Published by tony March 27th, 2008
Rigatoni with Sausage Tomato Sauce
This is a real easy Italian recipe and a quickie to make. The sausage can be cooked and chopped a few hours before and the sauce can be prepared while the water for the pasta is boiling. This recipe can also be made with a tomato sauce instead of the cream sauce.
Ingredients:
1 lb sweet Italian sausage (with fennel)
1/2 cup (1 stick) unsalted butter
1 cup heavy cream
1/4 tsp freshly grated nutmeg
Salt
Freshly grounded black pepper
1 cup freshly grated Parmigiano cheese
1 lb Rigatoni
2 tbsp minced parsley leaves
Preparation:
1 - Place the sausage in a saucepan with 1 1/2 cups water. Cover, bring to a boil and turn heat down to low. Simmer, covered for about 10 minutes. Remove from heat and let sausage cool to room temperature. Remove casings from sausage and chop finely.
2 - In a medium skillet, melt 1/2 cup butter over medium heat. Add heavy cream, turn heat to low and cook until mixture is well blended and slightly thickened, stirring once or twice with a wooden spoon. Stir in sausage, nutmeg, 1/2 tsp salt and pepper and cook for 1 minute. Stir in Parmigiano cheese and remove from heat.
3 - Cook pasta in 6 quarts boiling water with 1 tbsp salt until al dente. Drain in a colander, transfer to a bowl containing 1 tbsp softened butter and toss quickly. Mix 3/4 of the sauce with the pasta and spoon remaining sauce on top. Garnish with minced parsley and serve with additional freshly grated Parmigiano cheese.
Mangiare!
Serves 4 to 6
Published by tony July 17th, 2007
Orecchiette with Sausage & Tomatoes
A classic Italian recipe of orecchiette pasta with sausage and tomatoes!
Ingredients:
2 pounds small, sweet tomatoes
1 pound spicy Italian sausage
4 tbsp butter
1 onion, chopped
1 garlic clove, crushed
4 fresh oregano sprigs, finely chopped
4 cups dried orecchiette
1 tbsp olive oil
salt and pepper
frshly grated Pecorino cheese, to serve
Preparation:
1 - Blanch the tomatoes in boiling water. Drain, skin, and seed the tomatoes, then roughly chop the flesh. Chop the sausage into small pieces. (squeeze the meat out of the skins)
2 - Melt the butter in a saucepan and fry the sausage until it is golden. Add the onion and garlic and fry over a medium heat until softened.
3 - Add the tomatoes and oregano to the saucepan and season to taste. Lower the heat and simmer for 10 to 12 minutes.
4 - Bring a pan of salted water to a boil. Add the orecchiette and oil and cook for 12 minutes, until just tender. Drain the pasta and transfer to a warm serving dish. Spoon the sausage and tomato sauce over the pasta, toss to coat, and serve with the cheese.
Sevings: 4
Published by tony April 27th, 2006
Bow tie pasta in a creamy sauce with pork sausage and lots of vegetables. Sure to be a family favorite.
Ingredients:
• 1/4 cup olive oil
• 1 1b package smoked pork sausage (chopped into approx. 3/4 inch chunks)
• 1/2 teaspoon sea salt
• 1/2 teaspoon sweet paprika
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon crushed oregano
• 1/8 teaspoon cayenne pepper
• 1 medium sweet onion, such as Walla Walla, Maui or Vidalia, roughly chopped
• 1 medium green pepper, roughly chopped
• 3 celery stalks, roughly chopped
• 2 red ripe Roma tomatoes, roughly chopped
• 2 14 oz cans chicken broth
• 2 bay leaves
• 3 Tablespoon butter
• 1 cup heavy cream
• 1-1 lb box farfalle/bow tie pasta
• Parmesan cheese
• 1- loaf crusty French baguette/ sliced 3/4 inches thick,buttered, pan grilled
Preparation:
In a large Dutch oven saute chopped sausage in olive oil. Add salt,pepper and rest of spices, except for bay leaves, and cook over medium/ high heat until brown, approx 6-8 minutes. Add onion, pepper and celery stirring well between additions. Saute until vegetables are fragrant and wilted. Add chopped tomatoes, bay leaves and chicken stock. Stir well then cover and bring to a boil (check seasoning, and re-season if needed.)Simmer on low heat for about 35-40 minutes, stirring frequently. In a large pot bring 6 quarts water to a boil and add 1 tablespoon salt.Stir in pasta and boil for about 9 minutes (pasta will be hard or al dente at this point-do not over cook.) Drain and rinse in cold water to stop cooking process, set aside. With sausage mixture, still simmering,add butter. Let it melt and slowly stir in heavy cream until well combined,Bring to a quick boil, cover and remove from heat. Add pasta, and mix well. Keep covered and let rest for 5 minutes. Serve in large bowl,sprinkled with Parmesan cheese and served with pan grilled French bread.
Notes:
This Italian recipe is one of my family’s favorites. It’s simple and quick to make, but you do not have to be precise in your chopping so it can be made quickly. If you’re ever caught in a bind with unexpected company this dish will make you look like the most incredible chef!
Number of servings: 6
Loading ...
(12 votes, average: 4.5 out of 5)
Loading ...
