Bowties With Sausage And Ricotta Sauce Recipes

Steps:

• 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 oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Stir in onion and garlic, and cook until onion is tender. Stir in tomatoes, cream, and salt. Simmer until mixture thickens, 8 to 10 minutes.
• Stir cooked pasta into sauce, and heat through. Sprinkle with parsley.

Steps:

• Bring a large pot of salted water to a boil. Cook pasta for 8-10 minutes, or until al dente, drain and rinse with cold water. Set aside.
• In a large skillet, heat oil over medium heat. Add decased sausage to skillet and crumble with a wooden spoon as it cooks. Add red pepper flakes and continue sauteing until sausage is no longer pink. Add onion and garlic to skillet and continue until onion softens. Stir in tomatoes and salt, (if using fresh tomatoes saute them for 3 minutes until softened) then add light cream and parmesan cheese; simmer gently until mixture thickens (about 5 minutes). Stir in the cooked pasta and basil and heat through, about 3 minutes.

Steps:

• Preheat the oven to 425 degrees F. Generously grease the bottom and sides of a 9-by-13-inch casserole dish with the butter.
• Stir together the marinara, beef broth, tomato paste, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl.
• Spread half the pasta in an even layer in the bottom of the prepared dish. Break the sausage into pieces and scatter half on the pasta. Dollop with half of the ricotta. Pour half of the marinara mixture over the top. Repeat with a second layer of pasta, sausage, ricotta and the marinara mixture.
• Cover with aluminum foil and bake until the pasta is al dente, about 50 minutes.
• Uncover and sprinkle the mozzarella on top. Bake uncovered until the mozzarella is melted and bubbly, about 10 minutes.

Steps:

• Heat oil in a large, deep skillet over med heat.
• Cook sausage and pepper flakes until sausage is no longer pink, about 7 minutes.
• Stir in onion and garlic and cook until onion is tender.
• Stir in tomatoes, cream and salt. Simmer until mixture thickens, 8-10 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes or until al dente; drain.
• Stir cooked pasta into sauce, and heat through. Sprinkle each serving with parsley.

Steps:

• Cook pasta according to package directions. Drain., Meanwhile, in a 6-qt. stockpot, cook and crumble sausage with onion and pepper flakes over medium heat until no longer pink, 5-7 minutes. Add garlic; cook 1 minute. Drain., Stir in tomatoes, cream, salt and basil; bring to a boil over medium heat. Reduce heat; simmer, uncovered, until thickened, 6-8 minutes, stirring occasionally. Stir in pasta; heat through. Serve with cheese.

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
• Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally, for about 9 minutes (pasta will not be fully cooked.) Drain, reserving 1/2 cup cooking water. Set aside.
• While pasta is cooking, place sausage in a large skillet over medium-high heat; cook and stir until browned and crumbly, 5 to 7 minutes. Remove sausage to a paper towel-lined plate and leave grease in the pan.
• Add oil to the skillet and saute for 5 minutes. Add garlic and cook for 1 minutes. Add kale, nutmeg, pepper flakes, salt, and pepper. Deglaze the pan with white wine and cook until kale is soft, 5 to 10 more minutes.
• Return sausage back to the pan. Add ricotta, pesto, and 6 ounces mozzarella cheese. Add reserved pasta and cooking water. Taste and season with salt and pepper if needed. Pour into the prepared casserole dish and sprinkle remaining mozzarella over top. Cover with foil.
• Bake in the preheated oven for 30 minutes. Remove foil and bake for 10 more minutes. Let cool 10 minutes before serving.

Steps:

• Cook bowtie pasta according to package directions; drain- do NOT rinse.
• Meanwhile, in a large skillet over med-high heat, brown sausage; drain if necessary.
• Turn heat down to medium. Add oil, garlic, onion, green pepper, tomatoes and oregano to skillet with sausage and sautee and stir for about 5 minutes. Stir in cooked hot pasta and toss around to coat and heat through.
• Sprinkle with shredded cheese and serve.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Wash chicken breasts and cut into large bite-size pieces. Cut sausages into large pieces. In a large, deep skillet over medium low heat, combine oil and garlic; and cook just enough to flavor the oil. Remove garlic from oil.
• Add chicken and sausage to skillet and brown both lightly until they are opaque. Add the tomatoes and the wine. Bring to a boil and let simmer for 20 minutes. Season sauce mixture with basil, rosemary and salt and pepper to taste. Add cooked, drained pasta to the skillet mixture. Toss and serve.

Steps:

• Heat the oil in a large frying pan, tip in the onion and garlic, and soften for about 10 mins. Add the sausagemeat chunks and brown for 5 mins. Tip in the chopped tomatoes and simmer for 5 mins or so, until thick and the sausagemeat is cooked through. Meanwhile, cook the pasta following pack instructions.
• Season the tomato sauce and toss through the drained tagliatelle. Tear the basil and stir it through as well. Spoon into bowls and dot with ricotta. Grind over some pepper and sprinkle with the small basil leaves.

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, brown sausage in large skillet on medium heat; drain. Add onions; cook 3 min. or until tender, stirring frequently. Add tomatoes, tomato paste and 3/4 cup mozzarella cheese; mix well.
• Mix ricotta, Parmesan, water and pepper. Drain pasta; add to skillet; mix well. Top with cheese mixture; sprinkle with remaining mozzarella. Cover; cook on low heat 3 min. or until mozzarella is melted.