PASTA SAUSAGE RECIPE RECIPES
SAUSAGE PASTA BAKE RECIPE | JAMIE OLIVER PASTA RECIPES
The beauty of this dish is you can freeze any leftovers, ready for another day when you’re short on time, or aren’t feeling in the mood – it beats takeaways!
Total Time 1 hours
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 200ºC/400ºF/gas 6.
- Peel and finely slice the garlic. Coarsely grate the Cheddar. Tear the stale bread into small chunks or blitz in the food processor.
- Tip the breadcrumbs into a bowl with one of the sliced garlic cloves, a good pinch of the oregano, the grated cheese and a pinch of sea salt and a sprinkling of black pepper. Drizzle with a little oil and toss to mix it all together.
- Pop the sausages out of their skins and break each one into 4 equal pieces. Roll each piece into a ball shape and place in an ovenproof dish. Drizzle over a little oil and roll to coat. Bake in the oven for about 10 minutes, or until golden and cooked through.
- Heat a little oil in a frying pan over a medium heat. Add the remaining sliced garlic and oregano, and the chilli flakes. Stir until the garlic is coloured, then tip in the tomatoes.
- Add a pinch of salt and pepper, bring to the boil, then reduce the heat and simmer for 10 minutes, stirring occasionally.
- Cook the rigatoni according to the packet instructions, taking it off the heat 2 minutes early, so it’s al dente. Drain in a colander and tip into a large baking dish.
- Add the sausage balls, pour over the sauce and toss well. Sprinkle over the cheesy crumb mix and bake for 15 minutes, or until golden on top and bubbling.
Nutrition Facts : Calories 599 calories, FatContent 17.5 g fat, SaturatedFatContent 6.8 g saturated fat, ProteinContent 26.8 g protein, CarbohydrateContent 89 g carbohydrate, SugarContent 14.1 g sugar, SodiumContent 2.9 g salt, FiberContent 9.5 g fibre
SAUSAGE PASTA RECIPE - BBC GOOD FOOD
Tomato, onion and garlic pasta sauce with sausage chunks for a bit of substance – brilliant for students (and as a hangover cure)
Provided by Good Food team
Categories Dinner, Lunch, Main course, Snack
Total Time 30 minutes
Prep Time 5 minutes
Cook Time 25 minutes
Yield 4
Number Of Ingredients 7
Steps:
- Put a large pan of water on to boil.
- Heat 1 tbsp olive oil in a large frying pan and fry chunky pieces of 8 pork sausages on a fairly high heat until they are golden brown all over.
- Now turn the heat down and add 1 large chopped onion and 2 crushed garlic cloves, cooking them until they have softened.
- Stir in 1 tsp chilli powder and 400g chopped tomatoes with the sausages, bring the sauce to the boil then turn the heat down and let it bubble for about 10 minutes while you cook the pasta.
- Drop 300g pasta into the pan of boiling water and cook according to the pack instructions.
- Drain the pasta, then tip it into the frying pan with the sausage sauce, mixing well to coat. Dish up immediately with crusty bread.
Nutrition Facts : Calories 645 calories, FatContent 30 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 74 grams carbohydrates, FiberContent 5 grams fiber, ProteinContent 24 grams protein, SodiumContent 2.77 milligram of sodium
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SAUSAGE PASTA BAKE RECIPE - BBC GOOD FOOD
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CHEESY BAKED PASTA WITH SAUSAGE AND RICOTTA RECIPE - …
Like a cross between baked ziti and sausage lasagna, this mozzarella-topped pasta is rich with ricotta and crushed tomatoes — and cooks entirely in one pan, including the pasta. The Italian sausage adds meaty depth to the sauce, but vegetarians can leave it out or use their favorite plant-based sausage instead.
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- Top pasta with remaining mozzarella and dollops of ricotta. Sprinkle with Parmesan, then transfer to oven. Bake until pasta is tender when poked with a fork, and cheese is bubbly and lightly golden, 18 to 22 minutes. (If you’d like a more deeply browned topping, run the pan under the broiler for 1 or 2 minutes.) Remove from oven and let cool slightly before serving. Top with basil, plenty of black pepper, and more red-pepper flakes, if you like.
