Ziti With Sausage Onions And Fennel Food

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ZITI WITH SAUSAGE, ONIONS, AND FENNEL



Ziti With Sausage, Onions, and Fennel image

Make and share this Ziti With Sausage, Onions, and Fennel recipe from Food.com.

Provided by dicentra

Categories     One Dish Meal

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

1 (1 1/4 lb) fennel bulbs
6 quarts water
2 1/4 teaspoons salt, divided
1 lb uncooked ziti pasta (short, tube-shaped pasta)
1 tablespoon olive oil
1 lb sweet Italian sausage
2 cups onions, wedges (about 2 medium, cut 1/4-inch-thick)
1/2 teaspoon crushed red pepper flakes
1/4 cup tomato paste
1/4 cup grated fresh pecorino romano cheese

Steps:

  • Trim fennel, reserving fronds and bulb. Cut fennel bulb in half lengthwise; cut each bulb half lengthwise into (1/4-inch-thick) slices. Cut bulb slices into 2-inch-long pieces. Chop fennel fronds to measure 1/3 cup.
  • Bring 6 quarts water and 2 teaspoons of salt to a boil in a large stockpot. Stir in pasta; partially cover, and return to a boil, stirring frequently.
  • Cook 8 minutes or until the pasta is almost al dente, stirring occasionally. Drain pasta in a colander over a bowl, reserving 2 cups cooking water.
  • While pasta cooks, heat oil in a large Dutch oven over medium-high heat. Remove sausage from casings.
  • Add sausage to Dutch oven; cook 2 minutes or until lightly browned, stirring to crumble. Push sausage to one side of pan.
  • Add onion to open space in pan; cook 1 minute or until onion begins to soften. Stir onion into sausage.
  • Push onion mixture to one side of the pan. Add fennel bulb to open space in pan; cook 1 minute or until fennel begins to soften.
  • Stir fennel into onion mixture. Stir in pepper and 1/4 teaspoon salt; cook 1 minute. Move the sausage and fennel mixture to outside edges of pan, leaving an open space in center.
  • Add 1/4 cup tomato paste to open space in pan; cook 1 minute, stirring constantly. Stir tomato paste into fennel mixture.
  • Add reserved 2 cups cooking water to pan; bring to a boil. Reduce heat, and simmer 6 minutes or until fennel is tender.
  • Add fennel fronds and pasta; cook 2 minutes or until pasta is al dente, tossing to combine. Remove from heat; stir in cheese. Serve immediately.

Nutrition Facts : Calories 356.5, Fat 7.5, SaturatedFat 2.3, Cholesterol 17, Sodium 1097.3, Carbohydrate 54.5, Fiber 5, Sugar 3.7, Protein 18.2

RIGATONI WITH SAUSAGE & FENNEL



Rigatoni with Sausage & Fennel image

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 15

3 tablespoons good olive oil
3 cups chopped fennel (1 large bulb)
1 1/2 cups chopped yellow onion
1 1/4 pounds sweet Italian sausages, casings removed
2 teaspoons minced garlic (2 cloves)
1/2 teaspoon whole fennel seeds, crushed with a mortar and pestle
1/2 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
1 cup dry white wine
1 cup heavy cream
2/3 cup half-and-half
2 tablespoons tomato paste
1 pound rigatoni
1/2 cup chopped fresh parsley leaves
1 cup freshly grated Italian Parmesan cheese, divided

Steps:

  • Heat the olive oil in a large heavy pot or Dutch oven, such as Le Creuset, over medium heat. Add the fennel and onion and saute for 7 minutes, stirring occasionally, until tender. Add the sausage and cook for 7 to 8 minutes, crumbling it with a fork, until nicely browned. Add the garlic, crushed fennel seeds, red pepper flakes, 2 teaspoons salt, and 1 teaspoon black pepper and cook for one minute. Pour in the wine, bring to a boil, and add the heavy cream, half-and-half, and tomato paste. Bring back to a boil, lower the heat, and simmer for 20 minutes, until the sauce has thickened.
  • Meanwhile, bring a large pot of water to a boil, add 2 tablespoons salt, and cook the rigatoni according to the directions on the package. Drain and add to the sauce, stirring to coat the pasta. Cook over low heat for 5 minutes to allow the pasta to absorb the sauce. Off the heat, stir in the parsley and 1/2 cup of the Parmesan. Serve hot in shallow bowls with the remaining 1/2 cup Parmesan on the side.

