PASTA WITH SAUSAGE AND CREAM
A dish I learned from my good friend Andrea, who is originally from Rome but has collected unusual pasta dishes from all over Italy. This is clearly a peasant dish, but the presence of sausage, butter, and cream makes it special enough for guests. Use well-seasoned "Italian" sausage; it can be hot if you like. That made without casing-in patties or bulk-will save you a step.
Yield makes about 4 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a boil for the pasta and add salt. Put the butter in a medium skillet over medium heat. As it melts, crumble the sausage meat into it, making the bits 1/2 inch or less in size. Add the cream and adjust the heat so that the mixture simmers gently.
- Cook the pasta until it is tender but not at all mushy. Drain, reserving about a cup of the cooking water. Dress the pasta with the sauce, adding some of the reserved cooking liquid if necessary. Taste and adjust the seasoning, toss with the Parmesan, and serve.
- This is simpler, lighter, and just as good in its own way: in step 1, replace the butter with olive oil, omit the cream, and add 1/2 cup water to the sausage.
CREAMY ITALIAN SAUSAGE PASTA
My husband and I love any kind of pasta. This recipe is lovely and I prepare it often to satisfy hearty appetites.-Yvonne Shannon, Cobourg, Ontario
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cook pasta according to package direction. In a large skillet, cook sausage in oil and butter over medium heat for 5 minutes. Add red pepper and onion; cook and stir until vegetables are tender and sausage is no longer pink. add wine or broth; cook for 2 minutes. Add the cream, cheese, salt and pepper. Bring to a boil. reduce heat; cook over low heat for 8-10 minutes, stirring occasionally., Drain pasta. In a large bowl, combine sausage mixture and pasta. Before serving, sprinkle with parsley.
Nutrition Facts :
SEAFOOD AND SAUSAGE PASTA WITH ESSENCE CREAM SAUCE
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8 minutes for dry pasta. Drain in a colander. Return to the pot and toss with 1 tablespoon of the oil. Cover and keep warm while finishing the recipe.
- While the pasta is cooking, in a large saute pan, cook the sausage over medium-high heat until browned and cooked through, about 4 to 5 minutes. Remove with a slotted spoon and drain on paper towels. Pour off the fat from the pan.
- Heat the oil in the pan over medium-high heat. Add the bell peppers and shallots and cook, stirring, until just soft, about 3 minutes. Add the garlic, green onions, and 1 tablespoon of the Essence, and cook, stirring, for 1 minute. Deglaze with white wine and cook until almost completely reduced. Add the shrimp and sprinkle with the remaining 2 teaspoons of the Essence. Cook, stirring, until the shrimp are just pink, about 1 minute. Add the lemon juice and cream and bring to a boil. Cook, stirring until starting to thicken, about 1 minute. Add the cooked pasta, cheese, parsley, and reserved sausage and toss to combine. Cook until the pasta is heated through and well coated, about 1 minute. Remove from the heat and adjust the seasoning, to taste.
- Divide among 4 pasta bowls, garnish with additional chopped green onions, and serve.
- Place all the ingredients in a bowl and stir well to combine thoroughly. Store in an airtight container and use as needed.
- Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.
PASTA WITH SAUSAGE, TOMATOES, AND CREAM
Delicious and satisfying... I don't remember where this recipe comes from, but it's a pleaser! Easily doubled. Also, works well with gf pasta and sausage
Provided by GinnyP
Categories One Dish Meal
Time 25m
Yield 2 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 1124.7, Fat 72.5, SaturatedFat 32.8, Cholesterol 187, Sodium 1712.9, Carbohydrate 82, Fiber 5.8, Sugar 9.7, Protein 36.9
PASTA WITH SAUSAGE AND PUMPKIN CREAM SAUCE
As soon as the first leaf falls every year, my family begs me to break out this recipe. It is the perfect fall pasta dish with pumpkin and sausage... creamy and comforting and delicious!
