Angel Hair Pasta With Roasted Tomato Sauce Italian Sausage Recipes

Steps:

• Bring a large pot of salted water to a boil. Add the angel hair pasta and cook until tender but still firm to the bite, stirring occasionally, about 6 to 8 minutes. Drain, reserving 1 cup of the pasta water.
• Stir the oil, parsley, lemon juice and lemon peel in a large serving bowl. Add the cooked pasta and toss with enough reserved pasta water, 1/4 cup at a time, to moisten. Season the pasta with salt and red pepper flakes, to taste. Sprinkle grated lemon peel over pasta for extra flavor and texture. Sprinkle with the Parmesan and serve.
• Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes.
• Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle. Seal the lid. Refrigerate up to 1 month.
• Yield: 2 cups
• Prep Time: 2 minutes
• Cook Time: 5 minutes
• Inactive Prep Time: 2 hours

Steps:

• 1. Brown sausage in skillet over medium-high heat until cooked thoroughly, about 8 minutes. Set aside.
• 2. In a large saucepan or small Dutch Oven, heat oil and saute onion and garlic powder until onions are tender.
• 3. Add tomatoes, tomato sauce, and spices and whisk together well. Add sausage to mix and simmer for about 20 minutes.
• 4. Serve over cooked pasta. NOTE: I only use sugar in my sauces because of my mother's preference. You might want to start out without any and test to your own liking.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine tomatoes, olive oil, garlic, salt, and pepper in a bowl until well mixed; spread on a shallow-sided baking sheet.
• Bake in the preheated oven until tomatoes are soft and wrinkled, 25 to 30 minutes.
• Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally until tender yet firm to the bite, 4 to 5 minutes. Drain; reserving a small amount of cooking water.
• Spoon tomatoes with their juices into a small saucepan; add basil and red pepper flakes. Mix in reserved cooking water to thin tomato mixture to desired consistency. Cook and stir over low heat until warmed, about 5 minutes; stir in pasta. Top with Parmesan cheese before serving.

Steps:

• Bring a large pot of salted water to a boil.
• Put the tomatoes in a large bowl. Heat the olive oil and garlic in a small saucepan over medium heat until the garlic is translucent, but not at all browned, 1 to 2 minutes. Stir in the crushed red pepper flakes, then pour the garlic oil over the tomatoes. Add 1 teaspoon salt and toss to coat.
• Cook the pasta according to package directions. Transfer the pasta directly from the boiling water to the bowl with the tomatoes using a pasta fork or tongs. Sprinkle in the Parmesan and some of the basil and toss to coat; let stand 5 minutes so that the sauce absorbs slightly. Top with the remaining basil and a little additional olive oil and serve with additional Parmesan.

Steps:

• In a Dutch oven, cook the sausage, onion and garlic in oil over medium heat until meat is no longer pink; drain. Add broth; bring to a boil. Add pasta; cook for 3 minutes, stirring frequently., Gradually add spinach. Cook and stir until pasta is tender and spinach is wilted, 2-3 minutes. In a small bowl, combine the flour, pepper and cream until smooth; gradually stir into pasta mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes.

Steps:

• Set oven to 475
• Cut tomatoes in half lengthwise.
• On a large sheet pan, lay tomatoes cut side up.
• Cut sausage links into 1/2 inch slices on the bias. Place on the same pan, but keep sausage slices all together. (We want to be able to remove the sausage easily before putting tomatoes in food processor)
• Scatter garlic, onion slices, and basil on the pan with the tomatoes. Sprinkle the kosher salt & crushed red pepper over all of the ingredients.
• Drizzle the olive oil over everything, more or less to taste. I like to get a little olive oil on each tomato half.
• Place in heated oven for 45-50 minutes.
• About 15 minutes before sauce is done, start cooking the angel hair pasta. Angel hair cooks very fast, so keep an eye on it. When done, drain and drizzle with olive oil so it doesn't stick together.
• Back to the sauce!
• When tomatoes begin to 'roast' or turn black, it should be done. Smash a garlic clove if unsure. If soft, it's done.
• Remove from the oven, let it cool for 5 minutes.
• Remove sausage slices and set aside. Throw the remaining ingredients in a food processor and pulse until desired consistency. A blender can be used, but should be done in small batches and for only a few seconds on 'chop' setting.
• Pour the pasta into a large pretty bowl, drizzle again with a little olive oil if desired. Add the sausage. After processing the tomato mixture, pour over the sausage and pasta.
• Sprinkle with fresh grated parmesan.
• Garnish with a sprig of basil.
• Serve with a salad and french bread. Enjoy!

Steps:

• Cook sausage in large skillet,crumble.
• Saute garlic.
• Remove from skillet,leave grease in skillet.
• Add pasta to skillet and brown in grease 8-10 minutes.
• Add broth,peppers and spices,stir to mix.
• Cook until all liquid is absorbed,uncovered.
• Add meat to heat,mix.
• Serve with fresh parmesan over top.