Paula Deens Baked Fusilli With Italian Sausage Food

FUSILLI PASTA WITH GROUND SAUSAGE BOLOGNESE SAUCE

Steps:

• In a large skillet over medium heat, melt butter.
• Add onion and saute for 3 minutes. Add garlic and cook for another 2 minutes until onions are soften.
• Add ground sausage. Separate the sausage and cook until browned, approximately 7 minutes.
• Add canned tomatoes, mariana sauce, chicken broth. Bring to a boil and reduce heat to simmer on low for approximately 20 minutes.
• While sauce is simmering, cook pasta according to package instructions until al dente. Drain pasta.
• Add heavy cream, italian seasoning, parsley and salt and pepper to taste. Cook for another 2 minutes to blend.
• Toss pasta into sauce. Serve in bowls and top with parmesan cheese.

ITALIAN SAUSAGE WITH FUSILLI

Steps:

• In a medium non-stick pan over high heat, brown the sausages in one tablespoon olive oil; set aside.
• Reduce heat to medium and sweat the onions& garlic in the remaining oil two minutes.
• While onions& garlic are cooking, slice the sausages into 1/4 inch thick slices.
• Add the tomatoes, red pepper, chili flakes, sugar, oregano and sausages to the pan and simmer covered until the red peppers soften (about 10 minutes).
• Cook the fusilli according to package instructions.
• Drain well and place into bowls, cover with sauce.
• Top with freshly chopped parsley and/or freshly grated cheese.

ITALIAN SAUSAGE & NORTHERN BEAN SOUP

Steps:

• In large Dutch oven, cook sausage, onion, celery and carrot over medium-high heat until sausage is browned and crumbles.
• Drain well.
• Stir in broth, tomatoes and beans; bring to a boil over medium-high heat.
• Reduce heat and simmer for 20 minutes.
• Add pasta; simmer for 8-10 minutes, or until pasta is tender.
• Stir in salt and pepper.
• Serve immediately.
• Note: Soup can be frozen for up to 1 month.
• Thaw in refrigerator before reheating.

BAKED SPAGHETTI BY PAULA DEEN

Steps:

• Preheat the oven to 350 degrees F.
• In a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar, and bay leaves.
• Bring to a boil over high heat, and then reduce the heat and let simmer, covered, for 1 hour.
• Crumble the ground beef in a large skillet.
• Cook over medium-high heat until fully cooked, with no pink color remaining.
• Drain the fat from the meat, and then add the ground beef to the stockpot.
• Simmer for 20 more minutes.
• Cook the pasta according to the package directions.
• Cover the bottom of a 13 by 9 by 2-inch pan with sauce.
• Add a layer of pasta and then a little less than 1/2 of each cheese; repeat the layers, ending with the sauce.
• Bake in the oven for 30 minutes.
• Top the casserole with the remaining cheese, return it to the oven, and continue to cook until the cheese is melted and bubbly, about 5 more minutes.
• Cut into squares before serving.
• House Seasoning: Mix ingredients together and store in an airtight container for up to 6 months.

SAUSAGE AND PEPPERONI BAKED SPAGHETTI

Steps:

• Preheat oven to 350°.
• Grease a 13 x 9 inch baking dish.
• In a large skillet, combine sausage, onion, pepperoni, and garlic.
• Cook over med-high heat until sausage is browned and crumbly and onion is tender; drain.
• In a large bowl, toss together sausage mixture, cooked spaghetti, marinara sauce, alfredo sauce, diced tomatoes, and cheddar cheese.
• Pour into prepared baking dish.
• Top with mozzarella cheese.
• Bake for 30 minutes or until cheese is bubbly and browned.

PAULA DEEN'S BAKED FUSILLI WITH ITALIAN SAUSAGE

Steps:

• Preheat oven to 350 degrees; lightly grease a 4-quart casserole dish.
• In medium skillet over medium-low heat, cook sausage until well done.
• Remove from pan and set aside.
• Melt butter in a skillet over medium heat.
• Add garlic and shallots, and cook for 5 minutes, or until tender.
• Add mushrooms and black olives and cook for 10 minutes.
• Remove from heat and set aside.
• In large bowl, whisk together spaghetti sauce, tomato sauce and eggs.
• Stir in diced tomatoes, salt, basil, oregano and Italian seasoning.
• Layer half of pasta, half of mushroom mixture, half of sauce mixture and half of cheese into prepared casserole dish.
• Repeat layers, ending with cheese.
• Bake for 30 minutes, or until hot and bubbly.