Italian Sausage Chestnut Pasta Recipes

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SPICY ITALIAN SAUSAGE AND PEPPERS PASTA RECIPE



Spicy Italian Sausage and Peppers Pasta Recipe image

This Spicy Italian Sausage and Peppers Pasta recipe is simple, flavorful, satisfying, & QUICK! 10 simple ingredients + the best weeknight or date night dinner.

Provided by jess larson | plays well with butter

Categories     mains

Time 25m

Number Of Ingredients 13

8 ounces rigatoni (or short pasta of choice)
2 tablespoons olive oil
1 pound bulk spicy Italian sausage (see Recipe Notes)
1 bell pepper (yellow, orange or red), diced
1 yellow onion, diced
3 cloves garlic, minced
1 teaspoon crushed red pepper flake
1/4 cup tomato paste
1/2 cup white wine (can sub chicken broth or vegetable broth)
1 14-ounce can crushed tomatoes
1/2 cup grated parmesan
Kosher salt
for serving, as desired: grated parmesan, crushed red pepper flakes, thinly sliced fresh basil, etc.

Steps:

  • Bring a large pot of salted water to a boil. Add the rigatoni, or pasta of choice, and cook to al dente according to package directions. Reserve 1 cup of starchy pasta water, then drain the pasta & set aside.
  • Add the olive oil to a large skillet over medium-high heat. Once hot, add in the sausage, bell pepper & onion, seasoning with 1 teaspoon Kosher salt. Use a wooden spoon to break the sausage into fine bite-sized crumbles as it cooks. The sausage should render & brown nicely & the peppers & onions should soften. If anything starts to brown too quickly, reduce the heat to medium or medium-low. Add in the garlic & crushed red pepper flake, cooking until just fragrant, about 30 seconds to 1 minute.
  • Stir the tomato paste into the skillet. As it heats, stir to coat the sausage & veggies. Cook for 1-2 minutes, until deeply red, then deglaze the skillet with the white wine. Increase the heat to medium-high. Once the wine simmers, add in the crused tomatoes & parmesan. Stir to combine, then reduce the heat to medium-low. Let the sauce simmer for 5 minutes to thicken slightly & build flavor.
  • Once the sausage & peppers have simmered in the sauce, add the pasta to the skillet. Toss to coat, adding some of the reserved pasta water as needed to loosen up the sauce so it coats the pasta nicely. Let the pasta simmer in the sauce for 1-2 minutes, just to bring everything together, then remove from the heat.
  • immediately, topped with extra grated parm, crushed red pepper & a sprinkling of thinly sliced basil, as desired. Enjoy!

ITALIAN SAUSAGE & CHESTNUT PASTA



Italian sausage & chestnut pasta image

A mix of sausagemeat and chestnut chunks creates a rich and nutty pasta sauce, lifting this from an everyday dish to something special

Provided by Jane Hornby

Categories     Main course

Time 40m

Number Of Ingredients 12

1 tbsp olive oil
1 large onion , finely chopped
450g pack Lincolnshire sausage , meat squeezed out
200g vacuum-packed chestnut from a can or jar, very roughly chopped (see tip, below)
2 garlic cloves , finely chopped
1 tsp chopped rosemary
1 tsp fennel seed
1 glass full-bodied red wine
500g carton passata
500g large pasta shells or pappardelle
small pack curly parsley , finely chopped
parmesan or Grana Padano, to serve

Steps:

  • Heat the oil in a large frying pan, and fry the onion for 5 mins. Once starting to soften, add the sausagemeat and chestnuts, and fry for another 10-12 mins, breaking the meat up with a wooden spatula or spoon as you fry it. Keep the heat quite high and stir often.
  • When the meat and chestnuts are golden brown, add the garlic, rosemary and fennel seeds, and cook for 2 mins more. Splash in the wine, let most of it boil away, then tip in the passata. Cover and simmer the sauce for 10 mins while you boil the pasta in plenty of salted water, following pack instructions.
  • Reserve a cup of the pasta cooking water, then drain the pasta well. Toss the pasta, 3 tbsp of the water, the ragu and most of the parsley together, then season to taste. Share between bowls, add a grinding of black pepper, the remaining parsley, then a handful of Parmesan shavings.

