Tag: chicken sausage
Linguini with Shrimp and Sausage
Another delicious pasta. Shrimp and sausage is a great combination..
- 2 tablespoons extra virgin olive oil
- 4 chicken sausage links, sliced
- 2 medium shallots, chopped
- 3 garlic cloves, chopped
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon tomato paste
- 3 cups tomato sauce
- 1 pound medium shrimp, cleaned and deveined
- Salt
- ½ cup fresh parsley, chopped
- 2 to 3 cups cooked pasta
Heat a wide frying pan with olive oil. Add the sausage and brown on medium heat for 2 to 3 minutes. Take out and keep aside. Add the shallots, garlic and rosemary. Saute on medium heat for 3 to 4 minutes. Add the tomato paste and cook for a minute. Add the tomato sauce and bring to a boil. Lower heat to a simmer and add the sausage. Cook with the lid for about ten minutes. Add the shrimp and cook for 4 to 5 minutes making sure not to over cook. Add salt and parsley. Serve with pasta.
Sausage Ragu with Red Wine
I haven’t posted a pasta dish in a while. So, here is one…
- 2 tablespoons extra virgin olive oil
- 2 medium shallots, chopped
- 3 to 4 garlic, chopped
- 4 to 5 links chicken sausage, casing off and crumbled
- 1 tablespoons fresh rosemary, chopped
- ½ cup red wine (something you are drinking)
- 1 tablespoon tomato paste
- 2 cups tomato sauce
- Salt
- 2 to 3 cups cooked pasta, al dente
Heat a wide frying pan with the olive oil and add the shallots and garlic. Saute on medium heat for 2 to 3 minutes. Add the sausage and sauté on medium high heat, stirring constantly for 3 to 4 minutes. Add the rosemary and red wine to deglaze the brown bits off the bottom of the pan. Add the tomato paste and cook for a minute. Add the tomato sauce and mix well. Bring to a boil and simmer on lower heat and cover with lid. Cook for 15 to 20 minutes. Check for seasonings and serve on pasta.
Sausage and Peas Risotto with Tomato Salad
Okay, time to change it up- how about some Italian fare? Lets start with some delicious risotto?? Don’t be intimidated, at all.. it is not as hard as it looks- definitely try it.. especially with all the lovely tomatoes in the farmers market…
Tomato Salad
- 2 cups cherry tomatoes, cut in half
- 1 tablespoon extra virgin olive oil
- Salt
- 1 garlic clove, crushed
Add the tomatoes to a medium bowl. Add the olive oil, salt and garlic. Mix well and let sit while the risotto cooks.
- 2 tablespoons extra virgin olive oil
- 1 pack chicken sausage, casings off and crumbled
- 1 large shallot, chopped
- 2 garlic cloves, chopped
- 1 tablespoon fresh thyme, chopped
- 1 cup Arborio rice
- ½ cup white wine (Sauvignon Blanc)
- 4 cups chicken broth, heated
- Salt
- 1 cup frozen peas
- ½ cup half and half
- ½ cup grated Pecorino Romano cheese
Heat a heavy saucepan with the olive oil. Add the crumbled sausage and sauté on high heat, stirring constantly for 3 to 4 minutes. Add the shallot, garlic and thyme. Saute for another 2 to 3 minutes. Add the rice and white wine. Stir and cook for a minute. Start adding the hot broth a ladle at a time while stirring. Add more broth as the liquid cooks off. Continue to cook until the rice is al dente- about 20 minutes. Add salt, frozen peas, half and half and the cheese. Continue to stir on low heat until the peas are heated through. Check for seasonings and serve hot with tomato salad.
Baked Chicken Sausage and Spinach Pasta
I love one pot meals. They are so simple and quick to make- I try to come up with them as much as possible. What is better than a one pot meal, you ask? Well, it would be the one for which I have all the ingredients at home- no need to go to the grocery store. I realize most people hate going to the market- I am not sure why.. I love going to the grocery store. I am at a food store, literally everyday. I love coming up with what to make in the morning and then I go shopping for all the ingredients. I sometimes get embarrassed about being seen at the store by the employees. They all recognize me and sometimes ask me (in a very nice way) why I am here every day??
Anyway, as I was saying, this dish was very easy to make. I always have chicken sausage and chopped spinach in the freezer. I also make a batch of tomato sauce every week or so- it is great to have around, especially when packing lunch for my daughter. I put all the ingredients together and baked it in the oven. It was a quick, delicious, one pot meal…
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Sausage and Mushroom Macaroni and Cheese
One can’t go wrong with macaroni and cheese! Especially one that is made with sausage and mushrooms. I always have chicken sausage and Cremini mushrooms in my fridge. They are my ‘to go’ ingredients- it is amazing what all I can make with just these two items.
This is a typical, from scratch macaroni and cheese- quite easy to make.. so next time you pick up the boxed variety.. think about making this one…
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Roasted Butternut Squash and Sausage with Herbed Polenta
I saw this dish on Rachel Ray’s show. I can’t remember exactly what she did but it definitely inspired this recipe. I love buying the already cut up butternut squash from Trader Joes– I can’t help myself- I just pick it up. The problem is, my daughter is not a big fan- she doesn’t care for the texture. I get it- everyone has something they don’t like.. so I don’t push it.
I love the healthy, orange vegetable. I especially like it with sausage. I roasted the squash and an apple chicken sausage I got from Trader Joes as well. In case you didn’t guess, I am at TJs almost everyday.
I made herbed polenta which is the easiest starch to make. Try this dish- very easy to make…
- 1 pound butternut squash, peeled and cut into 1 inch cubes
- 1 pound cooked chicken sausages (apple and chardonnay), sliced into 1 inch pieces
- 3 to 4 garlic cloves, grated
- 1 tablespoon rosemary, chopped
- 1 tablespoon sage, chopped
- Salt
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic glaze
Preheat oven to 450 degrees F. Transfer the squash, sausage, garlic, rosemary, sage, salt and olive oil to a lined cookie sheet. Roast till the squash is tender and sausage is warmed through- about 40 minutes, while tossing one time in between. Drizzle the balsamic glaze, mix well. Keep aside.
Herbed Polenta
- 1 cup fine polenta
- 1½ cups milk
- 1½ cups chicken broth
- 2 teaspoons sage, chopped
- 2 teaspoons rosemary, chopped
- 2 garlic cloves, crushed
- Salt
- ½ cup grated Parmigiano Reggiano
Add the milk, broth (you may need to adjust quantity according to your polenta package instructions), sage, rosemary, garlic and salt. Bring to a boil and cook according to instructions. Once the polenta is done, add salt and cheese. Serve with the roasted squash and sausage.
Linguini with Sausage Ragu
I love using chicken sausage. It is hard to tell the links are made with chicken instead of pork or beef. They are healthier and honestly, more delicious. I love using them for all sorts of things including in pasta.
For this dish I bought fresh linguini from Whole Foods. My plan was to make the sausage ragu with pappardelle but while ordering it, the lady behind the counter got confused and gave me linguini instead. I didn’t have the heart to correct her and decided to go with it. Somehow when I make ragu I always envision it with the wide, pappardelle like pasta.. but linguine works really well.
I served this delicious pasta with a big green salad and some red wine… it was a great week night meal…
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