SPAGHETTI WITH SAUSAGE ALLA CARBONARA
A few days after a tasting of 2005 Barbarescos, I had dinner at Centolire, Pino Luongo's Italian restaurant on the Upper East Side. As I cruised the wine list, Mr. Luongo suggested a Barbaresco he had just acquired. Perfect timing.The menu offered several dishes that would seem to complement a Barbaresco, including chicken livers on a bed of fennel, a Tuscan pot roast, and spaghetti with sausage. My husband and I tried them all. The intensity of the chicken livers and beef, however, seemed to point more toward Barolo. The pasta, Mr. Luongo's variation on the classic carbonara, delivered balance and richness.His approach to cooking is a very grandmotherly "some of this, some of that." He did provide some measurements, but I felt at ease adjusting them to my taste, like reducing the amount of pepper and increasing the cheese.
Provided by Florence Fabricant
Categories dinner, easy, weekday, pastas, appetizer, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Remove casings from sausage. Using a knife, a fork or your hands on a cutting board, break meat into small pieces. Heat oil and butter in a large skillet. Add onion and cook on medium-low just until translucent.
- Add sausage, mashing and breaking it up with a wooden spoon until it is uniformly crumbly and has lost its pinkness. Stir in the pepper and bay leaves. Add wine and cook until it has nearly evaporated, about 2 minutes. Remove skillet from heat and discard bay leaves. Season meat to taste with salt.
- Bring a large pot of salted water to a boil. Cook spaghetti until al dente, 6 to 7 minutes. Meanwhile, fill a large serving bowl with hot water or warm it in a low oven. Lightly beat the eggs in a small dish. Just before pasta is done, return pan with sausage to low heat. When pasta is done, slowly beat about a tablespoon of pasta water into eggs. Then drain the pasta.
- Transfer sausage to warm serving bowl. Pour spaghetti on top and toss it with the sausage, slowly adding the beaten eggs. Add salt to taste and fold in the pecorino.
Nutrition Facts : @context http, Calories 509, UnsaturatedFat 8 grams, Carbohydrate 60 grams, Fat 16 grams, Fiber 3 grams, Protein 27 grams, SaturatedFat 6 grams, Sodium 552 milligrams, Sugar 3 grams, TransFat 0 grams
SAUSAGE CARBONARA: LINGUINE ALLA CARBONARA DI SALSICCIA
This is like having a breakfast dish of pasta and it is absolutely delicious! If you are a fan of sausages and eggs you'll love this combination. Not only does it look impressive but it's so quick to make. There's a subtle line between having a smooth, silky egg sauce and scrambled eggs - both will taste delicious but smooth and silky is far more desirable.
Provided by Jamie Oliver
Categories main-dish
Yield 4 servings
Number Of Ingredients 11
Steps:
- With a sharp knife, slit the sausage skins lengthways and pop all the meat out. Using wet hands, roll little balls of sausage meat about the size of large marbles and set aside.
- Heat a large frying pan and add a good splash of olive oil. Gently fry the sausage balls until golden brown all over, then add the pancetta and continue cooking for a couple of minutes, until it's golden. While this is cooking, bring a pan of salted water to the boil, add the linguine, and cook according to the packet instructions.
- In a large bowl, whip up the egg yolks, cream, half the Parmesan, the lemon zest and parsley. When the pasta is cooked, drain it in a colander, reserving a little of the cooking water, and immediately toss it quickly with the egg mixture back in the pasta pan. Add the hot sausage meatballs and toss everything together. The egg will cook delicately from the heat of the linguine, just enough for it to thicken and not scramble. The sauce should be smooth and silky. If the pasta becomes a little claggy, add a few spoonfuls of the reserved cooking water to loosen it slightly. Sprinkle over the rest of the Parmesan, season, if necessary, with the salt and pepper, and drizzle with extra virgin olive oil. Eat immediately!
SPAGHETTI ALLA CARBONARA
For a quick dinner, whip up Tyler Florence's authentic Spaghetti alla Carbonara recipe, a rich tangle of pasta, pancetta and egg, from Food Network.
Provided by Tyler Florence
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce.
- Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente.") Drain the pasta well, reserving 1/2 cup of the starchy cooking water to use in the sauce if you wish.
- Meanwhile, heat the olive oil in a deep skillet over medium flame. Add the pancetta and saute for about 3 minutes, until the bacon is crisp and the fat is rendered. Toss the garlic into the fat and saute for less than 1 minute to soften.
- Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with several turns of freshly ground black pepper and taste for salt. Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley. Pass more cheese around the table.
EASY ITALIAN SAUSAGE SPAGHETTI
The flavor of spaghetti and meatballs, without the hassle of making meatballs!
Provided by jenmannaz
Categories World Cuisine Recipes European Italian
Time 1h15m
Yield 12
Number Of Ingredients 15
Steps:
- Heat olive oil in a large skillet over medium-high heat. Cook and stir sausage, mushrooms, onion, green bell pepper, and garlic in the hot oil until sausage is browned and crumbly, about 20 minutes; drain and discard grease.
- Stir tomato sauce, diced tomatoes, tomato paste, and olives into sausage mixture; season with oregano, basil, and salt. Simmer mixture until flavors infuse, about 30 minutes.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer to a serving bowl; top with tomato-sausage sauce and Parmesan cheese.
Nutrition Facts : Calories 414.3 calories, Carbohydrate 44.6 g, Cholesterol 31.2 mg, Fat 18.5 g, Fiber 5.2 g, Protein 19.6 g, SaturatedFat 5.8 g, Sodium 1580.5 mg, Sugar 10.3 g
PASTA WITH BELL PEPPERS, PESTO AND SWEET ITALIAN SAUSAGE
Wonderfully refreshing recipe made with all fresh ingredients. Great any time of the year. My whole family loves this dish. I like to serve with fresh steamed brocolli, sprinkled with garlic powder or parmesan cheese.
Provided by brunettebaker
Categories European
Time 30m
Yield 5-6 serving(s)
Number Of Ingredients 10
Steps:
- Remove casing from sausage links. Heat skillet, and add links. Break up meat while cooking (like ground beef consistancy) Cook until nicely browned.
- Place on paper plate with paper towel to soak up extra grease. Place aside until needed.
- Wash tomatoes and slice up into workable size. Place in food processor.
- Peel garlic cloves and place in processor with tomatoes.
- Cut lemon in half, squeeze juice from one half on top of tomatoes and garlic on food processor.
- Wash basil and cilantro. Place herbs in food processor as well.
- Process until all tomatoes are chopped up - NOT until smooth. You want a little chunkiness. Sauce will be a little watery. (I have thought about adding a small can of tomato paste or something here to thicken the sauce and make it more like what you would get out of a jar, however I have never tried it so I'm not sure how it would work/taste.).
- Wash and cut up pepper. Cut into slices and then cut the slices in half.
- Place tomato sauce in pan and add in meat. Heat for 5-10 minutes over medium heat until warm. Add in pepper for a few minutes and cook until desired firmness. (I only put them in for about 2-3 minutes as I like them just warm, and still crunchy.).
- Mix sauce with warm pasta, stir in pesto and serve ENJOY!
PASTA WITH BROCCOLI & ITALIAN SAUSAGE
Make and share this Pasta With Broccoli & Italian Sausage recipe from Food.com.
Provided by Marianne H.
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil.
- Clean broccoli & separate florets from the stems. Remove the tough peel from the stems & cut into cubes. Place in steamer & steam to desired tenderness. Reserve the broccoli water.
- Remove the casings from the sausage. Heat the olive oil to medium high and brown the sausage flattening & chopping until all is browned.
- Add garlic, fennel seed & red pepper flakes. Cook until garlic is pale brown. Remove from the heat.
- Add steamed broccoli & 1/2 cup of the broccoli water to the sausage.
- Add the pasta to the boiling water and cook according to package directions.
- Scoop out the pasta & add to the sausage & broccoli along with 1/2 cup of the pasta water.
- Reheat the sausage, broccoli & pasta & stir until the water mostly boils away & forms a nice sauce. 1 1/2 to 2 minutes.
- If too dry add more water from pasta &/or broccoli.
- Grate 1/2 ounce of pecorino romano cheese over pasta reserving the remaing cheese for tableside.
- Salt & pepper to taste.
- Can be reheated in microwave. Just sprinkle with a little water before heating.
Nutrition Facts : Calories 429.1, Fat 9.3, SaturatedFat 3.3, Cholesterol 20.3, Sodium 350.7, Carbohydrate 65.4, Fiber 5.2, Sugar 3.2, Protein 21.6
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