Italian Sausage And Rotini Recipes

QUICK & CHEESY SAUSAGE ROTINI

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, cook sausage in large nonstick skillet on medium-high heat 10 min. or until done, stirring occasionally; drain. Return sausage to skillet. Add tomatoes, onions and dressing; stir. Cook 5 min. or until onions are heated through, stirring occasionally.
• Drain pasta; place in large bowl. Add sausage mixture and 1/2 cup cheese; mix lightly. Sprinkle with remaining cheese.

SLOW-COOKER ITALIAN SAUSAGES AND PEPPERS WITH ROTINI

Steps:

• Place Reynolds™ Slow Cooker Liners inside a 5- to 6 1/2 -qt slow cooker bowl. Make sure that liner fits snugly against the bottom and sides of bowl and pull the top of the liner over rim of bowl. In cooker liner, mix all ingredients except pasta and cheese.
• Cover; cook on Low heat setting 6 to 8 hours.
• Cook and drain pasta as directed on package. Serve sausage mixture over pasta; sprinkle with Parmesan cheese.

ITALIAN SAUSAGE RIGATONI BAKE

Steps:

• Preheat oven to 375°. Cook rigatoni according to package directions; drain., In a large skillet, cook sausage, mushrooms and pepper over medium-high heat until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles, 8-10 minutes; drain. Stir in marinara sauce, Parmesan cheese and cream. Add rigatoni and toss to coat., In each of 2 greased 8-in. square baking dishes, layer one-fourth of the rigatoni mixture and one-fourth of the mozzarella cheese. Repeat layers. Bake, uncovered, until heated through and cheese is melted, 25-35 minutes. (Cover loosely with foil if tops brown too quickly.) Freeze option: Cool unbaked casseroles; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casseroles as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

EASY ITALIAN SAUSAGE AND RIGATONI

Steps:

• Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain and set aside.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Grease a large baking dish.
• Cook sausage and onion in a large skillet until meat is no longer pink and onions are translucent, 5 to 7 minutes.
• Combine spaghetti sauce, cottage cheese, 1 cup mozzarella cheese, Parmesan cheese, eggs, parsley, Italian seasoning, basil, salt, and pepper in a large bowl. Add sausage and onion mixture; stir until well combined. Add pasta and carefully mix until well incorporated. Transfer to the prepared baking dish and cover.
• Bake in the preheated oven for 45 minutes. Remove from the oven, top with remaining mozzarella, and bake, uncovered, until cheese is melted, about 15 minutes.

ITALIAN SAUSAGE AND PEPPER ROTINI

Steps:

• Prepare pasta according to package directions; drain and set aside.
• Brown sausage in a large skillet over medium-high heat. Drain off grease and set aside.
• Saute peppers and onions in 2 tablespoons hot oil over medium-high heat 2 to 3 minutes or until crisp-tender.
• Stir in tomatoes, broth, and sausage; cook 3 minutes or until tomatoes are tender and mixture thickens slightly. Remove from heat; add cooked pasta to tomato mixture and stir.
• Sprinkle with cheese and parsley.
• Serve.

ROTINI WITH SAUSAGE AND PEPPERS

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, crumble sausage into large nonstick skillet; cook on medium heat until evenly browned, stirring occasionally. Add peppers and onions; cook and stir 5 min. or until crisp-tender. Add all remaining ingredients except cheese; mix well. Cover; simmer on medium-low heat 5 min., stirring occasionally.
• Drain pasta; place in large bowl. Add sausage mixture; mix lightly. Sprinkle with cheese.

CREAMY SAUSAGE-TOMATO ROTINI

Steps:

• In a heavy large skillet, cook the sausage, onion, garlic, and red pepper over medium heat until sausage is cooked through, stirring to break up pieces of sausage. Drain off excess fat.
• Stir in undrained tomatoes; boil gently, uncovered, for 5 to 7 minutes or until most of the liquid has evaporated. Add half-and-half or light cream. Simmer 4 minutes or until mixture thickens slightly.
• Meanwhile, cook pasta according to package directions. Drain; return to saucepan.
• Add sauce to pasta; heat through, tossing to coat. Serve on warm plates. Sprinkle with basil. Pass the Romano.

SAUSAGE AND RAPINI

Steps:

• Bring a large pot of salted water to a boil, then salt generously. Drop in the rapini and cook until the rapini turns bright green and partially cooks, 2 to 3 minutes. Use a spider to transfer the rapini to a bowl of ice water to rapidly cool, reserving the boiling water. Drain the rapini, then cut into 2-inch pieces and set aside.
• Place a large skillet or heavy-bottomed pan over medium-high heat and add a drizzle of olive oil. Add both sausages and cook, breaking up into smaller pieces, until golden brown and crispy, 5 to 8 minutes. Add the garlic and crushed red pepper flakes if using and cook for an additional minute.
• Meanwhile, add the Ricotta Cavatelli to the boiling water and cook until the cavatelli are al dente and begin to float to the top, 3 to 5 minutes.
• Add the cooked pasta and rapini to the skillet, along with 1/2 cup reserved pasta water. Season with cracked black pepper. Toss to coat the pasta, then remove the skillet from the heat. Stir in the pecorino and serve immediately, with more cheese grated over the top and a drizzle of olive oil.
• Combine the ricotta, eggs and salt in a large bowl, then stir into the flour. Gently combine with your hands to bring together into a dough. Knead the dough together, adding additional flour until the dough is firm and not sticky. Tightly wrap in plastic and rest in the refrigerator for at least 1 hour and up to overnight. Cut the dough into quarters. Working with one quarter at a time, roll the dough on a lightly-floured surface into a 1/4-inch-thick rope. With a knife, cut the rope into 1/2-inch pieces. Use a bench scraper or your index and third fingers held together to gently press down on each piece, beginning at the top and moving down toward the bottom, dragging the bench scraper toward you and causing the pasta to roll over on itself. Transfer the formed pasta to a lightly-floured baking sheet and let dry at room temperature for at least 30 minutes. (At this point, the pasta can be frozen in a single layer and stored in a resealable plastic bag in the freezer.)