SAUSAGE AND EGGPLANT FUSILLI
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Cook the pasta for about 8 minutes, or 2 minutes less than the package directions. Drain, reserving 1 cup of the pasta water.
- Meanwhile, toss the eggplant with 1 tablespoon salt in a colander; allow to sit for 5 minutes. Rinse with cold water, then squeeze out the excess moisture. Dry well on a paper towel-lined tray.
- Heat 2 tablespoons of the oil in a large straight-sided pan over medium heat. Add the sausage and cook, breaking it up with a wooden spoon, until cooked through and beginning to brown, about 6 minutes. Push the sausage off to one side, add the eggplant and cook without stirring for about 3 minutes. Stir together the eggplant and sausage and continue to cook, stirring often, until the eggplant is soft and beginning to brown, about 5 minutes. Stir in the shallots and garlic; cook for another 2 minutes. Deglaze the pan with the reserved pasta water, scraping up any browned bits. Stir in the tomatoes and the remaining 2 tablespoons olive oil and simmer for about 8 minutes, stirring often and breaking up the tomatoes.
- Add the pasta to the sauce and sprinkle the Parmesan and provolone on the bare pasta. Using two wooden spoons, toss to combine until the cheese is melted and the sauce is creamy and coats the pasta.
ITALIAN SAUSAGES WITH LENTILS
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- For the lentils:
- Put 2 to 3 tablespoons of the oil into a good-sized saucepan (and one that has a lid that fits) on the heat and when it's warm, add the chopped onion. Sprinkle with salt (which helps prevent its browning) and cook over low to medium heat until soft (about 5 minutes). Add the lentils, stir well and then cover generously with cold water. Bring to the boil, then cover and let simmer gently for 1/2 an hour or so until cooked and most, if not all, the liquid's absorbed. I don't add salt at this stage since the sauce provided by the sausages later (and which will be poured over the lentils) will be pretty salty itself. So, wait and taste. And remember, you can of course cook the lentils in advance.
- Anyway, when either the lentils are nearly ready or you're about to reheat them, put a heavy-based frying pan on the burner, cover with a film of oil and add the bruised garlic. Cook for a few minutes then add and brown the sausages. When the sausages are brown on both sides - which won't take more than 5 minutes or so - throw in the wine and water and let bubble up. Cover the pan, either with a lid or aluminum foil, and cook for about 15 minutes. Using a fork, mash the now-soft garlic into the sauce and taste for seasoning, adding a little more water if it's too strong.
- Remove the lentils to a shallowish bowl or dish (I evacuate the sausages from their cooking pan, plonk the lentils in, then proceed) then cover with the sausages and their garlicky, winey gravy. Sprinkle over some flat-leaf parsley.
FUSILLI WITH GRAPE TOMATOES AND SAUSAGE
Chunks of hot Italian sausage and corkscrew pasta are cooked with mixed greens and grape tomatoes in this quick and colorful dish.
Provided by Dole
Categories Trusted Brands: Recipes and Tips Dole
Time 35m
Yield 2
Number Of Ingredients 8
Steps:
- Remove grape tomatoes from pouch and cut in half; set aside.
- Saute garlic and cooked sausage in olive oil in large skillet over medium-high heat 2 to 3 minutes or until garlic is softened. Add salad blend and tomatoes; saute 3 to 4 minutes longer or until salad blend starts to wilt.
- Add cooked pasta and broth; cook, stirring until heated through. Season with salt and pepper, to taste. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 475.1 calories, Carbohydrate 26.3 g, Cholesterol 69.3 mg, Fat 30.2 g, Fiber 2.3 g, Protein 24.5 g, SaturatedFat 9.8 g, Sodium 895.1 mg, Sugar 3.6 g
SAUSAGE AND LENTILS
A simple dish with a distinct flavor that will leave you craving more. Lentils are cooked with Polish sausage and cumin to make a fast and satisfying meal that is ready in under 30 minutes with minimal effort. Use any type of sausage - I have used bratwurst, chorizo and leftover hot links as well.
Provided by your mom
Categories 100+ Everyday Cooking Recipes
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Combine water, lentils and onion in a saucepan over medium heat. Bring to a boil, and cook for about 15 minutes. Add sliced sausage, and season with cumin, salt and pepper. Simmer until lentils are tender, about 5 to 10 more minutes.
Nutrition Facts : Calories 324.7 calories, Carbohydrate 27.9 g, Cholesterol 37.4 mg, Fat 16.1 g, Fiber 9.9 g, Protein 18.1 g, SaturatedFat 5.3 g, Sodium 522 mg, Sugar 4 g
CHEESY STOVETOP MAC WITH SAUSAGE AND KALE
Quick, easy and delicious, this one-pan meal is perfect for weeknights when cleaning up is the last thing you want to do. It's reminiscent of hamburger skillet macs, which gained popularity in the 1970s, thanks to Hamburger Helper, when beef prices were high and families wanted to stretch a pound of meat. This kale-packed version spices up that classic with herby sweet Italian sausage, fresh garlic, red-pepper flakes and hot sauce. Like the original, the starch from the pasta helps thicken the cooking liquid into a quick sauce that becomes creamy once the cheese is added. Serve with a crisp green salad and toasted bread.
Provided by Romel Bruno
Categories dinner, easy, weekday, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large, wide pot or a very large, deep skillet over medium-high, then add the onion, kale and ½ teaspoon salt and cook, stirring occasionally, until the kale has cooked down and the onion is smaller in size, 4 to 5 minutes.
- Add the garlic and tomato paste and cook, stirring often, until the paste darkens slightly, 1 to 3 minutes.
- Add the sausage and cook, breaking the meat into small pieces, until it loses its pink color, 4 to 5 minutes.
