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of the tomatoes and 1 cup water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil sprigs and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard basil and stir in the chopped basil. Season with salt and pepper.
- While the sauce simmers, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Transfer the sausage to a large bowl with a slotted spoon.
- Cook the rigatoni in the salted boiling water until very al dente, about 2 minutes less than the package directions instruct. Drain the pasta and add it to the large bowl.
- Add the tomato sauce and half each of the mozzarella, provolone and Parmesan cheeses to the bowl and stir well to combine. Transfer the pasta-sausage mixture to a 3- to 4-quart baking dish and top with the remaining mozzarella, provolone and Parmesan cheeses. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest about 10 minutes before serving.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
CREAMY ITALIAN SAUSAGE ONE-PAN PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large, deep skillet over medium heat. When the oil is hot, add the sausage and cook until it starts to brown, about 5 minutes. Add the onions and cook until softened and translucent and the sausage is well browned, another 5 to 7 minutes. Add the oregano, fennel seeds, red pepper flakes, garlic and some salt and black pepper and stir again.
- Next, add the broth, tomato puree and tomato paste and stir well. Add the uncooked pasta into the sauce, bring to a simmer and cook, stirring occasionally, until the pasta is al dente, 15 to 20 minutes.
- Remove from the heat and stir in the mozzarella and mascarpone. Taste and add more seasoning if necessary. Serve with shaved Parmesan and torn basil leaves.
PASTA WITH ESCAROLE, WHITE BEANS AND CHICKEN SAUSAGE
Provided by Ellie Krieger
Categories main-dish
Time 25m
Yield 4 servings (serving size 2 cups)
Number Of Ingredients 13
Steps:
- Cook the pasta according to the directions on the package.
- Heat the oil over a medium heat in a large, deep saute pan or 8-quart stockpot.
- Saute the onion until soft and translucent, about 5 minutes. Add the garlic and cook an additional 1 minute. Stir in the sausage and cook until heated through and browned, about 4 minutes. Add the escarole and cook until wilted, about 3 to 4 minutes.
- Add the beans, 1 cup of chicken stock, sage and red pepper flakes and simmer until the mixture is heated through and liquid is slightly reduced.
- Add the sausage-bean mixture to pasta and toss well, loosening with the additional 1/2 cup chicken stock if necessary. Season with freshly ground pepper and salt, to taste.
- Divide among 4 pasta bowls and top with Parmesan cheese.
ESCAROLE WITH ITALIAN SAUSAGE AND WHITE BEANS
Serve this dish as a side at a pot-luck gathering or for a quick-and-easy one-pot dinner.
Categories Soup/Stew Bean Leafy Green Sauté Sausage White Wine Winter Prosciutto Escarole Simmer Bon Appétit Dinner
Yield 12 servings as a side-dish or 6 as main-course
Number Of Ingredients 11
Steps:
- Heat oil in heavy large pot over medium-high heat. Working in batches, sauté sausage until cooked through, breaking up with back of spoon, about 6 minutes per batch. Using slotted spoon, transfer sausage to bowl, leaving drippings in pot. Reduce heat to medium; add onion to pot and sauté until translucent, about 5 minutes. Add prosciutto and sauté 1 minute. Mix in garlic and crushed red pepper. Add escarole and sauté until wilted, about 2 minutes. Add wine and cook 2 minutes. Add beans, stock and sausage and simmer 10 minutes to blend flavors. Season to taste with salt and pepper. Transfer to large bowl. Top with grated Parmesan, if desired.
PASTA WITH SAUSAGE AND ESCAROLE
Enjoy a side of our Braised Endive in Mustard Vinaigrette alongside the pasta.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 45m
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil. Add salt and pasta; cook 2 to 3 minutes less than package instructions. Drain pasta.
- Meanwhile, in a Dutch oven, heat oil over medium heat. Add garlic; cook, stirring, until fragrant, about 1 minute. Add sausage; cook, stirring, until cooked through, about 6 minutes. Pour in wine; stir to deglaze pan. Add cream, parsley, rosemary, and red-pepper flakes; season with salt and pepper. Bring to a simmer. Add escarole; cook, stirring occasionally, until just wilted, 8 to 10 minutes.
- Stir pasta into skillet; cook until cream has started to thicken and pasta is al dente, about 3 minutes. Garnish with cheese, and serve.
HERBED SPICY SAUSAGE AND FENNEL BAKED PASTA
Mix rigatoni with tomato sauce, spicy Italian sausage, fennel, herbs and cheese, and bake until golden brown.
Provided by Food Network Kitchen
Time 1h5m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees F. Bring a large pot of salted water to a boil.
- Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of the tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil sprigs and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard basil and stir in the chopped basil and parsley. Season with salt and pepper.
- While the sauce simmers, heat the remaining tablespoon oil in a large skillet over medium-high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Transfer the sausage to a large bowl with a slotted spoon. Add the fennel to the skillet and cook, stirring occasionally and reducing the heat slightly if necessary, until golden and tender, about 5 minutes. Add the fennel to the bowl with the sausage.
- Cook the rigatoni in the water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl.
- Add the tomato sauce, half of the fontina and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining fontina and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving.
PASTA WITH ESCAROLE
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente, about 10 minutes. Add the escarole and cook, stirring occasionally, until tender, about 2 more minutes.
- Meanwhile, toast the pine nuts in a large skillet over medium-high heat, about 1 minute. Add 1 tablespoon olive oil, the breadcrumbs, and salt and pepper to taste; cook until golden, about 2 minutes. Transfer the mixture to a plate. Wipe out the skillet, add the pancetta and cook until crisp, about 5 minutes. Transfer to paper towels and blot dry.
- Add the remaining 1 tablespoon olive oil to the skillet, then add the garlic and jalapeno and cook until fragrant, about 1 minute. Drain the pasta and escarole, reserving 1 cup cooking water, and add to the skillet. Add half of the pancetta and toss, drizzling in enough pasta water to moisten. Season with salt and pepper.
- Divide the pasta among bowls, top with the breadcrumb mixture, remaining pancetta and the parmesan. Drizzle with olive oil.
Nutrition Facts : Calories 568, Fat 23 grams, SaturatedFat 6 grams, Cholesterol 20 milligrams, Sodium 140 milligrams, Carbohydrate 71 grams, Fiber 3 grams, Protein 21 grams
CREAMY ITALIAN SAUSAGE PASTA
My husband and I love any kind of pasta. This recipe is lovely and I prepare it often to satisfy hearty appetites.-Yvonne Shannon, Cobourg, Ontario
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cook pasta according to package direction. In a large skillet, cook sausage in oil and butter over medium heat for 5 minutes. Add red pepper and onion; cook and stir until vegetables are tender and sausage is no longer pink. add wine or broth; cook for 2 minutes. Add the cream, cheese, salt and pepper. Bring to a boil. reduce heat; cook over low heat for 8-10 minutes, stirring occasionally., Drain pasta. In a large bowl, combine sausage mixture and pasta. Before serving, sprinkle with parsley.
Nutrition Facts :
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