Baked Pasta With Chicken Sausage Food

BRIAN'S CHICKEN SAUSAGE PESTO PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and return to the pot.
• Meanwhile, heat olive oil in a large pan over medium-high heat. Add chicken sausage and onion. Cook until chicken is browned and no longer pink in the center, 5 to 7 minutes. Reduce heat to low and mix in pesto. Add tomatoes with juice and chicken broth. Simmer sauce until slightly reduced, 5 to 10 minutes.
• Pour cream into the sauce. Simmer until reduced to your desired thickness, 5 to 10 minutes. Pour sauce into the pot of cooked penne. Mix thoroughly. Let rest for 5 minutes before serving. Garnish with shredded Parmesan cheese to your liking.

BAKED PASTA WITH CHICKEN SAUSAGE

Steps:

• Bring a large pot of salted water to a boil. Heat oil in a large skillet over medium heat. Add onion; cook until translucent, about 3 minutes. Stir in garlic. Remove from heat; add vodka, if desired. Return to heat; cook until almost evaporated, 1 minute.
• Stir in tomatoes and oregano; cook until tomatoes are falling apart, 10 to 15 minutes. Add cream; cook until warmed through, about 5 minutes. Season sauce with salt and pepper.
• Meanwhile, preheat oven to 400 degrees. Cook pasta in the boiling water until al dente, according to package instructions. Add spinach, and cook just until wilted. Drain, and return contents to pot.
• Add tomato sauce, sausage, and cubed Fontina to pot; toss to coat. Season with salt and pepper. Divide evenly between two shallow 1 1/2-quart baking dishes.
• Top with grated Fontina and Parmesan. Bake until browned and edges are crisp, 20 to 30 minutes.

BAKED PASTA WITH CHICKEN SAUSAGE

Steps:

• Bring a large pot of salted water to a boil. Heat oil in a large skillet over medium heat. Add onion; cook until translucent, about 3 minutes. Stir in garlic. Remove from heat; add vodka, if desired. Return to heat; cook until almost evaporated, 1 minute.
• Stir in tomatoes and oregano; cook until tomatoes are falling apart, 10 to 15 minutes. Add cream; cook until warmed through, about 5 minutes. Season sauce with salt and pepper.
• Meanwhile, preheat oven to 400°. Cook pasta in the boiling water until al dente, according to package instructions. Add spinach, and cook just until wilted. Drain, and return contents to pot.
• Add tomato sauce, sausage, and cubed fontina to pot; toss to coat. Season with salt and pepper. Divide evenly between two shallow 1 1/2-quart baking dishes.
• Top with grated fontina and Parmesan. Bake until browned and edges are crisp, 20 to 30 minutes.
• Note: If you freeze this dish, do not thaw before baking. Remove plastic wrap, and cover with foil. Cook until heated through, 1 1/2 to 1 3/4 hours. Remove foil, and continue with step 5.

CHICKEN SAUSAGE PASTA

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, cook sausage and peppers in large nonstick skillet on medium-high heat 5 min. or until sausage is heated through and peppers are crisp-tender, stirring occasionally. Stir in tomatoes; cover. Simmer on medium-low heat 5 to 6 min. or until tomatoes are softened, stirring occasionally.
• Drain pasta. Add to skillet with 2 Tbsp. cheese; mix lightly. Sprinkle with remaining cheese.

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.

SUMMER GARDEN PASTA WITH CHICKEN SAUSAGE

Steps:

• Cook pasta according to package directions. Meanwhile, grill sausages, covered, over medium heat or broil 4 in. from heat until a thermometer reads 165°, 7-9 minutes, turning occasionally. Remove sausages from grill; cut into slices., Drain pasta; transfer to a large bowl. Stir in sausage, tomatoes, cheeses, basil, garlic, salt and pepper. Drizzle with oil; toss to coat.