Linguine Fine with Garlic Pork Sausage and Spinach

From food

INGREDIENTS

1/2 pound Garlic & Wine Pork sausage, casing removed,crumbled
5 ounces baby spinach, fresh
1 tablespoon olive oil
6 cloves garlic, chopped
1/2 (16 ounce) package Linguine Fini (De Cecco)
1/2 teaspoon black pepper
Parmesan Cheese, shredded, 3 tbsp
Spinach, fresh, 5 oz
Butter, salted, 1 tbsp
Kosher salt, 2 tsp
Pepper, black, 1 tbsp


DIRECTIONS

Cook pasta in rapidly boiling salted water as directed on the package, until al dente. Drain in a colander, reserving 2 cups of pasta water.

Toast the panko crumbs in a small skillet using 1/2 tablespoon of the butter. Set aside.

In sauce pan, sauté sausage until brown. Drain excess oil.
Add garlic and cook for a minute more. Add the pasta water, and incorporate the parmigiana cheese until the cheese is dissolved. Add pasta until coated in the sauce.

Add spinach leaves and stir until they are also in the mixture and wilted. Cover for a minute if needed to cook spinach.

Toss in panko crumbs and serve.

Number of Servings: 4

Spicy and Sweet Italian Sausage Meatballs and Linguine Fini with Mushrooms

From food

INGREDIENTS

1 medium onion, chopped
1 sweet Italian sausage
1 spicy Italian sausage
1 cup panko bread crumbs
3 cloves garlic, minced
1 package crimini mushrooms, sliced
1 cup white wine
3 tbsp fresh basil, chiffonade-style
1 cup shredded or grated parmigiano reggiano cheese, fresh
1 package linguine fini pasta
Kosher salt
Cracked pepper
1 tsp pimenton ahumado (smoked paprika)
extra virgin olive oil

DIRECTIONS
In a pasta pot, cook the linguine fini in salt water with a little olive oil until al dente. Reserve 2 cups of the pasta water before straining and set aside.

For both the sweet and spicy Italian sausages, remove the casing and roll into bite-size balls on a plate. In a bowl, pour panko crumbs and a little kosher salt and pepper. Roll the meatballs into the panko until breaded and transfer them to a separate plate. In a cast iron pan, heat some olive oil on medium high heat until hot. Place all meatballs in the hot oil. Cook until brown on the bottom, and turn with tongs. When the meatballs are browned on all sides, remove from pan and set aside. In the same pan, add more oil if necessary and sauté onions until soft. Add garlic, a dash of pimenton and 1/3 of the basil. Add the crimini mushrooms and sauté until cooked through, browning slightly. Add salt and pepper to taste. Add 1/2 cup of pasta water and 1/2 cup of white wine to deglaze the pan. When heated through, stir in 1/4 cup of the parmigiano until completely incorporated into the mixture. Heat through. Return the meatballs to the pan. Heat through, and repeat the pasta water/wine/cheese process until a sauce begins to form. Add the remaining basil and paprika. Salt and pepper to taste. When the sauce begins to thicken, stir in the cooked pasta in batches until fully coated by the sauce.
Serve with additional basil, parmigiano cheese and pepper. Enjoy!

Bow-tie pasta with meatballs

INGREDIENTS

Sauce
2 28-oz cans San Marzano tomatoes, crushed
1 yellow onion, finely chopped
4 cloves garlic, finely chopped
4 tbsp tomato paste (from a tube, I used Amore)
1 cup red wine (I used Shiraz, Penfolds)
1 cup grated parmigiano reggiano cheese, fresh
1/4 cup fresh basil, minced
1 cup red wine
olive oil
salt and fresh cracked pepper to taste


Meatballs
1 lb ground sirloin
1/4 lb ground Italian sausage
1/2 tsp Montreal steak seasoning
1/2 tsp beef bouillon powder
1/2 medium yellow onion, grated
1/2 cup grated parmigiano reggiano cheese
1 egg, lightly beaten
1/2 cup flour
salt and fresh cracked pepper
pinch paprika
olive oil

pasta
1 package bowtie pasta, cooked al dente

DIRECTIONS
For the sauce, saute the onions in olive oil until soft, about five minutes. Add garlic and saute for about a minute. Add tomatoes and heat through for about five minutes. Stir in the grated cheese and chopped basil. Add salt and fresh cracked pepper to taste. Simmer for about 45 minutes.

In the meantime, fill a pasta pot with water and bring to a boil. Add salt and pasta, and boil until al dente.

While the sauce is simmering, using your hands, mix the ground beef, italian sausage, onion, steak seasoning, boullion, cheese and egg together until just combined. In a plate, combine flour, salt and pepper, and paprika. Using a melon baller or a scoop, shape the meatballs into small 1-inch balls. Dredge each meatball in flour and set aside. In a large sauce pan, heat olive oil until hot. Cook meatballs without flipping until brown on one side. Then flip and cook through until brown on all sides. Set aside.

Add wine to sauce. Stir in meatballs and simmer for another 10 minutes. Serve on top of pasta with grated parmigiano reggiano.

Italian Sausage Beef Stroganoff

INGREDIENTS

1 medium onion, chopped
1 red bell pepper, chopped
1 italian sausage, sliced
3 cloves garlic, minced
1 can beef consomme
2 tbsp tomato paste
3 tbsp fresh sage, minced
2 tbsp fresh cilantro, minced
2 tsp flour
4 tbsp sour cream
3 cups pasta, al dente
1 tsp kosher salt
1 tsp cracked pepper

DIRECTIONS
Saute onion and bell peper until soft. Add garlic, sage and cilantro and saute until garlic browns slightly. Add italian sausage. Saute until brown. Add beef consomme and tomato paste. Simmer for five minutes. Sprinkle on flour and stir until combined. Simmer for 5 minutes. Add salt and pepper. Stir in sour cream and pasta until covered with the sauce. Simmer for 3 minutes. Serve.