Sausage With Fettuccine Recipes

SPICY SAUSAGE FETTUCCINE

Steps:

• In a large skillet, heat oil over medium heat; brown sausages on all sides. Transfer to a 3-qt. slow cooker, reserving drippings in pan., In same skillet, saute mushrooms and onion in drippings over medium heat until tender, 4-5 minutes. Stir in garlic; cook and stir 1 minute. Stir in tomatoes, stock and wine; pour over sausages. Cook, covered, on low 6-8 hours (a thermometer inserted in sausages should read at least 160°)., To serve, cook fettuccine according to package directions; drain. Remove sausages from slow cooker; cut into thick slices., Skim fat from mushroom mixture. Add fettuccine and sausage; toss to combine. Serve in bowls. If desired, top with cheese.

SAUSAGE FETTUCCINE BAKE

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a Dutch oven, cook the sausage, onions and green pepper over medium heat until meat is no longer pink; drain. Add the tomatoes, mushrooms and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., Drain fettuccine; stir into meat mixture. Transfer half of the sausage mixture to two greased 13x9-in. baking dishes. Sprinkle each with 1 cup mozzarella cheese; top with remaining sausage mixture., In a small bowl, whisk soup and broth; spread over casseroles. Sprinkle with Parmesan cheese and remaining mozzarella cheese., Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 20 minutes. Uncover; bake 5-10 minutes longer or until bubbly and cheese is melted. Let stand for 10 minutes before serving., To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Cover and bake at 350° for 70 minutes. Uncover; bake 5-10 minutes longer or until heated through. Let stand for 10 minutes before serving.

SAUSAGE PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
• In a large skillet, heat oil and sausage; cook through until no longer pink. During the last 5 minutes of cooking, add onion and garlic to skillet. Add broth, basil and tomatoes with liquid.
• Cook over medium heat for 5 minutes to slightly reduce. Add chopped spinach; cover skillet and simmer on reduced heat until spinach is tender.
• Add pasta to skillet and mix together. Sprinkle with cheese and serve immediately.

FETTUCCINI ALFREDO WITH SAUSAGE

Steps:

• In a large pot with boiling salted water cook fettuccini until al dente. Drain.
• In a large skillet cook sausage until brown. Drain and set aside.
• To make the Alfredo sauce, melt butter in medium saucepan over low heat. Add heavy cream and Locatella cheese and cook, stirring frequently, until mixture comes to a soft boil. If desired, add parsley.
• Pour Alfredo sauce over fettuccini noodles and top with the cooked sausage.
• Serve immediately as sauce will separate upon cooling.

FETTUCCINE AND SWEET ITALIAN SAUSAGE WITH LIGHT ALFREDO SAUCE

Steps:

• Prepare pasta according to package directions.
• Cook sausage in large skillet over medium heat until no longer pink; drain. Return to skillet. Add pasta and sauce; heat through. Top with cheese.

FETTUCCINI ALFREDO WITH SAUSAGE

Steps:

• Cook fettuccine per package directions al dente.
• While the fettuccine cooks, heat a large skillet and add the oil. Heat the oil until it shimmers and fry the sage leaves (it only takes a few seconds), in batches, until all are fried. Leave the oil in the skillet and transfer the bay leaves to paper towels to dry.
• Separate the sausage into bite-size chunks and sauté them in the oil just until cooked through (don't overcook or sear). Add the minced garlic and cook 15-30 seconds or until the garlic softens and blooms. Transfer the sausage to a plate and set aside.
• Pour off the fat from the skillet while trying to preserve as much garlic as possible. Add the cream and bring it to a low boil while scraping the bottom of the pan. Reduce the heat and return the sausage to the skillet, and season with salt & pepper, to taste. Remove from the heat.
• Drain the pasta and place it on a large serving platter or bowl. Pour the sauce over the pasta, toss gently and sprinkle on the fried sage leaves.
• Garnish with grated Parmigiana.
• Enjoy!