ZITI WITH SAUSAGE, ONIONS, AND FENNEL



Ziti with Sausage, Onions, and Fennel image

Here the meaty skillet sauce and the ziti cook at a leisurely pace compared to the rapidity of the preceding capellini with caper sauce. But the cooking principles are the same. In the first few minutes you want to caramelize each ingredient as it is introduced to the pan-this is especially important with the tomato paste, to give it a good toasting before it is liquefied in the pasta water. The sauce needs 6 minutes or more at a good bubbling simmer after adding the water in order to draw out and meld the flavors of the meat and vegetables as well as to soften the pieces of fresh fennel. At that time the ziti will be ready to finish cooking in the sauce.

Yield serves 6

Number Of Ingredients 14

1 pound sweet Italian sausage (without fennel seeds)
1 large fennel bulb with stem and fronds (about 1 pound)
1/3 cup extra-virgin olive oil
2 medium onions, cut in half-moon slices (2 cups)
1/2 teaspoon salt
1/2 teaspoon dried peperoncino (hot red pepper flakes)
1/2 up tomato paste
Boiling water from the pasta-cooking pot
1 tablespoon kosher salt, for the pastacooking water
1 pound ziti
1/3 cup finely chopped fennel fronds
1 cup freshly grated Pecorino Romano (or Parmigiano-Reggiano or Grana Padano)
8-quart pasta-cooking pot
A 12-inch or larger skillet for the sauce and the pasta

Steps:

  • Heat 6 quarts of water with the tablespoon of kosher salt to boiling in the pasta-cooking pot.
  • Remove the sausage from its casing and break the meat up a bit with your fingers.
  • Trim the fennel bulb (see box and photos, pages 78-79). Slice the bulb in half lengthwise, then slice each half in 1/4-inch-thick lengthwise slices. Separate the slivers of fennel if they are attached at the bottom; cut the long slivers in half so you have about 3 cups of 2-inch-long matchsticks of fennel. Chop and reserve 1/3 cup fronds for garnish.
  • Have the remaining sauce ingredients ready and nearby.
  • Pour the olive oil into the skillet and set it over medium-high heat. Add the sausage meat and cook, stirring and breaking it up more with a wooden spoon, until it is sizzling and beginning to brown, about 1 1/2 minutes.
  • Push the sausage a bit aside and drop the onion slices into a clear part of the pan; sauté, stirring, till they're sizzling and wilting, another 2 minutes or so, then stir them in with the meat.
  • Following the illustrations, clear a space and drop in the fennel; let it heat up and wilt for 1 minute or more, then stir it around with the sausage and onions.
  • Sprinkle on 1/4 teaspoon salt; drop the peperoncino in a hot spot and toast the flakes for 1/2 minute, then stir them in.
  • Clear a good-sized hot spot in the center of the pan, plop in the tomato paste, and cook, stirring it in the spot for a good minute or more, until it is sizzling and caramelizing; then stir it in with everything else.
  • Ladle 3 cups of boiling pasta water from the pot into the skillet, stir well, and bring the liquid to a boil. Adjust the heat to maintain an active simmer all over the pan.
  • Drop the ziti in the boiling water in the pasta pot. Stir and bring back to the boil. Cook about 8 minutes (a minute less than what is recommended on the package), until the ziti are not quite al dente.
  • Continue to simmer the sauce until the flavors have developed and the fennel is soft but not mushy, 6 minutes or more. The sauce should not get too thick: stir in another cup or two of boiling pasta water if it reduces rapidly. When the sauce is done, taste it and add more salt if you want. If the pasta is not ready, turn down the heat to keep the sauce at a very low simmer until the ziti are on their way-then turn the heat up.
  • As soon as the ziti are ready by your timing, lift them out of the pot with a spider. Let excess water drip off only for an instant, and drop the wet cylinders into the simmering sauce.
  • Start tossing pasta and sauce together; ladle in more water if the sauce seems too thick.
  • Sprinkle over all the chopped fennel fronds, and continue to cook and toss the ziti in the skillet for 2 minutes, or until they are perfectly al dente and coated with sauce. If the pasta appears dry, ladle in more hot pasta water; if it is soupy, cook rapidly to thicken the sauce.
  • Remove the skillet from the heat, sprinkle the grated cheese over the ziti, and toss it in.
  • In Italian, the verb we use to describe the final dressing of the pasta with sauce is condire-translated, "to season, to flavor." And the phrase condire la pasta reminds us that the sauce should be considered a condiment, an enhancement to the pasta.
  • I like to think of pasta, especially fresh egg pastas, as playing the leading role in the pasta dish. So why drown the chief protagonist before the drama has started?
  • Keep these ideas in mind when you bring your pasta and sauce together in a skillet. If you see that the quantity of sauce is disproportionate to the pasta, spoon some out (and save it, of course) before tossing and finishing the dish. And if you see that the sauce is soupy and collects in the bottom of the skillet, raise the heat while tossing the pasta actively, evaporating the excess water and thickening the sauce so it adheres to the pasta.
  • For 1 pound of pasta, bring 6 quarts of water to a full boil (too little water produces a gummy pasta; too much water washes away too much starch).
  • Stir 1 tablespoon kosher or coarse sea salt into the water anytime before adding pasta.
  • Adding pasta to the pot: Drop shaped and tubular pasta into the boiling water and stir well. Slip long pasta into the water and push the strands under gradually as they soften, bending them into the water, then stirring well to make sure the strands are separated.
  • After adding pasta, cover the pot and return water to the boil over high heat.
  • Be prepared to uncover the pot before the water boils over.
  • Tip: if the water is boiling up and over, blow on it to settle it down.
  • Start timing the pasta when the boil resumes.
  • For dry pastas that will finish in the skillet, cook in the pot for 2 minutes less than the minimum time given on the package.
  • Cook pasta at a rolling boil, either partly covered (you can reduce the heat and save energy) or uncovered. Stir the pasta now and then.
  • Did you forget to salt the water? Better to check before the pasta is done: sip water from a wooden spoon; it should be "comfortably" salty at least.
  • If you forgot to salt, add it right away: saltless pasta is redeemable while it's in the water; it will absorb some salt even in a brief boil.
  • Test pasta by extracting a piece and tasting it 1 to 2 minutes before the designated time for doneness. When it is not quite done al dente, lift out with a spider, tongs, or other tool, let excess water drain into the pot, and drop the pasta with clinging water into the skillet.
  • Don't discard pasta water until the dish is finished!
  • Shells, rigatoni, radiatori, fettuccine

