Italian Sausage Tetrazzini Food

SAUSAGE TETRAZZINI

Steps:

• Preheat oven to 350 degrees F. Crumble sausage into large skillet. Cook over medium heat until lightly browned. Remove sausage. Add onion and red pepper to skillet and cook and stir until tender. Place in large bowl. Stir in tomatoes with juice, soups, spaghetti, mushrooms, garlic, black pepper, salt and reserved sausage. Place in a 3-quart casserole. Sprinkle with cheese and bake, uncovered, for 30 to 35 minutes.

CHICKEN TETRAZZINI

Steps:

• Preheat the oven to 450 degrees F.
• Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl.
• Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken.
• Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.
• Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.
• Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.

SAUSAGE TETRAZZINI

Steps:

• Preheat oven to 350*.
• Crumble sausage in skillet, add onion. Cook until sausage is browned and onion is tender. Drain fat.
• Place in large bowl, stir in soups, tomatoes with juices, garlic, pasta and salt and pepper. Mix well.
• Add half of mixture to casserole dish, sprinkle with 1/4 to 1/2 of cheese. Add remaining mixture and then add remaining cheese.
• Bake uncovered 30-45 minutes.

SAUSAGE TETRAZZINI

Steps:

• GETTING READY 1) Preheat the oven to 350F. MAKING 2) Into the blender, add in milk, flour, salt, pepper and onion. Pulse for about 8 seconds till the onions are coarsely chopped. 3) In a large saucepan, melt butter or margarine. Add in the condensed cream of mushroom soup. 4) Cook the soup over low heat till it starts to thicken and become smooth. 5) Next, add in the sherry, mushrooms, noodles, 1/2 the amount of sausage slices and 1/2 the amount of cheese. Mix well to combine. 6) Transfer the mixture into a 2-quart casserole. Bake for about 20 minutes. 7) Sprinkle the remaining sausage and cheese slices over the casserole. SERVING 8) Garnish the Sausage Tetrazzini with diced pimientos. Place the dish back in the oven for 15 minutes until it becomes hot and bubbly. Serve immediately.

MAMA'S SPAGHETTI SAUCE WITH ITALIAN SAUSAGE

Steps:

• Place sausage in a skillet. Add hot water, cover, and cook for 10 minutes.
• Remove sausages and separate links if necessary. Discard drippings.
• In a large Dutch Oven, saute mushrooms, carrot and onion just until al dente.
• Add sausages.
• Add remaining ingredients. Cover and simmer 1 hour, or until thickened, stirring occasionally.
• Serve over pasta, or by itself with hot crusty bread.

MAKE AHEAD ITALIAN SAUSAGE AND PASTA BAKE

Steps:

• Cut sausage into 1/2 inch chunks. I large skillet, brown sausage over medium-high heat, in batches and adding oil if necessary. Transfer sausage to a bowl.
• Pour off any fat from pan. Add onions, garlic and red pepper, cook over medium heat, stirring occasionally, for about 5 minutes or until softened. Stir in pasta sauce, tomato sauce, basil, oregano and fennel seeds; bring to a boil, stirring and scraping up any brown bits from bottom of pan. Return sausage and any accumulated juices to pan; cover and simmer for 15 minutes or until sausage is firm throughout.
• Meanwhile, in a large pot of boiling salted water, cook pasta for 6 minutes, add spinach;cook for 1 minute. Drain well and return to pot. Add sausage mixture and provolone/mozzarella cheese; stir to combine well.
• Transfer to 2 greased 8-inch square baking dishes or 1 13x9-inch dish. Sprinkle with Asiago/parmesan cheese. Cover dish with greased foil, greased side down.
• To serve: Bake, covered with foil, in in 375 degree F. oven for 30 minutes or for 1 hour if from the refrigerator. This freezes beautifully (thaw in refrigerator before baking).

ITALIAN SAUSAGE TETRAZZINI

Steps:

• Preheat oven to 350. Grease a 12 x 18 cake pan.
• Cook pasta, adding 4 tsp of beef boullion to the water. Drain, but don't rinse.
• ~Meanwhile~ Saute italian sausage, drain if needed. Set aside.
• If you're using fresh mushrooms, saute mushrooms, green pepper and onions in butter, garlic, pepper, and italian seasoning. (If you're using canned, just saute the onions, green pepper, and seasonings, then add the canned mushrooms at the very end of sauteing). Add the italian sausage back in.
• Add soups, sour cream, and parmesan cheese, and milk. Mix well. Stir in cooked noodles and season to taste.
• Pour into the prepared pan and top with mozzarella cheese. Cover.
• Bake at 350 for an hour covered, then an additional 10 minutes, uncovered. Let set 5 minutes before serving.