Creamy Tagliatelle With Sausage Ricotta Basil Food

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 TAGLIATELLE WITH SAUSAGE, RICOTTA & BASIL

Steps:

• Heat the oil in a large frying pan, tip in the onion and garlic, and soften for about 10 mins. Add the sausagemeat chunks and brown for 5 mins. Tip in the chopped tomatoes and simmer for 5 mins or so, until thick and the sausagemeat is cooked through. Meanwhile, cook the pasta following pack instructions.
• Season the tomato sauce and toss through the drained tagliatelle. Tear the basil and stir it through as well. Spoon into bowls and dot with ricotta. Grind over some pepper and sprinkle with the small basil leaves.

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.

TAGLIATELLE WITH SMASHED PEAS, SAUSAGE, AND RICOTTA CHEESE

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes if dry or according to package directions if fresh. Drain pasta reserving 1 cup of the pasta cooking water.
• Meanwhile, in a large, heavy skillet heat the olive oil and garlic over medium-high heat and add the sausage. Use a wooden spoon to break up the sausage into bite-sized bits. When the sausage has browned, about 5 minutes. Remove and set aside. Add the peas to the pan and, using the back of the wooden spoon, smash the peas. Turn off the heat. Add the ricotta cheese along with the cooked pasta and toss to coat, adding the pasta cooking water in 1/4 cup additions, if needed, to make the pasta moist. Return the sausage to the pan. Add the basil, Pecorino Romano cheese, and salt. Toss gently to coat and serve immediately.

TAGLIATELLE WITH PEAS, SAUSAGE, RICOTTA AND CLASSIC GENOVESE PESTO

Steps:

• Bring a large pot of water to the boil. Add a good tablespoon of salt to the water. Add the pasta and cook according to box instructions, reducing the cooking time by 1 to 2 minutes. Drain the pasta, reserving about 1 cup of the cooking water.
• While the pasta is cooking, in a large nonstick skillet, heat the oil, garlic and red pepper flakes over medium heat. Add the sausage, breaking it up with the side of a spoon. Cook until browned, 4 to 5 minutes. Remove from the skillet and set aside.
• Add the peas, ricotta and pesto to the skillet and mix to combine. Add the pasta to the skillet, along with a couple of tablespoons of pasta water. Stir until the sauce coats all of the pasta. Mix well using a pair on thongs. Season with 1/2 teaspoon kosher salt and the black pepper. Add the sausage back to the skillet. Serve with Parmesan.

TAGLIATELLE WITH SMASHED PEAS, SAUSAGE, AND RICOTTA CHEESE-GIADA

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes if dry or according to package directions if fresh. Drain pasta reserving 1 cup of the pasta cooking water.
• Meanwhile, in a large, heavy skillet heat the olive oil and garlic over medium-high heat and add the sausage. Use a wooden spoon to break up the sausage into bite-sized bits. When the sausage has browned, about 5 minutes. Remove and set aside.
• Add the peas to the pan and, using the back of the wooden spoon, smash the peas. Turn off the heat.
• Add the ricotta cheese along with the cooked pasta and toss to coat, adding the pasta cooking water in 1/4 cup additions, if needed, to make the pasta moist.
• Return the sausage to the pan.
• Add the basil, Pecorino Romano cheese, and salt. Toss gently to coat and serve immediately.