Time 30m Yield 4 servings Number Of Ingredients 9 Steps:
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the sausage and cook until browned, breaking up with a wooden spoon, about 8 minutes. Add the broccoli, red pepper flakes, salt, and pepper and stir to combine. Add the pasta and chicken stock and bring to a boil. Cook for 10-12 minutes, stirring constantly, until the liquid is absorbed and the pasta is tender. Add the Parmesan and stir to incorporate. Divide the pasta between serving bowls and garnish with more Parmesan. Enjoy!
Yield 4 servings Number Of Ingredients 13 Steps:
Bring a large pot of water to a rolling boil, add a generous amount of salt, and cook pasta 2 minutes less than the package instructions. Strain pasta and set aside. Toss with a small amount of oil to prevent sticking In the same pot, heat 1 tbsp of olive oil and fry sausages, working in batches as needed, until deeply browned on all sides. Remove sausages, slice in ¾-inch (2 cm) rings, and set aside. Sauté all of the bell peppers, onion, and garlic for about 2 minutes. Add the canned tomatoes, all of the spices, and the sausage slices to the pot. Simmer about 10 minutes. Add the pasta back to the pot and stir gently until all the ingredients are coated in the sauce. Continue simmering until pasta is al dente. Serve with grated parmesan. Enjoy!
Yield 12 servings Number Of Ingredients 20 Steps:
Pour olive oil into the pot. Add diced chicken breast to the pot, cover with cajun seasoning, and stir until the chicken is evenly seasoned. Add sliced sausage and stir. Cook the meat on medium heat for 5-10 minutes or until the chicken is cooked through. Once the meat is cooked, add in the garlic, onion, peppers, and mushrooms, and stir. Continue stirring for 3-5 minutes as the veggies cook down. Add the dry pasta to the pot (if using long, thin noodles, break in half), then pour in the chicken broth. Stir until everything is well-mixed. Cover the pot and bring to a boil. Once boiling, keep covered bring the heat down to a simmer for 10 minutes (stirring every two minutes). NOTE: If there still extra chicken broth, you can discard it, cook longer until the liquid evaporates, or add a little cornstarch to thicken the liquid. Lastly, add heavy cream and parmesan and stir until your pasta is well blended. Stir in parmesan cheese. Garnish with green onions, more parmesan, a sprinkle of cajun seasoning (if you want some extra spice), and salt and pepper to taste. Enjoy!
Yield 8 servings Number Of Ingredients 12 Steps:
Add the sausage to a large pot on medium high. Cook until browned. Remove temporarily from the pot. Add sliced fennel, onion, garlic, oregano, salt and pepper. Cook until the onions and fennel are golden and caramelized. Add the tomato paste, chopped tomatoes, and meat. Stir and cook until the tomato paste has darkened and is aromatic. Bring to a boil, reduce to simmer, and cook until the sauce thickens slightly. Add the cooked pasta, the grated parmesan, and the mozzarella pearls. Stir until well combined and heated through. Garnish with fennel fronds, (the green leaves of the fennel bulb). Enjoy!
Yield 8 servings Number Of Ingredients 11 Steps:
Preheat oven to 375°F (190°C). Layer all of the veggies and sausages on one or two 9x13 baking pans, depending on the size of the vegetables you use. Drizzle on olive oil, and sprinkle on the garlic, diced tomato, salt, and pepper. Bake uncovered for one hour. Enjoy!
Time 30m Yield 8 servings. Number Of Ingredients 11 Steps:
In a Dutch oven, combine the first 7 ingredients. Bring to a boil; reduce heat and simmer, uncovered, until pasta is al dente, 8-10 minutes, stirring occasionally. Add Parmesan, salt and pepper; stir until cheese is melted. If desired, mix in crushed red pepper flakes and top with additional Parmesan cheese.
