PASTA W/ONION, SPINACH, RADICCHIO AND SAUSAGE RECIPE - (5/5)
Provided by tammy1365
Number Of Ingredients 8
Steps:
- Saute veggies. Toss with pasta, sausage and sauce.
PASTA WITH SPICY SAUSAGE, RADICCHIO, AND SUN-DRIED TOMATOES
Sun-dried tomatoes add a touch of sweetness and just the right hit of acid to balance out the spicy sausage and pleasingly bitter notes of radicchio in this simple pasta.
Provided by Mindy Fox
Categories Pasta Sausage Radicchio Dinner Kid-Friendly Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 3/4 cup pasta cooking liquid; return pasta to pot.
- Meanwhile, heat oil in a medium skillet over medium-high. Add onion and 1/4 tsp. salt and cook, stirring occasionally, until tender, about 5 minutes (do not brown). Add sausage and cook, stirring occasionally and breaking up sausage into small bits with a wooden spoon, until sausage is mostly cooked through, about 5 minutes. Add radicchio and 2 Tbsp. water. Cook, covered, until sausage is cooked through and radicchio is wilted, 3-5 minutes more.
- Add tomatoes, sausage mixture, and 1/2 cup pasta cooking liquid to pot with pasta. Season with salt and pepper, toss to coat, and add remaining 1/4 cup pasta cooking liquid, if needed. Divide among serving plates and top with pepper.
BONNIE'S RED ONION PASTA WITH SPINACH
This is my recipe for Simple Red Onion Pasta, made from ingredients that you have right in your pantry, and it goes with just about any kind of meat, and it is a delicious easy-to-make side dish. You can also add some shrimp and have a great lunch. This is a basic staple in our house. I hope you Enjoy it, too!
Provided by BonniE !
Categories Pasta Sides
Time 35m
Number Of Ingredients 17
Steps:
- 1. MAKE THE PASTA: Boil the water for the pasta, adding salt for taste. Add the frozen spinach to the pasta water about 5 minutes before it is done. When the pasta is done, drain but don't rinse.
- 2. PREPARE INGREDIENTS: While the pasta is boiling, if you wish (because this is optional) , you can drain the water from a can of medium, deveined shrimp into the spaghetti water. Set the shrimp aside. In a large skillet over medium heat, add the olive oil (about a tablespoon) Place the onion wedges into the olive oil and fry until almost tender, add the balsamic vinegar, garlic and thyme and cook 3 minutes more. Add the cooked, drained pasta, and if you are using shrimp, add it now, toss, drizzle with a little olive oil, pepper and fresh grated parmesan cheese. Garnish with a little chopped green onion. I like a squeeze of a lemon or lime wedge.
- 3. Cook's Tip: This is a basic recipe for a quick side dish, one that can easily become a main dish. You can add other ingredients if you wish. I like olives and peppers. I would suggest you try the recipe as written, first, and then experiment the next time you make it. From this basic dish, you can create many versions of your own making, adding shrimp or chicken. Enjoy!
SAUSAGE AND RADICCHIO ORECCHIETTE
Provided by Food Network
Time 32m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat a pan over medium-high heat. Add the olive oil. Once hot, add the onion and the sausages and using a wooden spoon, break up the sausages into small pieces as you brown them. Add the mint and bay leaves and continue to cook.
- Once the sausage is golden brown, add the wine to the pan, and stir away, let the alcohol evaporate, then lower the flame and season with salt and pepper. Add the walnuts and let the sauce slowly simmer for about 5 to 10 minutes.
- Cook the pasta in a large pot of salted boiling water according to package directions for al dente.
- When ready to serve, add the radicchio to the sauce, and stir well.
- Add the cooked pasta and toss. Add some grated Parmesan, to taste. Serve immediately. Buon Appetito!
ONE-POT PASTA WITH SAUSAGE AND SPINACH
This is the one-pot recipe to make when chopping an onion feels like too much work. Cooking the pasta in a combination of passata (puréed raw tomatoes) and water seasoned with cumin and red-pepper flakes infuses it with flavor all the way through. Cumin adds a subtle earthiness to the dish, but you can also use the same seasonings as those in the sausage you've chosen, like dried oregano, thyme, basil, paprika, fennel seeds or garlic. (Check the ingredients list on the package, if you're not sure.) Baby arugula, kale or other leafy greens could be substituted for the spinach, just make sure to tear or cut them into small, bite-size pieces. To make a vegetarian version, you could use mushrooms in place of the sausage at the start of the recipe, then continue with the rest.
Provided by Yasmin Fahr
Categories dinner, quick, weekday, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oil in a 12-inch, deep skillet with a tight-fitting lid or a Dutch oven over medium-high until shimmering. Use your hands to pull the sausages apart into small pieces; add to the skillet and cook untouched for 1 minute.
- Continue to cook for another 4 to 6 minutes, stirring at 1-minute intervals and breaking up the sausage into 1/2-inch chunks, until browned and crispy on the outside with no pink remaining. If you have more than 1 tablespoon of fat in the pan, drain the excess.
- Carefully pour in the passata (it may splatter), then add the cumin, red-pepper flakes and 2 cups water, stirring to combine. Season with salt and increase the heat to bring to a boil.
- Add the pasta, coating it with the liquid. (It won't be fully submerged, and that's OK.) Adjust the heat to maintain an active simmer with small bubbles forming on the surface. Cover and let cook, stirring every few minutes to make sure nothing is sticking at the bottom of the pan, until the pasta is al dente, about 1 minute less than the package instructions. If the pasta is still hard at this point, add a few tablespoons of warm water at a time and cook until just al dente. Depending on your pasta size and shape, you may need to add several tablespoons of water.
- When the pasta is just al dente, reduce the heat to low and season to taste with salt. Stir in the spinach in batches, and cook, uncovered, until most of the spinach is wilted, about 1 minute more. (It will continue to wilt in the heat of the pasta after you serve it.) If the pasta seems too dry, add 1 tablespoon warm water at a time until it reaches your desired consistency.
- Divide pasta among serving bowls and top with Parmesan.
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