Sunnys Easy Sausage And Mushroom Rigatoni Pie Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain and set aside.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Grease a large baking dish.
• Cook sausage and onion in a large skillet until meat is no longer pink and onions are translucent, 5 to 7 minutes.
• Combine spaghetti sauce, cottage cheese, 1 cup mozzarella cheese, Parmesan cheese, eggs, parsley, Italian seasoning, basil, salt, and pepper in a large bowl. Add sausage and onion mixture; stir until well combined. Add pasta and carefully mix until well incorporated. Transfer to the prepared baking dish and cover.
• Bake in the preheated oven for 45 minutes. Remove from the oven, top with remaining mozzarella, and bake, uncovered, until cheese is melted, about 15 minutes.

Steps:

• To a large dutch oven on medium heat, add the olive oil and heat it until it shimmers.
• Add the hot Italian sausage, cook until the the first side browns deeply, flip and cook on the other side until the sausage is fully cooked, 15 minutes. Remove the sausages from the pan and slice when they cool down.
• To the leftover pan drippings, add the chopped yellow onion, minced garlic, salt, pepper, dried basil, dried oregano, and dried parsley. Cook until the onions are caramelized and soft. About 10 minutes.
• Add the tomato paste and cook until the tomato paste darkens slightly.
• Add in the diced tomatoes and the sausage slices into the pan, stir, and let the sauce come to a simmer.
• Add in half the grated parmesan, spinach, the cooked pasta, and stir to combine.
• Spoon in fresh dollaps of the ricotta cheese, garnish with fresh basil, more grated parmesan, and serve!
• Enjoy!

Steps:

• Cook rigatoni according to package directions., Meanwhile, in a large skillet, cook sausage over medium heat 4-6 minutes or until no longer pink, breaking into crumbles; drain and remove sausage from pan., In same skillet, heat butter over medium heat. Add mushrooms, garlic, salt and pepper; cook, covered, 4 minutes, stirring occasionally. Uncover; cook and stir 2-3 minutes or until mushrooms are tender and liquid is evaporated., Stir in cream; bring to a boil. Reduce heat; cook, uncovered, 8-10 minutes or until slightly thickened. Return sausage to skillet; heat through. Drain pasta; serve with sauce. If desired, sprinkle with parsley.

Steps:

• In a large non stick skillet, heat half the oil and brown the sausages. Remove from pan and cool slightly, then slice into ¼ in (1 cm) rounds.
• Start heating the water in which to cook the pasta.
• In a clean saucepan, heat remaining oil and saute onions for 2-3 min then add the garlic and the red/yellow pepper and the mushrooms. Cook until tender.
• ** ALTERNATE METHOD**.
• *simply remove the sausage from the casing and crumble the meat and saute it with the onions ,.
• * add the other vegetables and continue****.
• Stir in the wine or whatever, cook for 3-4 min until most of the liquid is absorbed.
• Add the pureed tomatoes, basil, marjoram and the sausage if it isn't in there already.
• Bring to a boil, stir and reduce heat and let it simmer for about 15 min or so while pasta cooks.
• When the water for the pasta boils, add about 10 ml salt then add pasta. Stir for a bit while it gets back to boiling.
• Don't let it boil over.
• When the pasta is almost cooked, add the olives to the sauce and cook for a bit longer while waiting for the pasta.
• Taste it. Add salt and pepper and Parmesan if you wish.
• When the pasta is just cooked but not soft and gloopy, drain the pasta.
• Toss the pasta and sauce together in the pot for a couple of minutes over low heat.
• Serve.

Steps:

• Soak the porcini in a bowl of one-and-a-half cups boiling water or broth for 30 minutes.
• Meanwhile, using a heavy skillet, brown the sausage pieces. Remove them from the pan and drain them on paper towel.
• Saute the onion and the garlic in the olive oil until soft.
• Trim the stalks from the mushrooms. Wash off any grit under cold running water or use a soft brush or clean towel (do not soak the fresh mushrooms or they will become soggy). Slice them into one-and-a-half-inch pieces.
• Drain the porcini through a coffee filter, cheese cloth or paper towel, reserving the soaking liquid. Chop the porcini and add them with their soaking liquid to the onion, along with the tomato paste, chicken stock and herbs. Season lightly with salt and pepper and simmer gently for half an hour. If the sauce gets too thick add more stock. If it is too thin, turn up the heat.
• Meanwhile, bring six quarts water to boil for the rigatoni. Cook the rigatoni, drain and place the pasta in a heated bowl. Pour the sauce on top and toss thoroughly. Serve immediately. Pass the cheese separately.

Steps:

• Heat oil in large deep skillet. Add onion and garlic and stir over low heat until tender. Do not burn the garlic. Add sausage and mushrooms until sausage is cooked through. Stir in the wine and bring to a boil. Reduce heat to simmer and cook until liquid is reduced by half.
• While the sauce is cooking down, cook pasta in a large pan of salted water until al dente. Drain and return to pan.
• In a large bowl, whisk together the cream, eggs, 1/2 the grated cheese, parsley, salt and pepper to taste. Add to the cooked pasta and then add to the reduced wine & sausage sauce. Toss to mix well and heat through. Serve with additional parmesan cheese and parsley, if desired.