Potato And Sausage Torrelli With Ragù Food

PAPPARDELLE WITH SAUSAGE RAGU

Steps:

• Heat a large straight-sided skillet over medium-high heat. Add the oil and sausage and cook, stirring often and breaking apart the sausage with the back of a wooden spoon, until beginning to brown, about 7 minutes. Add the onion, carrot and 1/2 teaspoon salt. Cook, stirring often, until fragrant and the vegetables are almost cooked through, about 4 minutes. Deglaze with the wine, scraping up the brown bits from the bottom of the skillet. Reduce the heat to medium and simmer until reduced by half, about 3 minutes. Stir in the tomato puree and cheese rind. Reduce the heat and simmer gently for 15 minutes.
• Meanwhile, bring a large pot of water to a boil over high heat. Season the water generously with salt. Add the Pappardelle and cook until the pasta is floating and barely al dente, 2 to 3 minutes. Reserve 1 cup pasta water, then drain well.
• Remove and discard the Parmesan rind from the sauce. Add the pasta to the sauce and sprinkle the bare pasta with the Parmesan cheese and basil. Add 1/2 cup pasta water and toss well to coat, adding more pasta water as needed to maintain a light sauce. Serve with more Parmesan cheese on top if desired.
• In a large bowl, combine the 00 and semolina flours and salt and form a well. Add the egg and yolks to the center of the well. Using a fork, slowly start to incorporate the flour into the eggs to form a rough dough. You may add a splash of water if the dough is too dry or a dusting of flour if it is too wet.
• Lightly flour a smooth work surface and pour the dough onto the flour. Knead the dough until it springs back when you press a finger into it, 10 to 12 minutes. Flatten the dough into an even square. Wrap the dough well in plastic wrap and allow to rest for 1 hour at room temperature.
• Cut the dough into 3 pieces. Set up a pasta roller according to the manufacturer's directions and set it at the widest setting. Dust one section of the dough with semolina flour and press firmly to flatten the dough to 1/4 inch. Roll the dough through the machine on the widest setting. Fold the pasta dough in thirds and dust the outside with flour. Send it through the widest setting again. Reduce the setting to the next setting. Send the dough through the machine. Fold it in thirds once again and send through the setting one more time. Continue sending the dough through the machine, reducing the setting each time, until the desired thickness is reached, about 1/8 inch. Lay the sheet out on the counter and dust with flour. Use a knife or pizza cutter to cut strips 1 inch by 10 inches. Dust the strips with more flour. Continue with the remaining dough.

BAKED POTATOES WITH SAUSAGE AND ARUGULA SAUCE

Steps:

• In a large skillet, heat the olive oil over medium-high heat. Add the onions, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring frequently, until softened, about 3 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the sausage and break up the meat into 1/2-inch pieces with a wooden spoon. Cook until browned and cooked through, 6 to 8 minutes. Add the marinara sauce and arugula. Bring the mixture to a boil and cook until the arugula has wilted, about 2 minutes. Add the mascarpone cheese and stir until the mixture forms a creamy sauce. Remove from the heat and stir in the Parmesan. Season with salt and pepper.
• Cut a slit in the top of each baked potato and gently squeeze the ends to form an opening in the top. Spoon the sausage sauce into each potato. Garnish with parsley.
• Cook's Note: To bake the potatoes: Position a rack in the center of the oven and preheat the oven to 350 degrees F. Using a fork, prick the skins of the potatoes all over. Wrap each potato in foil and bake until tender, about 1 hour. To cook the potatoes in a microwave: Using a fork, prick the skins of the potatoes all over. Place 2 potatoes at a time on a dinner plate. Microwave on high for 8 minutes. Turn the potatoes over and microwave until soft, 6 to 8 more minutes.

POTATO-AND-SAUSAGE TORRELLI WITH RAGù

Steps:

• Bring large pot of salted water to boil. Add potatoes and sausage; boil until sausage is cooked through, about 10 minutes. Transfer sausage to plate. Continue to cook potatoes until tender, about 15 minutes. Drain well. Peel warm potatoes; place in large bowl. Using hand masher, mash potatoes to smooth paste. Mix in cheese, then next 6 ingredients. Finely chop sausage; mix in. Cover; set filling aside at room temperature up to 1 hour.
• Mound flour on work surface. Make large shallow well (about 5 inches in diameter) in center. Add eggs, oil and salt to well. Using fork, whisk eggs, oil and salt to blend. Gradually work in enough flour from around egg mixture to form soft dough in center of flour ring (there will be flour left over). Gather dough into ball. Knead dough on work surface until smooth and elastic, working in more flour if sticky, about 10 minutes. Cover dough with plastic; let rest 45 minutes (dough will become soft and malleable).
• Rolling and filling pasta
• Line 2 large baking sheets with smooth kitchen towels or parchment paper (use parchment if planning to freeze tortelli). Cut dough into 4 pieces.
• Turn pasta machine to widest setting. Flatten 1 dough piece into rectangle. Cover remaining pieces with plastic wrap. Run dough through machine 3 times. Fold uneven ends over to make straight edge. Run dough through machine 2 more times, dusting lightly with flour if sticky. Adjust machine to next narrower setting. Run dough through machine 3 times. Cut dough strip in half crosswise for easier handling (strip becomes very long as it gets thinner). Working with half of dough strip and keeping other half covered with plastic to prevent drying, repeat running dough through machine 3 times on each narrower setting until pasta is 1/16 inch thick, dusting with flour very lightly if sticky (each dough strip will be about 20 inches long and 4 inches wide). Place 1 dough strip on work surface. Starting 3/4 inch in from 1 short side, drop filling by heaping teaspoonfuls along 1 long side of strip, spacing 1 inch apart and about 1/2 inch in from edge. Fold opposite long side of dough over mounds of filling. Press around mounds of filling to release any air, then press dough between mounds to seal. Press edges together to seal. Cut dough between mounds of filling into individual tortelli. Transfer to prepared sheets. Make more tortelli with second dough strip.
• Repeat rolling out reserved pasta dough pieces into 2 strips, then filling and shaping into tortelli until all filling is used. Reserve remaining dough for another use. (Tortelli can be made ahead. Dust lightly with flour, cover sheets with foil and refrigerate up to 4 hours or freeze up to 2 weeks. Cook without defrosting.)
• Ragù
• Heat olive oil in heavy large pot over medium-high heat. Add sausage and sauté until no longer pink, breaking into small pieces with back of fork, about 2 minutes. Add chopped celery, carrot, onion, parsley, garlic and dried crushed red pepper. sauté until vegetables begin to soften, about 5 minutes. Add chicken stock and tomato paste. Reduce heat to medium-low and simmer until ragù thickens slightly and is reduced to 3 cups, stirring occasionally, about 20 minutes. Season ragù to taste with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated.)
• Serving
• Cook tortelli in large pot of boiling salted water until just tender, about 5 minutes (or 6 minutes if frozen). Using large sieve or strainer, transfer tortelli to colander set in bowl. Empty water from pot. Add butter to same pot; melt over medium-high heat. Add tortelli; toss gently until warm and coated with butter. Meanwhile, bring ragù to simmer. Divide tortelli among plates. Drizzle with butter from pot. Top with ragù; sprinkle with cheese. Garnish with parsley. Serve with more cheese and any remaining ragù.

SAUSAGE RAGU

Steps:

• Heat 2 tbsp of the oil in a saucepan over a medium heat. Fry the onion with a pinch of salt for 7 mins. Add the garlic, chilli and rosemary, and cook for 1 min more. Tip in the tomatoes and sugar, and simmer for 20 mins.
• Heat the remaining oil in a medium frying pan over a medium heat. Squeeze the sausagemeat from the skins and fry, breaking it up with a wooden spoon, for 5-7 mins until golden. Add to the sauce with the milk and lemon zest, then simmer for a further 5 mins. To freeze, leave to cool completely and transfer to large freezerproof bags.
• Cook the pasta following pack instructions. Drain and toss with the sauce. Scatter over the parmesan and parsley leaves to serve.

ITALIAN TOMATO SAUSAGE RAGU WITH PENNE

Steps:

• In a large skillet heat oil over medium heat.
• Add in the sausage meat, garlic, oregano and pepper flakes; sauté until brown, breaking up the meat with a fork (about 7 minutes).
• Add in finely chopped carrots, onion and celery; sauté for about 10 minutes.
• Mix in chopped tomatoes; reduce heat, cover and simmer about 20 minutes, stirring occasionally.
• Add in 1 cup broth and wine; simmer uncovered until liquid is slightly reduced (about 20 minutes).
• Add in the fresh basil; cover and simmer until the veggies are very tender, stirring occasionally.
• Continue to simmer for about 45-50 minutes, adding in more broth by about 1/4 cup if the liquid evaporates to quickly, and cook until the Ragu thickens to desired consistency.
• Season with salt and pepper to taste.
• Cook the pasta in a large pot of boiling salted water until just firm-tender; drain but reserve about 1/2 cup cooking water.
• Return the pasta to the pot; add in the Ragu; mix to combine.
• Add in about 1/2 - 3/4 cup Parmesan cheese and 2-3 tablespoons olive oil; mix to combine.
• If the mixture seems too dry then add in some of the reserved cooking water from the pasta.
• Season with more salt and pepper.
• Divide on plates and top with more cheese.

ITALIAN SAUSAGE RAGU' WITH PENNE PASTA

Steps:

• Brink a large pot of salted water to a boil for the penne.
• Cook pasta according to package directions; drain and set aside.
• Brown sausage iin a large saute pan over medium-high heat for 5 minutes, crushing it into small pieces using a potato masher. Add the bell pepper and onion; cook 5 minutes or until sausage is cooked through.
• Stir in tomato paste and garlic. Saute 2 minutes, stirring frequently.
• Deglaze with wine, then increase heat to high and cook until liquid is nearly evaporated. Add tomatoes, sugar, and pepper flakes; bring to a simmer and cook 5-8 minutes, or until thickened.
• Season ragu with salt, stir in parsley, and serve over penne. Garnish with parmesan.

SAUSAGE POTATO SUPPER

Steps:

• In a small saucepan, combine potatoes and enough water to cover; bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. , In a large skillet, heat butter over medium-high heat; saute zucchini with garlic salt until crisp-tender. Add sausage; cook and stir until browned. , Drain potatoes; stir into zucchini mixture. Sprinkle with pepper and, if desired, cheese.