Nutrition Facts : Calories 576 calories, Fat 23 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 21 grams protein, Sodium 1.7 milligram of sodium

SARAH MILLICAN'S TUSCAN SAUSAGE & TOMATO PASTA



Sarah Millican's Tuscan sausage & tomato pasta image

Using best-quality sausages and tomatoes gives this from-scratch version of Sarah's favourite comfort food a real smack of flavour. Finish with freshly grated Parmesan and fresh basil, it's a real step up from the microwave meals Sarah's used to.

Provided by Jamie Oliver

Categories     Lunch & dinner recipes     Italian     Sausage     Tomato     Lunch & dinner recipes     Pasta & risotto

Time 50m

Yield 4

Number Of Ingredients 16

1 onion
1 carrot
1 stick of celery
1 bunch of fresh basil, (30g)
olive oil
4 quality Italian sausages, (250g in total)
1 heaped teaspoon fennel seeds
1 teaspoon dried oregano, ideally the flowering kind
1 pinch of dried chilli flakes
1 sprig of fresh rosemary
4 cloves of garlic
2 tablespoons balsamic vinegar
2 x 400 g tins of quality plum tomatoes
300 g dried penne
40 g Parmesan cheese, plus extra to serve
extra virgin olive oil

Steps:

  • Peel the onion, carrot and celery, then finely chop with the basil stalks (reserving the leaves).
  • Place a large pan on a medium-high heat with 2 tablespoons of olive oil, then squeeze the sausagemeat out of the skins into the pan, breaking it up with a wooden spoon as you go. Fry for a few minutes, then add the fennel seeds, oregano and chilli flakes, and strip in the rosemary.
  • Stir in the chopped veg and basil stalks, then peel and finely grate in the garlic. Cook for 10 minutes, or until softened, stirring occasionally.
  • Pour the balsamic into the pan and leave to bubble away and reduce slightly. Scrunch in the tomatoes through your clean hands, then add 1 tin's worth of water and the larger basil leaves. Bring to the boil, then simmer over a low heat for 20 minutes, or until thickened.
  • With around 10 minutes to go, cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water.
  • Toss the drained pasta into the sausage pan, loosening with a little reserved cooking water, if needed. Taste and season to perfection with sea salt and black pepper, then remove from the heat.
  • Finely grate in the Parmesan, scatter over the remaining basil leaves, and finish with a drizzle of extra virgin olive oil. Delicious served with pinches of lemony rocket and an extra grating of Parmesan.

Nutrition Facts : Calories 591 calories, Fat 22 g fat, SaturatedFat 6.9 g saturated fat, Protein 26.3 g protein, Carbohydrate 76.6 g carbohydrate, Sugar 18.2 g sugar, Sodium 0.6 g salt, Fiber 5.7 g fibre

SPICY SAUSAGE PASTA



Spicy Sausage Pasta image

Spicy Sausage Pasta is s lovely twist on the normal pasta dish. The addition of chillies and Italian sausage takes this up a level.

Provided by Guest

Categories     Main Dish

Time 19m

Number Of Ingredients 11

400 g tagliatelle (fresh)
8 tbsp Italian olive oil
1 bunch asparagus (fine)
1 medium onion (finely sliced)
4 large Italian sausages (chopped)
100 g chestnut mushrooms (sliced)
1 medium red chilli
1 hand pine nuts
100 g Pecorino cheese (grated)
salt (to taste)
ground black pepper (to taste)

Steps:

  • Cook the pasta in salted boiling water until al dente.
  • In a frying pan, heat the olive oil and shallow fry the onion and sausage until golden. Add the asparagus and cook in the pan at the same time.
  • Add the mushrooms, chilli and the pine kernels, season with salt and pepper and cook for about three minutes.
  • Drain the pasta, add to the sauce and mix well.
  • Serve immediately with some freshly grated pecorino on top.

Nutrition Facts : Calories 700 kcal, Carbohydrate 70 g, Protein 23 g, Fat 38 g, SaturatedFat 9 g, Cholesterol 141 mg, Sodium 328 mg, Fiber 4 g, Sugar 4 g, UnsaturatedFat 2.2 g, ServingSize 1 serving

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