ITALIAN SAUSAGE MARINARA WITH PENNE
Fill your house with the warm, wonderful aroma of this rich, bold-flavored sauce. It's my first original recipe and a family favorite from the start. We love its zesty blend of veggies and Italian turkey links. -Teresa Kriese, Eau Claire, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a Dutch oven, saute sausage until no longer pink; drain. Remove and set aside. In the same pan, saute the zucchini, pepper and mushrooms in oil until tender. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan., Add the crushed tomatoes, diced tomatoes, cheese, hot sauce, Italian seasoning, sugar and salt. Stir in sausage. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until slightly thickened., Meanwhile, cook pasta according to package directions; drain. Serve with sauce.
Nutrition Facts : Calories 441 calories, Fat 12g fat (2g saturated fat), Cholesterol 44mg cholesterol, Sodium 991mg sodium, Carbohydrate 56g carbohydrate (8g sugars, Fiber 8g fiber), Protein 24g protein.
SAUSAGE & PENNE MARINARA
It's hard to beat the classic Italian flavors of this hearty, comforting dish. It has a slight kick, so omit the pepper flakes if you don't want the heat. -Tammy Rowe, Bellevue, Ohio
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, cook the sausage, onion and green pepper in oil over medium heat until sausage is no longer pink and vegetables are tender. Add the tomatoes, tomato sauce and seasonings; heat through., Drain pasta; toss with tomato mixture. Sprinkle with cheese if desired.
Nutrition Facts : Calories 299 calories, Fat 13g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 853mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 3g fiber), Protein 14g protein.
PENNE PASTA IN MARINARA SAUCE
Welcome your family home to an Italian dinner - Penne Pasta in marinara sauce. These quick, easy recipe is ideal for a busy weeknights.
Provided by Ruchi
Time 40m
Number Of Ingredients 12
Steps:
- Boil pasta as per the package instructions. Add oil and season with salt. Once boiled, drain and set it aside.
- Assemble all the ingredients.
- Heat oil in a pan and add garlic to it. When it starts to sizzle add chopped onions and saute for a minute.
- Add mushrooms and saute for another minute.
- Add marinara sauce and stir. At this point add cream ,spices and mix well.
- The sauce is ready. Adjust seasonings and..
- Add boiled pasta to the marinara sauce mix.
- Stir in gently to combine.
- Just before serving add baby spinach leaves, mix and take it off the flame. Let it sit covered, spinach leaves with become tender with the heat. Top it off with shredded cheese and enjoy!!
PENNE WITH MARINARA SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 37m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of cold water to a boil over high heat, then salt it generously. Add the penne and cook, stirring occasionally until al dente - tender but not mushy. Set a colander in the sink and drain the penne.
- Transfer the penne to the sauce and toss. Add the Parmesan, season with pepper, and stir to combine. Transfer to a serving bowl and garnish with the basil leaves, and serve. Pass more Parmesan at the table.
- Copyright 2003 Television Food Network, G.P. All rights reserved
- Heat the oil in a medium saucepan over medium-high heat. Add the onion and garlic, and cook stirring, until lightly browned, about 3 minutes. Add the tomatoes, their juice, and bring to a boil. Adjust the heat to maintain a simmer, and cook covered, for 10 minutes. Add the herbs and chopped fresh tomatoes, if using, and simmer for a few more minutes until fresh tomatoes are cooked through.
- Remove and discard the herb sprigs. Stir in the salt and season with pepper, to taste. Use now, store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.
- Cook's note: For more texture add seeded chopped tomatoes at the end. Also add fresh chopped herbs for a fuller herb flavor.
- Yield: about 3 1/2 cups
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- Meanwhile, begin preparing the marinara. Pour the tomatoes and purée into a bowl and crush with your hands or the the back of a spoon, then set aside.
- In a large cold skillet, add the extra-virgin olive oil and garlic cloves, and bring to medium heat. As the garlic begins to sizzle, stir occasionally, and cook until fragrant and golden, about 5 minutes. Monitor the heat so the garlic doesn't cook too quickly or burn.
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3.7/5 (70)Total Time 25 minsCategory Entrées
- 1. Put 2 tablespoons of the butter in a large pot over medium heat. When it is hot, add the onion and cook, stirring occasionally, until it softens, about 3 minutes. Add the pasta, raise the heat a bit and cook, stirring constantly, until it's glossy and smells toasty, about a minute. Add a little salt and pepper, then the wine and stir.
- 2. Let the liquid bubble away. Add the tomatoes to the pot and cook, stirring occasionally, until the tomatoes break down and the pasta absorbs most of the liquid and begins to stick to the pot, about 7 minutes. Add water, 1/2 cup at a time, stirring after each addition. When the liquid is just about absorbed, add more. The noodles should be neither soupy nor dry. Keep the heat at medium to medium-high, stir frequently and repeat as necessary; you'll need about 2 cups total.
- 3. Begin tasting the pasta 10 minutes after you added it; it should be tender but have some resistance when you bite. (It could take as long as 20 minutes to reach this stage.) When the pasta is ready, stir in the remaining butter and the pecorino, adding a little more water if necessary to coat the noodles in sauce. Stir in the basil and taste and adjust the seasoning. Serve right away, passing more cheese at the table.
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Cuisine ItalianCategory Main Course, PastaServings 6Total Time 1 hr 5 mins
- Heat olive oil in a large pot, now add chopped garlic and onion and do sprinkle some of salt and black pepper. Cook over medium high heat for about 5 minutes until onions are transparent but making sure the onions and garlic don’t burn.
- Heat the oil in a large skillet for almost 30 seconds. Add the tomatoes and simmer uncovered for a 10-15 minutes gradually.
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- Make Bechamel - Heat milk in a pot and remove from heat. In an another heavy bottom sauce pan, cook flour with 2 tbsp butter till flour is cooked but not brown, add warm milk slowly and keep whisking so that flour does not form lumps in milk. Keep stirring until milk is thick and leaves a smooth, thin coating on spoon (about 20 minutes). Season with salt and pepper to taste and 1/4 tsp of nutmeg. Yields about 1 & 1/4 Cup
- Cook Pasta - Start oven to preheat at 375 F. Bring a pot of water to boil, add salt and cook pasta 2 minutes less than time mentioned on the pasta package cooking directions (I cook it for 6 minutes).
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- Cook the pasta to al dente, about 5 minutes, reserve 1/2 cup of starchy pasta water. Do not overcook the pasta at this point because it will continue to cook in the oven.Run cold water over the pasta to stop the cooking and set aside.
- Cook/crumble the sausage and saute the onions and garlic. In a large skillet over medium heat cook/crumble the sausage. Drain any excess grease. Add the onions and garlic, saute until they soften, about 5 minutes.
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- Bring a large pot of water to a boil. Pour in the pasta and cook according to package directions. Drain and set aside.
- In a large skillet, melt 2 tablespoons of butter. Add the shrimp, salt, pepper and garlic powder. Stir several times until shrimp is cooked (about 5 minutes). Remove from heat.
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