Pasta With Tomato Sauce Sausage And Mushrooms Recipes

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SAUSAGE AND MUSHROOM BAKED RIGATONI



Sausage and Mushroom Baked Rigatoni image

Italian sausage and sauteed mushrooms make this three-cheese pasta bake special.

Provided by Food Network Kitchen

Time 1h5m

Yield 6

Number Of Ingredients 13

Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
Pinch of crushed red pepper flakes
One 28-ounce can whole plum tomatoes, crushed by hand
One 15-ounce can whole plum tomatoes, crushed by hand
4 large sprigs fresh basil, plus chopped fresh basil, for serving
3/4 pound sweet Italian sausage, casings removed
1 pound cremini or button mushrooms, sliced
1 pound dried rigatoni
3 cups shredded provolone
1 cup grated pecorino
1 cup fresh ricotta

Steps:

  • Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
  • Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard the basil. Season with salt and pepper.
  • Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Transfer the sausage to a large bowl with a slotted spoon. Add the mushrooms to the skillet and cook, stirring occasionally and reducing the heat slightly if necessary, until golden brown, about 6 minutes. Add the mushrooms to the bowl with the sausage.
  • Cook the rigatoni in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl.
  • Add the tomato sauce and half of the provolone and pecorino to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and dollop spoonfuls of the ricotta on top. Top with the remaining provolone and pecorino. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving. Sprinkle with chopped basil.

SAUSAGE, MUSHROOM & TOMATO PASTA



Sausage, mushroom & tomato pasta image

An easy supper to throw together last minute, if you have more time make the sausages into meatballs

Provided by Good Food team

Categories     Afternoon tea, Dinner, Main course, Pasta

Time 25m

Number Of Ingredients 7

400g penne
1 tbsp olive or sunflower oil
454g pack good-quality sausage , cut into chunky pieces
250g chunky chestnut mushroom , halved
500g pack cherry tomato
2 sprigs rosemary , leaves roughly chopped
handful flat-leaf parsley , chopped

Steps:

  • Cook pasta according to pack instructions. Heat the oil in a deep frying pan, then fry the sausages and mushrooms for 5 mins until golden. Add the tomatoes and cook for about another 3 mins on a high heat until the tomatoes pop and start to form a sauce. Season to taste, then add the herbs and drained pasta and stir well.

Nutrition Facts : Calories 681 calories, Fat 27 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 86 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 29 grams protein, Sodium 1.52 milligram of sodium

SPAGHETTI WITH SAUSAGE-MUSHROOM SAUCE



Spaghetti with Sausage-Mushroom Sauce image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 10

Kosher salt
12 ounces spaghetti
3 teaspoons extra-virgin olive oil
3/4 pound sweet or spicy Italian sausage, casings removed
1 8-ounce package sliced mixed mushrooms
Freshly ground pepper
3 tablespoons tomato paste
1 teaspoon chopped fresh rosemary
1/4 cup heavy cream
Shredded Parmesan cheese, for topping (optional)

Steps:

  • Bring a pot of salted water to a boil. Add the spaghetti and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
  • Meanwhile, heat 1 teaspoon olive 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 olive 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 to 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 to 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.

PASTA WITH SAUSAGE, TOMATOES, AND MUSHROOMS



Pasta With Sausage, Tomatoes, and Mushrooms image

From the Eccoqui Restaurant, Bernardsville, NJ, this is a great pasta dish. Young and old enjoy this one.

Provided by lazyme

Categories     Pork

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 13

2 1/2 lbs sweet Italian sausage, casings removed, crumbled
3 tablespoons olive oil
1 1/2 lbs mushrooms, thickly sliced
3 cups onions, chopped
1 1/2 cups fresh basil, chopped
1/4 cup fresh oregano, chopped
6 large garlic cloves, chopped
1 cup dry white wine
5 cups crushed tomatoes in puree, canned
2 cups diced tomatoes (about 4 medium-large tomatoes)
2 tablespoons butter (1/4 stick)
1 1/4 lbs pappardelle pasta or 1 1/4 lbs mafaldine pasta
1 1/2 cups pecorino romano cheese, grated (about 4 1/2 ounces)

Steps:

  • Saute 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; saute 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.

Nutrition Facts : Calories 628.1, Fat 21.5, SaturatedFat 7.4, Cholesterol 50.2, Sodium 849.7, Carbohydrate 68.5, Fiber 5.1, Sugar 7.7, Protein 36.4

PASTA WITH SAUSAGE, TOMATOES, AND CREAM



Pasta with Sausage, Tomatoes, and Cream image

Delicious and satisfying... I don't remember where this recipe comes from, but it's a pleaser! Easily doubled. Also, works well with gf pasta and sausage

Provided by GinnyP

Categories     One Dish Meal

Time 25m

Yield 2 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
1/2 lb sweet Italian sausage link, casings removed,crumbled
1/4 teaspoon crushed dried red pepper flakes
1/4 cup diced onion
1 1/2 cloves garlic, minced
1 (14 1/2 ounce) can Italian plum tomatoes, drained,coarsely chopped
3/4 cup whipping cream
1/4 teaspoon salt
6 ounces pasta
1 1/2 tablespoons minced parsley
grated parmesan cheese

Steps:

  • Heat oil in a heavy skillet over medium heat.
  • Add sausage and crushed red pepper.
  • Cook until sausage is no longer pink, stirring frequently, about 7 minutes.
  • Add onion and garlic to skillet and cook until onion is tender and sausage is light brown, stirring occasionally, about 7 minutes.
  • Add tomatoes, cream, and salt.
  • Simmer until mixture thickens slightly, about 4 minutes.
  • (Can be prepared one day ahead. Cover and chill.).
  • Cook pasta in large pot of boiling water.
  • Drain.
  • Bring sauce to a simmer.
  • Add pasta to sauce and cook until pasta is heated through and sauce thickens, stirring occasionally, about 2 minutes.
  • Divide pasta between plates.
  • Sprinkle with parsley.
  • Serve, passing Parmesan separately.

Nutrition Facts : Calories 1124.7, Fat 72.5, SaturatedFat 32.8, Cholesterol 187, Sodium 1712.9, Carbohydrate 82, Fiber 5.8, Sugar 9.7, Protein 36.9

PASTA WITH MUSHROOM TOMATO SAUCE



Pasta With Mushroom Tomato Sauce image

My brother, the carnivore, gave this his seal of approval: "It's good- the sauce is very light." He came back for the leftovers and had a second dinner later in the evening.

Provided by SJG3483

Categories     One Dish Meal

Time 30m

Yield 8 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil
12 ounces mushrooms
2 tablespoons flour
1/4 cup scallion, minced
1 cup milk
1 cup chopped tomato with juice
1 teaspoon dried parsley
salt and pepper
1 lb radiatore or 1 lb other small shell pasta

Steps:

  • Wash and chop mushrooms (I buy the presliced ones and just cut the big pieces in half).
  • Heat oil in a skillet, add scallions and mushrooms and cook 5 minutes, stirring occasionally.
  • Add flour and cook for 2 minutes, stirring constantly.
  • Slowly stir in milk and tomatoes and cook until it makes a smooth sauce.
  • Stir in parsley, salt, and pepper.
  • Cook the pasta and drain.
  • Toss pasta and sauce.

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