SAUSAGE WITH FETTUCCINE

Steps:

• Cook and drain fettuccine as directed on package; keep warm.
• In same saucepan, heat tomato sauce, bell pepper mixture and sausage to boiling. Serve sauce over fettuccine, or toss fettuccine with sauce mixture. Serve with cheese.

SAUSAGE AND SPINACH FETTUCCINE ALFREDO RECIPE

Steps:

• Add sausage to a wide skillet over medium-low heat. Cook, breaking up the sausage with a wooden spoon until crispy; about 10 minutes. (While the sausage cooks, move on to cooking the pasta.)
• Meanwhile, bring 3 quarts of water to a boil in a large pot. Add one tablespoon of salt and the fettuccine. Cook, stirring once or twice, for 3 minutes less than the suggested cooking time on the package. The pasta will finish cooking when making the sauce. Reserve 1 1/2 cups of the pasta cooking water then drain pasta.
• Add parmesan cheese, butter, spinach, 1 cup of reserved cooking water, and the drained pasta to the skillet with the cooked sausage. Set the skillet over low heat. Use tongs to toss the fettuccine, butter, and cheese around the pan for one minute. Take the pan off of the heat then cover the skillet with a lid. Leave for one minute.
• Uncover the skillet, toss the pasta a few more times in the sauce. If the pasta looks dry, add a splash more pasta water. If it looks wet, don't worry, the pasta absorbs some the extra moisture as it cools.
• Serve fettuccine with a few grinds of pepper and a sprinkle of extra parmesan cheese on top.

CREAMY ITALIAN SAUSAGE PASTA

Steps:

• Cook pasta according to package direction. In a large skillet, cook sausage in oil and butter over medium heat for 5 minutes. Add red pepper and onion; cook and stir until vegetables are tender and sausage is no longer pink. add wine or broth; cook for 2 minutes. Add the cream, cheese, salt and pepper. Bring to a boil. reduce heat; cook over low heat for 8-10 minutes, stirring occasionally., Drain pasta. In a large bowl, combine sausage mixture and pasta. Before serving, sprinkle with parsley.

CREAMY SAUSAGE PASTA RECIPE

Steps:

• Cook pasta: In a large pot of boiling salted water, cook pasta according to al dente package instructions. Drain well and set aside.
• While pasta cooks, sauté vegetables: In a large, deep skillet heat 1 tablespoon of oil over medium heat. When oil shimmers, add the onion and bell pepper. Cook, stirring occasionally until vegetables are almost softened, about 3-4 minutes.
• Add sausage and season: Increase heat to medium-high. Add the sausage to the pan along with the Italian seasoning. Season with ½ teaspoon salt and ¼ teaspoon pepper. Cook, breaking the sausage up into large crumbles as you go, for about 4-6 minutes, or until sausage is almost browned. Reduce heat to medium and add the garlic. Cook until fragrant, about 1 minute.
• Add flour and deglaze: Sprinkle the flour over sausage and stir well. Cook 1-2 minute to remove raw flour taste. Add the wine (or 1/3 cup broth) to deglaze the pan. Stir well, using a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. Cook for 1-2 minutes, or until the liquid is almost completely absorbed.
• Add liquids and simmer: Stir in the broth and then add the heavy cream. Bring to a gentle simmer, stirring occasionally, then immediately reduce the heat to maintain a gentle simmer. Simmer for 10-12 minutes, or until the sauce is reduced and slightly thickened.
• Add pasta: Stir in the cooked pasta. Cook until heated through, about 1 minute.
• Add parmesan: Turn off the heat and gradually stir in parmesan cheese, one handful at a time. Stir until cheese is fully melted and incorporated.
• Serve: Taste and adjust for seasoning with salt and pepper. Sprinkle with fresh herbs and top with a generous squeeze of fresh lemon. Serve and enjoy!