Frittata Di Spaghetti With Sausage And Mushrooms Recipes

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SAUSAGE AND WILD MUSHROOM FRITTATA



Sausage and Wild Mushroom Frittata image

Provided by Tyler Florence

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 11

5 tablespoons extra-virgin olive oil
2 large shallots, diced (about 2/3 cup)
5 ounces sliced shiitake and maitake mushrooms
1/3 bunch fresh thyme, leaves picked
4 links spicy Italian sausage, cut into 1-inch pieces
12 large eggs
1 cup heavy cream
6 ounces Gruyere, diced
Kosher salt and freshly ground black pepper
Creme fraiche, for garnish
Watercress, for garnish

Steps:

  • Preheat the oven to 350 degrees F.
  • Heat 2 tablespoons oil in a 12- to 14-inch nonstick ovenproof saute pan over medium-high heat until it starts to smoke. Add the shallots, mushrooms and thyme and cook until the mushrooms start to soften, about 3 minutes. Add the sausage and cook, stirring occasionally, until the sausage starts to brown, 5 to 6 minutes.
  • Transfer the mushroom and sausage mixture to a paper towel-lined plate. Wipe the pan clean with a paper towel.
  • Place the pan back on the stove over medium heat and add the remaining 3 tablespoons oil. Whisk the eggs in a bowl with the cream. Once the oil in the pan starts to smoke, add the egg mixture to the pan, making sure to swirl the pan as it goes in.
  • Set aside some of the mushroom and sausage mixture for garnish. Gently spread the rest of the mushroom and sausage mixture evenly over the top of the uncooked eggs. Sprinkle with the Gruyere and season with salt and pepper. Transfer the pan to the oven and bake until puffed and just beginning to color, about 18 minutes.
  • Flip the frittata out of the pan onto a cutting board or sheet pan. Garnish the top with dollops of creme fraiche, watercress and the reserved mushroom and sausage mixture.

FRITTATA DI SPAGHETTI (WITH SAUSAGE AND MUSHROOMS)



Frittata Di Spaghetti (With Sausage and Mushrooms) image

This is a great way to use up left-over spaghetti (or left-over pasta of any kind). I often cook extra spaghetti just so I can make this the next morning. You can use unsauced pasta as well, but I like the spaghetti just covered with red sauce. This is a wonderful brunch dish and one that many have never tried before. Have some warm red sauce (try (Recipe#350995)) to serve over and top with grated Parmigiana and a sprinkle of finely shredded fresh basil leaves.

Provided by Alan in SW Florida

Categories     One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 tablespoon unsalted butter
1/4 cup extra virgin olive oil, divided
1/2 lb sweet Italian sausage, removed from casings
2 garlic cloves, finely minced
1/4 lb white mushroom, thinly sliced (or crimini or portobello are good, too)
1 small onion, minced
2 cups left-over spaghetti, lightly mixed in a little meatless red sauce (or unsauced or any other cooked pasta)
2 ounces thinly sliced prosciutto, chopped
1/2 cup heavy cream
2 ounces freshly grated parmigiano-reggiano cheese, divided (1/2 cup)
salt & freshly ground black pepper, to taste
8 large eggs, lightly beaten
2 cups warm pasta sauce (spaghetti or marinara sauce) (optional)
2 tablespoons finely shredded fresh basil leaves (optional)

Steps:

  • Preheat oven to 350 degrees.
  • In a medium skillet, melt the butter with 2 tablespoons of the olive oil. Add the sausage and cook and crumble over medium heat until sausage loses its pinkness, 5 to 7 minutes. Add the garlic and cook for 30 seconds more. Add the mushrooms and cook, stirring often, until softened, about 2 minutes. Add the onion and cook until softened, about 5 minutes.
  • Transfer this mixture to a large bowl and add the pasta, that is already mixed with the tomato sauce (or unsauced), prosciutto, cream, and a 1/4 cup of the Parmigiano Reggiano cheese, and salt and pepper, to taste. Add the eggs and stir to combine.
  • Heat the remaining olive oil in a clean 10-inch, non-stick ovenproof skillet over medium heat (if the skillet is not ovenproof, wrap the handle tightly in aluminum foil). Add the egg mixture and cook over medium heat until the bottom of eggs is set and a light golden brown color appears. (Do NOT over-brown by using too much heat, too fast!).
  • Place the pan into the preheated oven and bake for 7 minutes, or until eggs are set to desired consistency and begin to puff up a bit. Remove from oven and let rest for about 2 minutes. Cut into wedges and serve with remaining grated cheese, and warm red sauce and sprinkled with shredded basil leaves, if desired.
  • Mangia Bene!

