Time 45m Yield 6 Number Of Ingredients 10 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.
Time 25m Yield 5 servings. Number Of Ingredients 7 Steps:
Cook spaghetti according to package directions; drain. Meanwhile, in a large skillet, toss bread crumbs with oil; cook and stir over medium heat until toasted. Remove from pan., Add sausage to same pan; cook and stir over medium heat until no longer pink. Add garlic; cook 30-60 seconds longer. Stir in tomatoes and olives; heat through. Add spaghetti and toss to combine. Sprinkle with toasted bread crumbs before serving.
Yield 4 servings Number Of Ingredients 13 Steps:
Bring a large pot of water to a rolling boil, add a generous amount of salt, and cook pasta 2 minutes less than the package instructions. Strain pasta and set aside. Toss with a small amount of oil to prevent sticking In the same pot, heat 1 tbsp of olive oil and fry sausages, working in batches as needed, until deeply browned on all sides. Remove sausages, slice in ¾-inch (2 cm) rings, and set aside. Sauté all of the bell peppers, onion, and garlic for about 2 minutes. Add the canned tomatoes, all of the spices, and the sausage slices to the pot. Simmer about 10 minutes. Add the pasta back to the pot and stir gently until all the ingredients are coated in the sauce. Continue simmering until pasta is al dente. Serve with grated parmesan. Enjoy!
Time 1h10m Yield 6 servings Number Of Ingredients 13 Steps:
Preheat the oven to 425 degrees F. Brush a shallow 3-quart baking dish with olive oil. Bring a large pot of salted water to a boil. Add the pasta and cook until very al dente; you still want it to retain a little bite. Reserve 1/2 cup pasta water. Drain well. Meanwhile, in a large Dutch oven over medium-high heat, add the olive oil. When the oil is hot, add the sausage and cook and crumble with a wooden spoon until no longer pink, about 4 minutes. Add the onion and fennel; cook until softened, about 10 minutes. Add the garlic and red pepper flakes and cook until the garlic is fragrant, about 1 minute. Add the tomatoes and season with salt. Bring to a simmer and add the cream. If the sauce is too thick, add a little water from the pasta. Turn up the heat to medium high and simmer rapidly to thicken the sauce and blend the flavors, about 10 minutes. Add the rigatoni and basil and toss to coat the pasta with the sauce. Remove from the heat and stir in half each of the mozzarella and parmesan. Transfer the mixture to the prepared baking dish and sprinkle with the remaining mozzarella and parmesan. Bake until browned and bubbly, 15 to 20 minutes. Let sit 10 minutes before serving.
Time 30m Yield 4 Number Of Ingredients 13 Steps:
Cook pasta according to package directions; drain, reserving 1/2 cup pasta cooking water. Heat oil in a large high-sided skillet over medium-high. Add sausage and mushrooms and cook about 6 minutes, stirring occasionally, until browned. Remove to a plate; carefully wipe pan clean as it may be hot. Melt butter in pan over medium; add garlic and cook until it just begins to brown, stirring occasionally, 2 to 3 minutes. Add half-and-half and cream cheese; bring to a simmer, whisking constantly until smooth. Remove from heat and stir in 3/4 cup Parmesan cheese, salt, and pepper until smooth. Add pasta and sausage mixture; toss to coat. Thin sauce with reserved pasta water if necessary. Serve in shallow bowls topped with pesto, basil, and remaining 1/4 cup cheese.
Time 30m Yield 4 serving(s) Number Of Ingredients 9 Steps:
In a Dutch oven or large saucepan, cook tortellini in a large amount of boiling salted water for 5 minutes less than the time given on the package, stirring occasionally. Add broccoli and sausage. Return to boiling and cook about 5 minutes more or until pasta is tender but slightly firm and broccoli is crisp-tender, stirring occasionally. Drain; keep warm. Meanwhile, in a medium saucepan, melt butter. Stir in flour and caraway seeds. Add milk all at once. Cook and stir until thickened and bubbly. Add cheese and mustard, stirring until cheese melts. Pour over tortellini mixture; toss to coat.
More about “simple sausage pasta toss recipes”
Yield 4 servings Number Of Ingredients 11 Steps:
Heat up a 2-liter pot and pour in a little olive oil. Put onion and sausage in the pot once the pot is heated up. Add red pepper flakes and black pepper. Once the sausage is seared, pour in 3 cans of crushed tomatoes. Pour in ½ cup of water. Add the minced cloves of garlic. Add oregano and 1 tablespoon basil. Let cook on low heat for an hour and a half. Heat up some water to a rapid boil in another pot. Add the penne pasta. Once cooked strain the pasta. Serve both pasta and sauce into a shallow bowl with a sausage half and top with Parmesan and basil. Enjoy :)
