Quick And Creamy Sausage And Pasta Recipes

Steps:

• Heat the olive oil in a large, deep skillet over medium heat. When the oil is hot, add the sausage and cook until it starts to brown, about 5 minutes. Add the onions and cook until softened and translucent and the sausage is well browned, another 5 to 7 minutes. Add the oregano, fennel seeds, red pepper flakes, garlic and some salt and black pepper and stir again.
• Next, add the broth, tomato puree and tomato paste and stir well. Add the uncooked pasta into the sauce, bring to a simmer and cook, stirring occasionally, until the pasta is al dente, 15 to 20 minutes.
• Remove from the heat and stir in the mozzarella and mascarpone. Taste and add more seasoning if necessary. Serve with shaved Parmesan and torn basil leaves.

Steps:

• Put large pot of salted water on high and bring to a boil.
• Meanwhile, squeeze sausage meat out of the casings into a large frying pan, over medium-high heat. Roughly chop meat. When the sausage is no longer pink, add onion and garlic to the pan. Stir and sauté until onion is softened.
• Add pasta to water and cook for 1 minute less than the minimum time recommended on the package. At the same time, add tomatoes, basil and half and half to the sausage mixture. Season with salt and pepper and lightly simmer sauce while pasta is cooking.
• Strain pasta and add to sausage mixture. Turn heat down to medium and let flavors mix together until cavatappi is cooked to your liking.
• Plate the pasta and top with optional cheese and parsley, basil or green onion.
• Note: other shaped pasta work well too if cavatappi not available).

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.