HOW TO COOK HOT ITALIAN SAUSAGE IN THE OVEN RECIPES

Name: Italian sausage & chestnut pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Cuisine: Italian
Ingredients: 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

ITALIAN SAUSAGE & CHESTNUT PASTA RECIPE - BBC GOOD FOOD

Italian sausage & chestnut pasta recipe - BBC Good Food 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

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 6

Number Of Ingredients 12

Ingredients

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, FatContent 23 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 67 grams carbohydrates, SugarContent 11 grams sugar, FiberContent 3 grams fiber, ProteinContent 21 grams protein, SodiumContent 1.7 milligram of sodium

ITALIAN SAUSAGE AND TORTELLINI SOUP RECIPE | EPICURIOUS

Italian Sausage and Tortellini Soup Recipe | Epicurious image

An easy Italian Sausage and Tortellini Soup recipe

Provided by Pam Blanton

Yield Serves 6

Number Of Ingredients 14

Ingredients

1 pound sweet Italian sausage or chorizo sausage, casings removed
1 cup chopped onion
2 large garlic cloves, sliced
5 cups beef stock or canned broth
2 cups chopped tomatoes (about 3/4 pound)
1 8-ounce can tomato sauce
1 large zucchini, sliced
1 large carrot, thinly sliced
1 medium-sized green bell pepper, diced
1/2 cup dry red wine
2 tablespoons dried basil
2 tablespoons dried oregano
8 to 10 ounces purchased fresh cheese tortellini
Freshly grated Parmesan cheese

Steps:

Sauté Italian sausage in heavy Dutch oven over medium-high heat until cooked through, crumbling with back of spoon, about 10 minutes. using slotted spoon, transfer sausage to large bowl. Pour off all but 1 tablespoon drippings from Dutch oven. Add onion and garlic to Dutch oven and sauté until translucent, about 5 minutes. Return sausage to Dutch oven. Add stock, tomatoes, tomato sauce, zucchini, carrot, bell pepper, wine, basil and oregano. Simmer until vegetables are tender, about 40 minutes. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to simmer before continuing.)
Add tortellini to soup and cook until tender, about 8 minutes. Season soup to taste with salt and pepper. Ladle soup into bowls. Sprinkle with Parmesan and serve.

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ITALIAN SAUSAGE & CHESTNUT PASTA RECIPE | BBC GOOD FOOD

A mix of sausagemeat and chestnut chunks creates a rich and nutty pasta sauce, lifting this from an everyday dish to something special
From bbcgoodfood.com
Total Time 40 minutes
Category Main course
Cuisine Italian
Calories 576 calories per serving

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.

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