Herby Sausage And Artichoke Baked Pasta Recipes

ITALIAN ARTICHOKE & SAUSAGE PASTA

Steps:

• In a large pan add the olive oil, garlic, artichokes, spices and water.
• Cook covered, stirring occasionally on low medium heat, until almost all the water evaporates and the artichokes are almost tender, approximately 15-20 minutes.
• Add the chopped Italian sausage a little water and cook on medium heat stirring occasionally until cooked through and tender.
• While the sausage is cooking, boil the pasta until al dente.
• To the pan add the cooked pasta and 1/4 cup of pasta water, cook tossing on high heat for about 30 seconds. Serve immediately sprinkled with parmesan cheese if desired. Enjoy!

HERBY PROVENCAL BAKED PASTA WITH SOPRESSATA

Steps:

• Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
• Heat the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil sprigs and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard the basil sprigs and stir in the chopped basil and parsley. Season with salt and pepper.
• Cook the rigatoni in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and transfer it to a large bowl.
• Add the tomato sauce, artichokes, red peppers, sopressata, olives, half of the mozzarella and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining mozzarella and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving. Sprinkle with parsley.

ARTICHOKE, ANCHOVY AND LEMON PASTA

Steps:

• For the pasta: Bring a large pot of water to a boil. Season the boiling water with salt so it tastes as salty as a broth; it is important that the pasta water it is not too salty because it will help season the sauce. Add the pasta and cook for 2 minutes less than the package directions for al dente pasta.
• For the breadcrumbs: Put the butter and anchovies in a small nonstick pan and cook over medium-high heat, swirling the butter and stirring the anchovies until the butter starts to brown, about 3 to 4 minutes. Add the panko and cook, stirring continuously and tossing, until the breadcrumbs are golden, about 3 minutes. Transfer to a small bowl, stir in the lemon zest and set aside.
• For the artichokes: Line a plate with paper towels. Heat a large saute pan or braiser over medium-high heat. Add the olive oil and artichokes, cut-side down, and cook until the artichokes have a dark, golden brown crust, about 5 minutes. Transfer to the prepared plate and sprinkle with salt.
• Put the butter in the same pan and cook over medium heat until melted. Add the garlic and anchovies and cook, stirring frequently, until the anchovies start to turn dark brown and the garlic is very fragrant, 2 to 3 minutes. Add 1/2 cup of the pasta water and stir to emulsify. Add the pasta and cook, stirring frequently, until the sauce coats the pasta and the flavors come together, 2 minutes. Remove from the heat, add the lemon juice and toss to coat.
• Divide the pasta into bowls and top with the artichokes, parsley if using and breadcrumbs.

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.

THREE CHEESE AND SPICY SAUSAGE BAKED PASTA

Steps:

• Preheat the oven to 450 degrees F.
• Bring a large pot of salted water to a boil. Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of the tomatoes and 1 cup water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil sprigs and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard basil and stir in the chopped basil. Season with salt and pepper.
• While the sauce simmers, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Transfer the sausage to a large bowl with a slotted spoon.
• Cook the rigatoni in the salted boiling water until very al dente, about 2 minutes less than the package directions instruct. Drain the pasta and add it to the large bowl.
• Add the tomato sauce and half each of the mozzarella, provolone and Parmesan cheeses to the bowl and stir well to combine. Transfer the pasta-sausage mixture to a 3- to 4-quart baking dish and top with the remaining mozzarella, provolone and Parmesan cheeses. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest about 10 minutes before serving.
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HERBED SPICY SAUSAGE AND FENNEL BAKED PASTA

Steps:

• Preheat oven to 450 degrees F. Bring a large pot of salted water to a boil.
• Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of the tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil sprigs and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard basil and stir in the chopped basil and parsley. Season with salt and pepper.
• While the sauce simmers, heat the remaining tablespoon oil in a large skillet over medium-high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Transfer the sausage to a large bowl with a slotted spoon. Add the fennel to the skillet and cook, stirring occasionally and reducing the heat slightly if necessary, until golden and tender, about 5 minutes. Add the fennel to the bowl with the sausage.
• Cook the rigatoni in the water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl.
• Add the tomato sauce, half of the fontina and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining fontina and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving.