Italian Penne Salad With Turkey Sausage And Gorgonzola Food

BAKED PENNE WITH ITALIAN SAUSAGE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat oil in a large, deep skillet. Place sausage and onion in the skillet and cook over medium high heat until evenly brown. Drain excess fat. Pour in wine, and cook for 1 minute, stirring, to deglaze the pan. Stir in tomato sauce, diced tomatoes and tomato paste. Simmer for 10 minutes, stirring occasionally. Toss with cooked pasta, and place in a 9x13 inch baking dish. Sprinkle top with mozzarella.
• Bake in preheated oven for 20 minutes, or until cheese is melted.

PENNE WITH SPINACH PESTO AND TURKEY SAUSAGE

Steps:

• Preheat oven to 450 degrees. In a food processor, combine 4 cups spinach, basil, lemon juice, 1/2 cup peas, and olive oil; process until combined. Pulse in cheese; season with salt and pepper. Using kitchen shears, snip sausage into 1-inch pieces. Drizzle with oil; roast on a rimmed baking sheet until undersides are brown, 7 to 8 minutes. Flip and push to one side. Lightly drizzle remaining 3 cups spinach with oil; season with salt and pepper. Scatter evenly over other half of sheet; roast until sausage is cooked through and spinach is crisp, 5 to 6 minutes more.
• Meanwhile, cook pasta in a pot of salted boiling water according to package directions. Drain, reserving 1 cup pasta water. Return pasta to pot; add pesto, sausage, remaining 1 cup peas, and pasta water, 1/4 cup at a time, until evenly coated. Season with salt and pepper. Serve, topped with crisped spinach, more cheese, and a drizzle of oil.

ITALIAN SAUSAGE AND VEGETABLES WITH GORGONZOLA CREAM SAUCE

Steps:

• In a large sauce pan melt butter over medium heat.
• Add minced garlic to sauce pan cook for a few minutes but do not brown.
• Whisk in the flour to make reux- cook for 3 to 5 minutes whisking constantly- do not let it brown.
• Whisk in milk and heat until boiling- whisk often, add some fresh ground pepper.
• Once sauce is thickened remove from heat and set aside (well get back to the this later).
• In a large frying pan over medium-high heat add 3 Tbs olive oil add onions and slice the remaining garlic into pan sautee for 3 minutes until onion starts to soften.
• Add peppers, Italian seasoning cook for 5 minutes until Peppers begin to soften.
• Add cooked Sausage and warm through.
• Just before vegetable and meat mixture is finished- heat White sauce and stir in the cream, bring up to almost a boil and stir in parmesean and gorgonzola.
• Stir sauce until most of the gorgonzola is incorportated (lumps of cheese left in the sauce is a good thing!).
• Check cream sauce for salt add if necessary.
• In pasta bowls place Penne followed by Pepper onion meat mixture, then spoon on the Gorgonzola sauce, arrange mushrooms and asparagas on top.

ZESTY MIXED SALAD WITH ITALIAN SAUSAGE

Steps:

• Mix up the Italian Dressing as per the instructions on the package (I usually add a little extra water, but that's up to you). It is also good to use raspberry flavored vinegar.
• Add honey to the dressing and shake/mix well.
• Brown the sausage, drain and set aside (keeping warm, but not hot).
• In the meanwhile place the lettuce on the bottom of a big bowl.
• Top with the tomatoes, both types of beans, green onions and finally the cheese.
• Top the salad with the warm sausage.
• Pour 3 or 4 turns of the dressing over the salad and mix well with tongs. Add more dressing if you like, but be forwarned that a little dressing goes a long way with this salad.

ITALIAN PENNE SALAD WITH TURKEY SAUSAGE AND GORGONZOLA

Steps:

• In large bowl, combine all ingredients except spinach and pine nuts, cover and refrigerate 1 to 8 hours. Arrange 2 cups spinach leaves on each of the four plates. Spoon 1 cups of pasta mixture over spinach; sprinkle with 1 tablespoon of pine nuts.