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Tag: chicken sausage

Pasta with Sausage and Sweet Pepper Sauce

February 12, 2018

  • ½ pound pasta, al dente with a cup of pasta water set aside
  • 4 chicken sausage links, chopped in ¼ inch pieces
  • 1 tablespoon olive oil

Heat a large frying pan with the olive oil. Add the sausages and sauté on medium high heat, stirring constantly. Saute for 4 to 5 minutes till the sausages are golden brown. Keep aside.

  • 1 cup fresh tomato sauce or marinara sauce
  • 1 red pepper
  • 1 orange pepper
  • 1 tablespoons extra light olive oil
  • Salt
  • 1/3 cup shredded parmesan cheese

Start the grill outside or preheat the broiler. Coat the peppers with the oil and grill or roast them till the skin is charred- about 20 minutes. Place the peppers in a bowl and cover with plastic wrap for 20 minutes. Take the peppers out and peel the skin and take the seeds out. Place the peppers in a blender with the tomato sauce. Blend till smooth. Taste for seasonings and add salt if needed.
Add two cups of the sweet pepper sauce to the sausages and add the pasta and half cup of the pasta water (add more water if needed). Mix well and check for seasonings. Serve with cheese on top.

Sausage Mushroom Ragu

September 18, 2017

Another quick, easy and delicious dish for through the week…

  • 2 tablespoons extra virgin olive oil
  • 3 to 4 links chicken sausage, I used roasted garlic and fontina, casings off and crumbled
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, chopped
  • 2 cups Cremini mushrooms, sliced
  • 2 cups crushed tomatoes
  • ½ cup grated Parmigiano Reggiano
  • Salt
  • ½ pound cooked pasta, al dente with ½ cup pasta water spared

Heat a large frying pan with the olive oil. Add the crumbled sausage and sauté on medium heat for 5 to 6 minutes, stirring constantly till the sausage is golden brown. Add the onion and garlic. Saute on medium heat for 2 to 3 minutes. Add the mushrooms and sauté on medium heat for 6 to 7 minutes. Add the tomatoes and 1 teaspoon salt. Bring to a boil and lower the heat to low and cook, covered, for 15 to 20 minutes, stirring every 5 minutes. Take the lid off, add the cheese, mix well.

In the meantime, cook the pasta and add ½ cup of the pasta water to the ragu, mix well and check for seasonings. Serve warm.

Beef and Sausage Ragu

March 7, 2016

This recipe is a mix between a ragu and a bolognese. My daughter loves, loves any kind of meat sauce over pasta. I try to make them different every time- so this one is a mix. A bolognese, typically is made with just tomato paste and milk- there is no tomato sauce. I added it all in this one- it was delicious!!

  • 2 chicken sausage links (I used spinach and fontina), casings off and crumbled
  • 1 pound grass fed ground beef
  • 2 tablespoons extra virgin olive oil
  • 3 garlic cloves, chopped
  • 1 small yellow onion, chopped
  • ½ cup shredded carrots
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme, chopped
  • 2 tablespoons tomato paste
  • 2 cups tomato sauce, preferably fresh
  • 1 cup chicken broth
  • 2 cups milk
  • Salt

Heat a heavy saucepan with the olive oil. Add the ground beef and crumbled sausage and brown while stirring constantly on a medium high heat for 3 to 4 minutes. Add garlic, onion, carrots, rosemary and thyme. Cook on medium heat for 3 to 4 minutes. Add the paste and cook for a minute. Add the tomato sauce, chicken broth and milk. Bring to a boil and lower to a simmer, cover with a lid. Cook for at least an hour and a half on low heat, stirring every 15 minutes. Take the lid off, taste for seasoning, and add salt if needed. Serve on top of cooked pasta.

