Wagyu Hot Italian Sausage Garden Tomato Pasta Recipes

TOMATO GARDEN PASTA

Tomato Garden Pasta image

Aileen Sheehan of Stafford, Virginia mixes fresh tomatoes, green beans and pasta with a splash of balsamic vinaigrette, a hint of basil and chives and crumbled feta cheese for a colorful, Mediterranean delight. "I have served this many times, using fresh tomatoes from my garden. It's a wonderful side dish," Aileen says. "With Italian sausage and basil bread, it's a scrumptious meal."

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

5 cups uncooked bow tie pasta
1/2 pound fresh green beans, trimmed and cut into 1-inch pieces
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds tomatoes, seeded and chopped
2 garlic cloves, minced
2 tablespoons minced chives
4-1/2 teaspoons minced fresh basil
1/2 cup crumbled feta cheese

Steps:

Cook pasta according to package directions, adding beans during the last 5-6 minutes., Meanwhile, in a large bowl, whisk the oil, vinegar, salt and pepper. Stir in the tomatoes, garlic, chives and basil. Drain pasta mixture and add to tomato mixture; toss to coat. Serve warm or at room temperature. Sprinkle with cheese just before serving.

Nutrition Facts : Calories 242 calories, Fat 6g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 372mg sodium, Carbohydrate 40g carbohydrate (5g sugars, Fiber 4g fiber), Protein 9g protein.

WAGYU HOT ITALIAN SAUSAGE & GARDEN TOMATO PASTA

Wagyu Hot Italian Sausage & Garden Tomato Pasta image

Categories Beef Casserole/Gratin Dinner Lunch

Number Of Ingredients 17

Ingredients

1 package Double 8 Cattle Company Ground Hot Italian Sausage
1 pound Dry Cavatappi Pasta (cooked per package instructions to al dente)
1 pint Cherry Tomatoes (halved)
1 Sweet Onion (julienned
1/2 cup Sherry Wine
2 teaspoons Kosher Salt
1/2 teaspoon Freshly Ground Black Pepper
1 Grapeseed Oil
1 Basil Leaves (chiffonade, to garnish)
10 Large Garden Tomatoes
1 Sweet Onion (cut into large chunks)
10 Large Garlic Cloves (smashed)
4 sprig Fresh Oregano
1/2 cup Extra Virgin Olive Oil (plus additional for drizzling)
1/4 cup Basil (chiffonade)
1/2 teaspoon Red Pepper Flakes
1 Kosher Salt & Freshly Ground Black Pepper (to taste)

Steps:

PREPARING THE GARDEN TOMATO SAUCE: Preheat the oven to 425°F. Score the large garden tomatoes through the top/core, making an "x" through the skin of the tomato. Place the tomatoes on a baking sheet lined with parchment paper. Add the sweet onion pieces, smashed garlic cloves, and sprigs of fresh oregano to the baking sheet. Drizzle some olive oil over the tomatoes. Sprinkle the red pepper flakes over the tray, and season everything with kosher salt and freshly ground black pepper. Place the baking sheet in the preheated oven. Roast for about 35 minutes until the tomatoes are just beginning to char on the bottom. Make sure to rotate the tray half way through the cooking process. Remove the tray from the oven, and let the tomatoes cool. Peel off the tomato skins with a paring knife. Remove the oregano sprigs from the tray, and run the peeled tomatoes and garlic mixture through a food mill. Season to taste with kosher salt and freshly ground black pepper. Transfer the tomato and garlic mixture to a stainless steel pan on the stove. Cook on low for 45 minutes, while stirring occasionally. Add in the chiffonade basil, and season to taste with kosher salt and freshly ground black pepper. Set aside.
PREPARING THE FULLBLOOD WAGYU HOT ITALIAN SAUSAGE, ONIONS, AND TOMATOES: Heat a large stainless steel sauté pan with a small amount of grapeseed oil. Once hot, add the Fullblood Wagyu ground hot Italian sausage in chunks. While the hot Italian sausage is browning, break up the large pieces with a wooden spoon. Once the Wagyu sausage is cooked, remove it with a slotted spoon and place it on a plate. Set the meat aside. Leave the Wagyu fat in the pan on the heat. Add the julienned sweet onions and kosher salt to the pan. Start to caramelize the onions. Once the onions start to brown, add the sherry cooking wine. With the wooden spoon, scrape the bottom of the pan to get up any of the delicious bits. Cook the onions for 10 minutes longer or until all of the wine is absorbed and the onions are caramelized. Take the pan off the heat, and add the freshly ground black pepper and cherry tomatoes to the pan. Add the Fullblood Wagyu hot Italian sausage back to the pan. This is your hot Italian sausage and tomato mixture.
PREPARING THE PASTA: Cook the dry cavatappi pasta to al dente according to the package instructions (usually takes 9-12 minutes to cook/boil in salted water).
FINAL STEPS: Toss the cooked pasta with the warm garden tomato sauce. Season to taste with kosher salt and freshly ground black pepper. Portion the pasta onto plates, and top with the Fullblood Wagyu hot Italian sausage and tomato mixture. Garnish with chiffonade basil leaves, and serve warm. Enjoy!

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