Yellow Squash With Sausage And Pasta Recipe 435

Steps:

• In a large skillet over medium heat, cook sausage and onion until the meat is no longer pink; drain. Add the squash; cook for 3-4 minutes or until tender. Stir in the broth, salt and pepper. Cook 2 minutes longer or until heated through. Sprinkle with croutons.

Steps:

• Heat oil in a medium heavy pot over medium-high. Cook sausage, breaking up into about 1" pieces with a wooden spoon, until well browned, 5-7 minutes. Add flour and cook, stirring constantly, until evenly distributed, about 1 minute.
• Combine milk, cream, and 2 cups water in a large bowl or glass measuring cup. Stirring sausage mixture constantly, slowly stream in milk mixture; bring to a simmer. Add 1 1/4 cups Parmesan and cook, stirring constantly, until cheese is melted. Add squash, pasta, garlic, sage, salt, and nutmeg and toss to combine, making sure pasta is covered with liquid. Bring to a boil, then reduce heat to low and bring to a bare simmer. Cook, stirring occasionally, until pasta is cooked through, squash is beginning to break down, and sauce is reduced and glossy, about 20 minutes.
• Pluck out and discard sage. Transfer pasta to a platter. Top with remaining 1/4 cup Parmesan and a few cranks of pepper.

Steps:

• Cook pasta and squash according to package directions. Meanwhile, in a large skillet, heat oil over medium heat. Add sausage and onion; cook and stir until sausage is browned and onion is tender; keep warm., In a small bowl, mix the cooked squash, cheese, salt, parsley and pepper until blended. Drain pasta; transfer to a serving plate. Spoon squash mixture over pasta; top with sausage mixture. If desired, sprinkle with additional cheese and parsley.

Steps:

• ITALIAN SAUSAGE MEAT SAUCE: Caramelize onion in olive oil. Remove casings from sausage and add sausage and ground beef to pan breaking into bits and browning. Add garlic and sauté two minutes more. Stir in crushed tomatoes, tomato paste, diced tomatoes, water, basil, bay leaves, red pepper flakes, black pepper, salt, sugar, and wine. Boil and simmer, covered, for at least 40 minutes up to 3 hours. Add chopped parsley to Meat Sauce during the last 15 minutes of simmering sauce.
• SAUTEED SQUASH: Sprinkle squash with garlic powder, onion powder, salt and pepper. Sauté squash in olive oil until browned on both sides. Transfer to drain on plates lined with paper towels.
• PARMESAN GARLIC BREADCRUMB TOPPING: Combine breadcrumbs, marjoram or oregano, garlic powder, onion powder, black pepper, salt, sugar, olive oil, and Parmesan cheese.
• PASTA: Boil salted water for pasta. Cook pasta according to package directions.
• CHEESE MIXTURE: Combine ricotta cheese, mozzarella cheese, eggs, and black pepper.
• ASSEMBLY: Preheat oven to 350F degrees. Grease a large baking pan with olive oil. In baking pan, spread pasta across the bottom coating with a small amount of olive oil. Remove bay leaves from Meat Sauce. Top pasta with half of Meat Sauce. Place Sautéed Squash at an angle half in half out of Meat Sauce. Top Sautéed Squash with other half of Meat Sauce.
• Spread dollops of Cheese Mixture evenly across the top of the Meat Sauce. Sprinkle Breadcrumb Topping evenly over dish.
• Bake at 350F degrees for 40 minutes or until crumbs are golden and dry and sauce is bubbly.

Steps:

• Heat a large frying pan and add the sausage links. Cook until golden on the outside and cooked through; set aside. Heat a large frying pan with 2 tablespoons olive oil. Add the squash, onions and garlic and sauté until the garlic is fragrant and the onions soften; add the seasonings. Add the basil and parsley and toss. Add the crushed tomatoes and water and simmer for at least 35 - 40 minutes. Cut the sausage and add to the sauce while it is simmering. Taste the sauce to adjust the seasonings. Prepare the pasta as directed. Plate the pasta and drizzle with olive oil, chopped fresh basil, a dash of red pepper flakes and oregano. Top with the sauce and fresh grated Romano or Parmesan cheese.

Steps:

• In a large skillet over medium heat, brown the Italian sausage until the inside is no longer pink. Cut sausage into 1/4 inch slices, and continue cooking until browned.
• Stir in the zucchini, yellow squash, and onion; cook and stir for 2 minutes. Pour in the tomatoes, with liquid. Reduce heat, cover, and simmer for 10 to 15 minutes.

Steps:

• Cook pasta 'al dente' according to package directions.
• Meanwhile, heat a large skillet over medium heat. Add sausage and cook, stirring frequently, until browned and cooked through, 5 to 10 minutes. remove sausage from pan. Leave a little fat in pan (for taste).
• Add 1/4 cup olive oil and bring heat down to medium-low. Add squash and onion and cook, stirring frequently until soft, about 5 minutes.
• Add olives, garlic powder, Italian seasoning, and red pepper flakes; season with salt to taste.
• Drain pasta, reserving 1/2 cup cooking water. Add pasta to skillet and toss to combine. If pasta seems dry, add cooking water 1 tbsp at a time, tossing between each addition. Add cooked sausage and combine.
• Transfer pasta to a large serving platter, drizzle with olive oil, and sprinkle with parmesan cheese or crushed croutons.