PAPPARDELLE CON SALSICCIA E SPINACI (PAPPARDELLE WITH SAUSAGE AND SPINACH)
Steps:
- Fill a medium pot half full of water; add salt and bring to a boil over high heat.
- In a large skillet, heat the olive oil over medium-high heat until hot. Add the onion, garlic and basil and cook, tossing, until the onion turns translucent, about 2 minutes. Add the chicken stock, tomatoes and some salt and pepper. Cook until the tomatoes are soft, about 5 minutes, then mix in the sliced sausage and spinach to warm. Remove from the heat
- Drop the pappardelle in the boiling water and cook 3 to 4 minutes. Drain the pasta, then add it to the tomato-sausage mixture (or use tongs to carefully transfer it from the water to the tomato-sausage mixture). Next, add the cheese and butter and toss or stir until the pasta is colored by the sauce and the sauce thickens. Place in bowls and drizzle with the truffle infused oil.
PENNE CON SALSICCIA
Adapted from a recipe by Danielle M on allrecipes.com. Use bulk sausage, or link sausage sliced on the bias.
Provided by DrGaellon
Categories Penne
Time 40m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Meanwhile, place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Add onion and saute until soft and translucent, about 3 minutes. Add garlic and saute 1 minute more. Drain off and discard any excess fat.
- Add the tomatoes, basil, oregano, parsley, crushed red pepper, and salt. Stir in mushrooms and pasta sauce. Bring to a boil, then reduce heat to medium-low. Stir in cooked pasta and top with Parmesan cheese.
Nutrition Facts : Calories 392.5, Fat 8.9, SaturatedFat 2.6, Cholesterol 18.1, Sodium 946.8, Carbohydrate 63.4, Fiber 8.1, Sugar 11.5, Protein 17
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