Creamy Sausage And Escarole Baked Pasta Food

THREE CHEESE AND SPICY SAUSAGE BAKED PASTA

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.
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PASTA WITH SAUSAGE AND ESCAROLE

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.

PASTA WITH ESCAROLE, WHITE BEANS AND CHICKEN SAUSAGE

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.

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, WHITE BEANS AND ESCAROLE

Steps:

• Heat oil in a large skillet, cook sausage over medium heat 10 minutes, remove and slice into 1 inch chunks.
• Add onions, garlic and escarole to the skillet and cook until the escarole is wilted.
• Add broths, sausage and cannelini beans and simmer 15 minutes.
• Stir in cheese and mix with hot pasta.

5-INGREDIENT SAUSAGE AND ESCAROLE PASTA

Steps:

• Cook pasta as directed on package, omitting salt. Drain, reserving 1/2 cup cooking water.
• Cook sausage in large nonstick skillet on medium heat 5 to 7 min. or until evenly browned and heated through, stirring frequently and adding garlic for the last minute.
• Add pasta, reserved cooking water, escarole and dressing; mix well. Cook 1 to 2 min. or pasta mixture is heated through and escarole just begins to wilt, stirring frequently.