Nutrition Facts : Calories 1406.8, Fat 59.9, SaturatedFat 22.1, Cholesterol 514, Sodium 1091.4, Carbohydrate 157.1, Fiber 7, Sugar 6.1, Protein 56.7

SPAGHETTI WITH SAUSAGE-MUSHROOM SAUCE



Spaghetti with Sausage-Mushroom Sauce image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 10

Kosher salt
12 ounces spaghetti
3 teaspoons extra-virgin olive oil
3/4 pound sweet or spicy Italian sausage, casings removed
1 8-ounce package sliced mixed mushrooms
Freshly ground pepper
3 tablespoons tomato paste
1 teaspoon chopped fresh rosemary
1/4 cup heavy cream
Shredded Parmesan cheese, for topping (optional)

Steps:

  • Bring a pot of salted water to a boil. Add the spaghetti and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
  • Meanwhile, heat 1 teaspoon olive oil in a large nonstick skillet over medium heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned, about 5 minutes. Transfer to a bowl.
  • Add the remaining 2 teaspoons olive oil to the skillet and increase the heat to medium high. Add the mushrooms, season with salt and pepper and cook until lightly browned, 3 to 4 minutes. Stir in the tomato paste and rosemary and cook, stirring, 1 minute. Return the sausage to the skillet, then add the cream and 1 cup water; bring to a gentle simmer and cook until slightly thickened, 8 to 10 minutes. Season with salt and pepper.
  • Add the spaghetti to the skillet and toss with the sauce, adding some of the reserved cooking water to loosen, if needed. Top with shredded Parmesan, if desired.

FRITTATA DI SPAGHETTI (SPAGHETTI OMELET)



Frittata Di Spaghetti (Spaghetti Omelet) image

Make and share this Frittata Di Spaghetti (Spaghetti Omelet) recipe from Food.com.

Provided by Noo8820

Categories     One Dish Meal

Time 17m

Yield 2-3 serving(s)

Number Of Ingredients 5

6 -8 ounces leftover spaghetti, with any sauce
4 eggs
2 ounces grated parmesan cheese
3 ounces butter
salt & freshly ground black pepper

Steps:

  • Combine the pasta, eggs and cheese, stirring well. Season.
  • Heat half of the butter in a large heavy bottomed frying pan. Pour in the egg mixture, lower the heat and cook for 10 minutes until the eggs are just set but still very soft. Slip a knife around the edge to loosen the omelet, then using a spatula turn the frittata cooked side up on to a plate (patch up the pieces if it breaks).
  • Heat the rest of the butter in the pan, slide the frittata back into the pan, soft side down and cook for a few minutes. You can also cook the top side by just dotting with butter and grilling, but I prefer the pan method.
  • Cut into wedges and serve.

Nutrition Facts : Calories 891.3, Fat 53.8, SaturatedFat 30.1, Cholesterol 539.4, Sodium 822.7, Carbohydrate 65.8, Fiber 2.7, Sugar 2.6, Protein 35

EASY ITALIAN SAUSAGE SPAGHETTI



Easy Italian Sausage Spaghetti image

The flavor of spaghetti and meatballs, without the hassle of making meatballs!

