Pasta With Sausage And Red Grapes Recipes

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PASTA WITH SAUSAGE AND RED GRAPES



Pasta with Sausage and Red Grapes image

Provided by Kerri Conan

Categories     Fruit     Pasta     Fourth of July     Backyard BBQ     Dinner     Lunch     Sausage     Healthy     Grape     Self     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 11

6 ounces mild Italian sausage, cut into 1-inch chunks
1 tablespoon extra-virgin olive oil
1 small red onion, halved and thinly sliced
2 cloves garlic, chopped
1 tablespoon plus 1/4 teaspoon salt (preferably kosher), divided
2 cups seedless red grapes
1 cup low-sodium chicken broth
1/4 teaspoon red pepper flakes (or more to taste)
10 ounces whole-wheat orecchiette (or other short-cut pasta, such as farfalle or penne)
2 tablespoon grated Parmesan
1/4 cup chopped fresh parsley (or 1/2 cup chopped fresh basil)

Steps:

  • Set a large pot of water to boil. In a large skillet, cook sausage over medium heat, stirring and breaking up, until well browned, about 15 minutes. Transfer sausage to a paper towel. Add oil to skillet; return to medium heat. Cook onion and garlic with 1/4 teaspoon salt, stirring occasionally, until soft and golden, 2 to 3 minutes. Add grapes, broth and pepper flakes; increase heat to medium-high and cook, stirring occasionally, until grapes soften or burst and liquid thickens, about 10 minutes. Return sausage to skillet and stir; turn off heat. When water boils, add remaining 1 tablespoon salt and pasta; cook as directed on package. Drain pasta, add to skillet, and turn on heat to high. Cook, stirring, until sausage is hot and pasta is coated with sauce, 30 to 60 seconds. Divide pasta among 4 bowls; sprinkle each with Parmesan and parsley before serving.

ROASTED SAUSAGES AND GRAPES



Roasted Sausages and Grapes image

Provided by Food Network

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 7

1 1/2 pounds Italian hot sausage
1 1/2 pounds Italian sweet sausage
3 tablespoons unsalted butter
5 to 6 cups (2 pounds) red or green seedless grapes, stems removed
2 to 4 tablespoons dry red wine, preferably Chianti
3 tablespoons balsamic vinegar
Fresh Foccaccia or Ciabatta bread, to serve

Steps:

  • Preheat the oven to 500 degrees.
  • Parboil the sausages in water to cover for 8 minutes to rid them of excess fat.
  • Melt the butter in a large heatproof roasting pan, add the grapes, and toss to coat. Over moderately high heat add the wine. Stir with a wooden spoon for a few minutes until the wine has reduced by half.
  • Using tongs, transfer the parboiled sausages to the roasting pan and push them down in the grapes so the sausages will not brown too quickly. Roast in the oven, turning the sausages once, until the grapes are soft and the sausages have browned, 20 to 25 minutes.
  • Place the roasting pan on top of the stove over a medium-high heat and add the balsamic vinegar. Scrape up any browned bits on the bottom of the roasting pan, and allow the vinegar and juices to reduce until they are thick and syrupy. With a slotted spoon, transfer the sausages and grapes to a serving platter.
  • Pour the sauce over the sausages and grapes and serve immediately, accompanied with fresh bread.

ITALIAN SAUSAGE WITH RED GRAPES



Italian Sausage with Red Grapes image

Categories     Sauté     Quick & Easy     Vinegar     Sausage     Fall     Grape     Gourmet

Yield Makes 6 main-course servings

Number Of Ingredients 5

2 tablespoons olive oil
2 lb sweet Italian sausage (about 12 3- to 4-inch links)
2 lb seedless red grapes, stemmed
1/4 cup balsamic vinegar
Accompaniment: sautéed greens with garlic

Steps:

  • Heat olive oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook sausages, turning over once, until well browned, about 8 minutes total. Add grapes and cook, stirring occasionally, until sausages are cooked through and grapes are softened, 10 to 12 minutes. Stir in vinegar and salt and pepper to taste.

BALSAMIC ROASTED SAUSAGE AND GRAPES WITH LINGUINE



Balsamic Roasted Sausage and Grapes with Linguine image

Pasta doesn't have to wear coats of cream and cheese, especially when red grapes and sausage give it sweetness and spice. -Lauren Wyler, Austin, Texas

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 12

3/4 pound sweet Italian sausage links
3/4 pound hot Italian sausage links
3 cups seedless red grapes
1/4 cup balsamic vinegar
2 tablespoons olive oil
2 tablespoons water
1/2 teaspoon salt
1/2 teaspoon pepper
1 package (12 ounces) whole wheat linguine
1/2 cup prepared pesto
2 cups fresh baby spinach
2 cups spring mix salad greens

Steps:

  • Preheat oven to 425°. Place sausage links and grapes in a greased 13x9-in. baking dish. In a small bowl, combine vinegar, oil and water; pour over sausages. Sprinkle with salt and pepper., Bake 20 minutes. Turn sausages; bake 15-20 minutes longer or until a thermometer inserted in sausages reads 160°. , Meanwhile, cook linguine according to package directions. Drain, reserving 1/2 cup pasta water. , Cut sausages into 1/2-in. slices. In a large bowl, combine the linguine, reserved pasta water and pesto; toss to coat. Add the sausage, spinach, salad greens and grapes with pan juices; toss to combine. Serve immediately.

