HERBY ZUCCHINI AND RED PEPPER BAKED PASTA
Sauteed zucchini and a heap of fresh herbs join roasted red pepper in this two-cheese baked pasta.
Provided by Food Network Kitchen
Time 1h5m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
- Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil sprigs and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard the basil sprigs and stir in the chopped basil and parsley. Season with salt and pepper.
- Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the zucchini and 1/4 teaspoon salt and cook, stirring occasionally, until crisp-tender, about 4 minutes. Transfer to a large bowl with a slotted spoon.
- Cook the farfalle in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl.
- Add the tomato sauce, red peppers, half of the provolone and half of the pecorino to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining provolone and pecorino. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving. Sprinkle with parsley.
HERBY PROVENCAL BAKED PASTA WITH SOPRESSATA
Artichoke hearts, roasted red peppers and black olives are tossed with herby tomato sauce, pasta, sopressata and cheese and baked up bubbly.
Provided by Food Network Kitchen
Time 55m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
- Heat the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil sprigs and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard the basil sprigs and stir in the chopped basil and parsley. Season with salt and pepper.
- Cook the rigatoni in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and transfer it to a large bowl.
- Add the tomato sauce, artichokes, red peppers, sopressata, olives, half of the mozzarella and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining mozzarella and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving. Sprinkle with parsley.
HERBY SAUSAGE AND ARTICHOKE BAKED PASTA
Use spicy Italian sausage to kick this fontina-packed pasta up a notch.
Provided by Food Network Kitchen
Time 1h5m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
- Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil sprigs and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard the basil sprigs and stir in the chopped basil and parsley. Season with salt and pepper.
- Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Transfer the sausage to a large bowl with a slotted spoon. Add the artichokes to the skillet and cook, stirring occasionally, until hot, about 3 minutes. Add the artichokes to the bowl with the sausage.
- Cook the rigatoni in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl.
- Add the tomato sauce, half of the fontina and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining fontina and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving. Sprinkle with chopped parsley.
HERBY PEPPERONI AND MUSHROOM BAKED PASTA
Load this pepperoni-packed pasta with creminis and a basil-and-parsley tomato sauce.
Provided by Food Network Kitchen
Time 1h5m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees F.
- Bring a large pot of salted water to a boil. Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of the tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil sprigs and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard basil and stir in the chopped basil and parsley. Season with salt and pepper.
- While the sauce simmers, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the mushrooms and 1/4 teaspoon salt and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Add the pepperoni and cook, stirring occasionally, until it starts to crisp, about 2 minutes. Transfer to a large bowl.
- Cook the ziti in the salted boiling water until very al dente, about 2 minutes less than the package directions instructs. Drain the pasta and add it to the large bowl.
- Add the tomato sauce, half each of the mozzarella and the Pecorino to the bowl and stir well to combine. Transfer the pasta-mushroom mixture to a 3- to 4-quart baking dish and top with the remaining mozzarella and Pecorino. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest about 10 minutes before serving.
HERBY CHICKEN AND SPINACH BAKED PASTA WITH FRESH MOZZARELLA
Toss fusilli with plenty of fresh parsley, spinach, shredded rotisserie chicken and mozzarella and bake it until golden brown. A shower of fresh parsley at the end adds a fresh touch.
Provided by Food Network Kitchen
Time 55m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees F. Bring a large pot of salted water to a boil.
- Heat the olive oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of the tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil sprigs and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard basil sprigs and stir in the chopped basil and parsley. Season with salt and pepper.
- Cook the fusilli in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and transfer it to a large bowl.
- Add the tomato sauce, spinach, chicken, half of the mozzarella and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining mozzarella and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest for about 10 minutes before serving. Garnish with more chopped basil if using.
HERBED SPICY SAUSAGE AND FENNEL BAKED PASTA
Mix rigatoni with tomato sauce, spicy Italian sausage, fennel, herbs and cheese, and bake until golden brown.
Provided by Food Network Kitchen
Time 1h5m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees F. Bring a large pot of salted water to a boil.
- Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of the tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil sprigs and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard basil and stir in the chopped basil and parsley. Season with salt and pepper.
- While the sauce simmers, heat the remaining tablespoon oil in a large skillet over medium-high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Transfer the sausage to a large bowl with a slotted spoon. Add the fennel to the skillet and cook, stirring occasionally and reducing the heat slightly if necessary, until golden and tender, about 5 minutes. Add the fennel to the bowl with the sausage.
- Cook the rigatoni in the water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl.
- Add the tomato sauce, half of the fontina and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining fontina and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving.
HERBY BEAN SAUSAGE STEW
A simple, filling storecupboard chipolata stew that can be whipped up in minutes or slow cooked for hours
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 20m
Number Of Ingredients 6
Steps:
- Heat a large non-stick frying pan, then brown the sausages for 3-5 mins over a high heat. Drain the beans, then add to the pan with the chopped tomatoes, herbs and sugar. Season well and bring to the boil. Simmer for 10 mins until the sausages are cooked through and the sauce has thickened, coating the beans.
Nutrition Facts : Calories 355 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 13 grams sugar, Fiber 10 grams fiber, Protein 20 grams protein, Sodium 2.68 milligram of sodium
SAUSAGE SKILLET WITH PASTA & HERBS
The fresh herbs really pop in this cinch of a weekday meal. If you want a break from pasta, serve the saucy sausages on polenta instead. It would make a fantastic hoagie filling, too. -Victoria Davis, Wilder, Vermont
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, heat 1 tablespoon oil over medium-high heat. Add red peppers and onion; cook and stir 6-8 minutes or until crisp-tender. Add garlic; cook 1 minute longer. Remove from pan., In same skillet, heat remaining oil over medium-high heat. Add sausage; cook and stir until browned. Stir in pepper mixture, vinegar, salt and pepper; heat through. Stir in herbs. Serve with pasta; sprinkle with cheese.
Nutrition Facts :
More about "herby sausage pasta recipes"
HERBY LENTIL-AND-SAUSAGE SOUP RECIPE | COOKING LIGHT
From cookinglight.com
SPRING SAUSAGE & HERB PASTA | THE LEAF NUTRISYSTEM BLOG
From leaf.nutrisystem.com
HERBY SAUSAGE PASTA – KITCHEN TITBITS
From kitchentitbits.co.uk
30 SAUSAGE PASTA RECIPES TO MAKE FOR DINNER
From allrecipes.com
HERBY SAUSAGE PASTA RECIPE WITH GRANDAD’S SAUSAGES
From laurakatelucas.com
Estimated Reading Time 4 mins
STEPS TO MAKE HOMEMADE HERBY SAUSAGE ROLLS | PASTA DELICIOUS
From pastadelicious.netlify.app
HERBY PASTA WITH GARLIC AND GREEN OLIVES RECIPE | BON APPéTIT
From bonappetit.com
HERBY SAUSAGE PASTA - #CARLA'S FOODS
From carlasfoods.co.uk
HERBY SAUSAGE AND ARTICHOKE BAKED PASTA – RECIPES NETWORK
From recipenet.org
HERBY CHICKPEA AND PASTA BROTH: MEERA SODHA’S VEGAN RECIPE FOR …
From theguardian.com
HERBY FENNEL SAUSAGE CRUMB MAC & CHEESE | BBC GOOD FOOD
From bbcgoodfood.com
You'll also love