Olive Garden Rotini With Sausage And Asparagus Recipes

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RIGATONI WITH SAUSAGE & FENNEL



Rigatoni with Sausage & Fennel image

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 15

3 tablespoons good olive oil
3 cups chopped fennel (1 large bulb)
1 1/2 cups chopped yellow onion
1 1/4 pounds sweet Italian sausages, casings removed
2 teaspoons minced garlic (2 cloves)
1/2 teaspoon whole fennel seeds, crushed with a mortar and pestle
1/2 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
1 cup dry white wine
1 cup heavy cream
2/3 cup half-and-half
2 tablespoons tomato paste
1 pound rigatoni
1/2 cup chopped fresh parsley leaves
1 cup freshly grated Italian Parmesan cheese, divided

Steps:

  • Heat the olive oil in a large heavy pot or Dutch oven, such as Le Creuset, over medium heat. Add the fennel and onion and saute for 7 minutes, stirring occasionally, until tender. Add the sausage and cook for 7 to 8 minutes, crumbling it with a fork, until nicely browned. Add the garlic, crushed fennel seeds, red pepper flakes, 2 teaspoons salt, and 1 teaspoon black pepper and cook for one minute. Pour in the wine, bring to a boil, and add the heavy cream, half-and-half, and tomato paste. Bring back to a boil, lower the heat, and simmer for 20 minutes, until the sauce has thickened.
  • Meanwhile, bring a large pot of water to a boil, add 2 tablespoons salt, and cook the rigatoni according to the directions on the package. Drain and add to the sauce, stirring to coat the pasta. Cook over low heat for 5 minutes to allow the pasta to absorb the sauce. Off the heat, stir in the parsley and 1/2 cup of the Parmesan. Serve hot in shallow bowls with the remaining 1/2 cup Parmesan on the side.

BAKED RIGATONI WITH SAUSAGE



Baked Rigatoni with Sausage image

Provided by Giada De Laurentiis

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 12

1 cup whole milk ricotta cheese
1/2 cup fresh basil leaves, chopped
1/2 teaspoon kosher salt
1/4 teaspoon kosher salt, plus more for the pasta
1 pound rigatoni pasta
1 tablespoon olive oil
1 pound sweet Italian sausage, casings removed
1 large or 2 small heads broccoli, chopped into small florets
1 clove garlic, peeled and chopped
One 25-ounce jar marinara sauce
1 cup freshly grated Parmesan cheese
1 1/2 cups shredded mozzarella cheese

Steps:

  • Preheat the oven to 400 degrees F.
  • For the topping: Add the ricotta, basil, and salt to a small bowl. Stir together with a rubber spatula. Set aside.
  • For the pasta: Bring a large pot of water to boil. Season well with salt and cook the rigatoni for 5 minutes. Drain well, reserving 1/2 cup pasta water.
  • Meanwhile, heat a large braiser or ovenproof skillet over medium-high heat. Add the olive oil and sausage to the pan. Cook, stirring often and breaking apart the meat with the back of a spoon, until beginning to brown, about 7 minutes. Add the broccoli and garlic and cook to marry the flavors, about 3 minutes. Stir in the marinara and 1/4 teaspoon salt until fully combined. Add the pasta to the pan and sprinkle with 1/2 cup of the Parmesan cheese. Toss well to coat. Add the reserved pasta water to thin the sauce slightly.
  • Dollop the ricotta cheese mixture evenly over the top. Nestle the ricotta mixture into the pasta and cover with some of the pasta. Sprinkle with the mozzarella and remaining 1/2 cup Parmesan cheese and bake until golden brown and bubbly, about 20 minutes. Allow to sit for 5 minutes before serving.

ROTINI WITH CHICKEN, ASPARAGUS AND TOMATOES



Rotini with Chicken, Asparagus and Tomatoes image

Serve pasta with chicken, asparagus and tomatoes - a skillet dinner that's ready in 15 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 4

Number Of Ingredients 11

2 1/2 cups uncooked rotini pasta (8 oz)
1 lb boneless skinless chicken breast, cut into 1/4-inch strips
1/2 teaspoon kosher (coarse) salt
1/2 teaspoon freshly ground pepper
1 cup 1-inch slices asparagus
2 cups cherry tomatoes cut in half
2 cloves garlic, finely chopped
2 tablespoons chopped fresh basil leaves
2 tablespoon balsamic vinegar
1 tablespoon extra-virgin olive oil
1/4 cup crumbled goat cheese (1 oz)

Steps:

  • Cook pasta directed on package, omitting salt and oil; drain.
  • Meanwhile, spray 12-inch skillet with coating spray; heat over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken and asparagus to skillet; cook 5 minutes, stirring frequently until chicken is no longer pink in center. Add tomatoes and garlic; cook and stir 1 minute longer. Remove from heat.
  • Stir cooked pasta, basil, vinegar and oil into chicken mixture. Top with cheese.

