Pink Sauce With Sausage And Pine Nuts Over Penne Food

PINK PASTA SAUCE WITH SAUSAGE

Steps:

• Cook Mueller's® pasta according to package directions.
• Add half stick of butter to skillet and melt.
• Add 2 teaspoons of garlic and cook until the garlic is lightly browned. Be careful not to overcook it.
• Add the Italian sausage. Using a wooden spoon, break up the pieces of sausage and brown the sausage on medium-high. Make sure the sausage is broken up into tiny pieces.
• Once sausage is nicely browned, add 2 cups of tomato sauce and stir until well blended.
• Add half & half and stir well. Simmer for 5 minutes until the sauces is well blended.
• Add the cooked Mueller's® elbow pasta.
• Add the Parmesan cheese and mix well.
• Stir, stir, stir, until well-blended! Top with Parsley if desired. Enjoy!

PASTA WITH PINK VODKA SAUCE AND SAUSAGE

Steps:

• Bring a medium saucepan of salted water to a boil. Add the pasta and cook until just al dente, 5 to 6 minutes. Drain in a colander and return to the saucepan.
• Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the sausage and cook, stirring, until browned and all pink has disappeared, 3 to 4 minutes. Add the onions, salt, and red pepper flakes and cook, stirring, until the onions are soft and golden, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the tomatoes and cook, stirring, until thick, about 2 minutes. Add the vodka and cook until the sauce reduced by half, 3 to 4 minutes. Stir in the cream and cook until the sauce thickens, about 2 minutes. Stir in the basil and remove from the heat.
• Toss the sauce with the pasta to coat evenly and transfer to a pasta bowl for serving. Top with cheese and sprig of basil and serve immediately.

CHEESY SAUSAGE PENNE

Steps:

• in a large skillet, cook the sausage and garlic over medium heat until meat is no longer pink; drain fat, stir in spaghetti sauce, bring to a boil, reduce heat cover and simmer for 20 minutes.
• cook pasta according to package directions. drain. meanwhile in a small mixing bowl, combine the cream cheese and sour cream and onions.
• in a greased shallow 3-qt baking dish, layer half of the pasta and sausage mixture. dollop with half of the cream cheese mixture, sprinkle with half of the cheddar cheese, repeat layers.
• bake uncovered at 350*F for 30 to 35 minutes or until bubbly.

PINK SAUCE WITH SAUSAGE AND PINE NUTS OVER PENNE

Steps:

• In a large deep fry/saute pan, add 1/4 cup water and sausage.
• Cook till just cooked through.
• Water will start to evaporate.
• When cooked through, remove from pan one at a time and cut into bite sized pieces.
• Return sausage to pan to brown them.
• When sausage AND pan are brown, move sausage to paper towels and set aside.
• Add 1/4 cup more water to pan and stir up all the brown.
• Simmer sauce on low from now on.
• While doing that, in a small saute pan, heat oil and saute garlic for about 3 minutes, add to browned water.
• Add also sausage, wine, tomato sauce, chopped tomatoes, salt and pepper.
• While this is simmering roast the peppers: Pre heat oven to BROIL.
• Cut each pepper in half longways, scoop out middle, place on olive oil coated cookie sheet face down and brush skins with olive oil.
• Broil for 10 minutes or until skin is black.
• Remove, cool, peel skin, chop them up.
• Add peppers to sauce.
• Start boiling water for Penne.
• Chop up sun dried tomatoes and add to sauce.
• Now start chopping basil.
• I find it easiest to use kitchen shears.
• Set basil aside.
• Toast pine nuts: In a small DRY fry pan, add pine nuts, toast on medium heat till browned.
• Remove from pan, put in small bowl for serving.
• Add Penne to water, hopefully it is boiling now.
• 5 minutes after adding Penne to water, add basil and cream to sauce, stirring constantly.
• Heat only for 5 more minutes.
• Penne and sauce will be done at the same time.
• Spoon sauce& sausage over Penne and sprinkle pine nuts on top.
• Serve with garlic bread and salad.

BEST PINK SAUCE PASTA RECIPE

Steps:

• Bring a large pot of salted water to a boil and cook the penne pasta to al dente, according to the package instructions.
• Heat a large non-stick skillet over medium heat, melt the butter and then add in the onions. Cook for about 5 minutes, or until they are translucent. Add the garlic and cook for another 1 - 2 minutes, or until aromatic. (Stir frequently to avoid burning your garlic and onions.)
• Now add the tomato sauce, chicken broth, dried basil, dried oregano, salt and stir. Bring to a simmer for 2 - 3 minutes, stirring occasionally.
• Add in the milk and cream cheese and stir until melted, then mix in the shredded mozzarella cheese and let simmer for 7 - 8 minutes (it's important to not let the sauce boil, but just simmer instead).
• Mix the pasta in with the sauce. Garnish with the chopped parsley and a little extra mozzarella if desired then serve!

PENNE WITH SAUSAGE AND SPINACH

Steps:

• Heat the oil in a large nonstick skillet over med-high heat until just smoking.
• Add in sausage and cook, breaking apart the meat, until lightly browned and no longer pink, 3-5 minutes.
• Stir in garlic; cook until fragrant, about 30 seconds.
• Stir in the water, broth, sun-dried tomatoes, and 1/2 teaspoon salt, then add in the pasta.
• Increase heat to high and cook at a vigorous simmer, stirring often, until the pasta is tender and the liquid has thickened, about 15-18 minutes.
• Stir in the spinach, a handful at a time, and cook until wilted.
• Off the heat, stir in the Parmesan cheese and pine nuts.
• Season to taste with salt and pepper; serve.

SAUSAGE PENNE

Steps:

• Cook pasta until al denta; drain.
• Remove sausage from casings and scramble fry.
• Remove the grease.
• Slice peppers and add to the sausage.
• Add 2 cans of tomato soup and 1 can of water.
• Add the basil and oregano.
• Simmer 20 minutes, covered.
• Add to cooked penne.
• Top with grated parmesan cheese, if desired.

CREAMY SAUSAGE PENNE

Steps:

• Bring a large pot of salted water to boil and cook the penne until al dente; drain well and do NOT rinse.
• After you put the water on to boil, remove sausage meat from the casings, crumble, and set aside.
• In a large skillet, heat olive oil over medium-high heat.
• Add garlic and cayenne and saute for approximately 30 seconds, then add sausage meat to skillet.
• Cook until sausage meat is no longer pink (about 5 minutes or so).
• Add cream, salt, pepper and nutmeg to skillet and turn heat to high to bring mixture to a boil.
• Reduce heat and simmer, gently, until the cream reduces and the sauce thickens a bit; it takes about 10 minutes.
• Place cooked penne in a large serving bowl (it's nice if you warm it first) and pour sauce over; add butter and cheese to bowl and combine all well.
• Taste; add more salt and/or pepper if you wish.
• Sprinkle chopped herbs over top and serve.

PINK PROSCIUTTO PENNE

Steps:

• Cook pasta per directions on package.
• Meanwhile, prepare sauce.
• Heat olive oil in large skillet.
• Add chopped prosciutto, onion, and dried red pepper flakes and saute until onions are golden (about 5 minutes).
• Remove pan from burner and add wine.
• Return pan to burner and stir, loosening up any browned bits from bottom of the pan and reducing liquid by half (about 2 minutes).
• Add tomatoes and bring to a boil reducing juices slightly (about 2 minutes).
• In a separate bowl, dissolve cornstarch in half and half and stir into the sauce.
• Simmer 5 minutes or until sauce is thickened slightly.
• Drain pasta, toss with sauce, and sprinkle with cheese.

PENNE WITH ROASTED VEGETABLE SAUCE AND PINE NUTS - VEGAN

Steps:

• Preheat oven to 400°F.
• Place the eggplant, red pepper, and grape tomatoes on a large roasting pan. Drizzle with enough olive oil to coat all the veggies. Season generously with salt and pepper. Toss to combine. Roast for 40-45 minutes until all vegetables are tender and tomatoes and blistered open.
• Remove from oven and allow to cool briefly. Place vegetables in a food processor and process until mostly smooth but slightly chunky. Pour into a pan large enough to hold the vegetables and the pasta and keep warm over a very low heat.
• While preparing the vegetables, cook the pasta in plenty of salted boiling water according to package directions (for al dente). Drain but save 1-2 cups of the cooking water.
• Add the pasta to the vegetables, mix to combine, and add enough of the cooking water to get a creamy consistancy. Season with salt and pepper, if necessary. Pour into a serving dish and keep warm.
• In a small dry pan over medium heat, toast the pine nuts until golden brown (be careful not to burn). Sprinkle the pine nuts over the pasta and serve immediately.

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.