Solo Italian Sausage And Pasta Medley Food

ONE-SKILLET ITALIAN SAUSAGE PASTA

Steps:

• Heat large skillet over medium-high heat. Add sausage; cook 5 minutes, breaking apart with spoon to crumble. Drain; return to skillet.
• Add water, undrained tomatoes, tomato sauce and pasta to skillet; stir to combine. Bring to a boil. Cover; reduce heat and cook 15 minutes or until pasta is tender.
• Sprinkle with Parmesan cheese. Serve with additional Parmesan cheese, if desired.

ITALIANO CHICKEN AND PASTA MEDLEY

Steps:

• Cook the chicken and garlic in a 12-inch nonstick skillet over medium-high heat until the chicken is well browned, stirring often. Remove the chicken mixture from the skillet.
• Stir the stock, tomatoes, Italian seasoning and black pepper in the skillet and heat to a boil. Stir in the pasta. Reduce the heat to medium. Cook for 10 minutes.
• Stir in the vegetables and cheese. Return the chicken to the skillet. Cook for 5 minutes or until the chicken is cooked through and the pasta is tender. Serve with additional cheese.

SOLO ITALIAN SAUSAGE AND PASTA MEDLEY

Steps:

• Place pasta in 2 quarts of salted water and cook until soft, which should take about 10 to 12 minutes.
• Chop the pepper and onions into half inch pieces and saute in olive oil.
• After 5 minutes, add the garlic, basil, and the tomato sauce and simmer until it starts to thicken.
• If the sauce become to thick, add a little of the water from the pasta.
• Add the precooked sausage to the vegetable and sauce mixture, and stir over low heat while waiting until the pasta is done.
• Add drained pasta to the pan, stir, check to see if salt is needed, and plate.
• Serve with grated parmesan cheese.

ITALIAN SAUSAGE PASTA SKILLET

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions.
• Mix together the ricotta and lemon zest in a small bowl and season with salt and pepper; set aside.
• Meanwhile, heat the olive oil in a large cast-iron skillet over medium-high heat. Tear the sausage into 1- to 2-inch chunks and place in the skillet. Cook for 60 to 90 seconds, then flip and cook for an additional minute. Add the oregano, crushed red pepper, garlic and onion and cook, stirring occasionally, until the sausage is cooked through, about 4 minutes. Stir in the broccolini and jarred peppers. Using a ladle, remove 2/3 cup cooking water from the pasta pot and add to the skillet. Cook until the sauce is thickened and the broccolini is softened, about 3 minutes.
• Drain the pasta once cooked.
• Remove the skillet from the heat and stir in the pasta, lemon juice, yellow tomatoes and Parmesan. Dollop on the ricotta mixture; tear the basil leaves into large pieces and sprinkle them over the skillet. Serve the bread alongside the pasta, whole or torn into large chunks.

ITALIAN SAUSAGE & PASTA POT

Steps:

• Heat the oil in a large pan and fry the sausages until brown all over. Pour in the hot chicken stock and simmer with a lid on for 10 mins.
• Add the pasta to the pan, mix well and bring to the boil. Stir in the carrots and onions, cook for 5 mins, then add the celery and beans, and cook for a further 4 mins. Check that the pasta is cooked - if not, cook for a few minutes longer. Finally, stir in chopped parsley, season, and serve in large bowls.

HAM DI PARMA

Steps:

• Butter a baking dish large enough to hold all ingredients.
• In a bowl, toss the hot cooked spaghetti with about 4 tablespoons butter, 1/2 cup grated Parmesan cheese, salt and black pepper.
• Place the spaghetti into the bottom of a casserole dish; pat down with a spoon; cover dish with foil to keep warm.
• In a skillet melt the butter oven medium heat and saute the sliced mushrooms, onion and, dried oregano, garlic for about 5 minutes; using a slotted spoon remove to a bowl, leaving as much butter in the skillet as possible, you might have to add in a bit more butter.
• Over low heat, add/blend in the flour with the butter in the skillet; whisk for 2 minutes.
• Add in the whipping cream, whisking constantly bring to a simmer, then boil 1 minute.
• Add in about 1/4 cup grated Parmesan cheese, wine, ham strips, olives, pimiento, black pepper and salt (to taste) mix to combine, cover and simmer 15 minutes over low heat.
• Spoon the creamed ham mixture over the spaghetti in the dish.
• Sprinkle with about 1/2 cup grated Parmesan cheese, then sprinkle with grated Mozzeralla cheese.
• Set oven to broil heat, and place the casserole dish over the broiler for about 4-5 minutes, or until the cheese is lightly browned and bubbly.

SEAFOOD & PASTA MEDLEY

Steps:

• Cook pasta according to directions on package.
• Heat olive oil large frying pan on medium heat.
• Add seafood mix
• As the shrimp begins to turn light pink, stir-in garlic, tomato paste, tarragon, pepper, dill weed, parsley, soy sauce, and wine.
• Bring to a light boil, and simmer until pasta is ready.
• Strain pasta and add to seafood mix, combining thoroughly.
• Plate and top with basil and Parmesan.
• ***A simple basic side-salad makes a good accompaniment -- .

ORZO & SPICY ITALIAN VEGGIE SAUSAGE MEDLEY

Steps:

• Slice sausages into 1/4 inch thick slices.
• Heat oil in a large pot.
• Add garlic, onion, carrot and green pepper. Saute for about 2 minutes.
• Add sausage slices and cook for 5 minutes.
• Sprinkle with sage and salt and pepper.
• Stir in tomatoes and water and bring to a boil.
• Stir in orzo and reduce heat to medium.
• Simmer uncovered, stirring often till most of the liquid is absorbed - about 10 minutes.
• Stir in broccoli and remove from heat. Cover and let stand till liquid is absorbed - 3 to 5 minutes.
• Sprinkle each serving with Parmesan cheese, if you like.

SEAFOOD MEDLEY WITH LINGUINE

Steps:

• In a large skillet, saute onion in butter and oil until tender.Add garlic; cook 1 minute longer. Add wine. Bring to a boil; cook until liquid is reduced to 1/2 cup. Add the tomatoes, rosemary, sugar, oregano, salt and pepper. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 15 minutes., Meanwhile, cook linguine according to package directions. Add scallops and shrimp to tomato mixture; cook for 4-5 minutes or until shrimp turn pink and scallops are opaque. Stir in parsley. , Drain linguine. Serve seafood mixture with linguine; garnish with cheese if desired.