Nutrition Facts : ServingSize 1 Serving

OLIVE GARDEN ROTINI WITH SAUSAGE AND ASPARAGUS



Olive Garden Rotini With Sausage and Asparagus image

This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery who are Olive Gardens Italian Partners.

Provided by Member 610488

Categories     One Dish Meal

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 lb Italian sausage, sweet, casing removed or 1/2 lb Italian sausage, hot, casing removed
2 tablespoons extra virgin olive oil
1 lb asparagus, fresh
1/2 cup heavy cream
1 lb rotini pasta, cooked according to package directions
2 tablespoons butter
1/2 cup parmesan cheese, grated
salt and pepper, to taste

Steps:

  • Cut bottom 2 inches off asparagus stems (the inedible part), then cut remaining stem into 1 inch pieces. Boil asparagus until tender. Drain and allow to cool. Remove tips from asparagus and set tips aside.
  • Heat oil in non-stick saute pan. Add sausage. While sausage is cooking, break up with spoon. When sausage is completely cooked, drain fat. Set aside.
  • Combine asparagus and heavy cream. Simmer 10-12 minutes over medium heat.
  • Add hot, drained pasta to asparagus cream sauce. Add parmesan and butter. Stir well.
  • Add cooked sausage and return to low heat until simmering, stirring constantly. Salt and pepper to taste.
  • Transfer to large platter. Garnish with asparagus tips and serve.

ROTINI WITH ASPARAGUS, SALMON AND CHERRY TOMATOES



Rotini with Asparagus, Salmon and Cherry Tomatoes image

Quickly browned chopped salmon is tossed with sauteed cherry tomatoes, scallions, and chopped fresh asparagus with rotini pasta in a lemony sauce.

Provided by Allrecipes Member

Yield 4

Number Of Ingredients 9

1 (14.5 ounce) box Barilla PLUS® Rotini
8 ounces skinless salmon fillet, diced
⅓ cup extra-virgin olive oil, divided
½ cup sliced scallions
2 cups cherry tomatoes, halved
3 tablespoons freshly squeezed lemon juice
1 pinch Salt and freshly ground black pepper to taste
1 pound asparagus, diced
2 tablespoons chopped fresh tarragon

Steps:

  • Bring a large pot of salted water to boil.
  • In a large skillet, saute salmon in 1 tablespoon of the olive oil for 2 minutes and set aside.
  • Heat olive oil in a large skillet; add scallions and cherry tomatoes, sauté 2-3 minutes. Add lemon juice. Season with salt and pepper.
  • Cook PLUS® Rotini according to package directions. During last 2 minutes of cook time, add asparagus. Drain and immediately add to sauce. Add tarragon, mix well.
  • Add salmon and toss gently. May be served warm or cold as a salad.

Nutrition Facts : Calories 684.9 calories, Carbohydrate 80.4 g, Cholesterol 25.2 mg, Fat 26.1 g, Fiber 11 g, Protein 34.1 g, SaturatedFat 3.4 g, Sodium 82.2 mg, Sugar 2.7 g

OLIVE GARDEN ITALIAN SAUSAGE SOUP



Olive Garden Italian Sausage Soup image

I am always looking for great soup recipes to prepare in the winter months. This one is from the Olive Garden site, and I want to preserve it to make later.

Provided by Cook4_6

Categories     Pork

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 lb sweet Italian sausage, ground
1 cup white rice
1 cup chopped tomatoes in puree
1/2 lb frozen chopped spinach
6 cups beef broth
1/4 teaspoon black pepper, ground
pecorino romano cheese, for garnish

Steps:

  • Cook ground sausage meat in a soup pot and break the meat up with a fork as it cooks.
  • Add in rice, beef broth, tomatoes and black pepper and bring to a simmer.
  • Cook 12-15 minutes or until rice is tender.
  • Stir in the chopped spinach and let simmer for a few minutes.
  • Ladle soup into soup bowls and garnish with freshly grated Peccorino Romano cheese.

Nutrition Facts : Calories 378.3, Fat 11.4, SaturatedFat 3.9, Cholesterol 35.2, Sodium 1551.6, Carbohydrate 42.7, Fiber 3.1, Sugar 0.5, Protein 26.6

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