Fusilli With Sausage Sun Dried Tomatoes And Vermouth Cream Sauce Food

FUSILLI WITH SAUSAGE SUN DRIED TOMATOES AND VERMOUTH CREAM SAUCE

Steps:

• You will need a deep saute pan that can hold the sauce, and the pasta.
• Have all your ingredients ready to go before beginning to cook.
• Heat the oil over medium-high heat and cook the sausage, breaking it up as it cooks, until done.
• Add the sundried tomatoes and toss to combine.
• Season with the salt and pepper.
• Let cook about a minute, then add the sage, toss, and cook another minute.
• Add the Vermouth to the pan and toss with the other ingredients.
• Let reduce about half (about 2-3 minutes), then add the chicken stock.
• Toss and let this reduce about half (about 2 to 3 minutes).
• Add the cream, then let this mixture reduce slightly.
• Taste, adjust for pepper and salt.
• Add the pasta and 1/2 of the cheese to the pan and toss to combine everything thoroughly.
• Serve with the remaining cheese.

FUSILLI WITH SAUSAGE, ARTICHOKES, AND SUN-DRIED TOMATOES

Steps:

• Heat the oil reserved from the tomatoes in a heavy large frying pan over medium-high heat. Add the sausages and cook until brown, breaking up the meat into bite-size pieces with a fork, about 8 minutes. Transfer the sausage to a bowl. Add the artichokes and garlic to the same skillet, and saute over medium heat until the garlic is tender, about 2 minutes. Add the broth, wine, and sun-dried tomatoes. Boil over medium-high heat until the sauce reduces slightly, stirring occasionally, about 8 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Cook the fusilli in boiling water until tender but still firm to the bite, stirring often, about 8 minutes. Drain the pasta (do not rinse). Add the pasta, sausage, 1/2 cup Parmesan, basil, and parsley to the artichoke mixture. Toss until the sauce is almost absorbed by the pasta. Stir in the mozzarella. Season, to taste, with salt and pepper. Serve, passing the additional Parmesan cheese alongside.

FUSILLI WITH FRESH TOMATO AND ZUCCHINI SAUCE

Steps:

• Cook the pasta according to the package directions.
• Meanwhile, heat 1 tablespoon of the oil in a medium sauté pan or skillet over medium-high heat until the oil shimmers. Add the onion and cook for 2 to 3 minutes, until it starts to soften; then add the squash and 1 tablespoon of the oil; season with salt and pepper to taste. Cook for 6 to 8 minutes, stirring every minute or so, until the squash softens and just starts to brown. If it browns too quickly, reduce the heat to medium.
• Add the tomatoes and stir to combine. Cook for about 4 minutes or until the tomatoes are warmed through and have softened. Remove from the heat, then add the oregano and basil. Taste and adjust the seasoning; add a tablespoon of oil if needed.
• Drain the cooked pasta and transfer to a large serving bowl. Add the sauce and toss to combine. Serve immediately, with Parmesan cheese, if desired.

FUSILLI WITH CHICKEN, SUN-DRIED TOMATOES AND ASPARAGUS ALFREDO

Steps:

• First cook pasta till al dente and keep hot.
• While the pasta is cooking I microwave and heat the chicken. I then microwave the asparagus in a little water for 7-8 mins watch to see they do not over cook.
• In large frying pan heat sauce. Add the sundried tomatoes, chicken and asparagus heat through. Stir in the fusilli pasta and mix to coat.
• Serve with parmesan cheese.

FUSILLI WITH SPICY TOMATO SAUCE

Steps:

• In large skillet heat oil, garlic and red pepper flakes over medium heat until garlic is browned.
• Add tomatos
• Stir in sausage.
• Season with salt and pepper to taste.
• Add cooked pasta and parsley to sauce.
• Toss.

ITALIAN SAUSAGE WITH FUSILLI

Steps:

• In a medium non-stick pan over high heat, brown the sausages in one tablespoon olive oil; set aside.
• Reduce heat to medium and sweat the onions& garlic in the remaining oil two minutes.
• While onions& garlic are cooking, slice the sausages into 1/4 inch thick slices.
• Add the tomatoes, red pepper, chili flakes, sugar, oregano and sausages to the pan and simmer covered until the red peppers soften (about 10 minutes).
• Cook the fusilli according to package instructions.
• Drain well and place into bowls, cover with sauce.
• Top with freshly chopped parsley and/or freshly grated cheese.

FUSILLI WITH CREAMY TOMATO, GARLIC, AND MEAT SAUCE (OR ROTINI)

Steps:

• In a large saucepan, over medium heat, cook beef, red pepper flakes, and onion until the meat is browned and onions soften.
• Add garlic and mushrooms, and cook, stirring frequently, until mushrooms soften (5 minutes).
• Drain off fat.
• Stir in undrained tomatoes, cheese, Italian seasoning, sugar, salt, and pepper.
• Bring to a boil.
• Reduce heat to low, and simmer, uncovered, stirring occasionally, until most of the liquid has evaporated (about 40 minutes).
• Cook pasta according to package directions (15 minutes).
• Drain and keep warm.
• Gradually stir the whipping cream into the sauce.
• Arrange the pasta on plates or on a serving platter.
• Spoon sauce over pasta.
• If desired, garnish with rosemary.