Provided by jenmannaz

Categories     World Cuisine Recipes     European     Italian

Time 1h15m

Yield 12

Number Of Ingredients 15

1 tablespoon olive oil
2 pounds sweet Italian sausage
1 pound fresh mushrooms, sliced
1 onion, chopped
1 green bell pepper, chopped
1 tablespoon minced garlic
2 (28 ounce) cans tomato sauce
2 tomatoes, diced
1 (6 ounce) can tomato paste
1 (6 ounce) can sliced black olives, drained
1 teaspoon dried oregano, or to taste
1 teaspoon dried basil, or to taste
salt to taste
1 (16 ounce) package spaghetti, or as needed
¼ cup grated Parmesan cheese, or to taste

Steps:

  • Heat olive oil in a large skillet over medium-high heat. Cook and stir sausage, mushrooms, onion, green bell pepper, and garlic in the hot oil until sausage is browned and crumbly, about 20 minutes; drain and discard grease.
  • Stir tomato sauce, diced tomatoes, tomato paste, and olives into sausage mixture; season with oregano, basil, and salt. Simmer mixture until flavors infuse, about 30 minutes.
  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer to a serving bowl; top with tomato-sausage sauce and Parmesan cheese.

Nutrition Facts : Calories 414.3 calories, Carbohydrate 44.6 g, Cholesterol 31.2 mg, Fat 18.5 g, Fiber 5.2 g, Protein 19.6 g, SaturatedFat 5.8 g, Sodium 1580.5 mg, Sugar 10.3 g

SAUSAGE FRITTATA



Sausage Frittata image

Delicious for brunch or a quick week-night dinner, this frittata with sausage, potatoes, and Parmesan cheese is topped with chopped tomato and sliced green onion.

Provided by JimmyDean

Categories     Trusted Brands: Recipes and Tips     Jimmy Dean

Time 45m

Yield 8

Number Of Ingredients 8

1 (9.6 ounce) package Jimmy Dean® Original Hearty Pork Sausage Crumbles
2 cups cubed cooked red potatoes
8 eggs
¼ cup grated Parmesan cheese
¼ teaspoon salt
¼ teaspoon ground black pepper
½ cup chopped seeded tomato
2 green onions, thinly sliced

Steps:

  • Cook sausage in large nonstick skillet over medium heat 4-5 minutes or until hot. Stir in potatoes.
  • Beat eggs, cheese, salt and pepper in large bowl with wire whisk. Pour over sausage mixture.
  • Cook over medium-high heat 2 minutes, occasionally lifting edge with spatula and tilting skillet to allow uncooked egg to flow underneath. (Do not stir.)
  • Reduce heat to medium-low; cover. Cook 14-17 minutes or until eggs are set.
  • Top with tomato and onions. Cut into 8 wedges to serve.

Nutrition Facts : Calories 213.8 calories, Carbohydrate 7.4 g, Cholesterol 206.4 mg, Fat 15.3 g, Fiber 0.8 g, Protein 11.3 g, SaturatedFat 5.2 g, Sodium 312.1 mg, Sugar 1.2 g

POTATO SAUSAGE FRITTATA



Potato Sausage Frittata image

With sausage, bacon, eggs and potatoes, this frittata is one hearty meal! Although I double the recipe for my large family, we never have any leftovers. As good as this dish is, you can experiment to customize it for your family. Try using ham, bell peppers, chorizo­-the sky's the limit!

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 8

1/2 pound bulk pork sausage
6 bacon strips, diced
1-1/2 cups finely chopped red potatoes
1 medium onion, finely chopped
8 large eggs
2 teaspoons dried parsley flakes
3/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large cast-iron or other ovenproof skillet, cook sausage over medium heat until no longer pink. Remove and set aside. In the same skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. , In the drippings, saute potatoes and onion until tender. In a large bowl, whisk the eggs, parsley, salt and pepper. Return sausage and bacon to the skillet; top with egg mixture. , Cover and cook over low heat until eggs are almost set, 8-10 minutes. Uncover; broil 6 in. from the heat until eggs are set, about 2 minutes. Cut into wedges.

Nutrition Facts : Calories 518 calories, Fat 39g fat (13g saturated fat), Cholesterol 430mg cholesterol, Sodium 1213mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 2g fiber), Protein 25g protein.

MUSHROOM, SPINACH & SAUSAGE SPAGHETTI RECIPE BY TASTY



Mushroom, Spinach & Sausage Spaghetti Recipe by Tasty image

Here's what you need: bacon, Italian sausage, red pepper flakes, medium yellow onion, garlic, mushroom blend, dry white wine, salt, pepper, spaghetti, grated parmesan cheese, pasta cooking water, fresh spinach

Provided by Gwenaelle Le Cochennec

Categories     Dinner

Yield 4 serving

Number Of Ingredients 13

2 strips bacon, chopped
1 lb Italian sausage, casing removed
1 ½ teaspoons red pepper flakes
1 medium yellow onion, minced
4 cloves garlic, minced
10 oz mushroom blend, sliced
½ cup dry white wine
1 teaspoon salt
1 teaspoon pepper
1 lb spaghetti, cooked
1 cup grated parmesan cheese
1 cup pasta cooking water, or chicken stock
5 oz fresh spinach

Steps:

  • Sauté the bacon in a large pot over medium-high heat for about 3 minutes, until crispy.
  • Add the sausage meat and red pepper flakes and sauté for about 10 minutes, until the meat is cooked through. Remove from the pan and set aside.
  • In the same pot, sauté the onion over medium heat for 2-3 minutes, until translucent.
  • Add the garlic and sauté for 2 minutes, until fragrant.
  • Add the mushrooms and cook for 2-3 minutes, until they start to release some of their liquid.
  • Add the wine, salt, and pepper and stir to combine. Cook for 7-8 minutes, until the wine has reduced by half and the mushrooms are tender.
  • Add the spaghetti and sausage mixture and toss to combine.
  • Add the Parmesan, pasta water, and spinach and stir. Cook until the pasta is warmed through and the Parmesan has melted.
  • Enjoy!

Nutrition Facts : Calories 996 calories, Carbohydrate 99 grams, Fat 43 grams, Fiber 6 grams, Protein 49 grams, Sugar 7 grams

FRITTATA DI SPAGHETTI (SPAGHETTI FRITTATA)



Frittata Di Spaghetti (spaghetti Frittata) image

A delicious way to use up left over spaghetti, or it's worth cooking a bit just for this recipe. I leave out the prosciutto for a vegetarian version. From 'Ciao Italia Cookbook' by Mary Ann Esposito

Provided by Connie K

Categories     Breakfast

Time 25m

Yield 8 serving(s)

Number Of Ingredients 10

1 teaspoon olive oil
4 slices prosciutto or 4 slices ham, diced about 1/4 lb
6 large eggs
3 tablespoons parmigiano-reggiano cheese
salt and pepper
1/4 cup basil or 1/4 cup parsley, chopped
2 cups cooked spaghetti
1 1/2 cups mozzarella cheese or 1 1/2 cups other cheese, cubed (about 6 oz)
1/4 cup olive oil
4 tablespoons butter

Steps:

  • In a frying pan, saute the prosciutto or ham in the olive oil until crispy; Drain on brown paper or paper towels.
  • In a large bowl, beat the eggs; Add the Parmigiano-Reggiano, salt and pepper, and basil or parsley; Add the spaghetti and mix well, then stir in the mozzarella cheese and proscuitto.
  • In a 9-inch frying pan, heat 2T of the butter and 2T of the olive oil; Add the spaghetti mixture and smooth the top with a spatula; Cook over medium-low heat until the frittata is browned on the bottom and set.
  • Invert a plate larger than the frying pan over the pan and turn out the frittata; Heat the remaining butter and olive oil in the pan, and return the frittata to the pan to brown the other side.
  • Shake the pan occasionally to keep the frittata from sticking.
  • Rather than turning the frittata, place the pan under the broiler for 5- 8 minutes.
  • Invert a serving plate over the frying pan and carefully turn out the frittata; Serve at room temperature, cut in wedges.
  • NOTE: This is even better the day after it is made.

