FARFALLE WITH TURKEY SAUSAGE, PEAS AND MUSHROOMS
Provided by Giada De Laurentiis
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a large pot, bring 6 quarts of salted water to a boil.
- In a large saute pan over high heat, add 2 tablespoons olive oil. Season turkey with salt and pepper. Add turkey and saute breaking any large lumps until golden brown. Remove meat from pan and set aside. Add 2 tablespoons olive oil to pan and heat. Add chopped mushrooms and season with salt and pepper. Saute until all the liquid from the mushrooms has evaporated, about 5 minutes. Add the peas and saute for 4 minutes. Return the meat to the pan and cook for another 3 minutes. Remove from heat and set aside.
- When the pot of water has come to a boil, add pasta and cook until al dente, about 8 minutes. Drain in a colander. Return pasta to the pot and add the meat mixture. Combine thoroughly and gently cook over medium heat for 5 minutes. Drizzle in remaining olive oil. If the mixture is dry, do not hesitate to use more olive oil if necessary. Check the seasoning. Turn off the heat and add the grated cheese. Stir well and serve in large bowl.
ITALIAN SAUSAGE WITH FARFALLE AND BROCCOLI RABE
A beautiful two pan entree that'll please anyone who likes Italian sausage. Delicious with cheesy garlic bread and a sparkling white wine. My boyfriend and everyone in our families loves this dish!
Provided by Bakerette87
Categories World Cuisine Recipes European Italian
Time 35m
Yield 10
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil over high heat. Add the farfalle pasta, and cook until al dente, 8 to 10 minutes; drain.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Stir in the Italian sausage until crumbly and no longer pink, about 5 minutes. Stir in the garlic, and continue cooking until the sausage begins to brown, about 5 minutes more. Pour off the excess grease, then pour in the chicken broth and red pepper flakes. Bring to a boil over high heat, then add the broccoli rabe, and cover. Cook until the broccoli rabe is tender, about 4 minutes.
- When the broccoli rabe is done, stir in the butter, Parmesan cheese, salt, and pepper until the meat sauce has thickened. Toss with the farfalle and serve.
Nutrition Facts : Calories 393.4 calories, Carbohydrate 35.9 g, Cholesterol 43.3 mg, Fat 19.8 g, Fiber 2.2 g, Protein 18.6 g, SaturatedFat 8.9 g, Sodium 707.4 mg, Sugar 2.2 g
FARFALLE WITH SAUSAGE, TOMATOES, AND CREAM
Provided by Cara Brunetti Hillyard
Categories Milk/Cream Cheese Dairy Onion Pasta Pork Tomato Sauté Quick & Easy Dinner Sausage Boil Bon Appétit Virginia Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Heat oil in heavy large skillet over medium-high heat. Add sausage and crushed red pepper. Sauté until sausage is no longer pink, breaking up with back of fork, about 5 minutes. Add onion and garlic; sauté until onion is tender and sausage is browned, about 3 minutes longer. Add tomatoes and cream. Reduce heat to low and simmer until sausage mixture thickens, about 3 minutes. Season to taste with salt and pepper.
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1 cup cooking liquid. Return pasta to same pot. Add sausage mixture and toss over medium-low heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if mixture is dry. Transfer pasta to serving dish. Sprinkle with basil. Serve, passing cheese separately.
FARFALLE WITH TURKEY SAUSAGE, PEAS, AND MUSHROOMS
Make and share this Farfalle With Turkey Sausage, Peas, and Mushrooms recipe from Food.com.
Provided by cali_love
Categories Low Cholesterol
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large saute pan, heat 2 tablespoons of the oil over a high flame. Add the turkey sausage and saute until golden brown, breaking up any large clumps, for about 5 minutes. Using a slotted spoon, transfer the sausage to a plate and set aside.
- Heat 2 more tablespoons of oil in the same pan. Add the mushrooms and 1/2 teaspoon each of salt and pepper. Saute until all the liquid from the mushrooms has evaporated, about 8 minutes. Add the peas and saute for 2 minutes.
- Return sausage to the pan and cook until the sausage is heated through and the flavors have blended, about 3 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Add the farfalle and cook, stirring occasionally, until al dente, about 8 minutes. Drain the pasta and reserve 1/2 cup of the cooking water.
- Return pasta to pot and add the meat mixture. Toss over medium heat to combine and heat through, adding enough of the reserved cooking water to moisten, about 5 minutes.
- Drizzle in the remaining oil. Season the pasta with more salt and pepper to taste. Remove the pan from the heat and add Parmesan cheese and toss to combine. Transfer pasta mixture to large bowl and serve.
- Bon Appetit!
