Pappardelle Alla Salsiccia Recipes

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PAPPARDELLE CON SALSICCIA E SPINACI (PAPPARDELLE WITH SAUSAGE AND SPINACH)



Pappardelle con Salsiccia e Spinaci (Pappardelle with Sausage and Spinach) image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 14

Salt
2 tablespoons olive oil
1 tablespoon minced sweet onion
1 teaspoon minced garlic
4 large leaves fresh basil, julienned
3 ounces chicken stock
4 plum tomatoes, chopped
Freshly ground white pepper
2 links sweet Italian sausage, roasted and sliced thin on an angle
1 cup lightly chopped baby spinach leaves
6 ounces fresh pappardelle pasta (approximately 16 ribbons)
1 1/2 tablespoons grated Parmigiano-Reggiano
1 tablespoon sweet butter
1/2 teaspoon white truffle-infused olive oil

Steps:

  • Fill a medium pot half full of water; add salt and bring to a boil over high heat.
  • In a large skillet, heat the olive oil over medium-high heat until hot. Add the onion, garlic and basil and cook, tossing, until the onion turns translucent, about 2 minutes. Add the chicken stock, tomatoes and some salt and pepper. Cook until the tomatoes are soft, about 5 minutes, then mix in the sliced sausage and spinach to warm. Remove from the heat
  • Drop the pappardelle in the boiling water and cook 3 to 4 minutes. Drain the pasta, then add it to the tomato-sausage mixture (or use tongs to carefully transfer it from the water to the tomato-sausage mixture). Next, add the cheese and butter and toss or stir until the pasta is colored by the sauce and the sauce thickens. Place in bowls and drizzle with the truffle infused oil.

SALSICCIA CON CIMA DI RAPA: SAUSAGE WITH BROCCOLI RABE



Salsiccia Con Cima Di Rapa: Sausage with Broccoli Rabe image

Provided by Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 6

Large bunch of rapini or broccoli rabe, cleaned and cut in half
Salt
5 tablespoons extra-virgin olive oil
3 cloves garlic, crushed
Whole chilies
8 (3-ounce) pork sausage links

Steps:

  • Cook the rapini in boiling salted water for 2 to 3 minutes. Drain.
  • In a saucepan, heat 4 tablespoons of extra-virgin olive oil. Add the garlic and chili peppers, and cook until the garlic is golden brown. Add the rapini to the saucepan, and saute for a few minutes. Season with salt to taste.
  • In another saucepan, heat 1 tablespoon of olive oil, and add the sausages. Cook the sausage for a few minutes, turning frequently, before piercing with a knife in order to release some of the fat. If the sausages are sticking to the pan, add a few tablespoons of water instead of adding more oil. Continue cooking until the sausages are golden brown and fully cooked.
  • Add the cooked sausages to the rapini, and cook together for a few minutes. Transfer the mixture to a warm plate and serve hot.

PAPPARDELLE ALLA SALSICCIA



Pappardelle Alla Salsiccia image

While scouring the web for a pasta recipe that would be similar to one I order at a local restaurant, I came across this one that is very close to it.

Provided by dojemi

Categories     European

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 tablespoons unsalted butter
1 medium onion (diced)
3 sweet Italian sausages (casings removed)
14 1/2 ounces italian san marzano tomatoes
salt or pepper
1/4 cup dry white wine
1 lb pappardelle pasta
1 tablespoon balsamic vinegar
1 tablespoon fresh flat leaf Italian parsley (chopped)

Steps:

  • Into a large saute pan, melt butter over medium heat. Add onion and sausage. Reduce heat to Low. Stir to combine. Cook for approximately 10 minutes.
  • Place a large pot of water onto boil. Season generously with salt. When water boils, add pasta and cook until al dente.
  • Add tomatoes {crushing them with your hands or spoon} to onion and sausage mixture. Season with salt and pepper. Stir and cook for an additional 10 minutes. Add white wine and cook for an additional few minutes.
  • When pasta is al dente, drain and add to the tomato mixture. Toss to combine. Add balsamic vinegar and parsley.
  • Garnish with more parsley if desired and a grating of Parmigiano Reggiano!
  • Buon Appetito!

