Pasta With Tomato Sauce Sausage And Mushrooms Food

SPAGHETTI WITH SAUSAGE-MUSHROOM SAUCE

Steps:

• Bring a pot of salted water to a boil. Add the spaghetti and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
• Meanwhile, heat 1 teaspoon olive oil in a large nonstick skillet over medium heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned, about 5 minutes. Transfer to a bowl.
• Add the remaining 2 teaspoons olive oil to the skillet and increase the heat to medium high. Add the mushrooms, season with salt and pepper and cook until lightly browned, 3 to 4 minutes. Stir in the tomato paste and rosemary and cook, stirring, 1 minute. Return the sausage to the skillet, then add the cream and 1 cup water; bring to a gentle simmer and cook until slightly thickened, 8 to 10 minutes. Season with salt and pepper.
• Add the spaghetti to the skillet and toss with the sauce, adding some of the reserved cooking water to loosen, if needed. Top with shredded Parmesan, if desired.

SAUSAGE, MUSHROOM & TOMATO PASTA

Steps:

• Cook pasta according to pack instructions. Heat the oil in a deep frying pan, then fry the sausages and mushrooms for 5 mins until golden. Add the tomatoes and cook for about another 3 mins on a high heat until the tomatoes pop and start to form a sauce. Season to taste, then add the herbs and drained pasta and stir well.

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.

PASTA WITH SAUSAGE, TOMATOES, AND MUSHROOMS

Steps:

• Saute 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; saute 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.

SAUSAGE AND MUSHROOM MANICOTTI WITH WHITE MUSHROOM SAUCE

Steps:

• Preheat oven to 350. Cook pasta, as directed. Drain and rinse in cold water. (Handle the pasta carefully to avoid tearing the manicotti.).
• Crumble the italian sausage into a skillet, then cook until no longer pink. Crumble the cooked meat into small pieces. Drain and set aside.
• In the same skillet, melt the butter, then saute the mushrooms and onions until tender. Add the garlic and cook 2 minutes longer.
• Transfer vegetables to a bowl, add the sausage, soup, sour cream and pepper. Stir well. Set the skillet aside.
• Place the meat/mushroom mixture in a large Ziploc bag - snip a hole in one corner. Stuff the manicotti shells and place in a lightly greased 13"x9"x2" baking dish.
• For the Sauce:.
• Using the same skillet, melt the butter and saute the sliced mushrooms until tender.
• Stir in the milk, soup, parsley and heat through. Add the parmesan cheese and HALF the mozzarella. Stir thoroughly. Pour over the stuffed pasta.
• Cover with aluminum foil and bake at 350 for 25 minutes.
• Uncover, sprinkle with remaining 1 cup mozzarella, and heat for additional 10 minutes. Enjoy!

PASTA WITH SAUSAGE, TOMATOES, AND CREAM

Steps:

• Heat oil in a heavy skillet over medium heat.
• Add sausage and crushed red pepper.
• Cook until sausage is no longer pink, stirring frequently, about 7 minutes.
• Add onion and garlic to skillet and cook until onion is tender and sausage is light brown, stirring occasionally, about 7 minutes.
• Add tomatoes, cream, and salt.
• Simmer until mixture thickens slightly, about 4 minutes.
• (Can be prepared one day ahead. Cover and chill.).
• Cook pasta in large pot of boiling water.
• Drain.
• Bring sauce to a simmer.
• Add pasta to sauce and cook until pasta is heated through and sauce thickens, stirring occasionally, about 2 minutes.
• Divide pasta between plates.
• Sprinkle with parsley.
• Serve, passing Parmesan separately.

PENNE WITH ITALIAN SAUSAGE, TOMATO AND HERBS

Steps:

• In skillet, cook sausage over medium heat until no longer pink in centre, about 15 to 20 minutes. (I boil first to get rid of some of the fat).
• Drain well; cut into thin round slices.
• In large pot of boiling water, cook pasta until tender but firm; drain and return to pot.
• In nonstick pan, heat oil over medium heat; cook onions until tender, about 5 minutes.
• Add garlic, tomatoes, basil and oregano;.
• Simmer uncovered for 10 minutes.
• Add cooked sausage.
• pour over pasta; toss to mix.
• Sprinkle with parsley, pepper to taste and parmesan if using.
• toss again and serve.
• enjoy.

PASTA IN SAUSAGE, CREMINI, AND TOMATO CREAM SAUCE

Steps:

• In a large skillet over medium heat, melt butter and cook onions until they start to soften, stirring frequently.
• Add mushrooms and garlic to skillet. Cook, stirring frequently, until mushrooms soften and onions begin to turn translucent (about 5 minutes).
• At this point, bring water to boil in a large pot. Add pasta and cook according to package directions. Shoot for an al dente pasta, as it will hold up better in the sauce.
• Add ground sausage to skillet and, using a spatula, break it into chunks as it cooks. Adjust temperature as needed to thoroughly cook the sausage.
• When sausage is browned, drain any drippings off of the skillet. Return to medium heat and add drained tomatoes.
• When tomatoes have heated through, add cream, thyme and rosemary. Bring to a simmer and reduce heat to med-low.
• Simmer until sauce thickens (about 5 minutes). Remove from heat and add cheese, stirring until melted into the sauce.
• Add cooked pasta to skillet and toss with sauce. Adjust the amount of pasta added to the skillet according to how 'saucy' you like your dish.
• Season with salt, fresh ground pepper to taste. Garnish with additional grated parmasean and fresh parsley.