BAKED ZITI WITH SWEET TURKEY SAUSAGE



Baked Ziti with Sweet Turkey Sausage image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 1h5m

Yield 8 to 12 servings

Number Of Ingredients 9

1 pound ziti noodles
1 pound sweet turkey sausage, cut into 1/2-inch thick slices
2 (28-ounce) cans diced tomatoes with seasonings (green pepper and onion or garlic and oregano, or any flavor you want)
2 teaspoons dried thyme
2 teaspoons dried rosemary
1 (15-ounce) container regular or part-skim ricotta cheese
4 cups grated part-skim mozzarella cheese, reserve 1 cup, for topping
1 teaspoon garlic powder
1/2 cup grated Parmesan

Steps:

  • Preheat oven to 350 degrees F.
  • Cook pasta according to package directions. Drain and set aside. Meanwhile, cook sausage in a hot skillet over medium heat until golden brown on all sides. Add tomatoes, thyme and rosemary and simmer 5 minutes. Remove from heat. In a medium bowl, combine ricotta cheese, mozzarella cheese and garlic powder and mix well. Spoon 1/2 cup of the tomato sauce in the bottom of a 4-quart casserole dish. Top with half of the cooked ziti. Top with half of the cheese mixture. Top with 1 cup of the tomato sauce. Repeat layers (remaining ziti and remaining cheese mixture). Top with remaining tomato sauce. Sprinkle remaining mozzarella and parmesan cheese over top. Cover with foil and bake 30 minutes. Uncover and bake 15 more minutes, until cheese is golden and bubbly.

BAKED ZITI WITH SAUSAGE



Baked Ziti with Sausage image

This is quite possibly the one thing that I am constantly asked to make. This is a ziti with a lot of flavor.

