SAUSAGE PESTO PASTA
This Italian sausage pesto pasta recipe uses simple ingredients and is easy to make. Mushrooms, tomatoes, peppers, garlic, and onions pack it with flavor!
Provided by Natasha Bull
Categories Main Course
Time 35m
Number Of Ingredients 11
Steps:
- Boil a large, salted pot of water for the casarecce pasta. Cook it al dente (8 minutes).
- Meanwhile, prep your vegetables. You can do some prep while the sausages are cooking to save time, but feel free to prep everything prior to starting the sauce if that's easier for you.
- Take the sausage meat out of the casings and crumble it into a deep skillet. Cook it over medium-high heat, stirring occasionally, until it's browned (about 5-7 minutes). Transfer to a plate.
- Leave the sausage grease in the pan and then add the mushrooms and onions (if there is very little grease then add about a teaspoon of olive oil). Sauté, stirring occasionally, until the mushrooms release their water and they get a nice sear and the onions brown (about 5-6 minutes).
- Stir in the garlic and cook for 30 seconds.
- Add the tomatoes, peppers, chicken broth, and sausage to the skillet. Reduce the heat to medium and cook for around 5 minutes or until the tomatoes have started to lose their shape and the chicken broth has reduced a bit.
- Add in the pesto (stir the jar first), then take the pan off the heat and ensure it's stirred in well. Add a splash of pasta water to the sauce (a couple tablespoons) prior to draining it, and then toss the drained pasta with the sauce. Season with salt & pepper as needed. Serve immediately with parmesan cheese and parsley if desired.
Nutrition Facts : Calories 562 kcal, Carbohydrate 50 g, Protein 21 g, Fat 30 g, SaturatedFat 10 g, Cholesterol 58 mg, Sodium 811 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
ARUGULA PESTO
To most people, pesto means one thing: pesto Genovese, the famous and fabulous basil paste from the Italian Riviera. But there are sauces made with copious amounts of other herbs or greens not destined for pasta. They aren't called pestos, yet that's what they are - all made by grinding herbs and other ingredients to a paste, then thinning out and enriching with oil. This dish is inspired by one found in southern Italy. This sauce, like other forms of pesto, is all pungent with garlic. In addition to serving this vibrant pesto with pasta, it can be used with grains - risottos made with rice, barley, or wheat - and as a topping for tomatoes. It's great on its own, spooned onto a thick slice of country bread. Don't use a sharp olive oil with this, or it will overwhelm the arugula.
Provided by Martha Rose Shulman
Categories easy, quick, condiments
Time 10m
Yield Makes about 2/3 cup
Number Of Ingredients 6
Steps:
- Turn on a food processor fitted with the steel blade, and drop in the garlic cloves. When they are chopped and adhering to the sides, stop the machine, scrape down the sides of the bowl and add the walnuts. Turn on the machine, and process until they are finely ground. Scrape down the bowl again, and add the arugula and the salt. Pulse until the arugula is finely chopped, then turn on the machine and run while you slowly drizzle in the olive oil. When the mixture is smooth, stop the machine, scrape down the sides and process for another 30 seconds or so. Scrape out into the bowl of a mortar and pestle. Grind the mixture with the pestle for a smoother texture. Work in the cheese and combine well.
Nutrition Facts : @context http, Calories 851, UnsaturatedFat 67 grams, Carbohydrate 8 grams, Fat 86 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 16 grams, Sodium 511 milligrams, Sugar 2 grams
GRILLED SAUSAGE WITH ARUGULA PESTO
Peppery arugula pesto is the perfect accompaniment to grilled Italian sausages. Save any extra pesto to use on other grilled meats or fish. It will last up to one week in the refrigerator.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Number Of Ingredients 7
Steps:
- Make the pesto: Place the arugula and garlic in the bowl of a food processor. Pulse until finely chopped, scraping down sides if necessary. Add cheese, salt, pepper, and olive oil, and puree until smooth and well combined.
