Best 8 Sausage Tomato Ricotta Maccheroni Maccheroni Alla Salsiccia E R Recipes

SAUSAGE TOMATO RICOTTA MACCHERONI (MACCHERONI ALLA SALSICCIA E R

Steps:

• Melt the butter in a large skillet over a medium high heat.
• Add the onion and cook until it softens and turns a rich golden color Add the sausage and break it up with a wooden spoon.
• cook until the sausage has browned lightly Stir in the tomatoes, season lightly with salt and black pepper (bearing in mind that there will be salt and pepper in the sausage) and continue cooking until the tomatoes have reduced and separated from the butter and sausage fat.
• Remove the skillet from the heat and set aside.
• Meanwhile, cook your pasta.
• When the pasta is almost done, return the skillet with the sauce to a medium heat and add the ricotta and basil, mixing them in evenly.
• When the pasta is cooked al dente, drain it and toss it with the sauce, adding the grated cheese.
• Serve at once.

CHERRY TOMATO, SAUSAGE, ARUGULA, RICOTTA FRITTATA

Steps:

• Preheat the oven to 350 degrees F. Toss the tomatoes with the olive oil, vinegar and thyme leaves and season with salt and pepper. Put in a small baking dish in one layer and roast until completely soft and the juices have evaporated, about 30 minutes. Let cool slightly. Leave the oven on. Heat the canola oil in a 10-inch nonstick pan over high heat until it begins to shimmer. Add the sausage and cook until golden brown, and then transfer to a paper-towel-lined plate using a slotted spoon. Remove the fat from the pan. Whisk the eggs in a large bowl until light and fluffy. Fold in the drained sausage, tomatoes, provolone and Romano cheeses, arugula and chopped parsley and sprinkle with salt and pepper. Season the ricotta with salt and pepper as well and set aside. Heat the butter in the nonstick pan. Add the egg mixture and stir to evenly distribute the ingredients using a heatproof rubber spatula. Cook until the eggs set on the bottom and around the sides of the pan, and then transfer to the oven. Bake until the eggs are cooked through and the top is lightly golden brown, 20 to 25 minutes. Loosen around the sides of the pan with a rubber spatula and flip onto a serving platter or cutting board. Top with the ricotta and drizzle with extra-virgin olive oil. Grind some black pepper over the top, and scatter the whole parsley leaves over all.

SALSICCIA CON CIMA DI RAPA: SAUSAGE WITH BROCCOLI RABE

Steps:

• Cook the rapini in boiling salted water for 2 to 3 minutes. Drain.
• In a saucepan, heat 4 tablespoons of extra-virgin olive oil. Add the garlic and chili peppers, and cook until the garlic is golden brown. Add the rapini to the saucepan, and saute for a few minutes. Season with salt to taste.
• In another saucepan, heat 1 tablespoon of olive oil, and add the sausages. Cook the sausage for a few minutes, turning frequently, before piercing with a knife in order to release some of the fat. If the sausages are sticking to the pan, add a few tablespoons of water instead of adding more oil. Continue cooking until the sausages are golden brown and fully cooked.
• Add the cooked sausages to the rapini, and cook together for a few minutes. Transfer the mixture to a warm plate and serve hot.

SAUSAGE RAGU (RAGU DI SALSICCIA)

Steps:

• Remove the sausage from the casings.
• Chop the meat finely.
• In a large pot, heat the oil over medium heat.
• Add the sausage meat and the garlic.
• Cook, stirring often, until the pork is lightly browned, about 10 minutes.
• Add the wine and bring to a simmer.
• Cook until most of the wine evaporates.
• Stir in the tomatoes and salt/pepper to taste.
• Bring to a simmer.
• Decrease heat to low.
• Cook, stirring occasionally, until the sauce is thickened, about 1 hour 30 minutes.
• Stir in the basil just before.
• Serve hot over cooked hot pasta.

