Italian Sausage Wrotini Pasta Food

CREAMY ITALIAN SAUSAGE ONE-PAN PASTA

Steps:

• Heat the olive oil in a large, deep skillet over medium heat. When the oil is hot, add the sausage and cook until it starts to brown, about 5 minutes. Add the onions and cook until softened and translucent and the sausage is well browned, another 5 to 7 minutes. Add the oregano, fennel seeds, red pepper flakes, garlic and some salt and black pepper and stir again.
• Next, add the broth, tomato puree and tomato paste and stir well. Add the uncooked pasta into the sauce, bring to a simmer and cook, stirring occasionally, until the pasta is al dente, 15 to 20 minutes.
• Remove from the heat and stir in the mozzarella and mascarpone. Taste and add more seasoning if necessary. Serve with shaved Parmesan and torn basil leaves.

ITALIAN SAUSAGE ON PASTA WITH PARMA ROSA SAUCE

Steps:

• Remove case from the sausages before cooking so to make smaller pieces.
• Brown sausages et drain liquid.
• Add all other ingredients.
• Prepare Parma Rosa sauce and add sausages.
• Serve on pasta or rice.

RUSTIC SAUSAGE PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
• Brown the sausage, stirring to crumble, in a skillet over medium heat. Remove sausage using a slotted spoon, leaving drippings in the pan. Cook and stir the onion and garlic in the sausage drippings until the onions are softened. Return the sausage to the pan. Stir in the red bell pepper, zucchini, yellow squash, and mushrooms. Season with salt and pepper. Cook another 5 minutes. Add the tomatoes, tomato sauce, thyme, basil, and oregano; cook until heated through, about 5 minutes.
• Combine the drained pasta with the sausage mixture in a large bowl. Top with Parmesan cheese to serve.

CREAMY SAUSAGE-TOMATO ROTINI

Steps:

• In a heavy large skillet, cook the sausage, onion, garlic, and red pepper over medium heat until sausage is cooked through, stirring to break up pieces of sausage. Drain off excess fat.
• Stir in undrained tomatoes; boil gently, uncovered, for 5 to 7 minutes or until most of the liquid has evaporated. Add half-and-half or light cream. Simmer 4 minutes or until mixture thickens slightly.
• Meanwhile, cook pasta according to package directions. Drain; return to saucepan.
• Add sauce to pasta; heat through, tossing to coat. Serve on warm plates. Sprinkle with basil. Pass the Romano.

ITALIAN SAUSAGE & PASTA

Steps:

• Cut each sausage link in 4 pieces.
• Place in microwave dish, sprinkle liberally with caraway seed, and cover.
• Microwave on high 5 minutes, stir, and continue to cook until sausage is cooked through.
• Drain liquid from sausage and set aside.
• In a large sauce pan, heat olive oil, and sauté onion and garlic until tender.
• Add canned tomatoes, balsamic vinegar, and wine.
• Add spices, stir, cover, and simmer 10 minutes.
• Add sausage, stir well, cover, and simmer 30 minutes, stirring occasionally.
• Serve with your favorite pasta, top with Parmesan cheese.

ITALIAN SAUSAGE AND PASTA CASSEROLE

Steps:

• Preheat oven to 350.
• Prepare pasta as directed, rinse with cold water, and set aside.
• As pasta is cooking, cook Italian sausage as desired. (I like to pre-cook sausages, as they are easier to cut once they are already cooked.).
• After sausages are cooked, remove from pan and set aside.
• In a large pan, saute onion, peppers, zucchini, and garlic in olive oil until opaque.
• Season with cumin, thyme, basil, rosemary, salt, and pepper.
• Slice sausages into bite-size pieces, then add sausages, tomatoes, and pasta to the vegetables and stir.
• Spray large casserole dish with cooking spray and transfer entire mixture into dish.
• Top with feta cheese.
• Bake, uncovered, at 350 for 15-20 minutes, until cheese starts to melt.

ITALIAN SAUSAGE AND PEPPER ROTINI

Steps:

• Prepare pasta according to package directions; drain and set aside.
• Brown sausage in a large skillet over medium-high heat. Drain off grease and set aside.
• Saute peppers and onions in 2 tablespoons hot oil over medium-high heat 2 to 3 minutes or until crisp-tender.
• Stir in tomatoes, broth, and sausage; cook 3 minutes or until tomatoes are tender and mixture thickens slightly. Remove from heat; add cooked pasta to tomato mixture and stir.
• Sprinkle with cheese and parsley.
• Serve.

ITALIAN SAUSAGE PASTA

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, crumble sausage into large skillet sprayed with cooking spray. Add onions; cook on medium heat 8 min., stirring frequently. Stir in peppers; cook 4 to 6 min. or until sausage is evenly browned, stirring frequently. Add dressing; mix well. Simmer on medium-low heat 8 to 10 min. or until peppers are crisp-tender.
• Drain pasta, reserving 1/2 cup cooking water. Add pasta and reserved water to sausage mixture. Stir in 1/2 cup cheese; sprinkle with remaining cheese.

ROTINI PASTA WITH SAUSAGE AND CANNELLINI BEANS

Steps:

• Squeeze the roasted garlic from skins and mash with a fork in a small bowl.
• Heat about 3 tablespoons olive oil in a skillet over medium heat.
• Cook sausage meat, stirring and breaking up with a fork until browned (about 4-5 minutes).
• Add in sliced fresh garlic, onion, dried basil and jalapeno or crushed red pepper flakes and cook, stirring until onions are soft (about 2 minutes).
• Stir in tomatoes with juice, drained beans, roasted garlic puree, stock and wine; simmer uncovered, stirring occasionally for about 25-30 minutes or until slightly thickened and reduced by almost half (could take longer or shorter that 30 minutes until the liquid is reduced).
• Toss the pasta with the cooked sausage mixture, fresh chopped parsley, Parmesan cheese (and salt to taste) in a large bowl, or until well combined.
• Sprinkle with more Parmesan cheese.