PASTA WITH CLAMS, WHITE WINE AND SPICY ITALIAN SAUSAGE
Steps:
- Preheat the oven to 350 degrees F.
- Place the clams in a large bowl and cover with cool tap water. Salt the water well and let the clams sit for 20 minutes to an hour to purge them of sand and grit. Drain and scrub the shells well under cold running water.
- Set a large roasting pan across two burners. Heat the olive oil over medium-high heat. Add the onions and garlic and saute for 2 to 3 minutes, or until softened. Add the chile, fennel and sausage, and cook for 3 to 4 minutes, stirring occasionally to break up the sausage.
- Once the sausage is nicely browned, deglaze the pan with the white wine. Add the clams and stir everything together until well combined. Arrange the tomatoes on top, add the thyme, and sprinkle with salt and pepper. Transfer the pan to the oven and cook until the clams pop open and the cherry tomatoes are roasted and juicy, 10 to 12 minutes.
- Meanwhile, in a large pot of boiling, salted water, cook the linguine until al dente. When the clams are done, return the roasting pan to the stovetop over high heat. Simmer to reduce excess liquid and to open any clams that are still closed (stirring vigorously with a wooden spoon also helps).
- Taste sauce and season with salt as needed.
- Drain the pasta and transfer it directly into the roasting pan. Add the butter, lemon zest and juice, and the parsley. With tongs, toss everything together to coat the pasta in the sauce.
- Serve topped with plenty of grated pecorino if using.
PASTA WITH WHITE SAUSAGE SAUCE
Pasta and sausage are a combination that usually suggests a dense, heavy tomato sauce. But it can also mean the very opposite. Sausage, used in small amounts, can contribute to a relatively light, almost delicate pasta sauce. In fact, sausage is a gift to the minimalist cook: it comes already seasoned, and its seasoning can be used to flavor whatever goes with it. The technique is simple. It's easiest to start with bulk sausage, or patties, because then there's no need to remove the meat from a casing. (Though that is easy to do: Just slit the casing with a sharp knife and peel it off.) You crumble the sausage into a little melted butter, which adds smoothness to the final sauce (omit it if you prefer), add water or other liquid and finish with grated Parmesan.
Provided by Mark Bittman
Categories dinner, easy, quick, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil for the pasta.
- Put the butter in a medium skillet over medium-low heat. As it melts, crumble the sausage meat into it, making the bits quite small, 1/2 inch or less. Add the liquid, and adjust the heat so that the mixture simmers gently.
- Cook the pasta until it is tender but not at all mushy. Reserve about 1/2 cup of the pasta cooking water.
- Drain the pasta, and dress with the sauce, adding a little of the reserved cooking liquid if necessary. Toss with salt, pepper and Parmesan, and serve.
Nutrition Facts : @context http, Calories 489, UnsaturatedFat 13 grams, Carbohydrate 43 grams, Fat 25 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 11 grams, Sodium 614 milligrams, Sugar 2 grams, TransFat 0 grams
SAUSAGES BRAISED IN WHITE WINE
Make and share this Sausages Braised in White Wine recipe from Food.com.
Provided by Sackville
Categories Pork
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Butter a heavy, heatproof dish.
- Place the sausages in the pan with the oil and set over a medium heat.
- Brown them on all sides very lightly.
- Scatter over the shallots and cook for a minute or so, then add all the other ingredients except the parsley.
- Cover and simmer for 15 minutes till the sausages are tight and tender.
- Check from time to time that the liquid has not completely evaporated- there should be just enough left to make a bit of a sauce with.
- Lift out the sausages, drop in a large knob of cold butter and stir in till the sauce thickens.
- Scatter parsley and serve hot.
Nutrition Facts : Calories 435, Fat 29.4, SaturatedFat 10.5, Cholesterol 61.5, Sodium 553.3, Carbohydrate 8.4, Sugar 1.6, Protein 12.3
TAPAS STYLE SAUSAGE IN WHITE WINE
Make and share this Tapas Style Sausage in White Wine recipe from Food.com.
Provided by Kanzeda
Categories Meat
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oil over medium heat in skillet and brown the sauces all over. Drain on paper towels then slice diagonally into 1 1/2 inch pieces.
- Add the garlic to the hot pan and cook stirring over medium heat for 30 sec.
- Increase heat to high and add wine and chicken stock.Simmer 3 minutes of until the liquid is reduced by 2/3rds.
- Return sausages to pan, and heat through stirring constantly, about 30 sec.
- Remove from heat and season with parsley salt and pepper.
Nutrition Facts : Calories 336.6, Fat 25.1, SaturatedFat 8.3, Cholesterol 47.8, Sodium 1025.3, Carbohydrate 5.1, Fiber 0.1, Sugar 1.2, Protein 16.3
WHITE WINE PASTA SAUCE WITH ITALIAN SAUSAGE RECIPE - (4.3/5)
Provided by á-34480
Number Of Ingredients 17
Steps:
- 1.To make the sauce: In a sauce pan, sauté garlic in butter for 1 minute on medium heat. Add white wine and cook for 2 minutes. Then add heavy cream and Parmesan cheese and stir until blended and heated through. Set aside. 2.On medium high heat, cook Italian sausage in a skillet and drain. 3.Add olive oil and chopped onion and cook until onions are clear. 4.Add green and red bell pepper and cook until tender (about 2 minutes.) 5.Add garlic powder, Creole seasoning, and basil. Stir until combined. 6.Pour white wine pasta sauce over Italian sausage mixture and combine thoroughly. Lower heat and simmer for 10 minutes. Add Parmesan cheese and stir. 7.Serve over angel hair pasta. Enjoy!
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