Pasta With Spicy Sausage Radicchio And Sun Dried Tomatoes Recipes

Steps:

• Cook pasta according to package directions for al dente., Meanwhile, in a Dutch oven, cook sausage over medium-high heat until no longer pink, 5-6 minutes, breaking into crumbles. Stir in tomatoes, garlic, fennel seed and pepper flakes; cook 1 minute longer., Add wine. Bring to a boil; cook until liquid is almost evaporated, 1-2 minutes. Stir in cream; cook 1 minute longer. Add spinach; cook and stir just until spinach is wilted., Drain pasta; add to sausage mixture. Stir in 1/2 cup cheese. Sprinkle with crushed croutons and remaining cheese.

Steps:

• Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 3/4 cup pasta cooking liquid; return pasta to pot.
• Meanwhile, heat oil in a medium skillet over medium-high. Add onion and 1/4 tsp. salt and cook, stirring occasionally, until tender, about 5 minutes (do not brown). Add sausage and cook, stirring occasionally and breaking up sausage into small bits with a wooden spoon, until sausage is mostly cooked through, about 5 minutes. Add radicchio and 2 Tbsp. water. Cook, covered, until sausage is cooked through and radicchio is wilted, 3-5 minutes more.
• Add tomatoes, sausage mixture, and 1/2 cup pasta cooking liquid to pot with pasta. Season with salt and pepper, toss to coat, and add remaining 1/4 cup pasta cooking liquid, if needed. Divide among serving plates and top with pepper.

Steps:

• Heat oil in heavy medium saucepan over medium heat. Add garlic; sauté 1 minute. Add tomatoes, cream, red peppers and crushed red pepper; simmer over medium heat 2 minutes. Stir in 1/2 cup basil and simmer 1 minute longer.
• Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 3/4 cup pasta cooking liquid. Return pasta to pot. Add sauce, cheese and 1/2 cup basil and toss to coat. Add enough reserved cooking liquid to pasta to moisten if dry. Season with salt and pepper.

Steps:

• Heat the oil reserved from the tomatoes in a heavy large frying pan over medium-high heat. Add the sausages and cook until brown, breaking up the meat into bite-size pieces with a fork, about 8 minutes. Transfer the sausage to a bowl. Add the artichokes and garlic to the same skillet, and saute over medium heat until the garlic is tender, about 2 minutes. Add the broth, wine, and sun-dried tomatoes. Boil over medium-high heat until the sauce reduces slightly, stirring occasionally, about 8 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Cook the fusilli in boiling water until tender but still firm to the bite, stirring often, about 8 minutes. Drain the pasta (do not rinse). Add the pasta, sausage, 1/2 cup Parmesan, basil, and parsley to the artichoke mixture. Toss until the sauce is almost absorbed by the pasta. Stir in the mozzarella. Season, to taste, with salt and pepper. Serve, passing the additional Parmesan cheese alongside.