Nutrition Facts :

ITALIAN SAUSAGE WITH RED GRAPES



Italian Sausage With Red Grapes image

Make and share this Italian Sausage With Red Grapes recipe from Food.com.

Provided by Phil Franco

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil
2 tablespoons butter
2 lbs sweet Italian sausage (about 12 3- to 4-inch links)
2 lbs red seedless grapes, stemmed
1/4 cup balsamic vinegar
2 (10 ounce) packages cut-leaf frozen spinach, thawed, drained
1 (1 1/2 ounce) box raisins
2 garlic cloves
2 tablespoons pine nuts

Steps:

  • Heat olive oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook sausages, turning over once, until well browned, about 8 minutes total.
  • Add grapes and cook, stirring occasionally, until sausages are cooked through and grapes are softened, 10 to 12 minutes. Stir in vinegar and salt and pepper to taste.
  • Meanwhile, melt 2 tablespoons of butter in another large skillet over medium heat. Saute the garlic for two minutes. Add the spinach and saute until heated through. Season the spinach, to taste, with salt and pepper. Add raisins and pine nuts.

Nutrition Facts : Calories 479.1, Fat 24.1, SaturatedFat 8.5, Cholesterol 55.6, Sodium 971.1, Carbohydrate 41.8, Fiber 5, Sugar 28.9, Protein 30.3

ROASTED SAUSAGES WITH GRAPES AND ONIONS



Roasted Sausages With Grapes and Onions image

You can use any kind of sausages in this cozy, autumnal dish, filled with roasted sweet grapes and vinegar-spiked onions. Spicy Italian sausages made from pork, chicken or turkey, fresh chorizo or merguez, will give the dish a kick, while milder sausages like chicken and apple, bratwurst or Weisswurst make for a gentler meal. Serve this on a bed of polenta or mashed potatoes, or with some crusty bread to sop up the vinegary, sausage-rich pan juices, and a green salad on the side. If you want to halve this recipe, reduce the oven temperature to 425 degrees; otherwise the smaller amount of food in the pan might get too brown.

Provided by Melissa Clark

Categories     easy, weekday, sausages, main course

Time 45m

Yield 4 servings

Number Of Ingredients 10

1 large Spanish onion, thinly sliced
4 tablespoons extra-virgin olive oil
1/2 teaspoon fine sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper
4 cups seedless red grapes (1 1/4 pounds), destemmed
1 teaspoon fennel, coriander, cumin or caraway seeds, lightly crushed
1 pound any sausages, poked all over with a fork
1/2 cup parsley, coarsely chopped
2 tablespoons chopped chives
2 teaspoons rice vinegar or sherry vinegar, plus more to taste

Steps:

  • Heat oven to 450 degrees. On a large (13-by-18-inch) rimmed baking sheet, toss together onion slices, 2 tablespoons oil, salt and pepper, and spread in an even layer. Roast for 8 to 12 minutes, until the onions turn translucent and the thinnest pieces take on a pale gold color at the edges.
  • After 10 minutes, add grapes, seeds and the remaining 2 tablespoons oil to pan with onions, and toss well. Spread in an even layer and nestle sausage into the mixture.
  • Roast until sausage has browned, 25 to 30 minutes, flipping sausage and tossing grapes and onions halfway through.
  • Transfer sausages to a platter or to individual plates. Add parsley and chives to pan with grapes and onions and gently toss (this warms up and wilts the herbs). Use a slotted spoon to transfer grapes and onions to plates with the sausages.
  • Add vinegar to rimmed baking sheet and scrape up any browned bits on the tray. Drizzle pan juices over the grapes and sausages, taste, and sprinkle more salt or vinegar on top, if desired.

TUSCAN GRAPES AND SAUSAGES



Tuscan Grapes and Sausages image

This recipe is one of my go-tos when entertaining. It's simple, elegant and you can entertain your guests instead of spending the entire time in the kitchen. It is always a crowd pleaser and everyone always asks for the recipe. The whole pieces of garlic in this dish become so sweet, a lovely complement to the sweet grapes and spicy sausage. I serve this over rustic hand-mashed red potatoes. -Melissa Zienter, Las Vegas, Nevada

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 5

8 uncooked Italian sausage links (4 ounces each), hot or mild
2-1/2 pounds seedless green or red grapes, or a mixture
20 to 30 garlic cloves, peeled and halved
1/2 cup melted butter, divided
1/4 cup balsamic vinegar

Steps:

  • Preheat oven to 450°. Place sausage links in a large saucepan; add water to cover. Bring to a boil. Reduce heat; simmer, covered, until no longer pink and some fat has been rendered, 20-25 minutes. Drain. When cool enough to handle, cut into 1/2-in. slices., Meanwhile, remove grape stems; place grapes and garlic in a 15x10x1-in. baking pan. Add 6 tablespoons butter; toss to coat. Top with sausage slices. Bake until sausage is browned, 15-20 minutes, stirring once., Using a slotted spoon, transfer sausage mixture to a serving dish. Keep warm. Transfer cooking juices to a small saucepan; add balsamic vinegar. Bring to a boil. Cook until liquid is reduced by half, 4-5 minutes. Reduce heat. Stir in remaining butter; cook until slightly thickened. Drizzle over sausage and grapes.

