Sweet Italian Sausage With Red Gravy And Pasta Food

ITALIAN SUNDAY GRAVY-RECIPE HANDED DOWN FROM NONNA.

Steps:

• Heat oven to 425 degrees. Line 2 large, rimmed baking sheets with aluminum foil. Brush the foil with olive oil.
• Arrange (in a single layer) pork neck bones or country-style ribs on one baking sheet and the Italian sausages on the second baking sheet. Brush the tops of all the meats lightly with olive oil.
• Cook meats in the preheated oven, until deep golden brown on all sides, turning as needed to cook evenly. Allow approximately 1 hour for the pork necks and ribs and 40 minutes for the sausage. Set cooked meats aside.
• Meanwhile, in a very large, heavy-bottomed stock pot, brown ground beef and pork, over medium heat, crumbling into small pieces. Remove ground meats to plate and set aside.
• Drain all but 2 tablespoons of the fat from the pan. Add onions, minced garlic, and carrots and cook over medium heat for 6-8 minutes until they soften and begin to caramelize.
• Add the wine to the pot and cook, scrape up any brown bits from the bottom of the pot. Continue to cook until the wine is reduced by half.
• Add whole tomatoes with their juices, tomato paste, water, bay leaves, oregano, fresh basil, rosemary, salt, and pepper.
• Add the browned grounded meats, pork necks or country style ribs, and sausages back to the pot. Bring the gravy to a boil then reduce the heat and simmer.
• Simmer, uncovered for about 3 1/2--4 1/2 hours. If you have the temperature right, you should see a cheerful little bubbling on the surface of the gravy. Moderate the heat to maintain this gentle simmer throughout out cooking time.
• Stir occasionally so the meats don't stick. If the gravy becomes too thick as it simmers, add water. (If it's simmering gently, you shouldn't need to add any extra water.)
• While the sauce simmers, make the meatball. After the sauce has cooked for 3 1/2 - 4 1/2 hours and is nice and thick, give it a very good stir, digging down to the bottom of the pot, then add the meatballs. Continue to simmer the gravy without stirring for another 30-40 minutes, or until the meatballs are hot and the flavors marry. Remove bay leaves. You're READY to Serve. Mangia! Mangia!

HOMEMADE ITALIAN RED SAUCE

Steps:

• Heat olive oil in a large saucepan over medium-high heat. Saute onion and garlic in hot oil until onion is translucent, 5 to 7 minutes.
• Reduce heat to medium-low. Add water, crushed tomatoes, tomato paste, basil, baking soda, and sugar; season with salt and pepper. Stir mixture, bring to a simmer, and cook until the sauce is thickened, about 2 hours.

ITALIAN SAUSAGE GRAVY AND BISCUITS

Steps:

• Cook sausage in a large skillet over medium heat until no longer pink, following cooking instructions indicated on the packaging. Add diced onions and continue to cook until onion softens and turns transparent. Drain fat.
• Stir in the Alfredo sauce, sage and black pepper. Bring to a simmer, stirring occasionally; reduce heat and simmer for 10 minutes.
• Serve over fresh biscuits and top with green onion.

SWEET ITALIAN SAUSAGE WITH PENNE PASTA

Steps:

• Boil the water and cook the penne according to package directions. DO NOT ever add oil to the water! It will make your sauce slide off the pasta later.
• Meanwhile, heat the oil (medium-high heat) in a large skillet and saute the broccoli, sausage and garlic until tender and starting to brown, about 15 to 20 minutes.
• Toss the butter, hot pasta, sausage mixture and romano cheese together and serve. Pass the grated cheese at the table.

OLD SCHOOL ITALIAN GRAVY

Steps:

• Heat a large stock pot over medium high heat and add in the olive oil. Once the the olive oil begins to shimmer, add in the beef bone and cook till browned on all sides, about 5 minutes.
• Add in the chopped onion and saute for 3-5 minutes, stirring occasionally, until the onions become translucent and start to brown.
• Next, add in the garlic, herbs and tomato paste and cook for an additional 1-2 minutes while stirring.
• Deglaze the pot by pouring in the red wine and scraping the bottom of the pot to remove any bits stuck to it.
• Add in the beef broth as well as all of the tomatoes (whole, crushed and puree) and stir to thoroughly combine. Reduce heat to medium low.
• Continue to simmer the sauce for a minimum of 1 hour, but 4-6 hours is preferred. Make sure to stir the sauce every 30 minutes or so to make sure everything is combined and nothing burns.
• Once the sauce has been cooked down, remove the beef bone and season with salt and pepper, if needed. The sauce can then be used immediately or cooled completely to be frozen or canned. For a smoother texture, use an immersion blender to blend to the desired consistency.

