Fusilli With Grape Tomatoes And Sausage Recipes

Steps:

• Heat the oil reserved from the tomatoes in a heavy large frying pan over medium-high heat. Add the sausages and cook until brown, breaking up the meat into bite-size pieces with a fork, about 8 minutes. Transfer the sausage to a bowl. Add the artichokes and garlic to the same skillet, and saute over medium heat until the garlic is tender, about 2 minutes. Add the broth, wine, and sun-dried tomatoes. Boil over medium-high heat until the sauce reduces slightly, stirring occasionally, about 8 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Cook the fusilli in boiling water until tender but still firm to the bite, stirring often, about 8 minutes. Drain the pasta (do not rinse). Add the pasta, sausage, 1/2 cup Parmesan, basil, and parsley to the artichoke mixture. Toss until the sauce is almost absorbed by the pasta. Stir in the mozzarella. Season, to taste, with salt and pepper. Serve, passing the additional Parmesan cheese alongside.

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 3/4 cup cooking water and then drain.
• Meanwhile, heat 3 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Add the garlic and cook until just starting to brown, about 1 minute. Add the tomatoes and a big pinch of salt and cook, without stirring, until the tomatoes start to blister and split, 1 to 2 minutes. Continue cooking, stirring and gently smashing the tomatoes, until they break down, 2 to 4 minutes. Stir in the red pepper flakes.
• Add the pasta and 1/2 cup of the cooking water to the tomatoes. Cook over medium-high heat, gently stirring, until the pasta is well coated, 1 to 2 minutes. Add more cooking water if the pasta is dry; season with salt.
• Divide the pasta among shallow bowls. Carefully cut the burrata into quarters and place on top of the pasta. Lightly season the burrata with salt and pepper and drizzle with the remaining 1 tablespoon olive oil. Sprinkle with the oregano.

Steps:

• Heat the oil reserved from the tomatoes in a heavy large frying pan over medium-high heat. Add the sausages and cook until brown, breaking up the meat into bite-size pieces with a fork, about 8 minutes. Transfer the sausage to a bowl. Add the artichokes and garlic to the same skillet, and saute over medium heat until the garlic is tender, about 2 minutes. Add the broth, wine, and sun-dried tomatoes. Boil over medium-high heat until the sauce reduces slightly, stirring occasionally, about 8 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Cook the fusilli in boiling water until tender but still firm to the bite, stirring often, about 8 minutes. Drain the pasta (do not rinse). Add the pasta, sausage, 1/2 cup Parmesan, basil, and parsley to the artichoke mixture. Toss until the sauce is almost absorbed by the pasta. Stir in the mozzarella. Season, to taste, with salt and pepper. Serve, passing the additional Parmesan cheese alongside.

Steps:

• In a medium non-stick pan over high heat, brown the sausages in one tablespoon olive oil; set aside.
• Reduce heat to medium and sweat the onions& garlic in the remaining oil two minutes.
• While onions& garlic are cooking, slice the sausages into 1/4 inch thick slices.
• Add the tomatoes, red pepper, chili flakes, sugar, oregano and sausages to the pan and simmer covered until the red peppers soften (about 10 minutes).
• Cook the fusilli according to package instructions.
• Drain well and place into bowls, cover with sauce.
• Top with freshly chopped parsley and/or freshly grated cheese.

Steps:

• Remove grape tomatoes from pouch and cut in half; set aside.
• Saute garlic and cooked sausage in olive oil in large skillet over medium-high heat 2 to 3 minutes or until garlic is softened. Add salad blend and tomatoes; saute 3 to 4 minutes longer or until salad blend starts to wilt.
• Add cooked pasta and broth; cook, stirring until heated through. Season with salt and pepper, to taste. Sprinkle with Parmesan cheese.

Steps:

• Remove grape tomatoes from pouch and cut in half; set aside.
• Saute garlic and cooked sausage in olive oil in large skillet over medium-high heat 2 to 3 minutes or until garlic is softened. Add salad blend and tomatoes; saute 3 to 4 minutes longer or until salad blend starts to wilt.
• Add cooked pasta and broth; cook, stirring until heated through. Season with salt and pepper, to taste. Sprinkle with Parmesan cheese.

Steps:

• Remove grape tomatoes from pouch and cut in half; set aside.
• Saute garlic and cooked sausage in olive oil in large skillet over medium-high heat 2 to 3 minutes or until garlic is softened. Add salad blend and tomatoes; saute 3 to 4 minutes longer or until salad blend starts to wilt.
• Add cooked pasta and broth; cook, stirring until heated through. Season with salt and pepper, to taste. Sprinkle with Parmesan cheese.

Steps:

• Prepare tomatoes:
• Bring medium pot of water to boil. Fill medium bowl with cold water and place on work surface close to pot. Cut shallow X through skin at bottom of tomatoes. Working in batches, add tomatoes to boiling water and cook 30 seconds to blanch. Using slotted spoon, transfer each batch of tomatoes to cold water to cool quickly
• Using small sharp knife as aid and starting at X on bottom, pull skin off tomatoes. Using same knife, make neat sone-shaped incision around core at stem end of each tomato; remove cores. Cut tomatoes in half crosswise; squeeze out seeds. Cut tomatoes into small dice and place in large bowl. Season with salt.
• Make fresh tomato sauce:
• Heat oil in heavy medium skillet over high heat. Add garlic and sauté just until fragrant, about 30 seconds. Pour garlic oil over tomatoes and toss to blend. Mix in cilantro, onion, lime juice, chilies, tomato paste and chili powder. (Can be prepared 2 hours ahead. Let stand at room temperature.)
• Make pasta:
• Cook fusilli in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain fusilli well. Add fusilli and half of cheese to tomato sauce; toss to blend. Season pasta to taste with salt and pepper. Transfer past to large shallow serving bowl. Sprinkle with remaining cheese. Garnish with chopped cilantro and serve.