Spaghetti And Sausage Nests Food

ONE-POT SPAGHETTI WITH SAUSAGE

Steps:

• Heat 1 tablespoon olive oil in a large wide pot over medium-high heat. Add the sausage and cook, breaking up the meat into small pieces with a wooden spoon, until lightly browned and no longer pink, about 5 minutes. Pour off the fat from the meat.
• Add the remaining 1 tablespoon olive oil and the onion to the skillet; cook, stirring occasionally, until the onion softens, about 5 minutes. Stir in the carrot, garlic and tomato paste and cook until the garlic softens, 1 to 2 minutes.
• Add 4 1/2 cups water, the spaghetti, cherry tomatoes, 1/2 teaspoon salt and a few grinds of pepper to the pot. Increase the heat to high and bring to a boil, then reduce the heat to a simmer; cook, stirring occasionally, until the pasta is tender and the sauce thickens, 10 to 12 minutes. Remove from the heat and add the parsley; season with salt and pepper and toss.

SPAGHETTI NESTS

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter the bottom and sides of four 4-inch-diameter springform pans.
• For the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain the pasta and place in a large bowl. Add the spinach, cheese, oil and 1/2 teaspoon salt. Toss well until the spinach is wilted. Set aside to cool.
• For assembly: Beat the Parmesan, milk, salt and egg together in a large bowl until smooth. Pour the sauce over the spaghetti mixture until well combined. Twirl 1/2 cupfuls of the spaghetti mixture around tongs or a large fork and transfer to the prepared pans. Make an indentation in the middle of each nest of pasta and drizzle with olive oil. Bake 15 minutes. Let cool 10 minutes before removing the sides from the pans. Remove the bottoms of the pans from the nests using a thin metal spatula.
• Spoon 1/2 cup of the marinara sauce on each of 4 serving plates. Place the spaghetti nests on the sauce. Place 3 balls of the mozzarella in each nest and serve.

SPAGHETTI AND SAUSAGE NESTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray the inside of 8 (4- or 5-inch) ramekins with cooking spray.
• Heat sauce in a saucepan over medium-low heat.
• Place sausage in a non-stick skillet over medium heat. Cook and stir, breaking up sausage into small pieces as it browns and loses its pink color, 4 to 6 minutes. Transfer with a slotted spoon to a paper towel-lined plate to drain.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.
• Line the bottom of prepared ramekins with a "nest" of cooked spaghetti, making sure the bottom is covered. Divide cooked sausage among the ramekins on top of pasta. Top with about 1/3 cup sauce, ensuring sausage is covered. Sprinkle enough mozzarella on top to cover.
• Bake "nests" in preheated oven until cheese is bubbling, about 20 minutes. Allow to sit for five minutes before serving.

BIRD'S SPAGHETTI NEST

Steps:

• Preheat oven to 350°F In a large bowl, mix cheeses, sour cream, and egg together. Set aside.
• Sauté beef in a large skillet with the onion, green pepper, Italian seasoning, salt, and pepper. When beef is cooked thorough, add remaining beef ingredients.
• Cook spaghetti till done, drain in strainer, then pour into cheese mixture while hot. Chop the pasta cheese mixture using a spatula or other sharp edged utensil, while stirring and mixing well and place into a lightly greased bundt pan OR jumbo muffin tins (better).
• When beef mixture is done, pour it over the pasta/cheese mixture and bake for 25-30 minutes.
• Allow to cool about 5 minutes, then flip over onto a serving platter for the bundt pan, onto the counter for muffin tins, then use a spatula to transfer to plates.
• I like using the jumbo muffin tins, then putting the extra into a casserole dish for left-overs.

ORECCHIETTE PASTA, SAUSAGE, BROCCOLI RABE & FETA CHEESE

Steps:

• Bring a large Saute Pan up to medium heat. Place in the EVOO, once it starts to dance, place in the garlic and anchovies. Combine together, being careful not to burn the garlic, should only take a few minutes. Keep Stirring. Add in the loose Sausage and fennel, continue stirring till the sausage is browned. Turn to low and hold.
• While the Sausage is cooking, add the salt to a large pot of water and bring to a boil. Add in the Orecchiette, set the timer for 5 minutes. Prep the broccoli rabe to small 1.5"x1.5" cuts. When the timer is up for the Pasta, add in the broccoli rabe and cook for 5 additional minutes. When pasta & broccoli are cooked, pull a cup of the water and save (it might be used in the next step).
• Turn the Sausage mixture back up to a medium heat. Drain the Pasta and Broccoli, add it to the Saute Pan and stir in with the Sausage (add in the water a little at a time to keep mixture moist). Burn-off the liquid after a few minutes (while turning the mixture) and add and cut in the Feta.

SPAGHETTI NESTS

Steps:

• Heat oven to 200C/180C fan/gas 6. Butter 6 holes of a muffin tin with butter or oil. Cook the spaghetti following the pack instructions, then cool under cold running water and drain. Divide most of the spaghetti between the 6 holes, creating nest shapes. Top with tomato sauce, then crack an egg on top of each.
• Wrap the remaining spaghetti around the egg yolks and gently tap the tin to allow the egg whites to seep through the spaghetti. Bake for 20 mins until the egg whites are set and the yolk a little runny. Carefully remove from the tin with a blunt knife and serve, topped with basil leaves.