Sausage And Potatoes Alla Contadina Recipes

SAUSAGE AND POTATOES

Steps:

• Cook sausage in a little bit of water until just done.
• Cook off water, or pour out of pan and pan fry sausage until well browned.
• Wash potatoes (or peel if desired) and cut into bite sized chunks.
• Remove sausage from pan.
• Mix soup mix with water and use to deglaze the pan.
• Add potatoes.
• Bring to a boil, cover, then simmer for about 10-15 minutes , until potatoes are done.
• Cut Sausage into disks about 1/2 inch to and inch thick.
• Add to pan and stir well.
• Simmer, with the cover off until sausages are heated through and the liquid is slightly thick.
• Serve with crisp green salad and saute'd onions and peppers with crusty italian bread.

CONTADINA® BOW TIES IN SAUSAGE AND PEPPER SAUCE

Steps:

• Cook pasta according to package directions; drain.
• Meanwhile, cook sausage and onion in large non-stick skillet until sausage is lightly browned. Drain if needed. Add peppers; cook 2 minutes, stirring frequently.
• Add tomato sauce and oregano. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes.
• Stir in pasta and toss with Parmesan cheese.

TAGLIATELLE CONTADINA WITH SILVANO

Steps:

• Bring a large pot of water to a boil. Meanwhile, using a sharp knife, chop sage and rosemary together into a thick paste; set aside. Remove the casings from the sausages, and knead them together by hand.
• In a large saute pan wide and deep enough to hold all the ingredients, heat olive oil over medium heat. Add sausage, and cook, using a spatula to break up the sausage, until browned, about 5 minutes.
• Add sage-and-rosemary mixture, 3/4 cup cream, and tomatoes to the sausage. Cook, stirring, 2 minutes. Add peas, and cook, 1 minute. Add butter, and gently stir until incorporated. Season with salt and pepper. Stir in Parmigiano-Reggiano cheese and the remaining 2 tablespoons heavy cream. Cook until heated through, about 1 minute.
• Add salt and tagliatelle to the boiling water, and cook until done, 2 to 3 minutes. Drain pasta, and immediately add it to the sauce. Toss well to combine. Serve sprinkled with crushed red-pepper flakes.

BEEF CONTADINA

Steps:

• Season meat (to taste) with salt and pepper; saute meat in olive oil in large heavy skillet over medium-high heat until brown on all sides; remove from skillet.
• Add potatoes to skillet and saute 1 minute; lower heat to medium-low; cook, turning often, for 7-8 minutes or until potatoes are browned.
• Stir in garlic, and saute 1 minute, adding 1 tbsp of olive oil if necessary.
• Stir in bell peppers and tomato chunks, cooking 5 minutes more, or until peppers are crisp-tender, and potatoes are done.
• Return meat to pan; sprinkle with herbs and toss to heat through; serve immediately.

CLASSIC CONTADINA® SPAGHETTI SAUCE

Steps:

• Combine sausage, onion and garlic in a large skillet. Cook over medium-high heat 4 to 5 minutes or until sausage is no longer pink inside, stirring to break up sausage.
• Stir in crushed tomatoes, tomato sauce, mushrooms, oregano, basil, salt, sugar.
• Bring to a boil. Reduce heat to low; cook, uncovered, 30 minutes. Serve over hot cooked pasta.

CIALLEDD' ALLA CONTADINA

Steps:

• In a large soup pot over a lively flame, heat the olive oil and soften the onion and garlic without coloring them. Add the potatoes, rolling them around in the oil and the aromatics, and add the sea salt, the chile pepper, and the greens, combining the components well and permitting them to cook together for a minute or two. Add the water and the bay leaf and simmer for 15 minutes or until the potatoes are tender.
• Cover the pot and let the soup rest while you oven-toast the bread. Place the bread in warm, deep bowls and ladle the soup over it. Generously dust pecorino over the soup and drop tears of olio santo over the cheese.

SAUSAGE AND POTATOES ALLA CONTADINA RECIPE

Steps:

• Pre-heat your broiler and oven to 400 degrees. Prick the sausages all over with a pin and place them in a roasting pan. Place them under a broiler and cook for 3 minutes. Turn the sausages over and continue to cook for another three minutes. Remove from the broiler and drain all the fat. Set aside. In a large cast-iron skillet, heat the olive oil until just smoking. Drain the potatoes well and place them in a hot pan. Add the onions and saute until they are both lightly browned, about 8 to 10 minutes. Add the chilies, rosemary, whole garlic cloves and white wine. Saute one minute more, scraping the bottom of the pan with a wooden spoon to loosen the browned bits. Place the sausage on top of the potatoes and place in hot oven. Roast the mixture until the potatoes are very tender, about 20 to 25 minutes. Remove and serve immediately. This recipe yields 4 servings.