Nutrition Facts : Calories 729.5, Fat 24.6, SaturatedFat 9.9, Cholesterol 50.8, Sodium 891.5, Carbohydrate 95, Fiber 5, Sugar 6.5, Protein 27.9

TAGLIATELLE CON SALSICCIA (TAGLIATELLE WITH SAUSAGE)



Tagliatelle con Salsiccia (Tagliatelle with Sausage) image

Traditional Italian dish. Garnish with grated Parmigiano cheese.

Provided by rivera.abdo

Categories     Main Dish Recipes     Pasta

Time 40m

Yield 4

Number Of Ingredients 13

2 tablespoons butter
5 ounces fresh porcini mushrooms
½ onion, chopped
1 clove garlic, chopped
1 pinch dried parsley
1 pound ground Italian sausage
1 cup white wine
¾ cup vegetable broth
1 cup heavy whipping cream
salt and ground black pepper to taste
1 (12 ounce) package tagliatelle pasta
2 ½ tablespoons grated Parmigiano cheese
2 tablespoons chopped toasted almonds, or to taste

Steps:

  • Melt butter in a large skillet over medium heat. Add porcini mushrooms, onion, garlic, and parsley; cook and stir until golden brown, 5 to 8 minutes. Add sausage; cook and stir until browned, about 2 minutes.
  • Pour white wine into the skillet and simmer, scraping up the browned bits off the bottom of the skillet, until most of the wine evaporates, about 3 minutes. Pour in vegetable broth; cook and stir until sauce reduces, about 5 minutes. Stir in heavy cream, salt, and pepper.
  • Fill a large pot with lightly salted water and bring to a rolling boil. Stir in tagliatelle, bring back to a boil, and cook until tender yet firm to the bite, about 8 minutes.
  • Drain tagliatelle and stir into the sauce in the skillet. Stir in Parmigiano cheese. Divide tagliatelle among 4 serving plates and garnish with toasted almonds.

Nutrition Facts : Calories 942.8 calories, Carbohydrate 73.5 g, Cholesterol 144.1 mg, Fat 54.4 g, Fiber 4.2 g, Protein 31.1 g, SaturatedFat 25.9 g, Sodium 1192.2 mg, Sugar 6.2 g

PAPPARDELLE ALLA BOSCAIOLA



Pappardelle Alla Boscaiola image

There are many version of Boscaiola all over Italy depending on the region, but the ingredient they ALWAYS have to have are mushrooms.

Provided by MsPia

Categories     European

Time 1h

Yield 6 serving(s)

Number Of Ingredients 15

1 lb pappardelle pasta, fresh
6 slices bacon, chopped
1 ounce dried porcini mushrooms
3/4 lb wild mushroom
2 shallots, minced
3/4 lb canned tomato
1 tablespoon parsley, chopped
1 garlic clove
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh sage, chopped
4 tablespoons olive oil
1/2 cup white wine
salt & pepper
1/2 cup heavy cream
1/3 cup parmesan cheese, freshly grated

Steps:

  • Steep the dried mushrooms in warm water for 20 minutes, then mince them and add them to the cultivated mushrooms. Strain the steeping liquid, since it may contain sand, and add it to the sauce as well.
  • Clean and dice the mushrooms.
  • Sauté shallots , bacon and herbs for a few minutes in 4 tablespoons of oil in a casserole. Add the mushrooms, cook another minute, and then add a half cup of wine and the tomatoes.
  • Season with a little pepper add mushroom reserved liquid and simmer the mixture over a very gentle flame for a 15 minutes.
  • In the meantime bring pasta water to a boil, salt it, and cook the pappardelle.
  • Add heavy cream to the sauce and simmer for another 5 minutes.
  • Drain the pappardelle and season them with the sauce; serve them with grated cheese.

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