Pasta Shells With Beans Greens And Sausage Recipes

Steps:

• Place racks in middle and upper third of oven; preheat to 325°F. Heat a large, deep ovenproof skillet over medium-high. Pour in ¼ cup oil; add sausage and break up into small pieces. Cook, undisturbed, until browned underneath, about 4 minutes. Stir a few times; cook, undisturbed, until cooked through, about 3 minutes.
• Add garlic, chopped sage, and red pepper flakes to sausage and cook, stirring, until garlic is golden, about 2 minutes. Mix in half-and-half and simmer until thickened slightly, about 2 minutes. Reduce heat to low. Stirring constantly, gradually add two-thirds of the cheese a little at a time, letting it melt before adding more. Cook, stirring, until sauce is smooth and thick, about 3 minutes; season with salt. Remove from heat.
• Meanwhile, cook pasta in a pot of boiling salted water, stirring occasionally and adding broccoli rabe during the last 2 minutes, until very al dente, about 2 minutes less than package directions. Drain in a colander, shaking well. Return pasta and broccoli rabe to pot.
• Add sausage mixture to pasta and toss to coat; transfer to skillet. Cover with foil and bake on middle rack until pasta is al dente and sauce is bubbling, 30-40 minutes. Remove from oven. Heat broiler.
• Top pasta with remaining cheese. Toss sage leaves and remaining 1 Tbsp. oil in a small bowl; arrange over pasta. Broil on upper rack until cheese is browned in spots, about 5 minutes. Let cool slightly before serving.

Steps:

• Preheat oven to Broil on High. Heat olive oil in a deep skillet, and brown your sausage over a medium high heat. Add in onion, and saute until fragrant, about a minute. Pour 3 cups of water over the top, add in snipped green beans and quick cook pasta, turn heat to high. Set timer, and cook for 10 minutes. At the end of 10 minutes, pour Bertolli sauce over the top, and stir in. Let simmer 2-3 more minutes. Top with cheese, and put in in the oven to broil until cheese is melted and bubbly. Garnish with fresh parsley and serve. NOTES If you can't find the Pronto or quick cook pasta, then just cook your pasta according to package directions, and remove water from the ingredient list. Instead, sautee green beans with the sausage and onion and move on to step 6 in the directions.

Steps:

• In 12-inch nonstick skillet, heat oil over medium heat. Add sausages; cook 4 to 6 minutes, turning occasionally, until sausages are browned on all sides. Add pasta, chicken broth, tomato paste and salt. Heat to boiling; cover, reduce heat and cook 9 to 11 minutes, stirring occasionally, until pasta is al dente and most of liquid is absorbed.
• Remove skillet from heat. Remove sausages, cut into 1/2-inch slices, and return to skillet with crushed tomatoes and beans. Cook over medium heat 3 to 4 minutes, stirring occasionally, until hot. Stir in Parmesan cheese, and serve.

Steps:

• Cook pasta according to package directions; drain.
• Heat a large nonstick skillet over medium-high heat; add in the sausage; brown the sausage, breaking it apart with a spoon; drain browned sausage on a paper-towel lined plate.
• Add garlic and sage to the same skillet; stir/saute for about 30 seconds or until fragrant.
• Add in the beans, spinach, and broth; bring to a boil.
• Lower heat and simmer about 5 minutes or until the spinach is just tender.
• Add in drained pasta, sausage, salt, and pepper; simmer until well heated; adjust seasoning to taste.

Steps:

• Bring a large pot of salted water to a boil. Add the penne and cook as the label directs. Reserve 1/2 cup of the cooking water, then drain the pasta.
• Meanwhile, heat the oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up into small pieces with a wooden spoon, until browned and cooked through, 3 to 4 minutes. Add the collard greens, garlic, pepper flakes and 1/2 teaspoon salt and cook, stirring occasionally, until the greens are wilted, about 3 minutes.
• Add the pasta, lemon zest, and half of the reserved pasta water to the skillet and toss. If needed, add more of the pasta water and toss again. Serve topped with Parmesan.

Steps:

• Cook pasta in boiling salted water according to package directions until al dente.
• Meanwhile, in a large skillet, heat olive oil and saute sausage and garlic together until sausage is browned.
• Stir in escarole and cook until wilted.
• Stir in chicken broth, cover and simmer for about 10 minutes.
• Add drained cooked pasta, beans and Parmesan cheese to skillet and stir over low heat for about 5 minutes until juices thicken.
• Serve topped with additional grated Parmesan cheese.
• Note: If you cannot find the escarole in a sack, use 1 bunch of fresh escarole, chopped.

Steps:

• Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to the package's instructions.
• Meanwhile, heat oil in a large heavy-bottomed skillet over medium-high. Add sausage and cook, stirring occasionally, until browned, 5 to 7 minutes. Add shallot and garlic and cook, stirring often, until translucent, about 2 minutes.
• Add collard greens and toss to wilt, 2 to 3 minutes. Season with salt and pepper. Add the thyme, cannellini beans and tomatoes and toss to warm through. Season again with salt and pepper to taste.
• Reserve 1/2 cup pasta water and drain pasta. Return pasta to the empty pot and set over medium-low. Add the sausage mixture and toss to combine, gradually adding the reserved pasta water as needed to create a sauce.
• Remove from the heat and sprinkle with parsley, chives, lemon zest and Parmesan. Season with salt and pepper to taste. Divide among bowls, drizzle with olive oil and serve with lemon wedges.

Steps:

• Preheat oven to 400°F.
• Cut off and discard top of garlic head to expose cloves, then wrap head in foil and roast in middle of oven until cloves are tender, about 45 minutes. Open foil carefully and cool to warm. Squeeze garlic from skins into a small bowl, then mash to a paste with a fork.
• Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook sausage, stirring and breaking up large pieces, until browned, about 4 minutes. Add sliced garlic, shallot, and red pepper flakes and cook, stirring occasionally, until shallot is pale golden, about 2 minutes. Stir in tomatoes, beans, garlic paste, and stock and simmer, uncovered, stirring occasionally, until slightly thickened and reduced by half, 15 to 20 minutes.
• Meanwhile, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander. Toss pasta with sausage mixture, parsley, basil, cheese, and salt to taste in a large bowl (or in pasta pot) until combined well. Serve with additional cheese, if desired.