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My husband and I love any kind of pasta. This recipe is lovely and I prepare it often to satisfy hearty appetites.—Yvonne Shannon, Cobourg, Ontario
From tasteofhome.com
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From tasteofhome.com
Reviews 5
Total Time 30 minutes
Category Dinner
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Calories per serving
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EASY CARBONARA RECIPE | JAMIE OLIVER PASTA RECIPES
From jamieoliver.com
Total Time 15 minutes
Calories 633 calories per serving
Total Time 15 minutes
Calories 633 calories per serving
- Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water.
- Meanwhile, squeeze the sausagemeat out of the skins, then, with wet hands, quickly shape into 18 even-sized balls.
- Roll and coat them in black pepper, then cook in a non- stick frying pan on a medium heat with ½ a tablespoon of olive oil until golden and cooked through, tossing regularly, then turn the heat off.
- Finely chop the parsley, stalks and all, beat it with the egg and a splash of pasta cooking water, then finely grate and mix in most of the Parmesan.
- Toss the drained pasta into the sausage pan, pour in the egg mixture, and toss for 1 minute off the heat (the egg will gently cook in the residual heat).
- Loosen with a good splash of reserved cooking water, season to perfection with sea salt and pepper, and finely grate over the remaining Parmesan.
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SAUSAGE PASTA BAKE RECIPE - BBC GOOD FOOD
An Italian-American classic, this freezable sausage pasta bake is an ideal make-ahead family dish for busy days
From bbcgoodfood.com
Total Time 2 hours
Category Dinner
Cuisine American, Italian
Calories 883 calories per serving
From bbcgoodfood.com
Total Time 2 hours
Category Dinner
Cuisine American, Italian
Calories 883 calories per serving
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See details
CHEESY BAKED PASTA WITH SAUSAGE AND RICOTTA RECIPE - …
Like a cross between baked ziti and sausage lasagna, this mozzarella-topped pasta is rich with ricotta and crushed tomatoes — and cooks entirely in one pan, including the pasta. The Italian sausage adds meaty depth to the sauce, but vegetarians can leave it out or use their favorite plant-based sausage instead.
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Reviews 5
Total Time 45 minutes
Cuisine italian
From cooking.nytimes.com
Reviews 5
Total Time 45 minutes
Cuisine italian
- Top pasta with remaining mozzarella and dollops of ricotta. Sprinkle with Parmesan, then transfer to oven. Bake until pasta is tender when poked with a fork, and cheese is bubbly and lightly golden, 18 to 22 minutes. (If you’d like a more deeply browned topping, run the pan under the broiler for 1 or 2 minutes.) Remove from oven and let cool slightly before serving. Top with basil, plenty of black pepper, and more red-pepper flakes, if you like.
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CREAMY ITALIAN SAUSAGE PASTA RECIPE: HOW TO MAKE IT
My husband and I love any kind of pasta. This recipe is lovely and I prepare it often to satisfy hearty appetites.—Yvonne Shannon, Cobourg, Ontario
From tasteofhome.com
Reviews 5
Total Time 30 minutes
Category Dinner
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From tasteofhome.com
Reviews 5
Total Time 30 minutes
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EASY CARBONARA RECIPE | JAMIE OLIVER PASTA RECIPES
From jamieoliver.com
Total Time 15 minutes
Calories 633 calories per serving
Total Time 15 minutes
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- Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water.
- Meanwhile, squeeze the sausagemeat out of the skins, then, with wet hands, quickly shape into 18 even-sized balls.
- Roll and coat them in black pepper, then cook in a non- stick frying pan on a medium heat with ½ a tablespoon of olive oil until golden and cooked through, tossing regularly, then turn the heat off.
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- Toss the drained pasta into the sausage pan, pour in the egg mixture, and toss for 1 minute off the heat (the egg will gently cook in the residual heat).
- Loosen with a good splash of reserved cooking water, season to perfection with sea salt and pepper, and finely grate over the remaining Parmesan.
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I could live on this recipe -- a quick version of my Gran'pa Emmanuel's masterwork.
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