OUTSTANDING NORTHERN ITALIAN SAUCE WITH RED WINE

Steps:

• 1. Note Opion : Serve with Homemade Spinach Lasagna Noodles in my recipes
• 2. Squeeze filling out of sausage casings,and fry until cooked. Chop until it is crumbled. Poach a chicken breast half in water by boiling. Chop up the cooked chicken.
• 3. in a fry pan cook the onion with a tablespoon of olive oil,or vegetable oil.add garlic at end of cooking onions and cook another 30 seconds.
• 4. In a pot mix the wine,tomato paste, tomatoes, and water. Bring to a low boil. Grate the carrot,chop the celery. Add to the pot along with the cooked onion.
• 5. Add the cooked meat to pot. Add in the pepper,Basil,nutmeg,and Italian seasoning. Mix well and reduce to simmer for 1 hour. Serve over your favorite pasta

HOT AND SWEET ITALIAN SAUSAGES IN TOMATO SAUCE

Steps:

• In a large saute pan or pot, cook the sausage over medium-high heat until the fat is rendered and the sausages start to brown, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Remove all but 2 tablespoons of fat from the pan.
• To the fat remaining in the pan, add the onions and garlic and cook, stirring, over medium-high heat until soft, about 3 minutes. Add the fennel seeds, salt, and red pepper, and cook, stirring, until fragrant, 20 to 30 seconds. Add the tomatoes and their juice, the tomato paste, oregano, and cooked sausage and cook, stirring, until thick and fragrant, 20 to 25 minutes. Remove from the heat and adjust the seasoning, to taste.
• Meanwhile, in a pot of salted water, cook the pasta until al dente. Drain and toss in the pot with the sauce. Stir in the ricotta salata and basil. Serve immediately and garnish with Parmesan cheese at the table.

SWEET ITALIAN SAUSAGE AND VIDALIA ONION

Steps:

• Heat olive oil on medium high heat in a large fryig pan.
• Remove sausage from casing and cut into 1/2 inch slices.
• Peel onion and slice in 1/4 inch slices.
• After heating oil in large fryinng pan, add italian sausage.
• Once the italian sausage is browned, add the onions and garlic.
• Cook until onions are transluccent.
• Add tomatoes, undrained.
• Add all spices and mix thoroughly - taking care not to break up sausage.
• Bring to a boil and turn down to medium low.
• Cover tightly.
• Wash squash
• Slice squash into 1/4 inch slices.
• Remove cover.
• Add squash into sauce and stir lightly.
• Replace cover.
• Turn down burner to low.
• Simmer for approximately 30 minutes.
• Serve over jasmine rice or pasta.

FETTUCCINE AND SWEET ITALIAN SAUSAGE ALFREDO

Steps:

• Prepare pasta according to package directions.
• Brown sausage in large skillet over medium heat; drain.
• Return to skillet; add pasta and sauce; heat through.
• Top with cheese.

AUTHENTIC ITALIAN SUNDAY SAUCE

Steps:

• Cook the Sausage: Preheat broiler to high. Place sausage on a broiler pan and broil for about 15 minutes, turning once. They will finish cooking in the sauce
• Make the Meatballs:
• Preheat oven to 400 degrees.
• Combine. all meatball ingredients in a large bowl. Mix on lowest setting until ingredients are just combined. Don't over mix or your meatballs will be tough. I use my kitchen aid mixer, but if you don't have one it is fine to use a large bowl and a mixer or even your hands.
• Lightly brush a baking sheet with Extra Virgin Olive oil. Form meat mixture into meatballs and place on baking sheet about an inch apart. Bake until lightly browned, approximately 20 minutes. You don't want them cooked through, just browned so they hold together. They will finish cooking in the sauce.
• MAKE THE SAUCE:
• Heat Olive Oil in a large pot. Add onions, a little salt, and cook until softened.
• Add garlic and cook another minute. A
• dd the Tomato paste, water, salt, and pepper. Stir to combine. Bring to a boil, reduce heat to lowest setting, cover partially and simmer for 20 minutes stirring occasionally.
• Increase heat to medium high. Add crushed tomatoes, wine, grated carrot, and season with some more salt and pepper. Bring to a slight boil, reduce heat back to low.
• Partially cover and simmer for 1 hour. Add in the meatballs and sausage and cook for an additional 90 minutes(still partially covered), stirring occasionally to ensure the sauce doesn't stick to the bottom.

BEANS AND SWEET ITALIAN SAUSAGE

Steps:

• Put the olive oil and garlic in a heavy saucepan that will hold the sausage in a single layer.
• Place it over medium-high heat and saute the garlic cloves until lightly browned on all sides.
• While garlic is browning, coarsely chop the fresh sage.
• When the garlic has browned, discard it.
• Add the sage to the pan and cook, stirring, for about 1 minute.
• Add the tomatoes and beans.
• Season with salt and pepper.
• Add the sausage.
• When tomatoes begin to bubble, turn the heat down to medium-low.
• Cover the pan and cook at a gentle simmer until the sausages feel tender when pricked with a fork, about 20 minutes.
• Check the pan occasionally and add a little water if all the liquid evaporates before the sausages are done.