SAUSAGE & MUSHROOM PIZZA FRITTATA



Sausage & Mushroom Pizza Frittata image

I love this frittata because the combination of fresh flavors makes it special. It's the perfect sunny South Florida breakfast.-Wolfgang Hanau, West Palm Beach, Florida

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 10

4 ounces bulk Italian sausage
2 cups sliced fresh mushrooms
2 tablespoons finely chopped red onion
2 tablespoons finely chopped green pepper
1/4 cup finely chopped fresh pineapple
6 large eggs, beaten
6 tablespoons marinara sauce
2 tablespoons shredded part-skim mozzarella cheese
2 tablespoons grated Parmigiano-Reggiano cheese
2 tablespoons minced fresh parsley

Steps:

  • Preheat broiler. In a 10-in. ovenproof skillet, cook sausage, mushrooms, onion and pepper over medium heat until sausage is no longer pink and vegetables are tender, 6-8 minutes, breaking sausage into crumbles; drain., Return sausage mixture to skillet; stir in pineapple. Pour in beaten eggs. Cook, covered, until nearly set, 4-6 minutes. Spread marinara over top; sprinkle with cheeses., Broil 3-4 in. from heat until eggs are completely set and cheese is melted, 2-3 minutes. Let stand 5 minutes. Sprinkle with parsley; cut into wedges.

Nutrition Facts : Calories 226 calories, Fat 15g fat (5g saturated fat), Cholesterol 299mg cholesterol, Sodium 459mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 16g protein.

WILD MUSHROOM FRITTATA WITH CHEDDAR, GREEN ONIONS, AND PEAS



Wild Mushroom Frittata with Cheddar, Green Onions, and Peas image

Provided by Carla Snyder

Categories     Cheese     Dairy     Egg     Vegetable     Breakfast     Brunch     Broil     Vegetarian     Dinner     Cheddar     Legume     Pea     Green Onion/Scallion     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 2

Number Of Ingredients 13

6 large eggs
2 tbsp milk or water
Salt and freshly ground black pepper
Pinch of freshly grated nutmeg
Pinch of cayenne pepper
2 tbsp unsalted butter
3 new potatoes, scrubbed and cut into 1/4-in/6-mm dice
4 green onions, white and tender green parts, thinly sliced
10 oz/280 g mixed wild mushrooms (see "It's that easy"), such as cremini, shiitake, and oyster, brushed clean and sliced
1 garlic clove, minced
1 tsp minced fresh thyme
1/2 cup/70 g frozen peas, thawed
1/2 cup/55 g shredded Cheddar cheese

Steps:

  • 1. Preheat the broiler with the rack in the second position from the top.
  • 2. In a medium bowl, whisk together the eggs, milk, 1/2 tsp salt, a few grinds of pepper, the nutmeg, and cayenne.
  • 3. In a 12-in/30.5-cm ovenproof skillet over medium-high heat, melt the butter. When the butter is melted and hot, add the potatoes and a sprinkle of salt and pepper. Cook the potatoes, stirring every now and then, until they begin to soften, about 3 minutes. Add the green onions, mushrooms, garlic, thyme, and another sprinkle of salt and pepper and continue to cook and stir until the mushrooms have given off their liquid and are dry, about 4 minutes. Add the peas and cook until all of the veggies are tender and the peas are warmed through, another minute or two. Taste and adjust the seasoning. Spread the filling evenly over the bottom of the pan and sprinkle the cheese over the top.
  • 4. Pour the eggs evenly over the vegetables in the pan and reduce the heat to low. Cover the pan and cook for 2 minutes, then remove the lid and transfer the pan to the broiler. Broil the frittata until the top is lightly browned and the eggs have firmed up in the center, about 4 minutes. To test, press the center of the frittata lightly with your finger. If it feels firm, it's done.
  • 5. Remove the frittata from the oven and let it rest for 3 minutes on a wire rack on the countertop to continue to firm up before cutting it into wedges. It will be puffy when it comes out of the oven but will deflate and become firmer as it cools. Serve the frittata hot or at room temperature.

