Italian Sausage With Creamy Garlic Sauce Food

ITALIAN SAUSAGE WITH CREAMY GARLIC SAUCE

Steps:

• Melt butter, remove sausage from casings leave in chunks
• brown well then add garlic and vermount cook until sausage is no longer pink.
• add cream simmer 5 minutes salt and pepper to taste, cayenne if using.
• add cheese until melted, sprinkle with parsley, serve over pasta of choice.

CREAMY ITALIAN SAUSAGE PASTA

Steps:

• Cook pasta according to package direction. In a large skillet, cook sausage in oil and butter over medium heat for 5 minutes. Add red pepper and onion; cook and stir until vegetables are tender and sausage is no longer pink. add wine or broth; cook for 2 minutes. Add the cream, cheese, salt and pepper. Bring to a boil. reduce heat; cook over low heat for 8-10 minutes, stirring occasionally., Drain pasta. In a large bowl, combine sausage mixture and pasta. Before serving, sprinkle with parsley.

BOWTIES WITH ITALIAN SAUSAGE IN A CREAM BASIL SAUCE

Steps:

• Bring a large pot of salted water to a boil. Cook pasta for 8-10 minutes, or until al dente, drain and rinse with cold water. Set aside.
• In a large skillet, heat oil over medium heat. Add decased sausage to skillet and crumble with a wooden spoon as it cooks. Add red pepper flakes and continue sauteing until sausage is no longer pink. Add onion and garlic to skillet and continue until onion softens. Stir in tomatoes and salt, (if using fresh tomatoes saute them for 3 minutes until softened) then add light cream and parmesan cheese; simmer gently until mixture thickens (about 5 minutes). Stir in the cooked pasta and basil and heat through, about 3 minutes.

RIGATONI WITH SAUSAGE AND CREAM

Steps:

• Heat olive oil in heavy saucepan; add sausage and brown.
• Add onion and garlic; cook until the onion is translucent.
• Add tomato sauce, tomato paste, sugar, crushed fennel seed, and basil; stir and cook over moderate heat for 20 to 30 minutes.
• Bring 4 quarts of water to a boil in a large pot and add all the pasta at once; stir well.
• When the sauce is ready, put half-and-half in a bowl and add a little of the hot sauce to it to temper the milk. Add the milk to the rest of the sauce. When the rigatoni is cooked al dente, drain and put in large serving bowl. Add the sauce and stir to coat.
• Garnish with basil leaves and serve with fresh parmesan cheese.

CREAMY ITALIAN SAUSAGE PASTA

Steps:

• Cook pasta according to package directions.
• In a large skillet, cook sausage in oil and butter over medium heat for 5 minutes.
• Add red pepper and onion; cook and stir until vegetables are tender and sausage is no longer pink.
• Add broth; cook for 2 minutes.
• Add the cream, Parmesan cheese, salt and pepper.
• Bring to a boil. reduce heat; cook over low heat for 8-10 minutes, stirring occasionally.
• Drain pasta.
• In a large bowl, combine sausage mixture and pasta.
• Before serving, sprinkle with parsley.

ITALIAN-STYLE SAUSAGE AND PEPPERS

Steps:

• Heat the oil in a skillet over medium heat. Add the sausages; cook until browned on all sides, following cooking instructions indicated on the packaging. Remove sausages from the pan. Drain grease, leaving about a tablespoon for the vegetables.
• Cook peppers and onions in skillet over medium heat until they begin to soften. Add garlic, salt, and pepper and cook one more minute.
• Stir in Classico Tomato & Basil Sauce. Increase heat until sauce begins to boil; reduce heat and simmer over low heat.
• Cut the sausages into 1-inch pieces; add to the pan and stir to combine. Cook until the sauce has thickened and the peppers and onions are soft, about 10 minutes.
• Serve in bowls or on rolls as sandwiches.

PENNE IN CREAM SAUCE WITH SAUSAGE

Steps:

• Melt butter with oil in heavy large skillet over medium-high heat. Add onion and garlic and sauté until golden brown and tender, about 7 minutes. Add sausage and sauté until golden brown and cooked through, breaking up with back of spoon, about 7 minutes. Drain any excess drippings from skillet. Add wine to skillet and boil until almost all liquid evaporates, about 2 minutes. Add tomatoes with juices and simmer
• 3 minutes. Add cream and simmer until sauce thickens slightly, about 5 minutes. Stir in 4 tablespoons parsley. Season to taste with salt and pepper. Remove from heat. (Sauce can be prepared 1 day ahead. Cover and refrigerate.)
• Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain pasta; transfer to large bowl.
• Bring sauce to simmer. Pour sauce over pasta. Add 3/4 cup cheese and toss to coat. Sprinkle with remaining 1/4 cup cheese and 2 tablespoons parsley.

CREAMY ITALIAN SAUSAGE AND KALE SOUP

Steps:

• Remove casings from sausage if necessary; crumble sausage into medium nonstick saucepan. Cook on medium heat 7 min. or until done, stirring frequently. Remove sausage from pan with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from pan.
• Add onions and garlic to reserved drippings; cook 3 min., stirring frequently. Stir in flour. Add milk and cream cheese; cook and stir 3 min. or until cream cheese is completely melted and sauce is well blended.
• Add potatoes, chicken broth and sausage; stir. Bring to boil, stirring frequently. Simmer on medium-low heat 15 min., stirring occasionally. Remove from heat. Add kale; cover.
• Let stand 5 to 6 min. or until kale is softened.

FETTUCCINE WITH CREAMY TOMATO AND SAUSAGE SAUCE

Steps:

• Heat oil in heavy large pot over medium-high heat. Add shallots and garlic and sauté until beginning to soften, about 3 minutes. Add sausages and sauté until no longer pink, breaking up with back of fork, about 5 minutes. Add cream; simmer 5 minutes. Add tomatoes with juices, sage and crushed red pepper. Simmer until sauce thickens, stirring occasionally, about 15 minutes.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta, reserving 1/2 cup cooking liquid.
• Return pasta to same pot; add sauce. Toss over medium heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if mixture is dry. Season with salt and pepper. Transfer to bowl; sprinkle with cheese and serve.

PENNE IN CREAM SAUCE WITH SAUSAGE

Steps:

• Melt butter with oil in heavy large skillet over medium-high heat.
• Add sausage, onion and garic and saute until golden brown and tender, about 7 minutes.
• Drain any excess dripping from skillet.
• Add wine to skillet and boil until almost all liquid evaporates, about 2 minutes.
• Add tomatoes with juices and simmer 3 minutes.
• Add cream and simmer until sauce thickens slightly, about 5 minutes.
• Stir in 4 tablespoons parsley.
• Season to taste with salt and pepper.
• Remove from heat.
• Cook pasta in large pot of boiling, salted water until firm to bite.
• Drain; transfer to large bowl.
• Bring sauce to simmer.
• Pour sauce over pasta.
• Add 3/4 cup cheese and toss to coat.
• Sprinkle remaining 1/4 cup cheese and 2 tablespoons parsley.

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.