SWEET AND SPICY SAUSAGE AND FARFALLE
Sweet and Spicy Sausage and Farfalle is a recipe that I grew up eating, and fell in love with again as an adult. It is one of the easiest recipes you can ask for, and the speedy preparation time makes it a perfect weeknight dinner option. When I was growing up I couldn't understand why we had sweet and spicy sausage and farfalle for dinner all the time. As an adult, I get it! This is the little recipe that can feed your family of 4-5 with just 20 minutes to total preparation time. Plus, the ingredients are all super cheap. It makes perfect sense that my Mom made this recipe to feed our family of five frequently.
Provided by Kit
Categories Main Course
Time 20m
Number Of Ingredients 10
Steps:
- Finely chop the onion and garlic. Slice the ends off the sausage, and push the meat out of the casing, and loosely crumble it up.
- Bring a pot of salted water to a boil. Once the water has come to a boil, add the pasta. Cook for 7-8 minutes, until al dente. Then drain the pasta and set aside.
- As soon as you put the water on the boil, start to prepare the rest of this dish. Heat the olive oil in a skillet over medium high heat. Add the onions and sauté. After 2 minutes, add the sausage and red pepper flakes. For a mild spice add 1/2 teaspoon of red pepper flakes, or add more for extra spice.
- Brown the sausage, while using a wooden spoon to break it into small pieces.
- Once the sausage has browned, add the garlic, crushed tomatoes, and cream. Stir together. Let simmer for 2-3 minutes.
- Add the drained pasta to the sauce, along with the spinach (I tear it up as I add it in). Let the pasta and spinach simmer in the sauce for 2 minutes over medium heat. Serve with a sprinkle of Parmesan.
TAGLIATELLE SAUSAGE AND MUSHROOM PASTA
This delicious pasta recipe comes from Bologna, Italy. Made with crumbled sausage and mushrooms it's simple and elegant.
Provided by Editor
Categories Main Course
Number Of Ingredients 10
Steps:
- Soak the dried porcini mushrooms in hot water for 10-15 minutes. Drain and reserve mushroom liquor. Chop rehydrated mushrooms into 1/4" pieces.
- Remove stems from parsley. Dice leaves and set aside.
- Place fresh sliced mushrooms in a pan and cook over medium heat with no added fat. Allow mushrooms to brown, stirring occasionally. When nicely colored, add 1-2 tablespoons of olive oil along with the rehydrated porcini mushrooms. Transfer to bowl.
- Add sausage to the pan and cook until brown and crumbled.
- Turn off heat until you're ready to add the pasta to the pot. (This allows you to get part of your meal prepared ahead of time!)
- Bring 6 quarts of water to boil in a large stock pot. Transfer freshly made tagliatelle pasta to the boiling water and boil for 1 to 3 minutes. Fresh pasta takes substantially less time to cook than dried pasta.
- When you begin cooking the pasta, add parsley and garlic to the pan of sausage along with the mushrooms and return to heat.
- Add a walnut sized piece of butter (that's Carmelita's phrase -- let's say a tablespoon or two!) and the reserved liquid from the porcini mushrooms to the pan. Allow to simmer for a minute or two.
- Drain the pasta, toss with the mushroom sauce, and serve.
Nutrition Facts : Calories 447 calories, Carbohydrate 55 grams carbohydrates, Cholesterol 28 milligrams cholesterol, Fiber 3 grams fiber, Protein 14 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 4 Servings, Sodium 212 grams sodium, Sugar 2 grams sugar
BOW TIE FARFALLE PASTA WITH SAUSAGE AND MUSHROOMS
Bow Tie Farfalle Pasta with Sausage and Mushrooms - Simple pasta comfort food recipe that is a great weeknight dinner.
Provided by Amy
Number Of Ingredients 13
Steps:
- In a saute pan, scramble the sausage in a little olive oil and cook until done. Remove from the saute pan into a bowl and set aside.
- In the same pan, add olive oil.
- Add the onions. Cook until translucent and softened.
- Add the mushrooms. Cook until softened.
- Add the garlic and saute 1 - 2 minutes.
- Season to taste with Italian seasoning, granulated garlic, fresh ground black pepper, and salt.
- Add the butter. Allow to melt and create a little sauce.
- In a pasta pot, cook the bow tie farfalle according to the package directions to the al dente stage.
- Drain and add to the saute pan or into a large bowl. Combine.
- Add the grape tomatoes and basil. Adjust the seasoning and olive oil.
- Top with grated Parmesan cheese.
- Serve and enjoy!
FARFALLE WITH SAUSAGE AND MUSHROOMS
Yield 4 - 6
Number Of Ingredients 14
Steps:
- Cut the sausages into bite size pieces, using scissors. This is easier to do than using a knife, because scissors do not squish the sausage. In a large frying pan, cook the sausage in oil and butter over medium heat until well browned. Set aside.
