Italian Sausage And Gorgonzola Penne 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.

SAUSAGE & PENNE MARINARA

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, cook the sausage, onion and green pepper in oil over medium heat until sausage is no longer pink and vegetables are tender. Add the tomatoes, tomato sauce and seasonings; heat through., Drain pasta; toss with tomato mixture. Sprinkle with cheese if desired.

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.

BAKED PENNE WITH SAUSAGE AND RICOTTA

Steps:

• Preheat oven to 400 degrees.
• In a large saucepan, heat 1 tablespoons of olive oil. Add the garlic and cook over moderate heat, stirring, until lightly browned, about 1 minute. Add the sausage and cook, breaking up the meat, until browned, about 8 minutes. Add the tomato puree, water, sugar, bay leaf, and fennel. Season with salt and pepper and bring to a boil. SImmer over low heat until thickened, about 30 minutes. Remove the garlic, mash it to a paste and stir it back into the pot, discard the bay leaf.
• Meanwhile, Cook the penne in a larg pt of boiling water until al dente. Drain the pasta and return it to the pot. Stir the remaining 2 tablespoons of olive oil. Using a slotted spoon, add the cooked sausage to the pasta, then add 1 cup of the tomato sauce and toss to coat the pasta.
• Spoon the pasta into a 9X13" baking dish. Pour the remaining tomato sauce over the pasta and dollup large spoonfuls of ricotta on top. Gently fold some of the ricotta into the pasta, don't overmix, you should have pockets of ricotta. Scatter the mozarella cubes on top and sprinkle with the Parmigiano-Reggiano. Bake the pasta for about 45 minutes or until bubbling and golden on top. Let rest for 20 minutes before serving.

PENNE GORGONZOLA WITH CHICKEN

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet over medium heat, brown chicken in oil on all sides. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan., Add cream and broth; cook until sauce is slightly thickened and chicken is no longer pink. Stir in the Gorgonzola cheese, sage, salt and pepper; cook just until cheese is melted., Drain pasta; toss with sauce. Sprinkle with Parmigiano-Reggiano cheese and parsley.