ZESTY SPAGHETTI SEASONING RECIPES

ZESTY ITALIAN SAUSAGE PASTA | ALLRECIPES

Zesty Italian Sausage Pasta | Allrecipes image

Flavorful Johnsonville Italian Sausage and broccoli in a light tomato garlic sauce with linguine pasta. This dish is simply irresistible.

Provided by From the Kitchen at Johnsonville Sausage

Categories Trusted Brands

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 5 servings

Number Of Ingredients 8

Ingredients

1 (19 ounce) package Johnsonville® Mild Italian Sausage Links
1 (16 ounce) package linguine
3 tablespoons olive oil
1 small sweet onion, thinly sliced
1 teaspoon minced garlic
1 (14.5 ounce) can diced Italian tomatoes
1 (10.5 ounce) can chicken broth
2 cups broccoli florets

Steps:

Prepare sausage according to directions. Cool slightly; cut into 1/4-in. slices. Prepare pasta according to package directions.
In a large saucepan, saute the onion and garlic in olive oil until tender. Stir in tomatoes and chicken broth. Bring to a simmer. Add the broccoli and cooked pasta. Cook until broccoli is tender, about 5 minutes. Add sausage; toss to combine.

Nutrition Facts : Calories 797.5 calories, CarbohydrateContent 74 g, CholesterolContent 83.9 mg, FatContent 42.3 g, FiberContent 5.1 g, ProteinContent 31.8 g, SaturatedFatContent 13 g, SodiumContent 1436.8 mg, SugarContent 6.5 g

SPAGHETTI WITH ANCHOVIES | JAMIE OLIVER PASTA RECIPES

Spaghetti with anchovies | Jamie Oliver pasta recipes image

Pangrattato is great. It’s basically fried or toasted breadcrumbs in garlic oil. In Italy, pangrattato was once used as a substitute for Parmesan, which some people couldn’t afford. It gives a dish an excellent texture and crunch and, if made well, great flavour.

Total Time 20 minutes

Yield 6

Number Of Ingredients 10

Ingredients

450 g dried spaghetti
2 cloves of garlic
olive oil
16 anchovy fillets
2 lemons
2 small dried red chillies
olive oil
1 clove of garlic
1 good handful of fresh thyme
200 g fresh breadcrumbs

Steps:

1. First make the pangrattato. Put 6 tablespoons of oil into a hot thick-bottomed pan.
2. Peel, slice and add the garlic, strip in the thyme leaves and breadcrumbs; they will fry and begin to toast. Stir for a couple of minutes, or until the breadcrumbs are really crisp and golden. Season with a little sea salt and black pepper and drain on kitchen paper.
3. Cook the spaghetti in boiling salted water until al dente. While it is cooking, peel and finely chop the garlic, then heat gently in a pan with 4 tablespoons of oil.
4. As the garlic begins to soften, lay the anchovy fillets over the top. After a minute you will see them begin to melt.
5. Squeeze in the lemon juice and crumble in the dried chillies.
6. Drain the spaghetti and throw it into the sauce. Taste a bit of pasta – it may need a little more lemon juice and a little extra seasoning. Serve straight away, sprinkled really generously with the pangrattato.

Nutrition Facts : Calories 595 calories, FatContent 24.3 g fat, SaturatedFatContent 3.5 g saturated fat, ProteinContent 14.8 g protein, CarbohydrateContent 82.1 g carbohydrate, SugarContent 4.4 g sugar, SodiumContent 1.6 g salt, FiberContent 2.0 g fibre

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