Bowties With Sausage And Ricotta Sauce Recipes

ITALIAN SAUSAGE WITH BOW TIES

Steps:

• Cook pasta according to package directions. Drain., Meanwhile, in a 6-qt. stockpot, cook and crumble sausage with onion and pepper flakes over medium heat until no longer pink, 5-7 minutes. Add garlic; cook 1 minute. Drain., Stir in tomatoes, cream, salt and basil; bring to a boil over medium heat. Reduce heat; simmer, uncovered, until thickened, 6-8 minutes, stirring occasionally. Stir in pasta; heat through. Serve with cheese.

BOWTIES WITH ITALIAN SAUSAGE IN A CREAM BASIL SAUCE

Steps:

• Bring a large pot of salted water to a boil. Cook pasta for 8-10 minutes, or until al dente, drain and rinse with cold water. Set aside.
• In a large skillet, heat oil over medium heat. Add decased sausage to skillet and crumble with a wooden spoon as it cooks. Add red pepper flakes and continue sauteing until sausage is no longer pink. Add onion and garlic to skillet and continue until onion softens. Stir in tomatoes and salt, (if using fresh tomatoes saute them for 3 minutes until softened) then add light cream and parmesan cheese; simmer gently until mixture thickens (about 5 minutes). Stir in the cooked pasta and basil and heat through, about 3 minutes.

SAUSAGE AND RICOTTA BAKED CANNELLONI

Steps:

• Béchamel:
• Melt butter in a medium saucepan over medium heat. Whisk in flour and cook, whisking occasionally, until mixture smells slightly nutty, about 3 minutes. Whisk in milk, then increase heat to medium-high, and still whisking constantly, bring to a simmer. Reduce heat to maintain a simmer and cook just until thick and no longer floury tasting, 8-10 minutes. Add Parmesan and whisk until melted, then whisk in cayenne and nutmeg; season with salt. Cover béchamel and keep warm until ready to use.
• Do Ahead: Béchamel can be made 3 days ahead. Let cool; cover and chill. Reheat over medium-low, whisking constantly and adding a splash of water if needed to loosen.
• Assembly
• Remove ribs and stems from Swiss chard leaves and thinly slice. Tear leaves into large pieces. Combine oil and sausage with Swiss chard ribs and stems in a large skillet and set over medium-high heat. Cook, breaking up sausage with a heatproof rubber spatula or wooden spoon into small pieces, until sausage is almost cooked through, 5-7 minutes.
• Add Swiss chard leaves to skillet a handful at a time, tossing and letting them wilt slightly between additions, until all the leaves have been added. Cook, reducing heat as needed (liquid should be bubbling slightly at this point), until liquid is almost completely evaporated (it's important to dry out the Swiss chard here so the filling isn't soggy), about 5 minutes. Transfer to a large bowl. Let cool 5 minutes, then stir in ricotta. Season filling with salt.
• If using pasta sheets, cook in a pot of boiling salted water 1 minute. Transfer to a large bowl of cold water. Lay out a row of pasta sheets on a rimmed baking sheet (don't overlap), then top with a sheet of waxed or parchment paper. Repeat with remaining pasta sheets, placing sheets of paper between each layer.
• If using shells, cook in a pot of boiling salted water, stirring occasionally, just until very al dente, about 3 minutes less than package instructions; rinse under cold water to cool quickly.
• Preheat oven to 375°F. Spread half of béchamel into a 13x9" baking dish. If using pasta sheets, lay out a sheet on a clean surface with a short end facing you. Spoon a heaping ¼-cupful of filling so it runs all the way down the center. Roll pasta around filling to create a 1 1/4"-diameter tube (the pasta will overlap quite a bit). Repeat with remaining pasta sheets, arranging in baking dish as you go to create 2 rows. If using shells, spoon a heaping tablespoonful of filling into each shell and nestle next to each other to create rows (you'll have about 5 rows of 6 shells each). Spread remaining béchamel over cannelloni, then marinara sauce. Top with Parmesan.
• Bake cannelloni until edges of pasta are lightly browned and sauce is bubbling around edges of pan, 30-40 minutes.
• Do Ahead: Filling can be made 2 days ahead. Let cool completely, then cover and chill.

BOW TIES WITH SAUSAGE & ASPARAGUS

Steps:

• In a 6-qt. stockpot, cook pasta according to package directions, adding asparagus during the last 2-3 minutes of cooking. Drain, reserving 1/2 cup pasta water; return pasta and asparagus to pot., Meanwhile, in a large skillet, cook sausage, onion and garlic over medium heat until no longer pink, 6-8 minutes, breaking sausage into large crumbles. Add to stockpot. Stir in 1/4 cup cheese and reserved pasta water as desired. Serve with additional cheese if desired.

