Pasta With Sausage Broccoli Asparagus Mushrooms Food

LINGUINE WITH SAUSAGE AND MUSHROOMS

Steps:

• Bring a pot of salted water to a boil; add the pasta and cook as the label directs. Reserve 1 cup of the cooking water, then drain the pasta. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook, stirring, until browned, 3 minutes. Increase the heat to high; add the onion, celery and mushrooms and cook, stirring, until tender, 4 minutes. Add the garlic and cook 1 minute. Reduce the heat to medium high; add the tomatoes and wine and cook, stirring occasionally, until the liquid is reduced by half, about 5 minutes. Add the cream and cook until slightly thickened, about 4 minutes. Stir in the parsley and reduce the heat to low. Add the pasta to the skillet and cook, tossing, until it absorbs some of the sauce, 2 to 3 minutes. (Add some of the reserved pasta cooking water to loosen, if needed.) Season with salt and pepper.
• Photograph by Christopher Testani

PASTA WITH SPICY SAUSAGE, BROCCOLI RABE AND CHICKPEAS

Steps:

• Bring a large pot of salted water to a boil. Roughly chop the broccoli rabe, add it to the pot, and cook for 3 minutes. Use a sieve or slotted spoon to lift the broccoli rabe from the water and place it in a colander to drain.
• Bring the water back to a boil. Cook the pasta according to package instructions until al dente, reserve 1 cup pasta water, then drain pasta.
• Meanwhile, in a large Dutch oven or deep, 12-inch skillet, heat the olive oil over medium-high. Add the sausage and cook, breaking it up with a wooden spoon, until browned, 3 to 5 minutes. (Don't worry if the sausage is not completely cooked through.) Add the garlic and cook for 30 seconds.
• Add the wine and cook, scraping any bits from the bottom of the pan, until the wine is reduced by half, about 1 minute.
• Add the broccoli rabe, chickpeas, 1 teaspoon salt and 1/2 teaspoon pepper to the skillet and cook over medium heat, stirring often, until the sausage is cooked through and the broccoli rabe is very tender, about 3 minutes.
• Add the pasta and 1/2 cup of the reserved pasta water, toss well, and cook over low heat until the sauce comes together, about 1 to 2 minutes. Add additional pasta water, a few tablespoons at a time, if needed for moisture.
• Remove the pan from the heat, add the butter, Parmesan, lemon zest and lemon juice, and toss until the butter is melted. Divide pasta among shallow bowls and top with additional cheese sprinkled on top.

ZESTY ITALIAN SAUSAGE PASTA

Steps:

• Prepare sausage according to directions. Cool slightly; cut into 1/4-in. slices. Prepare pasta according to package directions.
• In a large saucepan, saute the onion and garlic in olive oil until tender. Stir in tomatoes and chicken broth. Bring to a simmer. Add the broccoli and cooked pasta. Cook until broccoli is tender, about 5 minutes. Add sausage; toss to combine.

PASTA & BROCCOLI SAUSAGE SIMMER

Steps:

• Cook pasta according to directions., Meanwhile, in a Dutch oven, saute the sausage, broccoli and onion until broccoli is crisp-tender, 5-6 minutes. , Add the tomatoes, basil, parsley and sugar. Cover and simmer for 10 minutes. Drain pasta; stir into the sausage mixture.

SAUSAGE AND PEPPERS PASTA WITH BROCCOLI

Steps:

• Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add the sausage and cook, breaking up the meat using a wooden spoon, until browned, about 5 minutes. Scrape the mixture into a medium bowl. Add the remaining 2 tablespoons oil, the broccoli, peppers and garlic to the skillet and season with salt and pepper. Cook, stirring often, until they soften and begin to brown, about 8 minutes.
• Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Reserve 1 cup cooking water and drain the pasta. Return the pasta and reserved cooking water to the pot over low heat. Add the broccoli mixture, cooked sausage and its accumulated juices, 1/2 cup Parmesan, the lemon juice and red-pepper flakes and stir vigorously until liquid is slightly thickened and saucy, about 2 minutes. Season with salt and pepper.
• Serve the pasta with additional Parmesan for sprinkling on top.

