Time 30m Yield 6 servings. Number Of Ingredients 9 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.
Time 35m Yield 12 Number Of Ingredients 10 Steps:
Preheat the oven’s broiler and set the oven rack about 6 inches from the heat source. Bring a large pot of lightly-salted water to a boil; cook the penne uncovered, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and return to the pot. Meanwhile, heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Cook and stir the sausage in the hot oil until crumbly and no longer pink, about 7 minutes: remove from the skillet, leaving the fat in the pan, and set aside. Pour the remaining 2 tablespoons of olive oil into the skillet and add the mushrooms and garlic. Cook and stir until the mushrooms have browned and begun to release their liquid, about 5 minutes more. Return the sausage to the skillet and pour in the heavy cream. Season with salt and pepper and return to a simmer, cooking until the sauce begins to thicken, about 5 minutes more. Pour the sauce over the pasta and stir. Stir in 1/2 cup mozzarella and Parmesan. Pour into a 9x13-inch baking dish and sprinkle with remaining 1/2 cup mozzarella cheese. Broil in the preheated oven until the mozzarella cheese is bubbly and golden brown, 5 to 7 minutes.
Time 3h45m Yield 16 Number Of Ingredients 15 Steps:
Preheat oven to 350 degrees F (175 degrees C). Cook sausage for 30 minutes. Cut into bite sized pieces, and set aside. In a Dutch oven, saute onion and mushrooms in olive oil until tender. Remove with slotted spoon, and set aside. Stir into Dutch oven: tomato paste, tomato juice, Italian tomatoes, and wine. Stir until smooth. Mix in oregano, basil, parsley, garlic, garlic salt, and sugar. Return sausage and onion and mushroom saute to sauce. Bring to a boil. Reduce heat, and simmer for at least 3 hours. Cover pot if sauce becomes too thick. Cook pasta according to package directions. Drain. Serve sauce over pasta.
Time 55m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Bring a pot of salted water to boil. Add the spaghetti and cook as package directs. Reserve 1/2 cup cooking water, then drain. Meanwhile, heat 1 teaspoons oil in a large nonstick skillet over medium heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned, about 5 minutes. Transfer to a bowl. Add the remaining 2 teaspoons oil to the skillet and increase the heat to medium-high. Add the mushrooms, season with salt and pepper and cook until lightly browned, 3-4 minutes. Stir in the tomato paste and rosemary and cook, stirring 1 minute. Return the sausage to the skillet, then add the cream and 1 cup water; bring to a gentle simmer and cook until slightly thickened, 8-10 minutes. Season with salt and pepper. Add the spaghetti to the skillet and toss with the sauce, adding some of the reserved cooking water to loosen, if needed. Top with shredded parmesan, if desired.
Yield Makes 8 servings Number Of Ingredients 13 Steps:
Sauté sausage in heavy large pot over medium-high heat until brown, about 12 minutes. Using slotted spoon, transfer sausage to large bowl. Add oil to drippings in pot. Add mushrooms and onions; sauté until tender and brown, about 15 minutes. Stir in 1 cup chopped basil, oregano, and garlic; sauté 1 minute. Add wine; cook until almost absorbed, about 4 minutes. Add sausage and crushed tomatoes; cover and simmer over medium heat until thickened, about 25 minutes. Add diced tomatoes and butter; simmer until tomatoes are soft, stirring frequently, about 15 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and refrigerate. Bring to simmer before continuing.) Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain well; return to pot. Pour sauce over pasta; toss to coat. Add 1/2 cup cheese and 1/2 cup basil; toss to combine. Season with salt and pepper. Transfer pasta to serving dish. Serve, passing remaining cheese separately.
Yield 4 serving Number Of Ingredients 13 Steps:
Sauté the bacon in a large pot over medium-high heat for about 3 minutes, until crispy. Add the sausage meat and red pepper flakes and sauté for about 10 minutes, until the meat is cooked through. Remove from the pan and set aside. In the same pot, sauté the onion over medium heat for 2-3 minutes, until translucent. Add the garlic and sauté for 2 minutes, until fragrant. Add the mushrooms and cook for 2-3 minutes, until they start to release some of their liquid. Add the wine, salt, and pepper and stir to combine. Cook for 7-8 minutes, until the wine has reduced by half and the mushrooms are tender. Add the spaghetti and sausage mixture and toss to combine. Add the Parmesan, pasta water, and spinach and stir. Cook until the pasta is warmed through and the Parmesan has melted. Enjoy!
Time 30m Yield 2 serving(s) Number Of Ingredients 8 Steps:
Heat the butter in a large skillet, and cook the garlic until it is soft. Stir in the mushrooms, and cook them until softened. Transfer mushrooms to a bowl, and set aside. Brown the pork sausage in the same skillet, breaking it up with a fork. Season with salt and pepper. Return the mushrooms to the pan, and mix ingredients well. Stir the cooked fettucine into the skillet with the sausage mixture. Stir in the cream and cheese, and mix everything quickly over med-high heat to blend. Serve immediately.
Time 6h20m Yield 12 servings. Number Of Ingredients 15 Steps:
In a large nonstick skillet, cook the beef, mushrooms and onion over medium heat until meat is no longer pink; drain. Transfer to a 3-qt. slow cooker. , Stir in the tomatoes, tomato paste, tomato sauce, broth, parsley, brown sugar, basil, oregano, salt and pepper. Cover and cook on low for 6-8 hours. Serve with spaghetti. Sprinkle with cheese if desired.
