PAPPARDELLE CON SALSICCIA E SPINACI (PAPPARDELLE WITH SAUSAGE AND SPINACH)
Steps:
- Fill a medium pot half full of water; add salt and bring to a boil over high heat.
- In a large skillet, heat the olive oil over medium-high heat until hot. Add the onion, garlic and basil and cook, tossing, until the onion turns translucent, about 2 minutes. Add the chicken stock, tomatoes and some salt and pepper. Cook until the tomatoes are soft, about 5 minutes, then mix in the sliced sausage and spinach to warm. Remove from the heat
- Drop the pappardelle in the boiling water and cook 3 to 4 minutes. Drain the pasta, then add it to the tomato-sausage mixture (or use tongs to carefully transfer it from the water to the tomato-sausage mixture). Next, add the cheese and butter and toss or stir until the pasta is colored by the sauce and the sauce thickens. Place in bowls and drizzle with the truffle infused oil.
PAPPARDELLE ALLA SALSICCIA
While scouring the web for a pasta recipe that would be similar to one I order at a local restaurant, I came across this one that is very close to it.
Provided by dojemi
Categories European
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Into a large saute pan, melt butter over medium heat. Add onion and sausage. Reduce heat to Low. Stir to combine. Cook for approximately 10 minutes.
- Place a large pot of water onto boil. Season generously with salt. When water boils, add pasta and cook until al dente.
- Add tomatoes {crushing them with your hands or spoon} to onion and sausage mixture. Season with salt and pepper. Stir and cook for an additional 10 minutes. Add white wine and cook for an additional few minutes.
- When pasta is al dente, drain and add to the tomato mixture. Toss to combine. Add balsamic vinegar and parsley.
- Garnish with more parsley if desired and a grating of Parmigiano Reggiano!
- Buon Appetito!
Nutrition Facts : Calories 729.5, Fat 24.6, SaturatedFat 9.9, Cholesterol 50.8, Sodium 891.5, Carbohydrate 95, Fiber 5, Sugar 6.5, Protein 27.9
BARAONDA'S PENNE SALSICCIA
Make and share this Baraonda's Penne Salsiccia recipe from Food.com.
Provided by Pinay0618
Categories Penne
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to boil. Cook the pasta until al dente. Drain, reserving some of the cooking water.
- Meanwhile, remove the sausages from the casings and cook them in a large skillet over medium-high heat, breaking up the meat as it cooks. When the sausages are cooked through, transfer them to a strainer and let the fat run off. Wipe the skillet with a paper towel and return it to the heat.
- Add the olive oil to the skillet and cook the shallots, stirring occasionally, until tender. Push the shallots aside and add the mushrooms. Sprinkle lightly with salt and pepper. Cook, stirring occasionally, until the mushrooms are reduced in size and most of the moisture is gone from the pan. Add the wine and cook until the liquid has evaporated.
- Return the sausage to the pan with the shallots and mushrooms, and add the cream. Bring the cream to a boil and cook, stirring occasionally, until it reduces by about half and is thick enough to cling to pasta. Toss with the drained pasta and add salt and pepper to taste. If the sauce is too thick, stir in a bit of the reserved pasta water. Sprinkle with parsley and cheese before serving.
Nutrition Facts : Calories 968.1, Fat 69, SaturatedFat 32.6, Cholesterol 188.8, Sodium 1453, Carbohydrate 52.4, Fiber 2.2, Sugar 3.3, Protein 33
PAPPARDELLE ALLA BOSCAIOLA
There are many version of Boscaiola all over Italy depending on the region, but the ingredient they ALWAYS have to have are mushrooms.
Provided by MsPia
Categories European
Time 1h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Steep the dried mushrooms in warm water for 20 minutes, then mince them and add them to the cultivated mushrooms. Strain the steeping liquid, since it may contain sand, and add it to the sauce as well.
- Clean and dice the mushrooms.
- Sauté shallots , bacon and herbs for a few minutes in 4 tablespoons of oil in a casserole. Add the mushrooms, cook another minute, and then add a half cup of wine and the tomatoes.
- Season with a little pepper add mushroom reserved liquid and simmer the mixture over a very gentle flame for a 15 minutes.
- In the meantime bring pasta water to a boil, salt it, and cook the pappardelle.
- Add heavy cream to the sauce and simmer for another 5 minutes.
- Drain the pappardelle and season them with the sauce; serve them with grated cheese.
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