MUSHROOM & SAUSAGE PASTA

Steps:

• Dry-fry the sausage meat in a non-stick pan for 8-10 mins until browned, breaking it up with a wooden spoon, then remove and set aside. Fry bacon and mushrooms for 5-8 mins until golden, return the sausage meat and keep warm.
• Cook the pasta following pack instructions. Make the sauce by beating together the Parmesan, egg yolks, most of the parsley and the crème fraîche. When the pasta is cooked, drain, reserving a ladle of the cooking water.
• Combine the pasta and meat mixture over a low heat and add the sauce. Season and quickly mix, adding a splash of cooking water if it's a little thick. Spoon into bowls and eat with the extra Parmesan shavings and remaining parsley on top.

EMERIL'S RIGATONI WITH BROCCOLI AND SAUSAGE

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions. In last 2 minutes of cooking, add broccoli and cook until bright green and crisp-tender. Reserve 1 cup pasta water; drain pasta and broccoli.
• Meanwhile, in a small bowl, whisk together oil, garlic, lemon zest and juice, anchovies, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
• Add sausage to pot and cook over medium-high, breaking up meat with a wooden spoon, until browned and cooked through, 8 to 10 minutes. Remove from heat, return pasta and broccoli to pot, and add oil mixture. Toss well to combine, adding enough pasta water to create a thin sauce that coats pasta. Serve sprinkled with Parmesan.

BAKED PASTA WITH SAUSAGE AND BABY PORTOBELLO MUSHROOM WHITE SAUCE

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Bring a large pot of lightly-salted water to a boil; cook the penne uncovered, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and return to the pot.
• Meanwhile, heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Cook and stir the sausage in the hot oil until crumbly and no longer pink, about 7 minutes: remove from the skillet, leaving the fat in the pan, and set aside. Pour the remaining 2 tablespoons of olive oil into the skillet and add the mushrooms and garlic. Cook and stir until the mushrooms have browned and begun to release their liquid, about 5 minutes more. Return the sausage to the skillet and pour in the heavy cream. Season with salt and pepper and return to a simmer, cooking until the sauce begins to thicken, about 5 minutes more. Pour the sauce over the pasta and stir. Stir in 1/2 cup mozzarella and Parmesan. Pour into a 9x13-inch baking dish and sprinkle with remaining 1/2 cup mozzarella cheese.
• Broil in the preheated oven until the mozzarella cheese is bubbly and golden brown, 5 to 7 minutes.

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.

PASTA WITH SAUSAGE, BROCCOLI, ASPARAGUS, MUSHROOMS...

Steps:

• Heat oil in a large saute pan set on medium heat, until almost sizzling, about 2 minutes.
• Cook the sausage meat for 3 minutes or until lightly browned. Bring your water for the pasta to a boil and add pasta at this time.
• Transfer the sausage with a slotted spoon to a bowl and set aside.
• Add the garlic, shallots, salt, pepper and red pepper flakes to the same pan.
• (If you like it spicy, add more red pepper flakes)!
• Cook over medium heat for 3 minutes, stirring to mix well.
• Add the cooked sausage, basil, oregano and white wine and cook for 3 more minutes, stirring to scrape up any brown bits from the bottom of the pan.
• Add the chicken stock and bring to a slow boil. Lower heat. Add broccoli, tomatoes, asparagus and mushrooms at this time.
• Add broccoli, tomatoes, asparagus and mushrooms at this time.
• Cover the pan and cook with lid slightly ajar, simmer for 8-10 minutes or until vegies are crisp.
• Drain your pasta and add it to the veggies. Co0k for 1-2 minutes.
• If you have too much liquid, thicken with the corn starch, not enough add water.
• Serve immediately with freshly grated cheese.

