Italian Sausage On Pasta With Parma Rosa Sauce Recipes

Steps:

• Remove case from the sausages before cooking so to make smaller pieces.
• Brown sausages et drain liquid.
• Add all other ingredients.
• Prepare Parma Rosa sauce and add sausages.
• Serve on pasta or rice.

Steps:

• Pre-heat oven to 345 degrees.
• Spray baking dish with butter flavored cooking spray.
• In sauce pan, mix sauce mix, milk, 1/4 c parmesan cheese, mozzarella cheese, and butter. Cook on medium heat until cheese and butter are melted, stirring often.
• When everything is melted, add wine and stir over heat until mixed.
• Reduce heat to low.
• Arrange chicken in baking dish, and spoon sauce over chicken, using just enough to cover the chicken breasts. (Leave the rest of the sauce in the pan on low heat, covered, and stir ocassionally while chicken bakes).
• Arrange bell peppers on top of chicken.
• Cover baking dish with aluminum foil and bake at 375 degrees for 30 minutes.
• After 30 minutes, add cooked noodles to remaining sauce and stir to coat noodles. Spoon noodles around and over chicken and top with 1 oz grated cheese.
• Return to oven for 5 minutes or until chicken is completely cooked.
• After taking out of oven, leave dish to sit for a couple minutes for sauce to thicken.

Steps:

• Place the pork and red wine vinegar in a mixing bowl. Sprinkle with salt, black pepper, parsley, garlic powder, onion powder, basil, paprika, red pepper flakes, fennel seed, brown sugar, oregano, and thyme. Knead until flecks of spice are evenly distributed through the sausage.
• Divide the sausage into thirds, and form into 3 logs; wrap each in plastic wrap. Place wrapped sausage into a freezer bag before freezing, or store in refrigerator for at least 12 hours before cooking.

Steps:

• In a large heavy saucepan, heat olive oil, then add the garlic cloves (whole so they add a "gentle" garlic flavor).
• Add the tomatoes, salt and pepper. Cover and cook tomatoes until they're soft and collapsed (about 10 min.). If the skins bother you, then fish them out.
• Uncover and cook, stirring often, until the mix is very smooth. Add water, if needed, to keep sauce from sticking to the pot. Stir in cream slowly, then add sugar (or carrot), if needed. (Taste it. The sweet carrot/sugar tempers the acidic tomatoes. You'll know if you need to add sugar if the sauce is really tart.).
• Simmer the sauce a bit for the cream to become incorporated. Add water, if needed, to bring the sauce to desired consistency.