TARRAGON, MUSHROOM & SAUSAGE FRITTATA



Tarragon, mushroom & sausage frittata image

Serve up this filling frittata in just 20 minutes. With tarragon and mustard to boost the flavour and asparagus to top up your greens, it's also rich in folate

Provided by Esther Clark

Categories     Dinner, Lunch, Supper

Time 20m

Number Of Ingredients 10

1 tbsp olive oil
200g chestnut mushrooms , sliced
2 pork sausages
1 garlic clove , crushed
100g fine asparagus
3 large eggs
2 tbsp half-fat soured cream
1 tbsp wholegrain mustard
1 tbsp chopped tarragon
mixed rocket salad , to serve (optional)

Steps:

  • Heat the grill to high. Heat the oil in a medium-sized, non-stick frying pan, add the mushrooms and fry over a high heat for 3 mins. Squeeze the sausagemeat out of their skins into nuggets, add to the pan and fry for a further 5 mins until golden brown. Add the garlic and asparagus and cook for another 1 min.
  • Whisk the eggs, soured cream, mustard and tarragon in a jug. Season well, then pour the egg mixture in to the pan. Cook for 3-4 mins, then grill for a further 1-2 mins or until the top has just set with a slight wobble in the middle. Serve with the salad leaves, if you like.

Nutrition Facts : Calories 433 calories, Fat 32 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 25 grams protein, Sodium 1.5 milligram of sodium

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2017-02-21 Preheat oven to 400 degrees. Cook sausage according to package instructions. I like to bake them. Beat eggs with salt and pepper. Add half of shredded cheese to eggs. Put oil into pan. Pour eggs wth cheese mixture. Add spinach. Add cooked spaghetti.
From spinachtiger.com


MUSHROOM, SPINACH, AND SAUSAGE FRITTATA - FOR THE LOVE OF COOKING
Place spinach in the skillet with a tablespoon of water & cook over medium heat for 1 minute until slightly wilted. Drain water & set aside. In a large bowl, beat the eggs and milk together. Add 1/2 cup of cheese, sausage, mushrooms, onions, wilted spinach and salt & pepper to taste. Coat a tart or pie pan with cooking spray then add the egg ...
From fortheloveofcooking.net


SPAGHETTI FRITTATA - ITALIAN RECIPES BY GIALLOZAFFERANO
To make spaghetti frittata, first place a pan full of salted, it will be used to cook the pasta. Meanwhile, make the filling: dice the smoked bacon 1 and scamorza cheese 2. As soon as the water boils, pour in the spaghetti and cook them until very firm to the bite 3. Pour the eggs into a large bowl, add the thyme leaves 4 and milk 5, then salt ...
From giallozafferano.com


MUSHROOM AND SPINACH FRITTATA - RICARDO
Preparation. With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter a 20-cm (8-inch) square baking dish. Set aside. In a large bowl, combine eggs and milk with a whisk. Add cheese. Season with salt and pepper. Place bowl aside. In a large non-stick skillet, brown onion and mushrooms in butter over medium heat.
From ricardocuisine.com


MIXED BELL PEPPER & MUSHROOM SPAGHETTI - ITALPASTA LIMITED
In a large skillet, heat 1/2 of the olive oil over moderate heat. Add mushrooms and sauté until edges become golden, stirring occasionally. Add onion, garlic, bell peppers and remaining oil to skillet. Season with salt and pepper. Cook, stirring occasionally, for about 10 minutes or until peppers are tender. Meanwhile, cook pasta according to ...
From italpasta.com


10 BEST SAUSAGE FRITTATA BAKED RECIPES - YUMMLY
2022-05-31 mushrooms, sausage, butter oil, eggs, red bell pepper, fresh thyme and 3 more Baked Provolone and Sausage Frittata Sidewalk Shoes onion, sausage casings, red bell pepper, large eggs, flat leaf parsley and 4 more
From yummly.com


10 BEST PASTA WITH SAUSAGE AND MUSHROOMS RECIPES - YUMMLY
2022-06-07 black pepper, mushrooms, spaghetti, vegetable oil, frank, ragu and 6 more Saucy Sausage Shells Pork mozzarella cheese, pasta sauce, bulk …
From yummly.com


SMOKED SAUSAGE FRITTATA RECIPE WITH SPINACH & MUSHROOM
2017-11-17 Preheat oven to 400 degrees Fahrenheit. In a skillet, wilt spinach over medium heat. Remove excess moisture and reserve spinach for the frittata. Grease a 10-inch cast iron skillet with ghee. Sautee mushrooms, smoked sausage, and garlic over medium heat. Add in wilted spinach, season with salt and pepper.
From ketogasm.com