Nutrition Facts : Calories 966.1, Fat 42.6, SaturatedFat 6.3, Cholesterol 71.2, Sodium 1768.7, Carbohydrate 103.9, Fiber 8.4, Sugar 11.6, Protein 42.3
FARFALLE WITH FENNEL AND MUSHROOMS
Provided by Florence Fabricant
Categories dinner, weekday, pastas, main course
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place the mushrooms in a bowl, add the water and set aside to soak for 30 minutes. Start bringing a large pot of water to a boil for the pasta.
- Heat the oil in a large, heavy skillet. Add the onion and fennel and cook over medium-low heat until the vegetables just begin to brown.
- While the vegetables are cooking, drain the mushrooms, reserving the liquid. Dry the mushrooms on a paper towel, slice them and add them to the pan. When they are heated through, strain and add the mushroom liquid. Cook over high heat for several minutes, until the liquid just moistens the vegetables. Stir in the cream and remove the pan from the heat. Season to taste with salt and pepper.
- When the water has come to a boil add a generous pinch of salt and the farfalle. Cook the farfalle until it is al dente, about six minutes. Drain it thoroughly, then add it to the pan with the mushrooms and fennel.
- Cook the farfalle with the vegetables, stirring gently, two to three minutes, until the ingredients are well blended and the cream has thickened and clings to the pasta. Stir in the fennel tops and cheese and serve.
Nutrition Facts : @context http, Calories 314, UnsaturatedFat 3 grams, Carbohydrate 51 grams, Fat 7 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 343 milligrams, Sugar 3 grams
FARFALLE WITH TURKEY SAUSAGE AND MUSHROOMS
Make and share this Farfalle With Turkey Sausage and Mushrooms recipe from Food.com.
Provided by chef 998002
Categories < 30 Mins
Time 25m
Yield 4 plates, 4 serving(s)
Number Of Ingredients 6
Steps:
- In a large pot, bring 6 quarts of salted water to a boil.
- In a large saute pan over high heat, add 2 tablespoons olive oil. Season turkey with salt and pepper. Add turkey and saute breaking any large lumps until golden brown. Remove meat from pan and set aside. Add 2 tablespoons olive oil to pan and heat. Add chopped mushrooms and season with salt and pepper. Saute until all the liquid from the mushrooms has evaporated, about 5 minutes. Add the peas and saute for 4 minutes. Return the meat to the pan and cook for another 3 minutes. Remove from heat and set aside.
- When the pot of water has come to a boil, add pasta and cook until al dente, about 8 minutes. Drain in a colander. Return pasta to the pot and add the meat mixture. Combine thoroughly and gently cook over medium heat for 5 minutes. Drizzle in remaining olive oil. If the mixture is dry, do not hesitate to use more olive oil if necessary. Check the seasoning. Turn off the heat and add the grated cheese. Stir well and serve in large bowl.
- Food Network Kitchens Note: Grana Padano is a hard, grainy cow's milk cheese similar in flavor to Parmigiano-Reggiano.
Nutrition Facts : Calories 994.3, Fat 52.6, SaturatedFat 15.1, Cholesterol 78.2, Sodium 856.8, Carbohydrate 90.3, Fiber 4.1, Sugar 3.4, Protein 38.7
FARFALLE WITH ASPARAGUS AND WILD MUSHROOMS
Provided by Moira Hodgson
Categories dinner, pastas, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Place pancetta in small frying pan and cook over medium heat until crisp. Drain on paper towels.
- Soften garlic in two tablespoons butter and the olive oil in a medium-size pan. Coarsely chop porcini and wild mushrooms and add to the pan. Cook for 10 minutes, stirring frequently, over low to medium heat.
- Meanwhile, cut asparagus into half-inch pieces and blanch. Add with the peas to mushrooms; season to taste.
- Pour in cream and reduce over high heat until it is thickened. Add basil leaves and toss. Correct seasoning. Crumble pancetta into little pieces and add.
- Meanwhile, cook farfalle in six quarts boiling salted water until al dente (it will take about 10 to 15 minutes). Drain, place in heated bowl and toss with one tablespoon butter. Add sauce and a little grated cheese and toss. Serve immediately, with more Parmesan passed separately.
Nutrition Facts : @context http, Calories 625, UnsaturatedFat 14 grams, Carbohydrate 69 grams, Fat 32 grams, Fiber 7 grams, Protein 17 grams, SaturatedFat 16 grams, Sodium 623 milligrams, Sugar 6 grams, TransFat 0 grams
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Reviews 10Category Main DishesCuisine ItalianTotal Time 30 mins
- Heat 1 tablespoon olive oil in a large sauté pan over medium heat. Add the turkey sausage, breaking it up into small pieces with a wooden spoon, and cook for 5 minutes.
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