Provided by LISA K
Categories Meat and Poultry Recipes Pork Sausage
Time 40m
Yield 4
Number Of Ingredients 14
Steps:
- Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
- Meanwhile, heat 1 tablespoon olive oil in a deep, nonstick skillet over medium-high heat. Cook and stir sausage until browned and crumbly, 5 to 7 minutes. Transfer to a paper towel-lined plate. Drain and discard grease.
- Heat teaspoon oil in the skillet. Add onion and garlic; saute until tender, 5 to 8 minutes. Drain pasta and return to the pot.
- Add wine and sage to the skillet. Simmer until wine is reduced by half, about 2 minutes. Pour in chicken stock and pumpkin; stir until sauce starts to bubble. Return sausage to the skillet. Reduce heat and stir in half-and-half. Season sauce with cinnamon, nutmeg, salt, and pepper. Simmer until sauce thickens, 5 to 10 minutes.
- Pour pumpkin cream sauce over the pasta. Toss over low heat for 1 minute. Taste and adjust seasoning.
Nutrition Facts : Calories 889.2 calories, Carbohydrate 101 g, Cholesterol 61.7 mg, Fat 34.4 g, Fiber 7.6 g, Protein 33.1 g, SaturatedFat 12.2 g, Sodium 1491.8 mg, Sugar 9.7 g
PENNE IN CREAM SAUCE WITH SAUSAGE
Make and share this Penne in Cream Sauce with Sausage recipe from Food.com.
Provided by AngelicFantasia
Categories Penne
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter with oil in heavy large skillet over medium-high heat.
- Add sausage, onion and garic and saute until golden brown and tender, about 7 minutes.
- Drain any excess dripping from skillet.
- Add wine to skillet and boil until almost all liquid evaporates, about 2 minutes.
- Add tomatoes with juices and simmer 3 minutes.
- Add cream and simmer until sauce thickens slightly, about 5 minutes.
- Stir in 4 tablespoons parsley.
- Season to taste with salt and pepper.
- Remove from heat.
- Cook pasta in large pot of boiling, salted water until firm to bite.
- Drain; transfer to large bowl.
- Bring sauce to simmer.
- Pour sauce over pasta.
- Add 3/4 cup cheese and toss to coat.
- Sprinkle remaining 1/4 cup cheese and 2 tablespoons parsley.
CREAMY PASTA AND SAUSAGE
Make and share this Creamy Pasta and Sausage recipe from Food.com.
Provided by RecipeNut
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Take sausage out of casings and crumble.
- Put olive oil and chopped garlic in a skillet and turn the heat to medium.
- When the garlic becomes pale gold, add the sausage.
- Turn from time to time, until nicely browned all over, about 15 minutes.
- Add the tomato and cook, uncovered, stirring occasionally, adjusting the heat if necessary so it will cook at a gentle simmer.
- After about 20 minutes, when the fat separates from the other juices and floats free, add the cream and turn up the heat.
- Cook for 1 to 2 minutes, stirring frequently, until the cream is reduced.
- Add salt and a liberal grinding of pepper.
- Turn off the heat and stir in the chopped parsley.
- Cook pasta in pot of boiling salted water.
- When tender, but firm to the bite, drain; toss immediately with sauce.
- Serve at once with freshly grated parmesan cheese.
- NOTES: The sauce maybe be prepared several hours in advance.
- It should be reheated gently when the pasta is almost cooked.
- I always double the sauce because in my house there never seems to be enough.
- My family loves this sauce.
- Double everything except the sausage, pasta and parmesan cheese to double the sauce.