- In the same frying pan, saute the onion and garlic until they are soft and translucent. Add the peppers and cook until the vegetables are tender.
- Add the sliced mushrooms and continue to stir fry until the mushrooms have release their moisture and are soft. Add the salt and pepper and stir the spices in well.
- Measure out the farfalle (bowtie pasta) and bring a large pot of salted water to boil. Cook the pasta according to the package direction.
- Meanwhile, add the wine or broth and the sausages to the vegetable mix in the frying pan and cook for 2 minutes.
- Add the cream and cheese. Bring to a boil, reduce the heat and cook over low heat for 8 to 10 minutes, stirring occasionally until the mixture thickens.
- Drain the pasta. In a large bowl combine the sausage mixture and pasta. Serve with freshly grated Parmesan and chopped parsley (if desired).
FARFALLE WITH TURKEY SAUSAGE, PEAS AND MUSHROOMS
Provided by Giada De Laurentiis Bio & Top Recipes
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a large pot, bring 6 quarts of salted water to a boil.
- In a large saute pan over high heat, add 2 tablespoons olive oil. Season turkey with salt and pepper. Add turkey and saute breaking any large lumps until golden brown. Remove meat from pan and set aside. Add 2 tablespoons olive oil to pan and heat. Add chopped mushrooms and season with salt and pepper. Saute until all the liquid from the mushrooms has evaporated, about 5 minutes. Add the peas and saute for 4 minutes. Return the meat to the pan and cook for another 3 minutes. Remove from heat and set aside.
- When the pot of water has come to a boil, add pasta and cook until al dente, about 8 minutes. Drain in a colander. Return pasta to the pot and add the meat mixture. Combine thoroughly and gently cook over medium heat for 5 minutes. Drizzle in remaining olive oil. If the mixture is dry, do not hesitate to use more olive oil if necessary. Check the seasoning. Turn off the heat and add the grated cheese. Stir well and serve in large bowl.
FARFALLE WITH TURKEY SAUSAGE, PEAS AND MUSHROOMS
Provided by Giada De Laurentiis Bio & Top Recipes
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a large pot, bring 6 quarts of salted water to a boil.
- In a large saute pan over high heat, add 2 tablespoons olive oil. Season turkey with salt and pepper. Add turkey and saute breaking any large lumps until golden brown. Remove meat from pan and set aside. Add 2 tablespoons olive oil to pan and heat. Add chopped mushrooms and season with salt and pepper. Saute until all the liquid from the mushrooms has evaporated, about 5 minutes. Add the peas and saute for 4 minutes. Return the meat to the pan and cook for another 3 minutes. Remove from heat and set aside.
- When the pot of water has come to a boil, add pasta and cook until al dente, about 8 minutes. Drain in a colander. Return pasta to the pot and add the meat mixture. Combine thoroughly and gently cook over medium heat for 5 minutes. Drizzle in remaining olive oil. If the mixture is dry, do not hesitate to use more olive oil if necessary. Check the seasoning. Turn off the heat and add the grated cheese. Stir well and serve in large bowl.
FARFALLE WITH TURKEY SAUSAGE, PEAS, AND MUSHROOMS
Make and share this Farfalle With Turkey Sausage, Peas, and Mushrooms recipe from Food.com.
Provided by cali_love
Categories Low Cholesterol
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large saute pan, heat 2 tablespoons of the oil over a high flame. Add the turkey sausage and saute until golden brown, breaking up any large clumps, for about 5 minutes. Using a slotted spoon, transfer the sausage to a plate and set aside.
- Heat 2 more tablespoons of oil in the same pan. Add the mushrooms and 1/2 teaspoon each of salt and pepper. Saute until all the liquid from the mushrooms has evaporated, about 8 minutes. Add the peas and saute for 2 minutes.
- Return sausage to the pan and cook until the sausage is heated through and the flavors have blended, about 3 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Add the farfalle and cook, stirring occasionally, until al dente, about 8 minutes. Drain the pasta and reserve 1/2 cup of the cooking water.
- Return pasta to pot and add the meat mixture. Toss over medium heat to combine and heat through, adding enough of the reserved cooking water to moisten, about 5 minutes.
- Drizzle in the remaining oil. Season the pasta with more salt and pepper to taste. Remove the pan from the heat and add Parmesan cheese and toss to combine. Transfer pasta mixture to large bowl and serve.
- Bon Appetit!
Nutrition Facts : Calories 966.1, Fat 42.6, SaturatedFat 6.3, Cholesterol 71.2, Sodium 1768.7, Carbohydrate 103.9, Fiber 8.4, Sugar 11.6, Protein 42.3
ITALIAN SAUSAGE WITH FARFALLE AND BROCCOLI RABE
A beautiful two pan entree that'll please anyone who likes Italian sausage. Delicious with cheesy garlic bread and a sparkling white wine. My boyfriend and everyone in our families loves this dish!
