Fusilli With Sausage And Oyster Mushrooms Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CAVATAPPI WITH SAUSAGE, KALE AND MUSHROOMS



Cavatappi with Sausage, Kale and Mushrooms image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 55m

Yield 2 servings

Number Of Ingredients 11

Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
4 links sweet Italian sausage, casings removed
1/4 cup 'nduja sausage
1 clove garlic
6 ounces mixed mushrooms, such as chanterelle and cremini
1/4 cup dry white wine
2 1/2 cups chopped kale, such as dinosaur or curly
8 ounces cavatappi pasta
1 tablespoon unsalted butter
1/4 cup ground Parmigiano-Reggiano

Steps:

  • Bring a large pot of water to a boil. Season with salt.
  • In a large saute pan, 2 tablespoons olive oil over medium heat along with the sausage and 'nduja and cook, breaking apart the meat into smaller pieces, until the sausage is browned, about 10 minutes. Add the garlic and mushrooms and increase the heat to medium-high.
  • Cook until the mushrooms begin to brown, then give them a stir and season with salt and pepper. Add the wine and simmer for 1 minute. Add the kale and continue to cook until slightly softened, 2 to 3 minutes longer. Add the pasta to the water and cook to al dente.
  • Strain the pasta, reserving a small amount of the water in a bowl. Add the pasta to the saute pan and bring to a simmer. Add pasta water by 1/4 cup as needed if the pasta is dry. Toss, cooking until the pasta begins to get coated and the sauce begins to thicken. Add the remaining tablespoon olive oil. Add the butter, then remove the pan from the heat and add half the cheese. Stir the mixture until thickened and glossy. If too thick, add a splash of the pasta water. Season to taste.
  • Divide between bowls and garnish with the remaining cheese.

FUSILLI WITH SAUSAGE, ARTICHOKES, AND SUN-DRIED TOMATOES



Fusilli with Sausage, Artichokes, and Sun-Dried Tomatoes image

Provided by Giada De Laurentiis

Categories     main-dish

Time 38m

Yield 6 servings

Number Of Ingredients 12

3/4 cup drained oil-packed sun-dried tomatoes, sliced, 2 tablespoons of oil reserved
1 pound Italian hot sausages, casings removed
2 (8-ounce) packages frozen artichoke hearts
2 large cloves garlic, chopped
1 3/4 cups chicken broth
1/2 cup dry white wine
16 ounces fusilli pasta
1/2 cup shredded Parmesan, plus additional for garnish
1/3 cup chopped fresh basil leaves
1/4 cup chopped fresh Italian parsley leaves
8 ounces water-packed fresh mozzarella, drained and cubed, optional
Salt and freshly ground pepper

Steps:

  • Heat the oil reserved from the tomatoes in a heavy large frying pan over medium-high heat. Add the sausages and cook until brown, breaking up the meat into bite-size pieces with a fork, about 8 minutes. Transfer the sausage to a bowl. Add the artichokes and garlic to the same skillet, and saute over medium heat until the garlic is tender, about 2 minutes. Add the broth, wine, and sun-dried tomatoes. Boil over medium-high heat until the sauce reduces slightly, stirring occasionally, about 8 minutes.
  • Meanwhile, bring a large pot of salted water to a boil. Cook the fusilli in boiling water until tender but still firm to the bite, stirring often, about 8 minutes. Drain the pasta (do not rinse). Add the pasta, sausage, 1/2 cup Parmesan, basil, and parsley to the artichoke mixture. Toss until the sauce is almost absorbed by the pasta. Stir in the mozzarella. Season, to taste, with salt and pepper. Serve, passing the additional Parmesan cheese alongside.

PAPPARDELLE WITH SPICY SAUSAGE AND MIXED WILD MUSHROOMS



Pappardelle with Spicy Sausage and Mixed Wild Mushrooms image

This recipe is adapted from Jamie Oliver's cookbook, "The Naked Chef Takes Off" (Hyperion, 2001).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 12

1 tablespoon olive oil
9 ounces best-quality spicy sausage, casing removed
1 onion, finely chopped
1 clove garlic, minced
1 pound mixed wild mushrooms, such as chanterelles, oyster, and shiitake, trimmed and torn
2 tablespoons fresh thyme, leaves
1 to 2 small dried red chiles, crumbled
Coarse salt and freshly ground pepper
Fresh Pappardelle
3 to 4 tablespoons unsalted butter
1/2 cup loosely packed flat-leaf parsley, chopped
1/2 cup freshly grated Parmesan cheese

Steps:

  • In a large skillet, heat oil over medium-high heat; add sausage, onion, and garlic, breaking up sausage with a spoon. Cook until onions are golden, about 7 minutes. Add mushrooms, thyme, and chiles; cook, stirring frequently, until mushrooms release their liquid and it evaporates, 10 to 12 minutes. Remove from heat; season with salt and pepper.
  • Meanwhile, bring a large pot of water to a boil; add salt and pappardelle. Cook until al dente, 3 to 5 minutes. Reserve a 1/2 cup cooking liquid; drain pasta. Return to pot.
  • Add butter to mushroom mixture along with some of the cooking liquid to loosen, if necessary. Return mushroom mixture to pot; toss to combine. Transfer to a large serving platter. Garnish with parsley and cheese; serve immediately.