Nutrition Facts : Calories 498 calories, Fat 36g fat (15g saturated fat), Cholesterol 92mg cholesterol, Sodium 799mg sodium, Carbohydrate 32g carbohydrate (25g sugars, Fiber 1g fiber), Protein 13g protein.

STICKY PAN-ROASTED SAUSAGES WITH GRAPES



Sticky pan-roasted sausages with grapes image

Served with mash or polenta, these make sophisticated comfort food, and the sweet grapes with a hint of red wine vinegar really cut through the richness of the sausages

Provided by Emma Lewis

Time 35m

Number Of Ingredients 7

1 tbsp olive oil
450g pack good-quality pork sausage
2 onions , sliced
1 garlic clove , sliced
1 tsp fennel seed
100g grape
2 tbsp red wine vinegar

Steps:

  • Heat the olive oil in a large frying pan set over a medium heat, tip in the sausages, then cook for 10 mins, turning every so often. Stir in the onions, then leave to cook for 5 mins more until the sausages are browned and the onions softened.
  • Tip in the garlic, fennel seeds and grapes and cook for 5 more mins, stirring often, until the grapes are starting to soften. Pour over the vinegar and swirl around the pan. Cook for a few mins more until the onions are sticky and the sausages cooked through. Serve with soft polenta or mashed potato.

Nutrition Facts : Calories 415 calories, Fat 31 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 11 grams sugar, Protein 15 grams protein, Sodium 2.07 milligram of sodium

SAUSAGE PASTA



Sausage Pasta image

This is a super easy recipe to throw together and, with the addition of different vegetables, can make lots of variations.

Provided by Tammy

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 45m

Yield 6

Number Of Ingredients 10

¾ pound pasta
1 tablespoon olive oil
1 pound spicy Italian sausage
1 onion, chopped
4 cloves garlic, minced
1 (14.5 ounce) can chicken broth
1 teaspoon dried basil
1 (14.5 ounce) can diced tomatoes
1 (10 ounce) package frozen chopped spinach
½ cup grated Parmesan cheese

Steps:

  • 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 and reserve.
  • In a large skillet, heat oil and sausage; cook through until no longer pink. During the last 5 minutes of cooking, add onion and garlic to skillet. Add broth, basil and tomatoes with liquid.
  • Cook over medium heat for 5 minutes to slightly reduce. Add chopped spinach; cover skillet and simmer on reduced heat until spinach is tender.
  • Add pasta to skillet and mix together. Sprinkle with cheese and serve immediately.

Nutrition Facts : Calories 422.9 calories, Carbohydrate 39 g, Cholesterol 89.5 mg, Fat 19.3 g, Fiber 4.5 g, Protein 22.3 g, SaturatedFat 6.4 g, Sodium 1076.7 mg, Sugar 3.1 g

BAREFOOT CONTESSA'S ROASTED SAUSAGES AND GRAPES



Barefoot Contessa's Roasted Sausages and Grapes image

Make and share this Barefoot Contessa's Roasted Sausages and Grapes recipe from Food.com.

Provided by carrie sheridan

Categories     Pork

Time 55m

Yield 5-6 serving(s)

Number Of Ingredients 5

1 1/2 lbs sweet Italian sausage
1 1/2 lbs hot Italian sausage
3 tablespoons kerry irish gold unsalted butter
2 1/2 lbs green seedless grapes, removed from the stems
1/2 cup good balsamic vinegar

Steps:

  • Preheat oven to 500 degrees.
  • Bring a large pot of water to a boil, add the sausages, and simmer for 8 minutes to remove some of the fat. Remove to a plate.
  • Melt the butter in a large 12x15 roasting pan on top of the stove.
  • Add the grapes and toss them to coat with butter.
  • Transfer the sausages to the roasting pan with tongs, nestling them down in the grapes in one layer.
  • Place in the oven and roast for 20-25 minutes, turning the sausages once, until they're browned and the grapes are tender.
  • Transfer the sausages and grapes to a serving platter with tongs and a slotted spoon and cover to keep them hot. Add the balsamic vinegar to the roasting pan and cook over medium-high heat for 2 minutes to reduce the balsamic vinegar slightly.
  • Pour over the sausages and grapes and serve hot.

Nutrition Facts : Calories 911.5, Fat 55.9, SaturatedFat 22.1, Cholesterol 136.8, Sodium 2431.6, Carbohydrate 54.1, Fiber 2.2, Sugar 40.1, Protein 49.8

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