Rigatoni With Sausage And Wild Mushrooms Recipes

Steps:

• Cook rigatoni according to package directions., Meanwhile, in a large skillet, cook sausage over medium heat 4-6 minutes or until no longer pink, breaking into crumbles; drain and remove sausage from pan., In same skillet, heat butter over medium heat. Add mushrooms, garlic, salt and pepper; cook, covered, 4 minutes, stirring occasionally. Uncover; cook and stir 2-3 minutes or until mushrooms are tender and liquid is evaporated., Stir in cream; bring to a boil. Reduce heat; cook, uncovered, 8-10 minutes or until slightly thickened. Return sausage to skillet; heat through. Drain pasta; serve with sauce. If desired, sprinkle with parsley.

Steps:

• Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
• Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard the basil. Season with salt and pepper.
• Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Transfer the sausage to a large bowl with a slotted spoon. Add the mushrooms to the skillet and cook, stirring occasionally and reducing the heat slightly if necessary, until golden brown, about 6 minutes. Add the mushrooms to the bowl with the sausage.
• Cook the rigatoni in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl.
• Add the tomato sauce and half of the provolone and pecorino to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and dollop spoonfuls of the ricotta on top. Top with the remaining provolone and pecorino. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving. Sprinkle with chopped basil.

Steps:

• Preheat oven to 375 degrees F and bring a large pot of salted water to a boil.
• Toss the mushrooms with 1 tablespoon of the oil, the chopped rosemary, 1 teaspoon salt and a few grinds of pepper. Arrange on a baking sheet in one layer and roast, stirring occasionally, until mostly dry and crisp in places, 40 to 50 minutes.
• Meanwhile, heat the remaining tablespoon oil in a medium saucepan over medium-high heat. Add the sausage and garlic and cook, breaking up the clumps with a wooden spoon, until brown, about 6 minutes. Add the marinara, the rosemary sprig, and 1 cup water and bring to a simmer. Reduce the heat to medium and cook, stirring occasionally, until slightly thick, about 15 minutes. Season with salt and pepper.
• Add the pasta to the boiling water and cook according to package directions. Drain and transfer to a large serving bowl and toss with the sausage sauce. Serve topped with the mushrooms and grated cheese.
• Copyright 2016 Television Food Network, G.P. All rights reserved.

Steps:

• Preheat oven to 375°. Cook rigatoni according to package directions; drain., In a large skillet, cook sausage, mushrooms and pepper over medium-high heat until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles, 8-10 minutes; drain. Stir in marinara sauce, Parmesan cheese and cream. Add rigatoni and toss to coat., In each of 2 greased 8-in. square baking dishes, layer one-fourth of the rigatoni mixture and one-fourth of the mozzarella cheese. Repeat layers. Bake, uncovered, until heated through and cheese is melted, 25-35 minutes. (Cover loosely with foil if tops brown too quickly.) Freeze option: Cool unbaked casseroles; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casseroles as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain and set aside.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Grease a large baking dish.
• Cook sausage and onion in a large skillet until meat is no longer pink and onions are translucent, 5 to 7 minutes.
• Combine spaghetti sauce, cottage cheese, 1 cup mozzarella cheese, Parmesan cheese, eggs, parsley, Italian seasoning, basil, salt, and pepper in a large bowl. Add sausage and onion mixture; stir until well combined. Add pasta and carefully mix until well incorporated. Transfer to the prepared baking dish and cover.
• Bake in the preheated oven for 45 minutes. Remove from the oven, top with remaining mozzarella, and bake, uncovered, until cheese is melted, about 15 minutes.

Steps:

• Preheat oven to 375 degrees F and bring a large pot of salted water to a boil.
• Toss the mushrooms with 1 tablespoon of the oil, the chopped rosemary, 1 teaspoon salt and a few grinds of pepper. Arrange on a baking sheet in one layer and roast, stirring occasionally, until mostly dry and crisp in places, 40 to 50 minutes.
• Meanwhile, heat the remaining tablespoon oil in a medium saucepan over medium-high heat. Add the sausage and garlic and cook, breaking up the clumps with a wooden spoon, until brown, about 6 minutes. Add the marinara, the rosemary sprig, and 1 cup water and bring to a simmer. Reduce the heat to medium and cook, stirring occasionally, until slightly thick, about 15 minutes. Season with salt and pepper.
• Add the pasta to the boiling water and cook according to package directions. Drain and transfer to a large serving bowl and toss with the sausage sauce. Serve topped with the mushrooms and grated cheese.

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
• While the pasta is cooking:
• Heat the oil in a large skillet over medium-high heat. Add the shallots and garlic to the pan. Season with salt and pepper. Cook until soft, about 2 minutes. Add the mushrooms to the pan and season with salt and pepper. Cook until mushrooms are tender, stirring occasionally, about 5 to 7 minutes. Turn the heat to high. Add the wine and cook for 3 minutes until all the liquid evaporates. Add the stock and simmer until liquid is slightly reduced. Remove the pan from the heat. Add the mascarpone cheese. Stir until creamy. Drain the pasta, reserving about 1 cup of the pasta water, and transfer to a serving bowl. Add the mushroom mixture and the Parmesan. Season with salt and pepper, to taste. Toss well to coat pasta, adding the reserved pasta water, if needed, to loosen the pasta. Garnish with the chopped chives. Serve immediately.