Nutrition Facts : Calories 515, Fat 23.1, SaturatedFat 8.7, Cholesterol 54.4, Sodium 395.6, Carbohydrate 59.5, Fiber 2.9, Sugar 2.5, Protein 16.4
SAUSAGE PASTA WITH CAJUN CREAM SAUCE
I needed to use up some ingredients in my refrigerator, so I threw together this dish with a cajun cream sauce. It's delicious and everyone loves it. -Angela Lively, Conroe, Texas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a Dutch oven, cook pasta according to package directions, adding asparagus during the last 4 minutes of cooking. Meanwhile, in a large nonstick skillet, cook sausage over medium heat until browned. Add garlic; cook 1 minute longer. Stir in cream, Parmesan cheese, Creole seasoning and pepper; cook and stir until slightly thickened, about 3 minutes., Drain pasta mixture, reserving 1/2 cup cooking water; add to sausage mixture. Toss to coat, gradually adding enough reserved cooking water to reach desired consistency.
Nutrition Facts : Calories 496 calories, Fat 26g fat (14g saturated fat), Cholesterol 71mg cholesterol, Sodium 909mg sodium, Carbohydrate 46g carbohydrate (4g sugars, Fiber 2g fiber), Protein 18g protein.
PENNE IN CREAM SAUCE WITH SAUSAGE
An easy Penne in Cream Sauce with Sausage recipe
Categories Milk/Cream Pasta Tomato Kid-Friendly Parmesan Sausage Winter Bon Appétit Virginia Small Plates
Yield Serves 6
Number Of Ingredients 11
Steps:
- Melt butter with oil in heavy large skillet over medium-high heat. Add onion and garlic and sauté until golden brown and tender, about 7 minutes. Add sausage and sauté until golden brown and cooked through, breaking up with back of spoon, about 7 minutes. Drain any excess drippings from skillet. Add wine to skillet and boil until almost all liquid evaporates, about 2 minutes. Add tomatoes with juices and simmer
- 3 minutes. Add cream and simmer until sauce thickens slightly, about 5 minutes. Stir in 4 tablespoons parsley. Season to taste with salt and pepper. Remove from heat. (Sauce can be prepared 1 day ahead. Cover and refrigerate.)
- Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain pasta; transfer to large bowl.
- Bring sauce to simmer. Pour sauce over pasta. Add 3/4 cup cheese and toss to coat. Sprinkle with remaining 1/4 cup cheese and 2 tablespoons parsley.
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CREAMY TUSCAN ITALIAN SAUSAGE PASTA | THE RECIPE CRITIC
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4.9/5 (13)Total Time 40 minsCategory Dinner, Main CourseCalories 778 per serving
- In a large skillet add the sausage. Cook and crumble until it is no longer pink. Set aside on a plate.
- Add the heavy cream, chicken broth, garlic powder, italian seasoning, and parmesan cheese. Whisk over medium high heat until it starts to thicken. Add the spinach and sundried tomatoes and let it simmer until the spinach starts to wilt. Add the sausage back to the pan and add the pasta and stir until heated throughout.
CREAMY SAUSAGE PASTA RECIPE - NO SPOON NECESSARY
From nospoonnecessary.com
4.9/5 (11)Total Time 35 minsCategory Dinner, Main CourseCalories 704 per serving
- Cook pasta: In a large pot of boiling salted water, cook pasta according to al dente package instructions. Drain well and set aside.
- While pasta cooks, sauté vegetables: In a large, deep skillet heat 1 tablespoon of oil over medium heat. When oil shimmers, add the onion and bell pepper. Cook, stirring occasionally until vegetables are almost softened, about 3-4 minutes.
- Add sausage and season: Increase heat to medium-high. Add the sausage to the pan along with the Italian seasoning. Season with ½ teaspoon salt and ¼ teaspoon pepper. Cook, breaking the sausage up into large crumbles as you go, for about 4-6 minutes, or until sausage is almost browned. Reduce heat to medium and add the garlic. Cook until fragrant, about 1 minute.
- Add flour and deglaze: Sprinkle the flour over sausage and stir well. Cook 1-2 minute to remove raw flour taste. Add the wine (or 1/3 cup broth) to deglaze the pan. Stir well, using a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. Cook for 1-2 minutes, or until the liquid is almost completely absorbed.
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