FUSILLI WITH WILD MUSHROOM CREAM SAUCE



Fusilli with Wild Mushroom Cream Sauce image

Categories     Cheese     Dairy     Mushroom     Pasta     Dinner     Fall     Winter     Noodle     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 14

1 ounce dried porcini mushrooms*
2 cups hot water
3 tablespoons olive oil
1 pound fresh crimini mushrooms, chopped
1/2 pound fresh portobello mushrooms, stemmed, dark gills scraped off, chopped
2 garlic cloves, minced
1 bay leaf
1/3 cup dry Marsala
1 pound fusilli pasta
1 cup beef stock or canned beef broth
1/4 cup whipping cream
1 cup freshly grated Parmesan cheese (about 3 ounces)
2 tablespoons (1/4 stick) butter
Additional grated Parmesan cheese

Steps:

  • Place porcini mushrooms in small bowl. Pour 2 cups hot water over. Let stand until mushrooms soften, about 25 minutes. Using slotted spoon, transfer mushrooms to work surface and coarsely chop. Discard soaking liquid.
  • Heat olive oil in heavy large pot over medium-high heat. Add porcini, crimini and portobello mushrooms, minced garlic and bay leaf. Sauté until mushrooms are brown and tender, stirring often, about 10 minutes. Add Marsala and simmer until almost all liquid evaporates, scraping up browned bits, about 1 minute. Season mushroom mixture to taste with salt and pepper. Remove from heat. (Mushroom mixture can be prepared 1 day ahead. Cover and refrigerate.)
  • Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well.
  • Mix beef stock and whipping cream into mushroom mixture and simmer 3 minutes. Add 1 cup Parmesan cheese, butter and drained pasta; toss to coat. Cook until sauce coats pasta, stirring frequently, about 2 minutes. Season to taste with salt and pepper. Serve, passing additional grated Parmesan separately.
  • *Dried porcini mushrooms are available at Italian markets, specialty foods stores and many supermarkets.

PAULA DEEN'S BAKED FUSILLI WITH ITALIAN SAUSAGE



Paula Deen's Baked Fusilli With Italian Sausage image

This casserole can be made ahead and frozen. If you assemble a casserole ahead of time and freeze, be sure to allow it to thaw in the refrigerator (it will take about 24 hours) before cooking.

Provided by CookingONTheSide

Categories     One Dish Meal

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 16

1 lb hot Italian sausage, sliced 1/4-inch thick
2 tablespoons butter
3 garlic cloves, minced
2 shallots, chopped
1 (8 ounce) package sliced fresh mushrooms
1 (3 7/8 ounce) can sliced black olives, drained
1 (32 ounce) jar spaghetti sauce
2 (8 ounce) cans tomato sauce
2 large eggs
1 (14 1/2 ounce) can diced Italian tomatoes, drained
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon italian seasoning
1 lb fusilli, cooked
4 cups mozzarella cheese, grated and divided

Steps:

  • Preheat oven to 350 degrees; lightly grease a 4-quart casserole dish.
  • In medium skillet over medium-low heat, cook sausage until well done.
  • Remove from pan and set aside.
  • Melt butter in a skillet over medium heat.
  • Add garlic and shallots, and cook for 5 minutes, or until tender.
  • Add mushrooms and black olives and cook for 10 minutes.
  • Remove from heat and set aside.
  • In large bowl, whisk together spaghetti sauce, tomato sauce and eggs.
  • Stir in diced tomatoes, salt, basil, oregano and Italian seasoning.
  • Layer half of pasta, half of mushroom mixture, half of sauce mixture and half of cheese into prepared casserole dish.
  • Repeat layers, ending with cheese.
  • Bake for 30 minutes, or until hot and bubbly.

Nutrition Facts : Calories 1017.1, Fat 50.2, SaturatedFat 21.1, Cholesterol 182.8, Sodium 3155.4, Carbohydrate 92.3, Fiber 6.2, Sugar 22.8, Protein 49.5

More about "fusilli with sausage and oyster mushrooms recipes"

GEOFFREY ZAKARIAN'S FUSILLI WITH SAUSAGE AND OYSTER MUSHROOMS
geoffrey-zakarians-fusilli-with-sausage-and-oyster-mushrooms image
Web Jul 15, 2021 Geoffrey reveals his starchy secret for creating the silkiest sauce in this earthy and savory pasta dish!Watch #TheKitchen, Saturdays at 11a|10c + subscribe ...
From youtube.com
Author Food Network
Views 41.9K
See details


PIZZA PASTA (BAKED FUSILLI WITH SAUSAGE AND MOZZARELLA)
Web Nov 24, 2020 Add the sausage, mozzarella cheeses, marinara sauce, basil. Add any other toppings at this point. Mix until well combined. Sprinkle the parmesan cheese evenly on the top. Bake in a pre-heated oven at …
From homemadeitaliancooking.com
See details


