Roasted Tomato And Sausage Pasta Food

SAUSAGE AND ROASTED TOMATOES ON PASTA

Steps:

• Cook spaghetti according to package directions; drain.
• Meanwhile, cook sausage in large nonstick skillet over medium-high heat 4 to 5 minutes or until lightly browned.
• Reduce heat to medium. Stir in onion; cook about 5 minutes or until onion is browned on edges.
• Stir in garlic; cook 1 minute or until onion is nicely browned and caramelized. (If garlic starts to brown too quickly, reduce heat.).
• Stir in tomatoes; simmer 5 minutes or until thick and chunky, stirring occasionally. Stir in paprika and sugar; simmer 2 minutes.
• Toss spaghetti with sauce; serve with cheese.

PASTA WITH ROASTED TOMATOES

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 475 degrees F. Quarter the tomatoes, then scoop the seeds and pulp into a sieve set over a bowl (reserve the tomatoes). Press on the seeds and pulp to extract the juice (you should have about 1/2 cup). Chop the tomatoes and toss with 3 tablespoons olive oil on a rimmed baking sheet; season with salt. Toss the zucchini with 3 tablespoons olive oil on a separate baking sheet; season with salt and pepper. Roast, switching the position of the pans halfway through, until tender and browned in spots, 15 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Cook the pasta as the label directs; reserve 1 cup cooking water, then drain.
• Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the garlic; cook 2 minutes. Add the cherry peppers; cook 1 minute. Stir in the tomato paste, then the reserved tomato juice and 1/2 cup cooking water. Bring to a boil; simmer until reduced by half, 5 minutes. Add the pasta, vegetables, basil and parmesan to the skillet; season with salt. Cook, tossing, 1 minute, adding more of the reserved cooking water as needed to loosen.

CHUNKY SAUSAGE & TOMATO PASTA

Steps:

• Heat the olive oil in a heavy-based pan (preferably not non-stick) and add the sausages. Fry for about 8 mins until golden and cooked through. Tip in the garlic and fry for 1 min. Pour in the white wine and boil until it has reduced by half.
• Stir in the tomato purée and tomatoes, and season to taste. Simmer for 15 mins until the sauce is rich and thick.
• While the sauce cooks, boil the pasta according to pack instructions and drain. Stir in the basil if using, and cooked pasta into the sauce, then serve in bowls with grated or shaved Parmesan.

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.

FIRE-ROASTED ZITI WITH SAUSAGE

Steps:

• In a Dutch oven, cook ziti according to package directions for al dente. Drain; return to pot., Add tomatoes, pasta sauce and sausage to ziti; heat through over medium heat, stirring occasionally. Stir in 1 cup mozzarella cheese and cottage cheese. Sprinkle with remaining mozzarella cheese. Cook, covered, 2-5 minutes or until cheese is melted.

RUSTIC BAKED PASTA WITH ROASTED VEGETABLES AND SAUSAGE

Steps:

• Preheat oven to 400 degrees F. Place zucchini, onion, tomatoes (skin side down) and garlic cloves on large baking sheet, combine with olive oil and 1 tsp Italian spices and several grinds of freshly ground black pepper. Place in oven and set timer for 30 minutes. Turn zucchini slices and onions about halfway through.
• Meanwhile, place large pot of water on stove over high heat. When water is boiling, add kosher salt and pasta. Cook until pasta is about 3/4 done, approximately 8 minutes. Drain and set aside.
• Check vegetables after 30 minutes and remove from oven when nicely roasted. Set aside to cool. When vegetables are cool, remove peel from garlic cloves and roughly chop the other vegetables. Set aside.
• Combine ricotta, 8 ounces mozzarella, parmigiana cheese, eggs,1 tsp Italian spices and several grinds of freshly ground pepper in large bowl.
• Reset oven to 350 degrees F. In a large baking dish, combine roasted vegetables and pasta. Add sausage and tomato sauce. Top with cheese mixture and gently mix. Top with remaining mozzarella cheese and bake covered with aluminum foil for approximately 30 minutes. Remove foil and cook for another 15 minutes until cheese is bubbly and lightly browned on top.
• Serve to a hungry crowd.