Italian Sausage Fusilli Food

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.

SAUSAGE AND EGGPLANT FUSILLI

Steps:

• Bring a large pot of salted water to a boil. Cook the pasta for about 8 minutes, or 2 minutes less than the package directions. Drain, reserving 1 cup of the pasta water.
• Meanwhile, toss the eggplant with 1 tablespoon salt in a colander; allow to sit for 5 minutes. Rinse with cold water, then squeeze out the excess moisture. Dry well on a paper towel-lined tray.
• Heat 2 tablespoons of the oil in a large straight-sided pan over medium heat. Add the sausage and cook, breaking it up with a wooden spoon, until cooked through and beginning to brown, about 6 minutes. Push the sausage off to one side, add the eggplant and cook without stirring for about 3 minutes. Stir together the eggplant and sausage and continue to cook, stirring often, until the eggplant is soft and beginning to brown, about 5 minutes. Stir in the shallots and garlic; cook for another 2 minutes. Deglaze the pan with the reserved pasta water, scraping up any browned bits. Stir in the tomatoes and the remaining 2 tablespoons olive oil and simmer for about 8 minutes, stirring often and breaking up the tomatoes.
• Add the pasta to the sauce and sprinkle the Parmesan and provolone on the bare pasta. Using two wooden spoons, toss to combine until the cheese is melted and the sauce is creamy and coats the pasta.

FUSILLI WITH SAUSAGE AND OYSTER MUSHROOMS

Steps:

• Bring a shallow pot of water to a boil and season heavily with salt. Add the pasta to the water and begin to cook.
• Meanwhile, in a large saute pan, heat half of the olive oil over medium heat along with the sausage and cook, breaking apart the meat into smaller pieces, until browned. Add the garlic, pepperoncini and tomato paste. Cook for 2 to 3 minutes. Add the mushrooms and cook until softened, 4 to 6 minutes longer.
• Using a spider or slotted spoon, strain the pasta directly into the mushroom mixture. Add about 1/2 cup pasta water and the white wine and bring to a simmer. When the pasta begins to get coated and the sauce begins to thicken, add the Parmesan, butter and rosemary and turn off the heat. Stir the mixture until thickened. If too thick, add a splash of pasta water. Season to taste. Divide among bowls and garnish with Pecorino-Romano and torn basil leaves.

PAULA DEEN'S BAKED FUSILLI WITH ITALIAN SAUSAGE

Steps:

• Preheat oven to 350 degrees; lightly grease a 4-quart casserole dish.
• In medium skillet over medium-low heat, cook sausage until well done.
• Remove from pan and set aside.
• Melt butter in a skillet over medium heat.
• Add garlic and shallots, and cook for 5 minutes, or until tender.
• Add mushrooms and black olives and cook for 10 minutes.
• Remove from heat and set aside.
• In large bowl, whisk together spaghetti sauce, tomato sauce and eggs.
• Stir in diced tomatoes, salt, basil, oregano and Italian seasoning.
• Layer half of pasta, half of mushroom mixture, half of sauce mixture and half of cheese into prepared casserole dish.
• Repeat layers, ending with cheese.
• Bake for 30 minutes, or until hot and bubbly.