Soloitaliansausageandpastamedley Recipes

ITALIAN SAUSAGE ONE-POT PASTA

Steps:

• In 8-inch skillet, melt butter over medium heat. Toast bread crumbs in butter 2 to 3 minutes, stirring frequently, until browned. Transfer to small bowl; set aside.
• In 5-quart Dutch oven, heat oil over medium heat. Add sausage; cook 6 to 8 minutes, stirring occasionally, until no longer pink. Using slotted spoon, transfer to bowl; cover and keep warm. Add onions, bell pepper, Italian seasoning and salt to oil and drippings in pan; cook over medium-high heat 5 to 7 minutes or until softened and starting to brown.
• Stir in broth and tomatoes; heat to boiling. Stir in pasta; return to boiling. Reduce heat; simmer uncovered 18 to 20 minutes, stirring occasionally, until pasta is cooked to desired tenderness and sauce is thickened. Stir in sausage. Stir in spinach; continue to stir 30 to 60 seconds or until wilted.
• Remove from heat; top with cheese. Top with basil and toasted bread crumbs.

ITALIAN PASTA SALAD

Steps:

• Cook pasta: Cook the pasta according to the package directions. For 1 lb of pasta you will need about 2 gallons of liquid, also make sure to salt your water well, at least 2 tbsp of salt. After you drain the pasta do not rinse it, if anything add a little olive oil to it to prevent it from sticking together.
• Combine salad ingredients: Toss all the pasta salad ingredients together.
• Prepare salad dressing: In a small bowl or jar add all the dressing together and whisk well. If using a jar, put the lid on and close it, then shake well. You want the dressing to emulsify a little bit, this will ensure the pasta will absorb the dressing.
• Toss and serve: Pour the dressing over the pasta and toss well. Chill for at least 1 hour before serving.

ROMESCO PASTA SALAD WITH BASIL AND PARMESAN

Steps:

• Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing halfway through, until golden brown, 10-12 minutes. Let cool.
• Meanwhile, process bread in long pulses in a food processor until coarse crumbs form (you should have about 1 cup). Transfer to a small bowl.
• Purée roasted red peppers, lemon juice, garlic, 1/2 tsp. red pepper flakes, and about one-quarter of the cooled walnuts in food processor (no need to clean) until smooth. With the motor running, very gradually stream in 1/2 cup oil. Process until thick; season romesco dressing generously with salt.
• Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and rinse under cold water (this stops cooking and removes surface starch so the pasta will be less gummy). Shake off excess water and transfer to a large bowl. Toss pasta with half of the romesco to coat; set aside. Finely chop remaining walnuts; set aside.
• Heat remaining 2 Tbsp. oil in a medium saucepan over medium and cook breadcrumbs, lemon zest, and remaining ½ tsp. red pepper flakes, stirring often, until breadcrumbs are golden, 5-7 minutes. Remove from heat.
• Toss reserved pasta with remaining dressing, then fold in tomatoes, Parmesan, and reserved walnuts just to distribute. Sprinkle breadcrumb mixture over pasta and top with basil.

PARSLEY SALAD

Steps:

• In a medium bowl, whisk together lemon juice, salt, and pepper. Slowly drizzle in olive oil until emulsified. Add parsley, chives, chervil, and tarragon. Toss to combine. Taste and adjust for seasoning. Serve immediately.