- Heat grill to medium-high heat. Prick sausages with fork to allow excess fat to drip. Grill until cooked through, about 4 minutes per side. Serve pesto over the grilled sausages.
ITALIAN SAUSAGE BITES WITH ARUGULA PESTO RECIPE - (4.6/5)
Provided by [email protected]
Number Of Ingredients 11
Steps:
- Arugula Pesto Grate your cheese. Pop all ingredients in a food processor or blender and while it's running drizzle in about 1/2 cup good olive oil. This will be used to garnish your Chorizo pieces. Season to taste with S&P. If too thick you can thin out with a bit of water. Italian Sausage Cut sausage in large 1 1/2 inch (3.8 cm) chunks. Pan fry till starting to brown on the edges (about 3 - 4 min), tossing to allow them to cook all over. Add a dash of sherry vinegar to the pan Plate up with a dollop of arugula pesto. Add little cocktail sticks or toothpicks to each piece for easy eating.
SHEET-PAN SAUSAGES AND MUSHROOMS WITH ARUGULA AND CROUTONS
If stuffed mushrooms grew up into a main course, it would be this one-pan dinner. To start, sausages and mushrooms roast on a sheet pan, leaving behind seasoned pan drippings. Next, in a move inspired by Judy Rodgers's roast chicken with bread salad from Zuni Café in San Francisco, torn bread pieces are tossed with the drippings, then sent back to the oven to toast. The toasted bread is then tossed with arugula, red-wine vinaigrette and the roasted mushrooms, making a great mix of crispy, tangy and spicy bites. Crusty bread can be hard to tear from the loaf, but the rough edges make a more interesting final product: To ease the process, slice the bread 1/2-inch-thick, then slice crosswise 1/2-inch thick, then tear little pieces from there.
Provided by Ali Slagle
Categories dinner, easy, one pot, salads and dressings, sausages, vegetables, main course
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 450 degrees. Score the sausages in a few places on both sides, making sure not to cut all the way through. Toss the sausages and mushrooms on a sheet pan with 2 tablespoons olive oil, salt and pepper. Spread in an even layer and roast, shaking the pan once or twice, until browned and cooked through, 20 to 25 minutes.
- Meanwhile, in a small bowl, combine the remaining 3 tablespoons olive oil with the vinegar and garlic; season to taste with salt and pepper.
- When the sausages and mushrooms are done, use a slotted spoon or tongs to transfer to a plate, leaving the drippings behind. Add the torn bread and 1 teaspoon of the dressing to the baking sheet. If the bread seems dry, add more dressing, 1 teaspoon at a time. Roast until the bread is lightly toasted, 5 to 10 minutes.
- Add the mushrooms and arugula to the pan. Drizzle and toss with the remaining vinaigrette until lightly coated. Stir in the parsley, then season to taste with salt, pepper, oil and vinegar. Sprinkle with Parmesan and eat with the sausages.
PESTO SAUSAGE BISCUIT BITES
They won't be able to stop reaching for these tasty little sausage bites. They are perfect party food but also a great choice for a breakfast buffet.
Provided by Valerie Brunmeier
Categories Appetizers and Snacks Pastries
Time 25m
Yield 10
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Press each biscuit into a 4-inch circle on a lightly floured surface. Spread 1/2 teaspoon pesto over top of each biscuit. Place 1 sausage link on the edge of each biscuit and roll dough around sausage. Cut each roll into 4 pieces and place on a baking sheet; sprinkle with Parmesan cheese.
- Bake in the preheated oven until biscuits are golden brown and sausage is cooked, 8 to 10 minutes.
Nutrition Facts : Calories 260.1 calories, Carbohydrate 24.4 g, Cholesterol 22.3 mg, Fat 14.2 g, Fiber 0.5 g, Protein 8.6 g, SaturatedFat 3.8 g, Sodium 728.9 mg, Sugar 4.1 g
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