Tomato Spinach Pasta With Sausage Food

TOMATO & SPINACH PASTA WITH SAUSAGE

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt.
• Meanwhile, cook sausage in deep large skillet on medium-high heat 10 to 12 min. or until done, stirring occasionally. Drain; return sausage to skillet. Add spinach and tomatoes; cook 2 min. or until spinach is wilted, stirring occasionally.
• Drain pasta; return to pan. Add sausage mixture and cheeses; mix lightly.

TOMATO AND SPINACH PASTA TOSS

Steps:

• 1. COOK pasta in large saucepan as directed on package, omitting salt.
• 2. MEANWHILE, cook sausage in deep large skillet on medium-high heat 10 to 12 min. or until done, stirring occasionally.
• 3. Drain; return sausage to skillet.
• 4. Add spinach and tomatoes; cook 2 min. or until spinach is wilted, stirring occasionally.
• 5. DRAIN pasta; return to pan.
• 6. Add sausage mixture and cheeses; mix lightly.
• Substitute
• Substitute ground beef or turkey for the Italian sausage.
• Substitute
• Prepare using penne pasta.
• Substitute
• Prepare using regular KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese.
• Nutritional Information (Per Serving)
• Calories: 240
• Cholesterol: 30 mg
• Total fat: 10 g
• Sodium: 700 mg
• Carbohydrate: 24 g
• Dietary fiber: 2 g
• Protein: 14 g

ONE-POT PASTA WITH SAUSAGE AND SPINACH

Steps:

• Heat the oil in a 12-inch, deep skillet with a tight-fitting lid or a Dutch oven over medium-high until shimmering. Use your hands to pull the sausages apart into small pieces; add to the skillet and cook untouched for 1 minute.
• Continue to cook for another 4 to 6 minutes, stirring at 1-minute intervals and breaking up the sausage into 1/2-inch chunks, until browned and crispy on the outside with no pink remaining. If you have more than 1 tablespoon of fat in the pan, drain the excess.
• Carefully pour in the passata (it may splatter), then add the cumin, red-pepper flakes and 2 cups water, stirring to combine. Season with salt and increase the heat to bring to a boil.
• Add the pasta, coating it with the liquid. (It won't be fully submerged, and that's OK.) Adjust the heat to maintain an active simmer with small bubbles forming on the surface. Cover and let cook, stirring every few minutes to make sure nothing is sticking at the bottom of the pan, until the pasta is al dente, about 1 minute less than the package instructions. If the pasta is still hard at this point, add a few tablespoons of warm water at a time and cook until just al dente. Depending on your pasta size and shape, you may need to add several tablespoons of water.
• When the pasta is just al dente, reduce the heat to low and season to taste with salt. Stir in the spinach in batches, and cook, uncovered, until most of the spinach is wilted, about 1 minute more. (It will continue to wilt in the heat of the pasta after you serve it.) If the pasta seems too dry, add 1 tablespoon warm water at a time until it reaches your desired consistency.
• Divide pasta among serving bowls and top with Parmesan.

SAUSAGE, SPINACH, TOMATO RIGATONI RECIPE BY TASTY

Steps:

• To a large dutch oven on medium heat, add the olive oil and heat it until it shimmers.
• Add the hot Italian sausage, cook until the the first side browns deeply, flip and cook on the other side until the sausage is fully cooked, 15 minutes. Remove the sausages from the pan and slice when they cool down.
• To the leftover pan drippings, add the chopped yellow onion, minced garlic, salt, pepper, dried basil, dried oregano, and dried parsley. Cook until the onions are caramelized and soft. About 10 minutes.
• Add the tomato paste and cook until the tomato paste darkens slightly.
• Add in the diced tomatoes and the sausage slices into the pan, stir, and let the sauce come to a simmer.
• Add in half the grated parmesan, spinach, the cooked pasta, and stir to combine.
• Spoon in fresh dollaps of the ricotta cheese, garnish with fresh basil, more grated parmesan, and serve!
• Enjoy!

FRESH TOMATO AND SPINACH PASTA

Steps:

• Cook pasta according to package directions.
• Drain; keep warm.
• Meanwhile, in a large skillet, cook onion and garlic in hot oil over medium heat until onion is tender.
• Add tomatoes, salt, black pepper, and, if desired, red pepper.
• Cook and stir over medium-high heat for about two minutes or until the tomatoes are warm and release some of their juices.
• Stir in spinach, heat just until greens are wilterd.
• To serve, top pasta with tomato mixture; sprinkle with parmesean cheese.

SAUSAGE PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
• In a large skillet, heat oil and sausage; cook through until no longer pink. During the last 5 minutes of cooking, add onion and garlic to skillet. Add broth, basil and tomatoes with liquid.
• Cook over medium heat for 5 minutes to slightly reduce. Add chopped spinach; cover skillet and simmer on reduced heat until spinach is tender.
• Add pasta to skillet and mix together. Sprinkle with cheese and serve immediately.

SPAGHETTI WITH ITALIAN SAUSAGE, SPINACH, AND DICED TOMATOES

Steps:

• Boil spaghetti until al dente.
• prepare a large non-stick skillet on med-high heat with olive oil.
• chop sausage links into bite size chunks and cook until browned in the skillet.
• chop onion into large chunks and add to the skillet, mix with sausage.
• add garlic, salt, and red pepper flakes.
• add tomatoes and spinach.
• mix well until heated through.
• serve over spaghetti or mix it all up.

CREAMY SPINACH SAUSAGE PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook sausage and onion over medium heat until meat is no longer pink; drain., Stir in the tomatoes, spinach, cream cheese and 1 cup mozzarella cheese. Drain pasta; add to sausage mixture. Transfer to a greased 11x7-in. baking dish., Cover and bake at 350° for 35 minutes. Uncover; sprinkle with remaining cheese. Bake 10 minutes longer or until cheese is melted.