10-MINUTE SAUSAGE SKILLET WITH CHERRY TOMATOES AND BROCCOLINI …
Provided by: Anna Stockwell
Total time: 10 minutes
Cook time: 10 minutes
Yield: 4 servings
|1 tablespoon olive oil|
|12 ounces fully cooked Italian sausage (about 4 links), sliced into 1/4″-thick coins|
|2 pints cherry tomatoes|
|2 garlic cloves, pressed or finely chopped|
|4 sprigs thyme|
|2 bunches broccolini (about 1 pound), trimmed, halved lengthwise|
|1/2 teaspoon kosher salt|
|1/4 teaspoon freshly ground black pepper|
|3 tablespoons unsalted butter, cubed|
|Crusty bread (for serving; optional)|
- Heat oil in a large skillet over medium-high. Add sausage and cook, stirring occasionally, until lightly browned, about 2 minutes. Add tomatoes, garlic, and thyme, stir to combine, and cook, pressing down on some of the tomatoes with the back of a wooden spoon to encourage bursting, 2 minutes. Add broccolini; season with salt and pepper. Cook, covered, 2 minutes. Remove from heat and stir in butter until melted.
- Divide sausage mixture among plates. Serve with bread alongside, if desired.
SAUSAGE RAGÙ RECIPE – NYT COOKING
Provided by: Julia Moskin
Total time: 2 hours
Yield: About 3 cups
|1 pound sweet Italian sausage or bulk sausage|
|Extra-virgin olive oil|
|1 onion, minced|
|1 carrot, minced|
|1 celery stalk, minced|
|1/4 cup minced flat-leaf parsley, plus extra for garnish|
|1 28-ounce can whole tomatoes, preferably San Marzano, with its juice|
|1 large sprig fresh thyme|
|1 large sprig fresh rosemary|
|3 tablespoons tomato paste|
|Ground black pepper|
|1 pound tubular dried pasta such as mezzi rigatoni, paccheri or penne|
|Freshly grated Parmesan cheese, for garnish, optional|
- With the tip of a small, sharp knife, slit open the sausage casings. Crumble the meat into a wide, heavy skillet or Dutch oven and set over medium-low heat. If the meat is not rendering enough fat to coat the bottom of the pan as it begins to cook, add olive oil one tablespoon at a time until the meat is frying gently, not steaming. Sauté, breaking up any large chunks, until all the meat has turned opaque (do not let it brown), about 5 minutes.
- Add onion, carrot, celery and parsley and stir. Drizzle in more oil if the pan seems dry. Cook over very low heat, stirring often, until the vegetables have melted in the fat and are beginning to caramelize, and the meat is toasty brown. This may take as long as 40 minutes, but be patient: It is essential to the final flavors.
- Add tomatoes and their juice, breaking up the tomatoes with your hands or with the side of a spoon. Bring to a simmer, then add thyme and rosemary and let simmer, uncovered, until thickened and pan is almost dry, 20 to 25 minutes.
- Mix tomato paste with 1 cup hot water. Add to pan, reduce heat to very low, and continue cooking until the ragù is velvety and dark red, and the top glistens with oil, about 10 minutes more. Remove herb sprigs. Sprinkle black pepper over, stir and taste.
- Meanwhile, bring a large pot of salted water to a boil. Boil pasta until just tender. Scoop out 2 cups cooking water, drain pasta and return to pot over low heat. Quickly add a ladleful of ragù, a splash of cooking water, stir well and let cook 1 minute. Taste for doneness. Repeat, adding more cooking water or ragù, or both, until pasta is cooked through and seasoned to your liking.
- Pour hot pasta water into a large serving bowl to heat it. Pour out the water and pour in the pasta. Top with remaining ragù, sprinkle with parsley and serve immediately. Pass grated cheese at the table, if desired.
@context http//schema.org, Calories 276, UnsaturatedFatContent 7 grams, CarbohydrateContent 32 grams, FatContent 12 grams, FiberContent 2 grams, ProteinContent 11 grams, SaturatedFatContent 3 grams, SodiumContent 321 milligrams, SugarContent 3 grams, TransFatContent 0 grams
CHERRY TOMATO & SAUSAGE RECIPES | JAMIE OLIVER RECIPES
Provided by: Jamie Oliver
Total time: 1 hours 15 minutes
|2 kg lovely ripe cherry tomatoes mixed colours if you can find them|
|2 sprigs fresh thyme|
|2 sprigs fresh rosemary|
|2 sprigs fresh bay|
|1 tablespoon dried oregano|
|3 cloves garlic peeled and chopped|
|12 higher-welfare Cumberland or coarse Italian pork sausages|
|extra virgin olive oil|
- Preheat the oven to 190°C/375°F/gas 5.
