PASTA RUSTICA WITH CHICKEN SAUSAGE AND THREE CHEESES
I made this very nice recipe for my aunt and myself from the Williams-Sonoma "Chicken" cookbook and we enjoyed it very much. I cheated and used stewed tomatoes because I was in a hurry and this seemed to work fine.
Provided by Dr. Jenny
Categories Penne
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- In a large Dutch oven, heat the oil over medium heat. Add the onion and cook until golden, about 5 minutes.
- Add the garlic and cook, stirring, for 1 minute.
- Add the sausage and cook, breaking it up into bite-sized pieces with the side of a spoon, until the sausage loses its pink color, about 6 minutes.
- Stir in the basil, oregano, and red pepper flakes.
- Add the tomatoes with their puree and the water and bring to a boil.
- Reduce the heat to medium-low and simmer uncovered, stirring occasionally, until slightly thickened, about 30 minutes. Taste and adjust the seasoning.
- Preheat the oven to 350°F Lightly oil a shallow 3-quart (3-l) baking dish.
- Bring a large pot three-fourths full of water to a boil. Salt the water, add the pasta, stir well, and cook until barely al dente, about 10-12 minutes. Do not overcook. Drain well.
- In a large bowl, toss the pasta with the sauce, ricotta, and fontina cheese. Spread in the prepared baking dish and sprinkle with the Parmesan.
- Bake until the cheeses are melted and the tips of the pasta are crusty, about 30 minutes. Remove from the oven and let stand for 5 minutes.
- Serve hot.
Nutrition Facts : Calories 829.9, Fat 41.3, SaturatedFat 19.7, Cholesterol 181.7, Sodium 1274.5, Carbohydrate 78, Fiber 9.2, Sugar 3.3, Protein 39.1
PASTA RUSTICA
This is an altered Williams-Sonoma casserole recipe that includes ziti, sausage, and three cheeses. Tastes great with a green salad and garlic bread.
Provided by belkathy
Categories One Dish Meal
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Cook and drain the pasta.
- Brown the onions in the oil for about 5 minutes.
- Add the garlic and cook 1 minute more.
- Break the sausage into small pieces and crumble over the onion.
- Brown thoroughly, so no pink remains.
- Add the herbs, pepper flakes, tomatoes, puree, and water.
- Bring to a boil.
- Reduce heat to med-low and simmer for 30 minutes, until thickened.
- Do no not cover.
- Taste and add salt as necessary.
- Mix together the pasta, cottage cheese, mozzarella, and the sauce.
- Spread into a greased casserole dish and top with Parmesan Bake in a 350 oven for 30 minutes.
PASTA RUSTICA WITH CHICKEN SAUSAGE AND THREE CHEESES
Steps:
- In a large Dutch oven over medium heat, warm the olive oil. Add the onion and cook until golden, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the sausage and cook, breaking it up into bite-size pieces, until no longer pink, about 6 minutes. Stir in the basil, oregano and red pepper flakes. Add the tomatoes and puree and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, until thickened, 10 to 12 minutes. Taste and adjust the seasonings with salt. Preheat an oven to 350ºF. Lightly oil a baking dish. Bring a large pot three-fourths full of water to a boil over high heat. Salt the water, add the pasta, stir well and cook until barely al dente (tender but firm to the bite), 10 to 12 minutes. Drain well. In a large bowl, toss the pasta with the sauce, the ricotta and fontina. Spread in the prepared baking dish and sprinkle with the Parmigiano-Reggiano. Bake until the cheeses are melted and the tips of the pasta are crusty, about 30 minutes. Let stand for 5 minutes before serving. Serve hot. Serves 6 to 8.
RUSTIC SAUSAGE PASTA
This recipe can easily be altered to suit your tastes. It is my husband's absolute favorite dish!
Provided by Heather W
Categories World Cuisine Recipes European Italian
Time 55m
Yield 6
Number Of Ingredients 15
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
- Brown the sausage, stirring to crumble, in a skillet over medium heat. Remove sausage using a slotted spoon, leaving drippings in the pan. Cook and stir the onion and garlic in the sausage drippings until the onions are softened. Return the sausage to the pan. Stir in the red bell pepper, zucchini, yellow squash, and mushrooms. Season with salt and pepper. Cook another 5 minutes. Add the tomatoes, tomato sauce, thyme, basil, and oregano; cook until heated through, about 5 minutes.
- Combine the drained pasta with the sausage mixture in a large bowl. Top with Parmesan cheese to serve.
Nutrition Facts : Calories 488.8 calories, Carbohydrate 54.1 g, Cholesterol 41.5 mg, Fat 19.3 g, Fiber 4.4 g, Protein 24.9 g, SaturatedFat 7.5 g, Sodium 1153.5 mg, Sugar 7.7 g
PENNE RUSTICA
A delicious pasta dish very similar to what you will get in Macaroni Grill®!
Provided by Star40852
Categories Main Dish Recipes Pasta Chicken
Time 1h15m
Yield 8
Number Of Ingredients 21
Steps:
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and transfer to a large bowl; mix in shrimp and prosciutto.
- Preheat an outdoor grill for high heat and lightly oil the grate. Brush olive oil over chicken breasts and season with salt and pepper. Grill until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 5 minutes per side. Cool briefly before slicing into strips. Add to the penne mixture.
- Preheat the oven to 500 degrees F (260 degrees C).
- Prepare the sauce by melting butter over medium-low heat. Add garlic, cover, and cook until softened but not browned, about 5 minutes. Pour in Marsala wine and cook for 5 minutes. Stir in heavy cream, Parmesan cheese, milk, chicken broth, cornstarch, mustard, rosemary, thyme, salt, and cayenne pepper. Bring sauce to a simmer and cook, stirring occasionally, until flavors combine, about 10 minutes.
- Pour sauce over the penne mixture and mix well. Transfer to a 9x13-inch baking dish. Sprinkle Parmesan cheese and paprika over the top.
- Bake in the preheated oven until the top slightly browns, 10 to 12 minutes.
Nutrition Facts : Calories 635.5 calories, Carbohydrate 47.1 g, Cholesterol 187.9 mg, Fat 36.6 g, Fiber 2.2 g, Protein 29.2 g, SaturatedFat 20.5 g, Sodium 753.4 mg, Sugar 3.4 g
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