Pasta With Sausagemeat And Carrots Recipes

SAUSAGEMEAT AND CARROT PASTA

Steps:

• If using whole sausage remove meat from skins.
• Grate/shred the carrots
• Heat the oil and butter in a saucepan and cook the onion until translucent.
• Add the sausage meat and lightly brown, breaking it up with a fork.
• Add the carrot and stir for a few minutes
• Add the tomatoes, stock bay leaf and oregano and cook, covered over a low heat for 30 minutes.
• Taste for seasoning-if the sausages are spicy you may not need any
• Cook and drain pasta
• Mix pasta with the sauce and serve.
• Serve cheese separately.

PASTA WITH SAUSAGEMEAT AND CARROTS

Steps:

• If using whole sausage remove meat from skins.
• Grate/shred the carrots.
• Puree the tin of tomatoes.
• Heat the oil and butter in a saucepan and cook the onion until translucent.
• Add the sausage meat and lightly brown, breaking it up with a fork.
• Add the carrot and stir for a few minutes.
• Add the tomatoes, stock bay leaf and oregano and cook, covered over a low heat for 30 minutes.
• Taste for seasoning-if the sausages are spicy you may not need any.
• Cook and drain pasta.
• Mix pasta with the sauce and serve.
• Serve cheese separately.

PASTA SAUCE WITH ITALIAN SAUSAGE

Steps:

• Removed casing from sausage links and cut into 1/2 inch slices. In a large skillet, brown sausage over medium heat for about 10 minutes; remove and set aside.
• In a large skillet, heat ground beef, olive oil, garlic and onion over medium heat until meat is nicely browned; drain.
• Pour in tomatoes and tomato sauce; mix in salt, ground black pepper, basil, oregano, bay leaf and cooked sausage. Simmer uncovered for 1 hour, stirring occasionally.
• 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.
• Mix cooked sauce with hot pasta and remove bay leaf from sauce before serving.

PENNE WITH CARROTS, CHANTERELLES AND SAUSAGE

Steps:

• Heat oven to 425 degrees. Massage carrots and chanterelles with 3 tablespoons oil, spread on a baking sheet and roast about 25 minutes, until carrots are tender but not soft. Place stock in a saucepan and keep warm on a slow simmer.
• Meanwhile, heat remaining 1 tablespoon oil in a 4-quart sauté pan. Add onion and sauté on medium until it starts to brown. Add sausage meat, lower heat and cook, breaking it up with a fork until it loses its redness and is uniformly crumbly. Stir in 1/2 cup stock to deglaze pan.
• Stir in pasta. Cook on medium-low, stirring fairly frequently and adding stock 1/2 cup at a time as it's absorbed, until pasta is almost al dente, 20 to 25 minutes.
• Slice roasted carrots 1/2-inch thick and add them and the chanterelles to the pasta. Add remaining stock and season with salt and pepper. Add olives and parsley. The pasta should be quite moist but not soupy. Serve with cheese alongside.

PASTA WITH SAUSAGE, BROCCOLI, ASPARAGUS, MUSHROOMS...

Steps:

• Heat oil in a large saute pan set on medium heat, until almost sizzling, about 2 minutes.
• Cook the sausage meat for 3 minutes or until lightly browned. Bring your water for the pasta to a boil and add pasta at this time.
• Transfer the sausage with a slotted spoon to a bowl and set aside.
• Add the garlic, shallots, salt, pepper and red pepper flakes to the same pan.
• (If you like it spicy, add more red pepper flakes)!
• Cook over medium heat for 3 minutes, stirring to mix well.
• Add the cooked sausage, basil, oregano and white wine and cook for 3 more minutes, stirring to scrape up any brown bits from the bottom of the pan.
• Add the chicken stock and bring to a slow boil. Lower heat. Add broccoli, tomatoes, asparagus and mushrooms at this time.
• Add broccoli, tomatoes, asparagus and mushrooms at this time.
• Cover the pan and cook with lid slightly ajar, simmer for 8-10 minutes or until vegies are crisp.
• Drain your pasta and add it to the veggies. Co0k for 1-2 minutes.
• If you have too much liquid, thicken with the corn starch, not enough add water.
• Serve immediately with freshly grated cheese.