WILD MUSHROOM AND SAUSAGE PAPPARDELLE | TASTETORONTO
Web Step 1 Preheat a large wide bottomed skillet on high heat, add in 2 tablespoons of the olive oil, then scatter the sliced mushrooms around in a single layer and lightly season with …
From tastetoronto.com
See details


FUSILLI SAUSAGE PASTA WITH SPINACH AND MUSHROOMS
Web Feb 24, 2023 This Sausage Pasta dinner with spinach and mushrooms makes for a filling, flavorful and comforting recipe for weeknight dinners! It’s so fast to make and everyone loves it, almost always going for seconds. …
From mediterraneanlatinloveaffair.com
See details


WINTER WEEKNIGHT WINS | THE KITCHEN | FOOD NETWORK
Web The Kitchen tackles a week's worth of warming winter dinners, starting with Geoffrey Zakarian's Fusilli with Sausage and Oyster Mushrooms. Jeff Mauro whips up his Easy …
From foodnetwork.com
See details


FUSILLI WITH SAUSAGE AND OYSTER MUSHROOMS RECIPE | GEOFFREY …
Web 1 tablespoon unsalted butter. 8 to 10 fresh basil leaves, torn. Bring a shallow pot of water to a boil and season heavily with salt. Add the pasta to the water and begin to cook. …
From foodnetwork.cel30.sni.foodnetwork.com
See details


FUSILLI PASTA WITH SAUSAGE RAGU – A SIMPLE PALATE
Web Jun 22, 2021 (1) First, remove sausage from the casing and brown in a pan (no oil is needed). This process should take about 7 minutes. (2) Then add diced onions, carrots, and garlic. (3) Saute veggies for 2-3 minutes …
From asimplepalate.com
See details


FUSILLI WITH SAUSAGE AND OYSTER MUSHROOMS RECIPE | GEOFFREY …
Web Get Fusilli with Sausage and Oyster Mushrooms Recipe from Food Network. Watch Full Seasons; TV Schedule; Newsletters; Videos; Sweepstakes; Classes; ... Ultimate Baking …
From foodnetwork.cel02.sni.foodnetwork.com
See details


ONE POT MUSHROOM, SAUSAGE AND TOMATO FUSILLI - DINNER …
Web 1 tbsp olive oil. 2 cups sliced cherry tomatoes. 3 garlic cloves, minced. 3 cups mushroom medly (I used a variety of oyster, crimini and white button mushrooms) 1 tsp kosher …
From dinnerreinvented.com
See details


FUSILLI WITH SAUSAGE AND OYSTER MUSHROOMS | PUNCHFORK
Web 6 ounces spicy Italian sausage removed from casings (from 2 to 3 links) 1 clove garlic, minced; Pinch pepperoncini chile flakes; 6 ounces oyster mushrooms, trimmed from the stems; 1 teaspoon minced fresh …
From punchfork.com
See details


FUSILLI ALLA CAPRESE - ONCE UPON A CHEF
Web Sep 11, 2019 Simple yet spectacular, this fusilli alla Caprese requires just a handful of ingredients, comes together quickly, and is delicious hot or cold. 22 Quick and Easy Recipes in 30 Minutes (or less) + 5 Chef Secrets To …
From onceuponachef.com
See details


GEOFFREY ZAKARIAN'S FUSILLI WITH SAUSAGE AND OYSTER MUSHROOMS
Web Jul 15, 2021 Fusilli with Sausage and Oyster Mushrooms RECIPE COURTESY OF GEOFFREY ZAKARIAN Level: Easy Total: 40 min Active: 35 min Yield: 2 to 4 servings …
From cfood.org
See details


FUSILLI WITH SAUSAGE AND OYSTER MUSHROOMS RECIPE - SAMSUNG …
Web 8 ounces fusilli; 4 tablespoons extra-virgin olive oil, plus more for drizzling; 6 ounces spicy Italian sausage removed from casings (from 2 to 3 links) 1 clove garlic, minced; Pinch …
From app.samsungfood.com
See details


FUSILLI WITH SAUSAGE & OYSTER MUSHROOM RECIPE - OPTIMUSPLANT
Web 1. Cook the Sausage Remove the sausage from its casing and cook it in a pan over medium heat. Break up any large clumps and continue cooking until the sausage is …
From optimusplant.com
See details


FUSILLI WITH SAUSAGE AND MUSHROOMS - PURSUINGFLAVORS.COM
Web 8 oz Fusilli pasta. 4 tbs extra virgin olive oil. salt and fresh cracked Pepper. In a large skillet, brown the Italian Sausage breaking up into small pieces Add garlic, and tomato paste …
From pursuingflavors.com
See details


FUSILLI WITH SAUSAGE - AWESOME ON 20
Web This Fusilli with Sausage is a super simple and super delicious weeknight dinner. Use your favorite Italian sausage and flavorful passata to make this quick and easy pasta dish any day.
From awesomeon20.com
See details


RECIPETHING - FUSILLI WITH SAUSAGE AND OYSTER MUSHROOMS
Web Fusilli with Sausage and Oyster Mushrooms (from castro15’s recipe box) Categories: Pasta Ingredients Kosher salt and freshly ground black pepper 8 ounces fusilli 4 …
From recipething.com
See details


Related Search