Steps:

• Heat oil in heavy large pot over high heat. Add onions and cook until soft and beginning to brown, stirring frequently, about 8 minutes. Reduce heat to medium-high. Add mushrooms and sauté until wilted, about 3 minutes. Add peppers and sauté until just soft, about 5 minutes longer.
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid.
• Add reserved pasta cooking liquid and 2 teaspoons marjoram to skillet and stir, scraping up browned bits. Add drained pasta to sauce and toss to coat. Add 1 cup cheese; stir until melted. Transfer pasta to large bowl; sprinkle with remaining 1/2 cup cheese and 1 teaspoon marjoram.

Steps:

• Make the marinara sauce ahead of time. Place the parsley and garlic in the work bowl of a food processor and process until finely chopped.
• Heat the oil in a large saucepan over low heat. Add the parsley and garlic and cook until the garlic is soft, about seven minutes. Add the tomatoes and spices. Bring to a boil, lower the heat and simmer for five minutes. Remove from the heat and reserve.
• Place the sausage in a large, deep saute pan - in batches if necessary - and cook until well browned. As the sausages are done, place on paper toweling to drain. Reserve the sausages, and the saute pan with its fat.
• To assemble, bring one very large pot or two large pots of water to a boil for the pasta. Add the salt and bay leaves.
• Return the saute pan to the stove and heat the fat over high heat. Add the mushrooms. Cook, stirring, until the mushrooms are browned. Add the peppers and cook for five minutes, stirring well and scraping the brown bits from the bottom of the pan.
• Cook the pasta with the boiling water until just done, but not mushy.
• Stir the mushrooms, peppers and reserved sausage into the marinara sauce. Heat through.
• Drain the pasta and toss with the sauce.

Steps:

• Rinse porcini mushrooms.
• Place in medium bowl.
• Add 1 cups hot water, cover, and let stand until softened, about 20 minutes. Drain, reserving soaking liquid.
• Chop porcini mushrooms.
• Heat 1/2 tablespoons olive oil in a large pot over medium heat.
• Saute onion until tender, about 10 minutes.
• Add sausage to the pot.
• Increase heat to high and cook until no longer pink, breaking up into small pieces with back of fork, about 12 minutes.
• Add button mushrooms and chopped rosemary to the pot and stir until mushrooms begin to soften, about 8 minutes.
• Add porcini, wine, and bay leaf to the pot and boil until almost all liquid evaporates, stirring frequently, about 6 minutes.
• Add porcini soaking liquid to the pot, leaving sediment behind.
• Add beef broth to the pot.
• Boil until sauce is syrupy, stirring occasionally, about 20 minutes.
• Add half and half to the pot; boil until thickened slightly, stirring occasionally, about 5 minutes. (Sauce can be made 1 day ahead. Cool slightly, then cover and chill. Re-warm before continuing.)
• Brush a 3 and 1/2-quart glass or porcelain baking dishes with olive oil.
• Cook pasta in a large pot of boiling salted water until 'al dente', stirring occasionally. Drain.
• Add pasta to the sauce in pot; stir to coat.
• Mix 1 cup cheese into the pot.
• Season pasta with salt and pepper.
• Place in prepared baking dish. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.)
• Preheat oven to 375°F
• Cover dish with foil.
• Bake pasta just until hot but not bubbling, about 25 minutes.
• Sprinkle with additional cheese.
• Garnish with rosemary sprigs and serve with additional cheese. Makes 6 servings.
• That's it!

Steps:

• In a large non stick skillet, heat half the oil and brown the sausages. Remove from pan and cool slightly, then slice into ¼ in (1 cm) rounds.
• Start heating the water in which to cook the pasta.
• In a clean saucepan, heat remaining oil and saute onions for 2-3 min then add the garlic and the red/yellow pepper and the mushrooms. Cook until tender.
• ** ALTERNATE METHOD**.
• *simply remove the sausage from the casing and crumble the meat and saute it with the onions ,.
• * add the other vegetables and continue****.
• Stir in the wine or whatever, cook for 3-4 min until most of the liquid is absorbed.
• Add the pureed tomatoes, basil, marjoram and the sausage if it isn't in there already.
• Bring to a boil, stir and reduce heat and let it simmer for about 15 min or so while pasta cooks.
• When the water for the pasta boils, add about 10 ml salt then add pasta. Stir for a bit while it gets back to boiling.
• Don't let it boil over.
• When the pasta is almost cooked, add the olives to the sauce and cook for a bit longer while waiting for the pasta.
• Taste it. Add salt and pepper and Parmesan if you wish.
• When the pasta is just cooked but not soft and gloopy, drain the pasta.
• Toss the pasta and sauce together in the pot for a couple of minutes over low heat.
• Serve.