PASTA WITH SAUSAGE AND BROCCOLI RABE

Steps:

• Cut the broccoli rabe into 3 to 4 inch pieces, discarding the stems. In a large pot of rapidly boiling water, blanch the broccoli rabe until tender and cooked through, about 5 to 6 minutes. Before you drain broccoli rabe, reserve 1 cup of cooking liquid. Drain and rinse the broccoli rabe with cold water until it has cooled off. Spread it out on a towel to finish draining.
• Meanwhile, cook the pasta in a large pot of boiling water according to package directions until al dente.
• While the pasta is cooking, place 2 tablespoons of water into a cold skillet with garlic and sausage and then turn heat to medium-low. Cook, stirring occasionally, until garlic is golden and sausage is cooked through, about 5 to 7 minutes. Pour reserved broccoli water into pan with sausage.
• When the pasta is cooked, drain it and place back in pot you cooked it in and season with salt. Pour sausage sauce over pasta and stir in cooked broccoli rabe. Taste and adjust seasonings. Serve immediately.
• If the Queen's coming to dinner: Garnish with fresh bread crumbs and/or freshly grated pecorino Romano or parmesan cheese.

SAUSAGE & BROCCOLI PASTA WITH CHEESE

Steps:

• Heat 2 tbsp sunflower oil in a pan over a medium heat and fry the onion for 8-10 mins until soft and translucent.
• Squeeze the sausagemeat from the casings and crumble into the pan with the onion. Drizzle in 1 tbsp sunflower oil, turn up the heat to medium-high and fry until the sausagemeat has started to colour and turn slightly crisp in parts, about 5-6 mins. Lightly crush the fennel seeds using a pestle and mortar. Add the garlic and crushed fennel seeds to the sausagemeat and cook for 1 min more until fragrant, then remove from the heat and set aside.
• Bring a large pan of salted water to the boil and cook the pasta following pack instructions, or until al dente. Halfway through the cooking time, add the broccoli. When the pasta is ready and broccoli tender, drain in a colander, reserving a mugful of the cooking water.
• Stir the cooked broccoli and pasta into the sausage mixture in the pan until coated. Season well. Stir through the lemon juice, chilli flakes and a splash of the reserved cooking water to loosen if needed (or use 1 tbsp oil, if you like). Serve in bowls topped with the cheese.

PASTA BAKE WITH SAUSAGE, BROCCOLI AND BEANS

Steps:

• Preheat oven to 375 degrees. Lightly oil a 9-x-13-inch gratin or baking dish.
• In a separate pot, bring water to a boil and add 1/2 teaspoon of salt, broccoli and garlic. Simmer the broccoli and garlic for 5 minutes, until softened. With a slotted spoon remove the broccoli and garlic to a large bowl. Bring the water back to the boil, add the pasta, and cook the pasta for about 2 minutes less than the package directions suggest, about 11 minutes. The pasta should be al dente, a little firm.
• Meanwhile, in a large Dutch oven set over medium-high heat, heat the oil. Add sausage and the garlic cloves from the broccoli bowl, and cook, stirring frequently until meat is fully cooked and no longer pink, about 4 to 5 minutes, if using fresh sausage. (If using fully cooked sausage, cook until surface is golden, about 2 to 3 minutes.) With a slotted spoon, transfer sausage to the broccoli, and drain most of the oil from the pan, leaving about 2 tablespoons. Discard the garlic.
• Toss drained pasta with sausage mixture. Add beans, stock, 3/4 cup of grated mozzarella cheese and all of the ricotta. Add remaining salt and pepper. Gently toss. Transfer to prepared gratin or baking dish, top with breadcrumbs, remaining 1/4 cup of grated cheese and 1/4 cup mozzarella cheese, and drizzle with olive oil.
• If making this in advance, allow the mixture to come to room temperature, cover with plastic wrap and place in the refrigerator.
• Bake for 25 minutes, until heated through and crusty on top.