SAUSAGE AND MUSHROOM FETTUCCINE - EASY MEALS WITH VIDEO …
Ingredients. 1 ½ cups - 50g dried porcini mushrooms 1 cup dry White Wine 4 X Italian Sausages (14oz -400g) 6 tbsp Olive Oil 1 Leek, washed 1 garlic clove
From recipe30.com


SPAGHETTI WITH SAUSAGE, TOMATOES, AND MUSHROOMS - SAVORY
1. Cook the spaghetti according to package directions. 2. Remove the sausages from their casings and add to a 12-inch skillet, along with the oil. Cook on medium 8 min., until sausage is no longer pink, breaking up meat with back of spoon. 3. Add the garlic, mushrooms, and Italian seasoning. Cook 5 min., stirring. Add the tomato purée.
From savoryonline.com


ALESSANDRO PAVONI'S FRITTATA DI SPAGHETTI - AUSTRALIAN EGGS
Put in a bowl with a little EVOO and put in the fridge to cool down. Roughly chop 2-3 times with a pair of scissors. Tip: Use 10g of salt per 1litre of water for the perfect salinity when cooking pasta. Crack eggs in a bowl, add salt, whisk with a fork, add cooked onion and cooked pasta. Add EVOO to the frypan, when oil is hot, add the egg ...
From australianeggs.org.au


CREAMY PASTA WITH SAUSAGE AND MUSHROOMS - WHAT SHOULD I MAKE …
2019-09-11 Tips for success. DO NOT pour that pasta water down the drain after the farfalle is cooked!The reserved pasta water has starch, salt, and is key in building a velvety, smooth sauce. Any mushroom variety will work in this dish, but a mix of wild mushrooms (cremini, shiitake, oyster) adds an even deeper earthy flavor and a nice chewy texture.
From whatshouldimakefor.com


INSTANT POT FRITTATA WITH SAUSAGE, MUSHROOMS AND FETA
2018-09-09 Using a fork… gently “mix” in eggs. You’re not really mixing, just making sure the eggs reach the bottom of the pan. Add feta on top of egg mixture. Cover pan with aluminum foil. Add 1 ½ cups water to pot, along with 3-inch trivet. Place pan on top of trivet and lock lid. Cook for 45 minutes at high pressure.
From thefoodieeats.com


SAUSAGE AND MUSHROOM FRITTATA - KITSCHEN CAT
2019-06-15 Instructions. Preheat oven to 350 degrees. In oven-safe skillet, brown sausage in oil then add chopped mushrooms and onion. Cook for 5-6 minutes until tender. Add chopped kale and stir to wilt, then add seasonings. Whisk eggs and milk in medium bowl. Turn heat down to medium low and pour in eggs.
From kitschencat.com


SPAGHETTI WITH SAUSAGE AND PEPPERS RECIPE | MYRECIPES
Sauté onion and next 3 ingredients in hot oil in Dutch oven over medium-high heat 5 to 6 minutes or until vegetables are crisp-tender. Stir in tomatoes, salt, and pepper; cook 4 minutes or until thoroughly heated. Stir in sausage, pasta, and cheese. Transfer mixture to serving platter, and serve immediately. Step 4.
From myrecipes.com


SPAGHETTI SQUASH WITH SAUSAGE AND MUSHROOM BOLOGNESE
2015-11-03 Directions: Add 1 tablespoon of olive oil in a large skillet over medium heat. Add minced onion and garlic and let cook for 2-3 minutes. Add fresh Italian chicken or turkey sausage (removed from casings) to pan. Let cook and crumble using a wooden spoon. When sausage is comletely browned, add sliced mushrooms to skillet.
From aggieskitchen.com


PASTA WITH SAUSAGE AND MUSHROOMS - ITALIAN FOOD BOSS
Procedure. Cut the mushrooms in quarters; In a large pot, pour some olive oil, and when it’s hot add the mushrooms and let them gently fry until they gain some colour; In the meanwhile, get rid of the skin of your sausages and put the meat in a bowl; Add the sausage meat to the pot with the mushrooms, pour the glass of white wine in and let ...
From italianfoodboss.com


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