- Add the red-pepper flakes, sprinkle with salt and give everything a good stir. Add the chicken broth and pasta and stir to combine. Bring the liquid to a boil, then reduce the heat to low, place a lid on the pan and cook until the pasta is soft but still has some bite to it, about 10 minutes. Be sure to check on the pasta and stir every now and again. (The sauce will have thickened from the starch in the pasta.)
- Add the cheese and hot sauce and mix well. Add salt and additional hot sauce to taste before serving.
SAUSAGE, LENTILS AND FENNEL
Make and share this Sausage, Lentils and Fennel recipe from Food.com.
Provided by Phil Franco
Categories One Dish Meal
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Bring lentils, water and 1/2 teaspoon salt to a boil in a 2-quart heavy saucepan, then reduce heat and simmer, uncovered, until lentils are just tender but not falling apart, 12 to 25 minutes.
- While lentils simmer, cut fennel bulb into 1/4-inch dice and chop enough fennel fronds to measure 2 tablespoons. Heat 3 tablespoons olive oil in a 3 to 4 quart heavy saucepan over moderate heat until hot but not smoking, then stir in onion, carrot, fennel bulb, fennel seeds and remaining teaspoon salt.
- Cover pan and cook, stirring occasionally, until vegetables are very tender, about 10 minutes.
- Meanwhile, lightly prick sausages in a couple of places with tip of a sharp knife, then cook sausages in remaining 1/2 tablespoon olive oil in a 10-inch nonstick skillet over moderately high heat, turning occasionally, until golden brown and cooked through, 12 to 15 minutes.
- Transfer to a cutting board.
- Drain cooked lentils in a sieve set over a bowl and reserve cooking water. Stir lentils into vegetables with enough cooking water to moisten (1/4 to 1/2 cup) and cook over moderate heat until heated through.
- Stir in parsley, pepper, 1 tablespoon vinegar and 1 tablespoon fennel fronds. Season with vinegar and salt.
- Cut sausages diagonally into 1/2-inch thick slices. Serve lentils topped with sausage and sprinkled with remaining tablespoon fennel fronds.
- Drizzle all over with extra-virgin olive oil.
- Makes 4 (main course) servings.
- That's it!
Nutrition Facts : Calories 830.4, Fat 54.7, SaturatedFat 15.9, Cholesterol 80.9, Sodium 2639.8, Carbohydrate 43.7, Fiber 17.8, Sugar 4.1, Protein 40.8
3-INGREDIENT SAUSAGE DINNER WITH LENTILS AND FENNEL
Steps:
- Preheat oven to 400°F. Finely chop half of 1 fennel bulb. Chop 2 Tbsp. fronds, transfer to a small bowl, and set aside.
- Heat 3 Tbsp. oil in a 3-4-qt. heavy saucepan over medium. Cook chopped fennel, 1/2 tsp. salt, and 1/4 tsp. pepper, stirring, until softened, about 5 minutes.
- Add lentils, 1 tsp. salt, and 4 1/2 cups water, bring to a boil, then reduce heat and simmer, uncovered, until lentils are just tender but not falling apart, 15-25 minutes.
- Meanwhile, cut remaining 1 1/2 fennel bulbs into 1" wedges.
- Heat 1 Tbsp. oil in a large ovenproof skillet over medium-high. Cook sausages, turning occasionally, until golden brown on all sides but still undercooked, about 8 minutes. Transfer sausages to a plate.
- Heat 2 Tbsp. oil in same skillet over medium-high. Cook fennel wedges and remaining 1 tsp. salt and 1/4 tsp. pepper, stirring, until golden brown on both sides, about 5 minutes. Nestle sausages among fennel wedges, then transfer skillet to oven and roast until sausages are firm and fully cooked through, about 8 minutes more.
- Cut sausages diagonally into 1/2"-thick slices. Divide lentils among bowls, then top with sliced sausage, roasted fennel, a drizzle of oil, and reserved fennel fronds.
ITALIAN SAUSAGE WITH FUSILLI
This is one of my favorite pasta dishes & one I think you will enjoy. I like to use Whole Wheat pasta as I feel it gives more of a bite and is healthier. :-)
Provided by - Carla -
Categories European
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a medium non-stick pan over high heat, brown the sausages in one tablespoon olive oil; set aside.
- Reduce heat to medium and sweat the onions& garlic in the remaining oil two minutes.
- While onions& garlic are cooking, slice the sausages into 1/4 inch thick slices.
- Add the tomatoes, red pepper, chili flakes, sugar, oregano and sausages to the pan and simmer covered until the red peppers soften (about 10 minutes).
- Cook the fusilli according to package instructions.
- Drain well and place into bowls, cover with sauce.
- Top with freshly chopped parsley and/or freshly grated cheese.
ITALIAN SAUSAGE FUSILLI
A quick evening meal that has a bit of kick!
Provided by dickonlangdon
Time 20m
Yield Serves 3
Number Of Ingredients 6
Steps:
- Grill the sausages
- remove the skins from the grilled sausages and empty the meat into a large frying pan with a little olive oil
- add the crushed chillis, squeeze half the lemon and x1 large table spoon of red pesto into the pan and heat
- gently, stirring occasionally
- cook the pasta
- serve and sprinkle the fresh parmasan cheese ontop
- enjoy!
FUSILLI WITH LENTILS AND SAUSAGE
Yield Serves 6
Number Of Ingredients 11
Steps:
- Sauté sausages in heavy large pot over medium-high heat until brown, about 3 minutes. Add onion, tomato, carrot, celery, garlic and rosemary. Sauté 6 minutes. Add water and lentils; bring to boil. Reduce heat to medium. Simmer until lentils are tender and mixture thickens, stirring often, about 45 minutes. Mix in pasta; simmering 2 minutes. Season with salt and pepper; drizzle with olive oil.
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