PASTA WITH BROCCOLI AND SAUSAGE WITH A RICOTTA SURPRISE

Steps:

• Place a large pot of water with a tight-fitting lid over high heat and bring to a boil. Once it comes to a boil, add some salt and the pasta. Cook according to package directions until al dente. Heads up: you will need to use about 1/2 cup of the starchy cooking liquid for the sauce before you drain the pasta.
• In a small mixing bowl, combine the ricotta cheese, lemon zest, salt, and a lot of freshly ground black pepper. Reserve the ricotta mixture on the countertop and let it come to room temp. The flavors of the cheese and lemon will develop as the cheese warms up.
• Preheat a large skillet over medium-high heat with the EVOO. Add the sausage and break it up with the back of a wooden spoon into small bite-size pieces. Really go at breaking the meat up; it will make a big difference in the end. Cook the meat until brown, about 4 to 5 minutes. While the sausage is browning, prepare the broccoli. Cut the broccoli tops into small florets. Remove the fibrous outer layer of the stem (just square it off using your knife), then thinly slice the tender center portion of the stem.
• Once the sausage is brown, remove it to a paper-towel-lined plate. Return the skillet to the heat and add all of the broccoli and the chopped onion. Spread the veggies out in an even layer in the pan, season with some salt and pepper, and let the broccoli brown up a bit before stirring, about 2 minutes. Add the garlic and red pepper flakes and continue to cook 2 minutes more. Add the sausage back to the skillet along with the chicken stock. Ladle in some cooking water from the pasta and bring up to a simmer. Cook until the broccoli is tender and the liquids have reduced slightly, about 2 minutes. Add the lemon juice, parsley, and cooked, well-drained pasta. Toss to combine and simmer 1 last minute to allow the pasta to soak in the sauce and flavors. Turn the heat off, add the grated cheese, and toss to combine.
• To serve, place a large dollop of the pepper-lemon-ricotta mixture into each of 4 shallow bowls and bury it with hot pasta. Once you are at the table, mix it up with a fork to distribute the ricotta cheese. Serve with extra grated cheese.

SAUSAGE AND BROCCOLI PASTA

Steps:

• Boil pasta in salted water to al dente.
• While pasta is boiling, remove casings from sausage and scramble fry with onions and garlic until no longer pink.
• Add tomatoes, undrained, and bring to a boil.
• Add salt, pepper, basil and Italian seasoning. Boil 1 minute.
• Add broccoli and cook until soft.
• Continue cooking to desired consistency (I like it a little runnier than most, I like to soak up sauce with bread).
• Add half the parmesan cheese, and mix through (optional).
• Toss pasta with sauce.
• Serve hot and sprinkle with more parmesan, if desired.

SAUSAGE & BROCCOLI PASTA

Steps:

• Bring a large pan of water to the boil and cook the pasta until nearly al dente. Throw in the broccoli and cook for 2 mins more. Drain, saving 1-2 tbsp of the water.
• Heat the oil in a large frying pan and add the garlic, fennel seeds, if using, and chillies. When they start to colour a bit, add the sausage and cook until golden and cooked through. Tip in the pasta and broccoli with the reserved water and toss. Serve hot with the Parmesan shavings.

PASTA WITH SAUSAGE, TOMATOES, AND MUSHROOMS

Steps:

• Sauté sausage in heavy large pot over medium-high heat until brown, about 12 minutes. Using slotted spoon, transfer sausage to large bowl. Add oil to drippings in pot. Add mushrooms and onions; sauté until tender and brown, about 15 minutes. Stir in 1 cup chopped basil, oregano, and garlic; sauté 1 minute. Add wine; cook until almost absorbed, about 4 minutes. Add sausage and crushed tomatoes; cover and simmer over medium heat until thickened, about 25 minutes. Add diced tomatoes and butter; simmer until tomatoes are soft, stirring frequently, about 15 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and refrigerate. Bring to simmer before continuing.)
• Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain well; return to pot. Pour sauce over pasta; toss to coat. Add 1/2 cup cheese and 1/2 cup basil; toss to combine. Season with salt and pepper. Transfer pasta to serving dish. Serve, passing remaining cheese separately.