Sausage And Pasta Dinner Food

QUICK AND EASY SAUSAGE PASTA

Steps:

• Cook sausage and onion in a large skillet until no pink remains. Drain fat.
• Add bell pepper and garlic, cook 2-3 minutes or until pepper begins to soften.
• Stir in diced tomatoes with juices, tomato sauce, tomato paste, and Italian seasoning. Simmer 5 minutes or until most of the liquid has evaporated.
• Meanwhile, cook pasta in salted water until al dente (do not overcook). Drain well.
• Add pasta to sausage and simmer 1 minute. Garnish with parsley and parmesan if desired.

SAUSAGE PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
• In a large skillet, heat oil and sausage; cook through until no longer pink. During the last 5 minutes of cooking, add onion and garlic to skillet. Add broth, basil and tomatoes with liquid.
• Cook over medium heat for 5 minutes to slightly reduce. Add chopped spinach; cover skillet and simmer on reduced heat until spinach is tender.
• Add pasta to skillet and mix together. Sprinkle with cheese and serve immediately.

SAUSAGE PASTA

Steps:

• Put a large pan of water on to boil.
• Heat 1 tbsp olive oil in a large frying pan and fry chunky pieces of 8 pork sausages on a fairly high heat until they are golden brown all over.
• Now turn the heat down and add 1 large chopped onion and 2 crushed garlic cloves, cooking them until they have softened.
• Stir in 1 tsp chilli powder and 400g chopped tomatoes with the sausages, bring the sauce to the boil then turn the heat down and let it bubble for about 10 minutes while you cook the pasta.
• Drop 300g pasta into the pan of boiling water and cook according to the pack instructions.
• Drain the pasta, then tip it into the frying pan with the sausage sauce, mixing well to coat. Dish up immediately with crusty bread.

SAUSAGE AND PASTA DINNER

Steps:

• Begin by bringing a large pot of water to boil for the pasta. While waiting for the water to boil cut 4 oz of sausage into pieces, mince garlic and dice/clean the leeks; set aside.
• In a large skillet heat up garlic and leeks until tender. Stir in sausage pieces, chicken broth, & red peppers. Bring skillet to boil, reduce heat. Add spinach to the skillet and cook for 1 to 2 minutes or until greens are wilted.
• Keep an eye on the pasta, be sure not to over cook. Once pasta is cooked al dente, drain and use only 1 1/2 cups of the pasta. Save the rest of the pasta for another delicious dinner.
• To create the thickener.
• Take 1 tsp cornstarch and equal parts water in a small bowl or cup and stir until well combined. Pour the cornstarch mixture in with skillet and bring to a small boil until the liquid begins to thicken.
• Turn off the heat and allow to set for 3 minutes.
• Sprinkle 1 tsp black pepper over the sausage and spinach mixture and combine well.
• Split the sausage mixture in the skillet into 4 equal parts. Plate each serving & sprinkle fresh chopped basil and grated parmesan on top.
• FYI: The pepper does bring a bit of heat. If you're not a fan of spicy heat in a dish, simply omit the black pepper in the end or reduce the amount of pepper. If you prefer a more soupy style to this dish (which is just as good) simply omit the thickening agent.