How do I make a good Italian sausage pasta dish?

Question

Someone I once knew made a good one and also seasoned the pasta with something. Any suggestios?

Answer 1

Spicy Italian Sausage with Shrimp and Pasta

Makes 4 to 6servings

Ingredients:

1 pound hot Italian sausage, cut into thirds
2 tablespoons garlic, chopped
1/4 cup fresh basil leaves, shredded
1/2 cup dry white wine
1/2 cup canned chicken broth
12 to 16 ounces raw medium shrimp, deveined
6 tablespoons olive oil
4 tablespoons pine nuts, toasted
1 pound penne pasta cooked al dente, drained

Preparation:

In a large, heavy bottom sauté pan, brown sausage in 2 tablespoons olive oil, leaving slightly undercooked at center. Remove sausage and reserve in warm place.

Add garlic to hot pan and cook while scraping bottom and not allowing pan to burn. Add shrimp and season with salt and pepper. Toss shrimp until shrimp turn color and are cooked, 3 to 4 minutes. Remove shrimp from pan and set aside.

Add wine and broth to pan and boil until reduced by half. Add the reserved shrimp, sausage and its juices, basil and cooked pasta.

Toss all together and heat through. Check seasoning. Drizzle with remaining olive oil. Serve sprinkled with pine nuts and grated cheese.



Casserole Florentine

Ingredients

(6 servings)

1 pk Frozen Chopped Spinach, thawed and squeezed dry
1 cn Condensed Cream of Mushroom Soup
1 Garlic Clove, minced
1/2 ts Each: Dried Tarragon Marjoram
Salt and Pepper, to taste
4 c Cooked Noodles, or other cooked pasta
1 lb Sweet Italian Sausage, cooked, drained and chopped
1 lg Onion, coarsely chopped
1 Egg
1 pk (15-16 oz) Riccota Cheese
1 Tomato, seeded and chopped
Parsley, chopped


Instructions

Combine spinach, cream of mushroom soup, garlic and seasonings in a small bowl; spread evenly over noodles or other pasta in buttered 3-quart flat casserole. Distribute chopped sausage over the spinach mixture and sprinkle with chopped onion on top of sausage. Blend egg into ricotta and spread over all.
Bake in a preheated 375-F oven 25 to 30 minutes or until golden, then allow to cool slightly.
Top with garnish of tomato and parsley.



Rigatoni with Sausage

Ingredients

(4 servings)

1 lb Italian Sausage *
1/4 c Pepperoncini Peppers **
Clove Garlic; minced
1/2 c Olives; quartered
2 c Spaghetti Sauce
1 c Grated Cheese (your choice)
1/4 c Dry Red Wine or Water
4 c Hot Cooked Rigatoni


Instructions

Servings: 4
* Remove Casing ** Sliced and Drained In 10 qt skillet over medium heat, cook sausage until browned, stirring to separate meat. Spoon off fat. Add garlic, sauce, wine and peppers. Heat to boiling. Reduce heat to low; simmer 5 min, stirring occasionally. Add olives, 1/2 cup cheese and rigatoni; toss to coat well. Serve topped with remaining cheese.

Answer 2

This is a longstanding family favorite; my 7-year-old son can put away 2 big platefuls (luckily he's a skinny little thing). The only trick is to find a source for the spinach fettuccine. If you live in a big city, definitely find a place that makes their own fresh spinach pasta. But if not, a lot of supermarkets these days sell dried spinach fettuccine that are very good.

Green Noodles and Sausage

--10 oz. fresh or dried spinach fettuccine
--2 to 3 links mild Italian sausage, casings removed and crumbled (or use about 8 ounces bulk mild Italian sausage meat)
--1/3 cup dry white wine
--3/4 cup heavy cream
--2/3 to 1 cup freshly grated Parmesan, or use a cimbination of Parmesan and pecorino romano
--a little nutmeg, freshly grated if possible

Bring to the boil a large pot of salted water to cook your pasta. If it's dried, add it as soon as the water comes to a boil. If it's fresh, turn down the heat to low and cover the pot while you start your sauce.

Saute the crumbled sausage meat in a wide skillet until the pink is gone, stirring often. If it releases a lot of fat, sop up the excess with paper towels (or use a turkey baster--the easiest, but you do have to wash it). Then add the wine and let it bubble away for about a minute until it becomes syrupy. Add the cream and let reduce until it thickens slightly and starts to form large shiny bubbles, 2 or 3 minutes. [If you are using fresh pasta, increase the heat to high again and begin cooking the pasta when the sausage is about cooked through. If your sauce is done a minute or two before the pasta is, it's no big deal--just turn the heat under the sauce to low.]

--Drain the pasta and pour the sauce over the top; toss well. Add a small handful of the cheese and a pinch of nutmeg and toss again. The nutmeg might sound odd, but it is what makes this dish. Serve with more grated Parmesan/pecorino romano to pass around at the table.

It's out-of-the-ordinary, easy enough for a weeknight, and delicious--even kids love it. I hope you'll give it a try.

Answer 3

INGREDIENTS
3/4 pound pasta
1 tablespoon olive oil
1 pound spicy Italian sausage
1 onion, chopped
4 cloves garlic, minced
1 (14.5 ounce) can chicken broth
1 teaspoon dried basil
1 (14.5 ounce) can diced tomatoes
1 (10 ounce) package frozen chopped spinach
1/2 cup grated Parmesan cheese

DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
In a large skillet, heat oil and sausage; cook through until no longer pink. During the last 5 minutes of cooking, add onion and garlic to skillet. Add broth, basil and tomatoes with liquid.
Cook over medium heat for 5 minutes to slightly reduce. Add chopped spinach; cover skillet and simmer on reduced heat until spinach is tender.
Add pasta to skillet and mix together. Sprinkle with cheese and serve immediately.

Enjoy =)

Answer 4

I like taking the sausages out of the casings and crumbling and browning them, like burger, with onions and garlic. Add in tomato sauce, paste, and canned diced tomatoes. Season with salt and pepper, dried basil and oregano and crushed red pepper flakes. Simmer that and add a good splash of vodka. When it's reduced a little, drizzle in some cream or half and half, maybe about 1/3 cup. Heat, and toss with your favorite shape of pasta.

I love that recipe, I've been making it for years.

Answer 5

Try this :)
Cook your pasta in chicken stock, with one bay leaf, salt, and 2 garlic cloves. (After cooking take out bay leaf and garlic).
Cook your sausage with 1/2 red onion, sliced in skillet. when cooked, add in diced tomatoes, snipped chives, garlic powder, some italian seasoning, a little fennel seed, and toss and cook for another couple minutes to heat through. Toss with cooked pasta and sprinkle with parmesan.
Hope you like it!

Answer 6

Use spicy sausages like Chorizos and add to any pasta dish and it is delicious.

Answer 7

good italian sausage?, that is an oxymoron......lol.....english pork bangers...hmmm......soul food :)