Sweet Italian Sausage And Mushroom Spaghetti Recipes

Steps:

• Bring a pot of salted water to a boil. Add the spaghetti and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
• Meanwhile, heat 1 teaspoon olive oil in a large nonstick skillet over medium heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned, about 5 minutes. Transfer to a bowl.
• Add the remaining 2 teaspoons olive oil to the skillet and increase the heat to medium high. Add the mushrooms, season with salt and pepper and cook until lightly browned, 3 to 4 minutes. Stir in the tomato paste and rosemary and cook, stirring, 1 minute. Return the sausage to the skillet, then add the cream and 1 cup water; bring to a gentle simmer and cook until slightly thickened, 8 to 10 minutes. Season with salt and pepper.
• Add the spaghetti to the skillet and toss with the sauce, adding some of the reserved cooking water to loosen, if needed. Top with shredded Parmesan, if desired.

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:

• Sauté the bacon in a large pot over medium-high heat for about 3 minutes, until crispy.
• Add the sausage meat and red pepper flakes and sauté for about 10 minutes, until the meat is cooked through. Remove from the pan and set aside.
• In the same pot, sauté the onion over medium heat for 2-3 minutes, until translucent.
• Add the garlic and sauté for 2 minutes, until fragrant.
• Add the mushrooms and cook for 2-3 minutes, until they start to release some of their liquid.
• Add the wine, salt, and pepper and stir to combine. Cook for 7-8 minutes, until the wine has reduced by half and the mushrooms are tender.
• Add the spaghetti and sausage mixture and toss to combine.
• Add the Parmesan, pasta water, and spinach and stir. Cook until the pasta is warmed through and the Parmesan has melted.
• Enjoy!

Steps:

• Heat olive oil in a large skillet over medium-high heat. Cook and stir sausage, mushrooms, onion, green bell pepper, and garlic in the hot oil until sausage is browned and crumbly, about 20 minutes; drain and discard grease.
• Stir tomato sauce, diced tomatoes, tomato paste, and olives into sausage mixture; season with oregano, basil, and salt. Simmer mixture until flavors infuse, about 30 minutes.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer to a serving bowl; top with tomato-sausage sauce and Parmesan cheese.

Steps:

• 1. Bring a pot of water to a boil and add your spaghetti for the allotted time on the box. While the water is heating to a boil and then the spaghetti is cooking, make the sauce as follows.
• 2. In a medium sauce pan, fry the Sweet Italian sausage on medium heat until cooked. Set aside (juices and all) in a small bowl.
• 3. Warm the olive oil in the same pan on medium heat and then add the mushrooms, thinly sliced onions, salt and pepper. Cook until the mushrooms are browned.
• 4. Add the tomato paste, black olives, garlic, chopped rosemary, and annice seed to the pan and cook for 3 minutes longer while stirring.
• 5. Return the sweet Italian sausage to the pan and mix well.
• 6. Add the water and the heavy cream to the pan. Bring to a simmer, and gently simmer for 5-10 minutes until thickened. Slowly add a small amount of sugar or sugar packets to taste.
• 7. Add the cooked spaghetti to the pan and toss it in the sauce. Serve with shredded parmesan on top.

Steps:

• Cook penne in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente. Reserve 1/2 cup pasta-cooking water, then drain pasta and transfer to a flameproof 3-quart baking dish.
• Preheat broiler.
• Meanwhile, cook sausage in 1 tablespoon oil in a 12-inch nonstick skillet over high heat, stirring occasionally and breaking up any large pieces, until no longer pink. Transfer with a slotted spoon to a bowl, leaving fat in skillet.
• Add remaining tablespoon oil to skillet along with mushrooms and garlic, then cook over high heat, stirring occasionally, until mushrooms are golden, about 3 minutes.
• Return sausage to skillet along with cream, reserved 1/2 cup cooking water, a rounded 1/4 teaspoon salt, and 1/4 teaspoon pepper and boil over high heat, stirring once or twice, until thickened, about 4 minutes. Pour over pasta, then stir in Parmigiano-Reggiano, 1/2 cup mozzarella, and salt to taste. Spread evenly in baking dish and top with remaining mozzarella.
• Broil 3 to 4 inches from heat until golden brown in spots, about 5 minutes.

Steps:

• Sauté sausage in heavy large skillet over medium-high heat until brown and cooked through, breaking up large pieces with fork, about 12 minutes. Using slotted spoon, transfer sausage to plate. Add mushrooms and crushed red pepper to drippings in skillet. Cover and cook until mushrooms are tender, stirring occasionally, about 6 minutes. Add 3/4 cup broth and cream to skillet and set aside.
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta; return to same pot. Add sausage, mushroom mixture and cheese. Toss over medium heat until sauce coats pasta thickly, adding more broth by 1/4 cupfuls if mixture is dry, about 3 minutes. Season pasta to taste with salt and pepper.

Steps:

• Saute sausage in heavy large pot over medium-high heat until brown, about 12 minutes.
• Using slotted spoon, transfer sausage to large bowl.
• Add oil to drippings in pot.
• Add mushrooms and onions; saute until tender and brown, about 15 minutes.
• Stir in 1 cup chopped basil, oregano, and garlic; sauté 1 minute.
• Add wine; cook until almost absorbed, about 4 minutes.
• Add sausage and crushed tomatoes; cover and simmer over medium heat until thickened, about 25 minutes.
• Add diced tomatoes and butter; simmer until tomatoes are soft, stirring frequently, about 15 minutes.
• Season with salt and pepper.
• (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and refrigerate. Bring to simmer before continuing.).
• Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
• Drain well; return to pot.
• Pour sauce over pasta; toss to coat.
• Add 1/2 cup cheese and 1/2 cup basil; toss to combine.
• Season with salt and pepper.
• Transfer pasta to serving dish.
• Serve, passing remaining cheese separately.

Steps:

• Boil the water and cook the penne according to package directions. DO NOT ever add oil to the water! It will make your sauce slide off the pasta later.
• Meanwhile, heat the oil (medium-high heat) in a large skillet and saute the broccoli, sausage and garlic until tender and starting to brown, about 15 to 20 minutes.
• Toss the butter, hot pasta, sausage mixture and romano cheese together and serve. Pass the grated cheese at the table.