Provided by Bakerette87
Categories World Cuisine Recipes European Italian
Time 35m
Yield 10
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil over high heat. Add the farfalle pasta, and cook until al dente, 8 to 10 minutes; drain.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Stir in the Italian sausage until crumbly and no longer pink, about 5 minutes. Stir in the garlic, and continue cooking until the sausage begins to brown, about 5 minutes more. Pour off the excess grease, then pour in the chicken broth and red pepper flakes. Bring to a boil over high heat, then add the broccoli rabe, and cover. Cook until the broccoli rabe is tender, about 4 minutes.
- When the broccoli rabe is done, stir in the butter, Parmesan cheese, salt, and pepper until the meat sauce has thickened. Toss with the farfalle and serve.
Nutrition Facts : Calories 393.4 calories, Carbohydrate 35.9 g, Cholesterol 43.3 mg, Fat 19.8 g, Fiber 2.2 g, Protein 18.6 g, SaturatedFat 8.9 g, Sodium 707.4 mg, Sugar 2.2 g
FARFALLE WITH SAUSAGE, TOMATOES, AND CREAM
Provided by Cara Brunetti Hillyard
Categories Milk/Cream Cheese Dairy Onion Pasta Pork Tomato Sauté Quick & Easy Dinner Sausage Boil Bon Appétit Virginia Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Heat oil in heavy large skillet over medium-high heat. Add sausage and crushed red pepper. Sauté until sausage is no longer pink, breaking up with back of fork, about 5 minutes. Add onion and garlic; sauté until onion is tender and sausage is browned, about 3 minutes longer. Add tomatoes and cream. Reduce heat to low and simmer until sausage mixture thickens, about 3 minutes. Season to taste with salt and pepper.
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1 cup cooking liquid. Return pasta to same pot. Add sausage mixture and toss over medium-low heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if mixture is dry. Transfer pasta to serving dish. Sprinkle with basil. Serve, passing cheese separately.
FARFALLE WITH SPICY SAUSAGE AND KALE
Kale is what makes this pasta a standout. This leafy green is similar to chard and has an assertive flavor that really stands up to the spicy sausages. This was the only way I would eat kale when I was young.
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil over high heat.
- In a large, heavy soup pot, heat the olive oil over medium heat. Add the sausage and cook until golden brown, using a wooden spoon to break the sausage into bite-size pieces. With a slotted spoon, remove the sausage from the pot and set aside. To the same pot, add the onion and garlic and cook over medium heat for 3 minutes. Add the mushrooms and cook until the onion and mushrooms start to brown, about 5 minutes. Add the canned tomatoes with juice. Use a wooden spoon to stir the brown bits off the bottom of the pot and break up the tomatoes. Add the salt, pepper, red pepper flakes, and the sausage.
- Meanwhile, blanch the kale in the boiling water for 5 minutes. Use a skimmer to remove the kale from the boiling water and add it directly to the sausage mixture. Reduce the heat and simmer the sauce, covered, for 10 minutes. Add the cream and stir to combine. Remove the mixture from the heat.
- While the sauce is simmering, add the pasta to the boiling water. Cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain the pasta, add to the sauce, and toss to combine. Serve with the Pecorino Romano cheese sprinkled on top.
FARFALLE WITH MUSHROOMS AND PEAS
Make and share this Farfalle With Mushrooms and Peas recipe from Food.com.
Provided by ratherbeswimmin
Categories Low Cholesterol
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat a large pot of water to boiling, add salt and farfalle; cook until al dente.
- Meanwhile, in a big skillet, heat the oil over medium heat.
- Add in the garlic, mushrooms, and thyme; saute for 1 minute.
- Add in the broth; simmer over med-low heat, stirring occasionally.
- When you add the pasta to the boiling water, add the peas and salt to the mushroom mixture.
- When the pasta is cooked, drain it briefly, allowing some of the water to cling to the noodles, and return it to your warm pot over low heat.
- Add in the mushroom-pea mixture and the Parmesan cheese; stir together until heated through.
- Taste and adjust seasoning with salt/pepper.
- Serve immediately, topped with additional Parmesan cheese.
Nutrition Facts : Calories 303.2, Fat 6.5, SaturatedFat 1.8, Cholesterol 5.5, Sodium 271, Carbohydrate 48, Fiber 3.4, Sugar 3.5, Protein 14.1
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- Heat 1 tablespoon olive oil in a large sauté pan over medium heat. Add the turkey sausage, breaking it up into small pieces with a wooden spoon, and cook for 5 minutes.
- Add the remaining 1 tablespoon of olive oil and add the mushrooms. Cook for another 4-5 minutes until the mushrooms have browned and their liquid has evaporated.
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