CHEESY BAKED PASTA WITH SAUSAGE AND RICOTTA

Steps:

• Heat oven to 425 degrees. Heat oil in a 12-inch ovenproof skillet over medium-high. Crumble sausage into skillet, using a spoon to break it into small pieces. Cook until starting to brown, stirring occasionally, 5 to 7 minutes. Stir in garlic, oregano, fennel seeds and red-pepper flakes (if using), and cook another 1 to 2 minutes.
• Stir in whole tomatoes and their juice, using a spoon to break them up. Add crushed tomatoes, bay leaves and 2 teaspoons salt, and bring to a simmer. Simmer for 10 minutes to thicken slightly.
• Stir in pasta and 1 cup water and return to a simmer. Continue to simmer for 2 minutes, stirring frequently to make sure pasta doesn't stick to the bottom of the pan. Remove from heat, pluck out the bay leaves, and fold in about a third of the mozzarella.
• Top pasta with remaining mozzarella and dollops of ricotta. Sprinkle with Parmesan, then transfer to oven. Bake until pasta is tender when poked with a fork, and cheese is bubbly and lightly golden, 18 to 22 minutes. (If you'd like a more deeply browned topping, run the pan under the broiler for 1 or 2 minutes.) Remove from oven and let cool slightly before serving. Top with basil, plenty of black pepper, and more red-pepper flakes, if you like.

TOMATO AND SAUSAGE RISOTTO

Steps:

• In a small saucepan, combine tomatoes (with their juice) and 3 cups water. Bring just to a simmer; keep warm over low heat.
• In a medium saucepan, heat oil over medium. Add sausage and onion; season with salt and pepper. Cook, breaking up sausage with a spoon, until sausage is opaque and onion has softened, 3 to 5 minutes.
• Add rice; cook, stirring until well coated, 1 to 2 minutes. Add wine; cook, stirring until absorbed, about 1 minute.
• Add about 2 cups hot tomato mixture to rice; simmer over medium-low heat, stirring occasionally, until absorbed, 4 to 5 minutes. Continue adding tomato mixture, 1 cup at a time, waiting for one cup to be absorbed before adding the next, stirring occasionally, until rice is creamy and just tender, about 25 minutes total (you may not have to use all the liquid).
• Remove pan from heat. Stir in spinach, Parmesan, and butter; season with salt and pepper. Serve immediately (risotto will thicken as it cools), and sprinkle with additional Parmesan, if desired.

EASY ITALIAN SAUSAGE AND RIGATONI

Steps:

• Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain and set aside.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Grease a large baking dish.
• Cook sausage and onion in a large skillet until meat is no longer pink and onions are translucent, 5 to 7 minutes.
• Combine spaghetti sauce, cottage cheese, 1 cup mozzarella cheese, Parmesan cheese, eggs, parsley, Italian seasoning, basil, salt, and pepper in a large bowl. Add sausage and onion mixture; stir until well combined. Add pasta and carefully mix until well incorporated. Transfer to the prepared baking dish and cover.
• Bake in the preheated oven for 45 minutes. Remove from the oven, top with remaining mozzarella, and bake, uncovered, until cheese is melted, about 15 minutes.

TAGLIATELLE CON SALSICCIA (TAGLIATELLE WITH SAUSAGE)

Steps:

• Melt butter in a large skillet over medium heat. Add porcini mushrooms, onion, garlic, and parsley; cook and stir until golden brown, 5 to 8 minutes. Add sausage; cook and stir until browned, about 2 minutes.
• Pour white wine into the skillet and simmer, scraping up the browned bits off the bottom of the skillet, until most of the wine evaporates, about 3 minutes. Pour in vegetable broth; cook and stir until sauce reduces, about 5 minutes. Stir in heavy cream, salt, and pepper.
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in tagliatelle, bring back to a boil, and cook until tender yet firm to the bite, about 8 minutes.
• Drain tagliatelle and stir into the sauce in the skillet. Stir in Parmigiano cheese. Divide tagliatelle among 4 serving plates and garnish with toasted almonds.