Provided by Ashley

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 8

Number Of Ingredients 12

1 (16 ounce) package dry ziti pasta
1 pound mild Italian sausage
1 (15 ounce) container ricotta cheese
1 egg
1 large yellow onion, minced
2 teaspoons minced garlic
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon ground black pepper
1 ½ (26 ounce) jars spaghetti sauce, divided
1 (8 ounce) package shredded Italian cheese blend
1 teaspoon dried basil

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the ziti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
  • While pasta is cooking, heat a large skillet over medium heat. Add the sausage, and cook and stir until brown, about 10 minutes. Drain sausage and set aside.
  • Stir together the ricotta, egg, onion, garlic, and oregano in a large bowl until well combined. Stir in the drained pasta, the drained sausage, salt, pepper, and 1/2 jar of the spaghetti sauce; mix well.
  • In the prepared baking dish, cover the bottom with 1/3 jar of spaghetti sauce. Layer 1/2 of the pasta mixture, 1/3 jar of spaghetti sauce, and 1/2 of the shredded cheese. Then layer the remaining 1/2 of the pasta, 1/3 of the sauce, and 1/2 of the cheese. Sprinkle with basil. Cover the dish tightly with aluminum foil.
  • Bake in the preheated oven until heated through, about 20 minutes. Uncover; return to the oven and bake until cheese is melted, 5 to 10 more minutes.

Nutrition Facts : Calories 649.4 calories, Carbohydrate 68.9 g, Cholesterol 85.5 mg, Fat 27.4 g, Fiber 5.9 g, Protein 30.7 g, SaturatedFat 12.3 g, Sodium 1485.1 mg, Sugar 14.9 g

BEST ZITI EVER WITH SAUSAGE



Best Ziti Ever with Sausage image

Ziti is layered with sausage, ricotta, mozzarella and tomato sauce, then baked until bubbling.

Provided by Dawn

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 8

Number Of Ingredients 8

1 (16 ounce) package ziti pasta
1 pound mild Italian sausage, casings removed
2 (24 ounce) jars Classico® Tomato and Basil Sauce
1 ½ teaspoons dried basil, divided
12 ounces ricotta cheese
1 ½ teaspoons Italian seasoning, divided
1 dash salt and pepper
1 pound mozzarella cheese, shredded

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). 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.
  • Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a large saucepan, heat pasta sauce with 1 teaspoon basil until bubbling. In a medium bowl, mix together ricotta, 1 teaspoon Italian seasoning, salt and pepper.
  • Spread bottom of a 9x13 inch baking dish with sauce. Layer 1/2 of the ziti, 1/2, the sausage, 1/2 of the ricotta, and 1/2 the mozzarella. Spoon half of the sauce over top. Repeat layers. Sprinkle top with remaining 1/2 teaspoons basil and Italian seasoning.
  • Bake in preheated oven for 40 to 45 minutes.

Nutrition Facts : Calories 631.1 calories, Carbohydrate 63.1 g, Cholesterol 71.8 mg, Fat 25.3 g, Fiber 4.8 g, Protein 36.3 g, SaturatedFat 11.7 g, Sodium 1350.3 mg, Sugar 10.8 g

BAKED ZITI AND SAUSAGE



Baked Ziti and Sausage image

This is my husband's favorite casserole, and he requests it often. He loves the combination of zesty Italian meat and three types of cheese, which together create a scrumptious baked ziti with sausage.-Christina Ingalls, Manhattan, Kansas

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 13

3 cups uncooked ziti or other small tube pasta
1/2 pound Italian sausage links
1/4 cup butter, cubed
1/4 cup all-purpose flour
1-1/2 teaspoons salt, divided
1/4 teaspoon plus 1/8 teaspoon pepper, divided
2 cups 2% milk
1/2 cup grated Parmesan cheese, divided
1 large egg, lightly beaten
2 cups 4% cottage cheese
1 tablespoon minced fresh parsley
1 cup shredded part-skim mozzarella cheese
Paprika

Steps:

  • Cook pasta according to package directions. Drain; place in a large bowl. In a small skillet, cook sausage over medium heat until no longer pink; drain and cut into 1/2-in. slices., In a large saucepan, melt butter. Stir in the flour, 1 teaspoon salt and 1/4 teaspoon pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in 1/4 cup Parmesan cheese. Pour over pasta; toss to coat., In a small bowl, combine the egg, cottage cheese, parsley, and remaining Parmesan cheese, salt and pepper. Spoon half of the pasta mixture into a greased 2-1/2-qt. baking dish. Top with cottage cheese mixture. Add sausage to the remaining pasta mixture; spoon over the top. Sprinkle with mozzarella cheese and paprika. , Bake, uncovered, at 350° for 30-35 minutes or until a thermometer reads 160°.

Nutrition Facts :

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