SWEET ITALIAN SAUSAGE WITH RED GRAVY AND PASTA

Steps:

• Warm olive oil in a skillet over medium heat while dicing onion and celery. Sauté vegetables until onions turn clear. Remove from heat.
• In a large pot (6 qt or larger, I use an 8 qt stock pot) over medium-low heat, combine tomato juice, tomato paste, water, diced tomatoes, onion, celery, sugar, and seasonings.
• Heat gravy to a boil (shouldn't need to raise heat above medium) and add sausages; boil for about 30 minutes, stirring occasionally.
• Prepare pasta according to package directions and drain. Spoon a small amount of gravy over pasta (in its own pot) and stir gently to help prevent sticking.
• Serving size is roughly a cup of pasta, one sausage, and about 3/4 cup gravy.

NEW ORLEANS STYLE RED GRAVY (CREOLE SAUCE)

Steps:

• Heat butter in a skillet over medium heat. Add the green pepper and onion and cook until soft.
• Add the tomatoes and cook for one minute. Add all remaining ingredients except the cream. Bring to a simmer, cover and let cook for 20 minutes.
• Add the cream and bring back to a simmer. Simmer for 3-5 minutes, until thickened. Remove from heat and serve .

MARIE QUATTRUCCI'S SUNDAY GRAVY WITH MEATBALLS

Steps:

• Sauce.In a large Dutch oven heat the olive oil over high heat. Brown the sausage and the pork ribs over medium-high heat; don't crowd the pan and do it in batches, if necessary so meats brown well and evenly.
• When the meat is browned on both sides, move to the side of the pan and lower the heat to medium low. Add the tomato paste. Mash the paste down with a fork so it's a thin layer on the bottom of the pan and add the black pepper, garlic salt and powder and minced garlic. Simmer the paste for 20 minutes, stirring occasionally, making sure that the paste does not burn.
• Add the crush tomatoes. Stir to combine. Rinse down the sides of the crushed tomato cans adding about 1 4/ to 1/3 can of water to each can and add to sauce. Rinse down the sides of the cans of tomato paste by filling each to the top with water and then add to the pot. Stir well until the sauce and meats are combined.
• Bring to a slow boil and then immediately lower the heat and simmer very gently for 3 to 4 hours, partially covered. Periodically check the pot, stirring the sauce and adjusting the heat, if necessary. Simmer until the sauce is thick but still creamy, about 3 to 4 hours. If it gets too thick, add small increments of water. Let the sauce cool to room temperature and refrigerate overnight. Reheat the sauce very gently over low heat, adding water if it's too thick.
• Meatballs. Preheat the oven to 350 degrees.
• In a large mixing bowl combine the meats using your hands, squeezing through your fingers to combine the meats thoroughly. Add the eggs, breadcrumbs, garlic, black pepper, salt, Parmesan and chopped parsley. Mix together with your hands, squeezing through your fingers. Form into 2- inch balls and place on a lightly oiled baking sheet. Bake in the oven for about 20 minutes until the meatballs are browned but not crusty. Drain on paper towels and add to the simmering sauce. Cook in the sauce for the last 45 minutes of simmering the sauce, adding small amounts of water if the sauce gets too thick. Serve over pasta of your choice such as pappardelle.

SLOW-COOKER SUNDAY SAUCE

Steps:

• In a 6- to 8-quart slow cooker, add the crushed tomatoes and basil sprigs. Season the pork shoulder all over with salt and pepper.
• In a large Dutch oven, heat 2 tablespoons oil over medium-high. Working in batches if necessary, cook the pork until browned on two sides, 8 to 10 minutes total, adding more oil if the pan looks dry. Transfer pieces to the slow cooker as they finish. Add the sausages to the pot and cook until browned, 4 to 6 minutes total. Transfer to the slow cooker.
• Reduce the heat to medium-low. Add the remaining 2 tablespoons oil, if needed, and the onion and garlic. Season with salt and pepper, and cook until softened, 2 to 4 minutes. Add the red wine, stirring to scrape up the browned bits on the bottom of the pot, and cook until the wine is nearly evaporated, 2 to 4 minutes. Scrape the onion-wine mixture into the slow cooker, and stir to combine. Add the meatballs on top. (It's OK if they're sticking out of the sauce.) Cook on low for 6 to 8 hours, until the pork shoulder falls apart when shredded with a fork.
• When you're ready to eat, bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook according to package instructions until al dente. While the pasta boils, slice the sausage and shred the pork shoulder on a cutting board, and leave it there. When the pasta is al dente, reserve ½ cup pasta water, then drain and return the pasta to the pot. Over medium heat, toss the pasta with enough sauce to coat (about 4 cups), adding pasta water as needed until the sauce clings to the pasta. (Some meatballs might end up in the pasta pot; that's OK.) Return the sausage and pork shoulder to the remaining sauce in the slow cooker.
• Divide pasta between bowls, then top with a bit of each meat. Pass the Parmesan and extra meat and sauce at the table.