Pasta Bake With Italian Sausage Tomato And Cream Sauce Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). 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.
• Heat oil in a large, deep skillet. Place sausage and onion in the skillet and cook over medium high heat until evenly brown. Drain excess fat. Pour in wine, and cook for 1 minute, stirring, to deglaze the pan. Stir in tomato sauce, diced tomatoes and tomato paste. Simmer for 10 minutes, stirring occasionally. Toss with cooked pasta, and place in a 9x13 inch baking dish. Sprinkle top with mozzarella.
• Bake in preheated oven for 20 minutes, or until cheese is melted.

Steps:

• In a saucepan, saute onion and garlic in olive oil over medium heat. Make sure it doesn't burn. Add tomatoes, basil, sugar, oregano, salt and pepper. Bring to boil and continue to boil 5 minutes or until most of the liquid evaporates. Remove from heat; stir in whipping cream and butter. Reduce heat and simmer 5 more minutes.

Steps:

• Heat oil in a heavy skillet over medium heat.
• Add sausage and crushed red pepper.
• Cook until sausage is no longer pink, stirring frequently, about 7 minutes.
• Add onion and garlic to skillet and cook until onion is tender and sausage is light brown, stirring occasionally, about 7 minutes.
• Add tomatoes, cream, and salt.
• Simmer until mixture thickens slightly, about 4 minutes.
• (Can be prepared one day ahead. Cover and chill.).
• Cook pasta in large pot of boiling water.
• Drain.
• Bring sauce to a simmer.
• Add pasta to sauce and cook until pasta is heated through and sauce thickens, stirring occasionally, about 2 minutes.
• Divide pasta between plates.
• Sprinkle with parsley.
• Serve, passing Parmesan separately.

Steps:

• Bring 4-5 litres of water to the boil in a large pasta pot. Add pasta, stir to separate and cook for 10-12 minutes or until pasta is tender. Drain well and place in a large mixing bowl.
• Heat oil in a large pan over high heat. Add the sausage pieces to the pan and cook for 3-4 minutes or until golden and cooked through. Remove and set aside. Add mushrooms to pan and cook over high heat until cooked, about 3-4 minutes. Set aside with sausages.
• Reduce heat and add butter to pan. Add onion and garlic and cook gently for 2-3 minutes or until softenened. Add the semi dried tomatoes, water or stock. Return sausage and mushrooms to pan, with pasta, tomato sauce and spring onions. Toss well to combine then transfer half the mixture to a large well-greased baking dish (approximately 2 litre capacity).
• Dollop ricotta over pasta then top with the remaining sausage mixture and scatter with parmesan cheese.
• Bake in a preheated 200°C oven for 20 minutes.