Pastasaucealanesslageni Recipes

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.

PASTA WITH SAUSAGE AND ARUGULA

Steps:

• Preheat oven to 425°F. Toss onions, fennel, and 2 Tbsp. oil on a rimmed baking sheet; season with salt and pepper. Spread out into a single layer. Pinch sausage into small pieces and scatter around onions and fennel. Roast until vegetables and sausage are cooked through and well browned, 25-30 minutes.
• Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
• Combine vegetables, sausage, and pasta in a large bowl. Add lemon zest, lemon juice, remaining 4 Tbsp. oil, and 1/4 cup reserved pasta cooking liquid and toss to coat, adding more pasta cooking liquid if needed, until sauce comes together and coats pasta. Toss in arugula.
• Divide pasta among plates and top with Parmesan. Season with more salt and pepper.

ZESTY ITALIAN SAUSAGE PASTA

Steps:

• Prepare sausage according to directions. Cool slightly; cut into 1/4-in. slices. Prepare pasta according to package directions.
• In a large saucepan, saute the onion and garlic in olive oil until tender. Stir in tomatoes and chicken broth. Bring to a simmer. Add the broccoli and cooked pasta. Cook until broccoli is tender, about 5 minutes. Add sausage; toss to combine.

AUTHENTIC ITALIAN PASTA SAUCE

Steps:

• 1. I suggest. A large stock pot or sauce pan to make sauce in. You can also use meatballs in place of ground beef. This recipe can be altered to your tastes. I have a vegetarian, so I do not prepare my sauce with meat always. Also if I'm going to can, I omit the meat.
• 2. Prepare all vegetables. I use a food processor to save time. You want veggies finely chopped to cook into & soak into sauce and create a seasoned flavor in the sauce.
• 3. Heat oil in stock pan over medium heat. Add meat if using, and finely chopped vegetables. Saute until meat is browned, or for 3 minutes, until onions are transparent. Be careful not to burn garlic. Drain grease off and add red wine. Add whole tomatoes to pan and break up with wooden spoon while cooking. Add brown sugar, tomato sauce, tomato puree, spices.... simmer until sauce is hot. Add tomato paste (heat helps to cook paste into sauce).... add additional seasons to taste. Allow to cook on low for 2-4 hours, stirring frequently.
• 4. When sauce is done, & when ready to serve, remove from heat & add balsamic vinegar, & parmesan-reganno cheese, stir into sauce. Serve over prepared warm pasta, over your favorite Italian dish (chicken parm, eggplant parm, use in lasagna, etc) If canning, can as directed per canning jars while sauce is hot. If freezing, allow sauce to cool to room temp, place in freezer friendly dish & store in freezer for up to 3 months. I hope you enjoy this sauce as much as we do!