Pasta With Sun Dried Tomatoes And Sausage 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:

• Saute the garlic and onion in the olive oil.
• Brown sausage in olive oil with garlic and onion.
• Deglaze pan with wine.
• Add spinach to wilt.
• Add sun dried tomatoes.
• Add canned tomatoes.
• Simmer and reduce for 10 minutes.
• Add Pasta and toss.
• Top with chopped fresh basil.

Steps:

• Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.
• For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.
• Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.

Steps:

• Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup pasta cooking liquid; return pasta to pot.
• Toast pine nuts in a small dry skillet over medium heat, stirring occasionally, until lightly browned, 3-5 minutes. Transfer to a small bowl.
• Meanwhile, heat oil in a medium skillet over medium-high. Cook sausage and tomato paste, stirring, 1 minute. Stir in artichokes and sun-dried tomatoes and cook, stirring, until heated through, about 2 minutes. Remove from heat.
• Add sausage mixture and 3/4 cup pasta cooking liquid to pot with pasta; season with 1/4 tsp. pepper. Toss to coat and add remaining 1/4 cup pasta cooking liquid, if needed, to loosen.
• Divide pasta among plates. Season with pepper and top with peperoncini.

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:

• You will need a deep saute pan that can hold the sauce, and the pasta.
• Have all your ingredients ready to go before beginning to cook.
• Heat the oil over medium-high heat and cook the sausage, breaking it up as it cooks, until done.
• Add the sundried tomatoes and toss to combine.
• Season with the salt and pepper.
• Let cook about a minute, then add the sage, toss, and cook another minute.
• Add the Vermouth to the pan and toss with the other ingredients.
• Let reduce about half (about 2-3 minutes), then add the chicken stock.
• Toss and let this reduce about half (about 2 to 3 minutes).
• Add the cream, then let this mixture reduce slightly.
• Taste, adjust for pepper and salt.
• Add the pasta and 1/2 of the cheese to the pan and toss to combine everything thoroughly.
• Serve with the remaining cheese.