CHEESY BAKED PASTA WITH SAUSAGE AND RICOTTA

Steps:

• Heat oven to 425 degrees. Heat oil in a 12-inch ovenproof skillet over medium-high. Crumble sausage into skillet, using a spoon to break it into small pieces. Cook until starting to brown, stirring occasionally, 5 to 7 minutes. Stir in garlic, oregano, fennel seeds and red-pepper flakes (if using), and cook another 1 to 2 minutes.
• Stir in whole tomatoes and their juice, using a spoon to break them up. Add crushed tomatoes, bay leaves and 2 teaspoons salt, and bring to a simmer. Simmer for 10 minutes to thicken slightly.
• Stir in pasta and 1 cup water and return to a simmer. Continue to simmer for 2 minutes, stirring frequently to make sure pasta doesn't stick to the bottom of the pan. Remove from heat, pluck out the bay leaves, and fold in about a third of the mozzarella.
• Top pasta with remaining mozzarella and dollops of ricotta. Sprinkle with Parmesan, then transfer to oven. Bake until pasta is tender when poked with a fork, and cheese is bubbly and lightly golden, 18 to 22 minutes. (If you'd like a more deeply browned topping, run the pan under the broiler for 1 or 2 minutes.) Remove from oven and let cool slightly before serving. Top with basil, plenty of black pepper, and more red-pepper flakes, if you like.

BOW TIES WITH SAUSAGE, TOMATOES AND CREAM

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
• Heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Stir in onion and garlic, and cook until onion is tender. Stir in tomatoes, cream, and salt. Simmer until mixture thickens, 8 to 10 minutes.
• Stir cooked pasta into sauce, and heat through. Sprinkle with parsley.

BOW TIES WITH SAUSAGE AND PEPPERS

Steps:

• Cook pasta according to package directions.
• Meanwhile, cut sausage into bite-size pieces.
• In a large skillet cook sausage and peppers over med-high heat until sausage is brown.
• Drain off fat.
• Add broth & pepper to skillet.
• Bring to a boil.
• Reduce heat and simmer uncovered for 5 minutes.
• Remove from heat.
• Drain pasta and toss with sausage mixture.

BAKED RIGATONI WITH RICOTTA AND SAUSAGE

Steps:

• Preheat oven to 350 degrees and lightly oil a deep 2 ½ quart baking dish.
• Bring a large pot of water to a boil.
• In a large frying pan over med-high heat, warm the oil.
• Add the sausage and sauté, breaking up the sausage with a spoon, until browned, about 6 minutes.
• Drain any excess fat from the pan.
• Stir in the tomato sauce and olives, season to taste with salt and pepper, and set aside.
• Add 2 tablespoons salt and the pasta to the boiling water.
• Cook, stirring occasionally to prevent sticking, until the pasta is not quite al dente, about 2 minutes less than package directions.
• Drain, rinse under cold running water, and drain again.
• Return the pasta to the cooking pot and gently stir in the tomato-sausage mixture and ricotta cheese.
• Spread the pasta and sauce in the prepared dish and sprinkle with the Parmesan cheese.
• Bake until golden and bubbly, about 25 minutes.
• Let cool for 5 minutes and serve.

CREAMY TAGLIATELLE WITH SAUSAGE, RICOTTA & BASIL

Steps:

• Heat the oil in a large frying pan, tip in the onion and garlic, and soften for about 10 mins. Add the sausagemeat chunks and brown for 5 mins. Tip in the chopped tomatoes and simmer for 5 mins or so, until thick and the sausagemeat is cooked through. Meanwhile, cook the pasta following pack instructions.
• Season the tomato sauce and toss through the drained tagliatelle. Tear the basil and stir it through as well. Spoon into bowls and dot with ricotta. Grind over some pepper and sprinkle with the small basil leaves.

ITALIAN SAUSAGE AND PASTA BOW TIES

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, cook sausage and peppers in large skillet on medium-high heat 15 min., stirring peppers and turning sausage occasionally. Stir in sauce; cover. Simmer on medium heat 10 min. or until heated through, stirring occasionally.
• Drain pasta. Add to skillet; mix lightly. Sprinkle with cheese.

CONTADINA® BOW TIES IN SAUSAGE AND PEPPER SAUCE

Steps:

• Cook pasta according to package directions; drain.
• Meanwhile, cook sausage and onion in large non-stick skillet until sausage is lightly browned. Drain if needed. Add peppers; cook 2 minutes, stirring frequently.
• Add tomato sauce and oregano. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes.
• Stir in pasta and toss with Parmesan cheese.

BAKED BOW-TIE PASTA WITH MOZZARELLA

Steps:

• Preheat oven to 400 degrees. Cook pasta according to package instructions. Drain; set aside.
• Meanwhile, in a large saucepan, heat oil over medium. Add garlic; cook until fragrant, about 1 minute. Add tomatoes, oregano, and sugar. Bring to a boil, reduce to a simmer; cook, stirring and breaking up tomatoes until slightly thickened, 5 to 8 minutes. Season with salt.
• Add pasta, sausage, and half the mozzarella; toss to combine. Transfer to a 2-quart baking dish. Top with remaining mozzarella and Parmesan. Bake until bubbly and top is lightly browned, 10 to 15 minutes.