Category: Italian

Creamy Tuscan Sausage Pasta

Creamy Tuscan Sausage Pasta

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Ingredients
  

  • kosher salt
  • 1 lb linguine
  • 1 Tbsp extra virgin olive oil
  • 1 lb Italian sausage sliced on the bias
  • 2 cloves garlic minced
  • 2 c diced tomatoes
  • 1/2 c heavy cream
  • 1/2 c freshly grated Parmesan plus more for serving
  • Freshly ground black pepper
  • 1 c baby spinach
  • fresh basil for garnish

Instructions
 

  • In a large pot of salted boiling water, cook linguine according to package instructions until al dente. Drain and set aside.
  • In a large skillet over medium-high heat, heat oil. Add sausage and cook until seared on both sides, about 2 minutes per side. Add garlic and cook until fragrant, about 1 minute. Stir in tomatoes, cream and Parmesan then season with salt and pepper. Bring mixture to a low boil then reduce heat to medium and cook until the sauce has thickened slightly, about 5 minutes.
  • Add the cooked pasta and spinach and toss until pasta is fully coated in sauce and the spinach has melted. Garnish with basil and serve immediately with more Parmesan.

Sausage & Peppers

Sausage & Peppers

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Ingredients
  

  • 1 pkg spaghettini 8 ounce
  • 4 links sweet Italian sausage
  • 5 bell peppers assorted, seeded and cut into strips
  • 1 clove garlic minced
  • ¼ c extra virgin olive oil
  • ½ tsp dried oregano
  • ½ tsp dried basil
  • salt and freshly ground black pepper to taste
  • freshly grated Parmesan to taste

Instructions
 

  • Bring a large pot of lightly salted water to a boil. Add spaghettini, and cook until al dente, about 5 minutes. Drain, and set aside.
  • While the pasta is cooking, slice sausages lengthwise, and remove the casings. Brown sausages in a large skillet over medium-high heat with a drizzle of the olive oil. Remove sausages to a platter, and keep warm in the oven. Add the bell peppers, garlic, oregano and basil to the skillet, and drizzle with the remaining olive oil. Saute over medium heat until peppers are tender.
  • Toss the pepper mixture with the drained spaghetti until well blended, and season with salt and pepper to taste. Transfer to a serving platter, and arrange the sausages on the top. Garnish with Parmesan cheese.

Alfredo Blue

Alfredo Blue

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Ingredients
  

  • 1 pkg fettuccini 16 ounce
  • 1 Tbsp olive oil
  • 1 clove garlic sliced
  • 4 oz blue cheese crumbled
  • 1/4 c freshly grated Parmesan
  • 2 c heavy cream
  • 1 Tbsp Italian seasoning
  • salt and pepper to taste

Instructions
 

  • Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
  • Heat olive oil in a small skillet over medium heat. Saute garlic in olive oil until golden. Remove garlic, and reserve oil.
  • In a medium saucepan over medium-low heat, combine blue cheese, Parmesan cheese, and cream. Stir until cheeses are melted. Stir in the oil from the garlic pan. Season with Italian seasoning, salt, and pepper.
  • Toss sauce with hot pasta, and let stand 5 minutes before serving.