- Get yourself an appropriately sized roasting tray, large enough to take the tomatoes in one snug-fitting layer. Put in all your tomatoes, the herb sprigs, oregano, garlic and sausages. Drizzle well with extra virgin olive oil and balsamic vinegar and season with salt and pepper.
- Toss together, then make sure the sausages are on top and pop the tray into the oven for half an hour. After this time, give it a shake and turn the sausages over. Put back into the oven for 15 to 30 minutes, depending on how golden and sticky you like your sausages.
- Once it’s cooked, you’ll have an intense, tomatoey sauce. If it’s a little too thin, lift out the sausages and place the tray on the hob to cook it down to the consistency you like – I tend to make mine quick thick – then put the sausages back in.
- Check the seasoning and serve either with a good-quality loaf of bread warmed through in a low oven for 10 minutes (great for mopping up the sauce!) or with mashed potato, rice or polenta, a green salad and a nice glass of wine.
- PS Any leftovers can be chopped up and made into a wonderful chunky pasta dish, using penne or rigatoni, the next day.
Calories 381 calories, FatContent 25.4 g fat, SaturatedFatContent 8.6 g saturated fat, ProteinContent 22.4 g protein, CarbohydrateContent 15.8 g carbohydrate, SugarContent 11 g sugar, SodiumContent 2.03 g salt, FiberContent 4.2 g fibre
FRESH TOMATO, SAUSAGE, AND PECORINO PASTA RECIPE | MYRECIPES
Provided by: MyRecipes
Total time: 40 minutes
Yield: 4 servings (serving size: about 2 cups pasta mixture, 1 tablespoon cheese, and 1 tablespoon basil)
|8 ounces uncooked penne|
|8 ounces sweet Italian sausage|
|2 teaspoons olive oil|
|1 cup vertically sliced onion|
|2 teaspoons minced garlic|
|1 ¼ pounds tomatoes, chopped|
|6 tablespoons grated fresh pecorino Romano cheese, divided|
|¼ teaspoon salt|
|⅛ teaspoon black pepper|
|¼ cup torn fresh basil leaves|
- Cook pasta according to package directions, omitting salt and fat; drain.
- Heat a large nonstick skillet over medium-high heat. Remove casings from sausage. Add oil to pan; swirl to coat. Add sausage and onion to pan; cook 4 minutes, stirring to crumble sausage. Add garlic; cook 2 minutes. Stir in tomatoes; cook 2 minutes. Remove from heat; stir in pasta, 2 tablespoons cheese, salt, and pepper. Sprinkle with remaining 1/4 cup cheese and basil.
Calories 389 calories, CarbohydrateContent 53.5 g, CholesterolContent 27 mg, FatContent 10.7 g, FiberContent 4.5 g, ProteinContent 21.6 g, SaturatedFatContent 4 g, SodiumContent 595 mg
ONE-SKILLET ITALIAN SAUSAGE PASTA | READY SET EAT
Provided by: ReadySetEat
Total time: 30 minutes
Prep time: 20 minutes
|3/4 pound Italian pork sausage|
|1-1/4 cups water|
|1 can (14.5 oz each) Hunt’s® Diced Tomatoes with Basil, Garlic and Oregano, undrained|
|1 cup Hunt’s® Tomato Sauce|
|8 ounces dry penne pasta, uncooked|
|1/4 cup grated Parmesan cheese|
- Heat large skillet over medium-high heat. Add sausage; cook 5 minutes, breaking apart with spoon to crumble. Drain; return to skillet.
- Add water, undrained tomatoes, tomato sauce and pasta to skillet; stir to combine. Bring to a boil. Cover; reduce heat and cook 15 minutes or until pasta is tender.
- Sprinkle with Parmesan cheese. Serve with additional Parmesan cheese, if desired.
@id https//www.readyseteat.com/complete-nutrition-info, Calories 319 calories