Turkey and Chicken Sausage Ragu

May 13, 2015

This is a yummy ragu with ground turkey and chicken sausage. Sausage already has yummy flavor and it is a great way to add deliciousness to any dish…

  • 2 tablespoons extra virgin olive oil
  • 1 pound ground dark meat turkey
  • 4 chicken sausage links, casings taken off and crumbled (I bought the roasted garlic variety)
  • 1 tablespoon fresh rosemary, chopped
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, chopped
  • 2 teaspoons salt
  • 3 cups homemade or store bought tomato sauce
  • Parmigiano Reggiano cheese, grated
  • 4 cups whole-wheat spaghetti, al dente

Heat a large saucepan with the olive oil. Add the turkey meat and cook on high heat while separating the meat with the back of a wooden spoon for 4 to 5 minutes. Add the crumbled sausage and continue to brown for another 4 to 5 minutes on medium heat. Add the rosemary, onion and garlic. Saute on medium heat for another 4 to 5 minutes. Add the tomato sauce and bring to a boil. Add salt and mix well. Simmer on low heat, covered with lid for about 45 minutes while stirring every 10 minutes or so. Take lid off and check for seasonings. Serve on top of spaghetti and garnish with grated cheese.

Ricotta and Spinach Dumplings with Sausage & Cherry Tomatoes

October 15, 2014

What do you do with leftover dumplings?? You cook them with chicken sausage, add basil, some roasted cherry tomatoes and make a delicious dish!

  • 2 cups cherry tomatoes
  • 1 tablespoon extra virgin olive oil
  • Salt

Preheat oven to 375 degrees F.

Transfer the tomatoes to a lined cookie sheet. Add the oil and salt, mix well and roast in oven for 40 minutes. Take out and let cool.

  • 2 tablespoon extra virgin olive oil
  • 4 to 5 chicken sausage links, sliced
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, grated
  • 4 to 5 leftover dumplings with sauce
  • Salt
  • 1 cup fresh basil, torn

Heat a frying pan with the oil. Add the onion and garlic and sauté on medium heat for 2 to 3 minutes. Add the sausage and brown on medium high heat for 3 to 4 minutes. Add the tomatoes and sauté for another 2 to 3 minutes. Add the dumplings with the sauce and simmer, covered for 10 minutes. Check for seasonings and top with fresh basil.

 

Rice Noodles with Broccolini and Sausage

December 2, 2013

3 cups rice noodles cooked according to package instructions, cooled and rinsed

  • 2 tablespoons extra light olive oil
  • 3 sausage links, casings off and crumbled (I used chicken sausage)
  • 3 garlic cloves, grated
  • 1 inch ginger, grated
  • 1 broccolini bunch, ends chopped off and the rest chopped
  • 10 ounces Cremini mushrooms, sliced

Sauce

  • 4 tablespoons tamari
  • 2 tablespoons mirin
  • 1 tablespoon rice wine vinegar

Mix the tamari, mirin and vinegar in a small bowl and keep aside.

Heat a wok like pan with the olive oil on medium heat. Add the sausage and sauté over high heat, stirring constantly for about 2 to 3 minutes. Add the garlic and ginger and sauté for 2 minutes. Add the mushrooms and sauté on high for 4 to 5 minutes. Add the broccolini and sauté for another 2 to 3 minutes. Take the pan off the heat and let cool. Add the rice noodles and the sauce. Mix well and taste for seasonings. Serve room temperature.

Sausage and Green Bean Pasta

September 23, 2013

This is a perfect dish to make for this season as the basil season is coming to an end. I cut down all my basil and made a big batch of pesto to freeze. It is a great way to enjoy some summer flavors in a few month!

Pesto

  • 3 garlic cloves
  • ¼ cup Parmigiano Reggiano
  • 1/3 cup pine nuts
  • Zest of one lemon
  • Juice of one lemon
  • 2 cups basil
  • ¼ cup tarragon
  • ¼ cup parsley
  • Salt
  • ¼ cup extra virgin olive oil (or more if needed)

Add the garlic, cheese, pine nuts, lemon zest and lemon juice to a processor. Process for a minute and add the basil, tarragon, parsley and salt. Process for a minute and gradually add the oil while the machine is still on. Taste for seasonings and keep aside.

  • 8 oz tender green beans, trimmed

Add the green beans to boiling water. Bring back to a boil and take out and dip into cold water to retain the color. Take out and keep aside.

  •  2 tablespoons extra virgin olive oil
  • 4 links chicken sausage, casings taken off and crumbled
  • ½ pound pasta, cooked al dente
  • Salt to taste

Heat a frying pan with the olive oil. Add the crumbled sausage and sauté on a medium high heat, stirring constantly for 5 to 6 minutes till golden brown. Add the pasta and green beans. Add enough pesto to coat everything and mix well. Add salt if needed and serve.