Spicy Italian Sausage Sauce For Pizza Or Pastas Food

SPICY ITALIAN SAUSAGE AND PEPPERS PASTA RECIPE

Steps:

• Bring a large pot of salted water to a boil. Add the rigatoni, or pasta of choice, and cook to al dente according to package directions. Reserve 1 cup of starchy pasta water, then drain the pasta & set aside.
• Add the olive oil to a large skillet over medium-high heat. Once hot, add in the sausage, bell pepper & onion, seasoning with 1 teaspoon Kosher salt. Use a wooden spoon to break the sausage into fine bite-sized crumbles as it cooks. The sausage should render & brown nicely & the peppers & onions should soften. If anything starts to brown too quickly, reduce the heat to medium or medium-low. Add in the garlic & crushed red pepper flake, cooking until just fragrant, about 30 seconds to 1 minute.
• Stir the tomato paste into the skillet. As it heats, stir to coat the sausage & veggies. Cook for 1-2 minutes, until deeply red, then deglaze the skillet with the white wine. Increase the heat to medium-high. Once the wine simmers, add in the crused tomatoes & parmesan. Stir to combine, then reduce the heat to medium-low. Let the sauce simmer for 5 minutes to thicken slightly & build flavor.
• Once the sausage & peppers have simmered in the sauce, add the pasta to the skillet. Toss to coat, adding some of the reserved pasta water as needed to loosen up the sauce so it coats the pasta nicely. Let the pasta simmer in the sauce for 1-2 minutes, just to bring everything together, then remove from the heat.
• immediately, topped with extra grated parm, crushed red pepper & a sprinkling of thinly sliced basil, as desired. Enjoy!

SPICY ITALIAN SAUSAGE PASTA

Steps:

• Bring a large pot of salted water to a boil. Cook pasta al dente according to package directions.
• Take the sausage meat out of the casings and crumble it into a deep skillet. Cook it for about 5 minutes, stirring occasionally, over medium-high heat until browned.
• Once the sausage is browned, take it out of the pan and set it aside. Drain the fat.
• Add the garlic, followed by the chicken broth to the skillet. Sprinkle the flour in. Whisk it until the flour has dissolved, and scrape any browned bits from the bottom of the pan. Cook this mixture until it's significantly reduced (should only take a minute or two in total).
• Add in the tomatoes, cream, and the sausage meat. Cook the sauce for a few more minutes until it's thickened to your liking. Season with salt & pepper as needed.
• Just prior to serving, add in the torn basil leaves and then toss with the drained pasta. Serve with freshly grated parmesan cheese.

PASTA WITH SPICY SAUSAGES, TOMATOES, ROSEMARY AND OLIVES

Steps:

• Warm the oil in a large skillet over medium-high heat. Add the sausage and rosemary; cook, breaking up the meat with a fork, until browned and cooked through, 5 to 7 minutes. Add the garlic, cook 1 minute. Add the tomatoes and stir occasionally until they have broken down and turned into a sauce, 10 to 15 minutes. Stir in the olives for the last 5 minutes of cooking. Add salt to taste, cover and keep warm.
• Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package directions. Drain well and toss with the sauce.

SIMPLE ITALIAN SAUSAGE PASTA SAUCE

Steps:

• In a medum-sized sauce pan, brown sausage, bell pepper and onion. Make sure vegies are tender.
• Drain off grease.
• Add stewed tomatoes, green onion 1-2 Tbsp of flour (for thickening--I added this to the tomatoes in separate medium-sized bowl and mixed it vigorously with a whisk. Then I added it, along with the green onion to the pan. If you like a thin sauce, don't do this step).
• Bring to a boil over HIGH heat, stirring constantly.
• Reduce to low-med, simmer covered for 15 min and uncovered for 15 min, stirring occasionally.
• Serve over pasta or rice with a nice salad on the side with garlic bread.

GRILLED PIZZA WITH SPICY ITALIAN SAUSAGE

Steps:

• GRILLED PIZZA WITH SPICY ITALIAN SAUSAGE
• DOUGH.
• Combine water and sugar in a food processor. Sprinkle yeast over; let stand until foamy, about 10 minutes.
• Add oil, then 3 cups flour and salt. Process until dough comes together, about 1 minute.
• Turn dough out onto floured work surface.
• Sprinkle with rosemary.
• Knead until dough is smooth and elastic, adding more flour by tablespoonfuls if dough is sticky, about 5 minutes. Lightly oil large bowl. Add dough; turn to coat with oil. Cover bowl with plastic, then towel.
• Let stand in warm draft-free area until dough doubles, about 1 hour. To test that the dough has risen sufficiently, push two fingers into it. The depressions should remain.
• Punch down dough. Knead dough in bowl until smooth, about 2 minutes.
• Divide dough into 4 equal pieces. Stretch out each piece on floured surface to 9-inch round. To prevent the dough from sticking as you stretch it, use flour sparingly; too much will result in a tough crust.
• TOPPINGS.
• Whisk first 4 ingredients in medium bowl. Let vinaigrette stand 15 minutes at room temperature or refrigerate up to 2 hours.
• Prepare Grill (medium heat).
• Arrange sausages, peppers and onion on baking sheet. Brush with some of vinaigrette. Sprinkle with salt and pepper.
• Grill sausages until cooked through and peppers and onion until slightly charred and crisp-tender, turning and basting occasionally, about 12 minutes for sausages and 8 minutes for peppers and onion.
• Transfer sausages and vegetables to cutting board. Cut sausages into 1/2-inch pieces and peppers into thin strips.
• FINAL PREPARATION
• Place 2 dough rounds on grill. Grill over medium heat until top of dough puffs and underside is crisp, about 3 minutes.
• Turn rounds over. Grill 1 minute.
• Transfer to baking sheet with well-grilled side up. This side of the dough becomes the surface that will hold the toppings.
• Repeat with the remaining 2 dough rounds.
• Sprinkle each with 1/4 of mozzarella and Parmesan.
• Top each with 1/4 of sausage, peppers and onion, then with 1/4 of goat cheese, tomatoes and green onions. Drizzle each with 1 1/2 teaspoons vinaigrette.
• Using large metal spatula, return 2 pizzas to grill. Close grill or cover pizzas loosely with foil.
• Grill until cheeses melt and dough is cooked through and browned, using tongs to rotate pizzas for Transfer to plates. Repeat grilling for remaining 2 pizzas.

PASTA WITH WHITE SAUSAGE SAUCE

Steps:

• Bring a large pot of salted water to a boil for the pasta.
• Put the butter in a medium skillet over medium-low heat. As it melts, crumble the sausage meat into it, making the bits quite small, 1/2 inch or less. Add the liquid, and adjust the heat so that the mixture simmers gently.
• Cook the pasta until it is tender but not at all mushy. Reserve about 1/2 cup of the pasta cooking water.
• Drain the pasta, and dress with the sauce, adding a little of the reserved cooking liquid if necessary. Toss with salt, pepper and Parmesan, and serve.

SAUSAGE PIZZA PASTA

Steps:

• In a Dutch oven, cook sausage, mushrooms, green pepper and onion over medium heat 5-6 minutes or until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles; drain., Stir in pasta, pizza sauce, water, Italian seasoning and salt; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until pasta is tender. Remove from heat; sprinkle with cheese. Let stand, covered, 5 minutes or until cheese is melted.