Baraondas Penne Salsiccia Recipes

BARAONDA'S PENNE SALSICCIA

Steps:

• Bring a large pot of salted water to boil. Cook the pasta until al dente. Drain, reserving some of the cooking water.
• Meanwhile, remove the sausages from the casings and cook them in a large skillet over medium-high heat, breaking up the meat as it cooks. When the sausages are cooked through, transfer them to a strainer and let the fat run off. Wipe the skillet with a paper towel and return it to the heat.
• Add the olive oil to the skillet and cook the shallots, stirring occasionally, until tender. Push the shallots aside and add the mushrooms. Sprinkle lightly with salt and pepper. Cook, stirring occasionally, until the mushrooms are reduced in size and most of the moisture is gone from the pan. Add the wine and cook until the liquid has evaporated.
• Return the sausage to the pan with the shallots and mushrooms, and add the cream. Bring the cream to a boil and cook, stirring occasionally, until it reduces by about half and is thick enough to cling to pasta. Toss with the drained pasta and add salt and pepper to taste. If the sauce is too thick, stir in a bit of the reserved pasta water. Sprinkle with parsley and cheese before serving.

PENNE CON SALSICCIA

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.

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.

TAGLIATELLE CON SALSICCIA (TAGLIATELLE WITH SAUSAGE)

Steps:

• Melt butter in a large skillet over medium heat. Add porcini mushrooms, onion, garlic, and parsley; cook and stir until golden brown, 5 to 8 minutes. Add sausage; cook and stir until browned, about 2 minutes.
• Pour white wine into the skillet and simmer, scraping up the browned bits off the bottom of the skillet, until most of the wine evaporates, about 3 minutes. Pour in vegetable broth; cook and stir until sauce reduces, about 5 minutes. Stir in heavy cream, salt, and pepper.
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in tagliatelle, bring back to a boil, and cook until tender yet firm to the bite, about 8 minutes.
• Drain tagliatelle and stir into the sauce in the skillet. Stir in Parmigiano cheese. Divide tagliatelle among 4 serving plates and garnish with toasted almonds.

BAKED PENNE WITH ITALIAN SAUSAGE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). 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.
• Heat oil in a large, deep skillet. Place sausage and onion in the skillet and cook over medium high heat until evenly brown. Drain excess fat. Pour in wine, and cook for 1 minute, stirring, to deglaze the pan. Stir in tomato sauce, diced tomatoes and tomato paste. Simmer for 10 minutes, stirring occasionally. Toss with cooked pasta, and place in a 9x13 inch baking dish. Sprinkle top with mozzarella.
• Bake in preheated oven for 20 minutes, or until cheese is melted.