Pasta With Sausage And Cream Recipes

CREAMY SAUSAGE PASTA RECIPE

Steps:

• Cook pasta: In a large pot of boiling salted water, cook pasta according to al dente package instructions. Drain well and set aside.
• While pasta cooks, sauté vegetables: In a large, deep skillet heat 1 tablespoon of oil over medium heat. When oil shimmers, add the onion and bell pepper. Cook, stirring occasionally until vegetables are almost softened, about 3-4 minutes.
• Add sausage and season: Increase heat to medium-high. Add the sausage to the pan along with the Italian seasoning. Season with ½ teaspoon salt and ¼ teaspoon pepper. Cook, breaking the sausage up into large crumbles as you go, for about 4-6 minutes, or until sausage is almost browned. Reduce heat to medium and add the garlic. Cook until fragrant, about 1 minute.
• Add flour and deglaze: Sprinkle the flour over sausage and stir well. Cook 1-2 minute to remove raw flour taste. Add the wine (or 1/3 cup broth) to deglaze the pan. Stir well, using a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. Cook for 1-2 minutes, or until the liquid is almost completely absorbed.
• Add liquids and simmer: Stir in the broth and then add the heavy cream. Bring to a gentle simmer, stirring occasionally, then immediately reduce the heat to maintain a gentle simmer. Simmer for 10-12 minutes, or until the sauce is reduced and slightly thickened.
• Add pasta: Stir in the cooked pasta. Cook until heated through, about 1 minute.
• Add parmesan: Turn off the heat and gradually stir in parmesan cheese, one handful at a time. Stir until cheese is fully melted and incorporated.
• Serve: Taste and adjust for seasoning with salt and pepper. Sprinkle with fresh herbs and top with a generous squeeze of fresh lemon. Serve and enjoy!

CREAMY ITALIAN SAUSAGE PASTA

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.

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.

CREAMY PASTA AND SAUSAGE

Steps:

• Take sausage out of casings and crumble.
• Put olive oil and chopped garlic in a skillet and turn the heat to medium.
• When the garlic becomes pale gold, add the sausage.
• Turn from time to time, until nicely browned all over, about 15 minutes.
• Add the tomato and cook, uncovered, stirring occasionally, adjusting the heat if necessary so it will cook at a gentle simmer.
• After about 20 minutes, when the fat separates from the other juices and floats free, add the cream and turn up the heat.
• Cook for 1 to 2 minutes, stirring frequently, until the cream is reduced.
• Add salt and a liberal grinding of pepper.
• Turn off the heat and stir in the chopped parsley.
• Cook pasta in pot of boiling salted water.
• When tender, but firm to the bite, drain; toss immediately with sauce.
• Serve at once with freshly grated parmesan cheese.
• NOTES: The sauce maybe be prepared several hours in advance.
• It should be reheated gently when the pasta is almost cooked.
• I always double the sauce because in my house there never seems to be enough.
• My family loves this sauce.
• Double everything except the sausage, pasta and parmesan cheese to double the sauce.

PASTA WITH SAUSAGE AND CREAM

Steps:

• Bring a large pot of water to a boil for the pasta and add salt. Put the butter in a medium skillet over medium heat. As it melts, crumble the sausage meat into it, making the bits 1/2 inch or less in size. Add the cream and adjust the heat so that the mixture simmers gently.
• Cook the pasta until it is tender but not at all mushy. Drain, reserving about a cup of the cooking water. Dress the pasta with the sauce, adding some of the reserved cooking liquid if necessary. Taste and adjust the seasoning, toss with the Parmesan, and serve.
• This is simpler, lighter, and just as good in its own way: in step 1, replace the butter with olive oil, omit the cream, and add 1/2 cup water to the sausage.

PASTA WITH SAUSAGE TOMATOES AND CREAM

Steps:

• Heat oil in a heavy skillet over medium heat. Add sausage and crushed red pepper. Cook until sausage is no longer pink, stirring frequently, about 7 minutes.
• Add onion and garlic to skillet and cook until onion is tender and sausage is light brown, stirring occasionally, about 7 minutes.
• dd tomatoes, cream, and salt. Simmer until mixture thickens slightly, about 4 minutes.
• (Can be prepared one day ahead. Cover and chill.).
• Cook pasta in large pot of boiling water just before it becomes al dente (slightly firm). Drain.
• Bring sauce to a simmer. Add pasta to sauce and cook until pasta is heated through and sauce thickens, stirring occasionally, about 2 minutes.
• Serve, and top with plenty of parmesan cheese.

PASTA WITH SAUSAGE AND PUMPKIN CREAM SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Meanwhile, heat 1 tablespoon olive oil in a deep, nonstick skillet over medium-high heat. Cook and stir sausage until browned and crumbly, 5 to 7 minutes. Transfer to a paper towel-lined plate. Drain and discard grease.
• Heat teaspoon oil in the skillet. Add onion and garlic; saute until tender, 5 to 8 minutes. Drain pasta and return to the pot.
• Add wine and sage to the skillet. Simmer until wine is reduced by half, about 2 minutes. Pour in chicken stock and pumpkin; stir until sauce starts to bubble. Return sausage to the skillet. Reduce heat and stir in half-and-half. Season sauce with cinnamon, nutmeg, salt, and pepper. Simmer until sauce thickens, 5 to 10 minutes.
• Pour pumpkin cream sauce over the pasta. Toss over low heat for 1 minute. Taste and adjust seasoning.