Sausage and mushroom pasta pie - recipe
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You need a few simple and rustic ingredients to cook a great and elegant pasta bake... the sausage and mushroom pasta pie! Find this and many more recipes with pictures on the Giallozafferano App (in English)
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Today I'm using a few simple and rustic ingredients to cook an elegant baked pasta dish... the sausage and mushroom pasta pie! Let's cook it together!
Ingredients for 6 servings:
Sausage and mushroom pasta pie
(6 servings)
• 14 oz of pasta tubes (paccheri or rigatoni)
• ½ lb (250 g) of sausage
• 14 oz (400 g) of champignon mushrooms
• 1 ½ cups (350 g) of ricotta cheese
• 1 leek
• 3 sprigs of fresh thyme
• just under ½ cup (100 ml) of white wine
• ¾ cup (80 g) of grated parmesan cheese + ¼ cup (20 g) for sprinkling • 1 clove of garlic
• 3-4 tbsp of extra virgin olive oil
• salt and pepper to taste
For the béchamel sauce
• less than 1 cup (200 ml) of milk
• 1 ½ tbsp (20 g) of butter
• 2 tbsp (15 g) of flour
• salt to taste
• a pinch of grated nutmeg
To prepare the pasta pie clean the leek, cut into thin rings and sauté in extra virgin olive oil on a very low flame for 15-20 minutes until soft, with a crushed clove of garlic. Now add the crumbled sausage; I am using Italian sausage, but any type of fresh sausage can be used, with chili pepper, fennel seeds, or any you like. Let it brown for 10 minutes on a medium flame.
After browning the sausage, pour in the white wine... and let it evaporate; meanwhile cook the pasta for half of the cooking time, until very firm to the bite.
The wine has evaporated, so add the mushrooms; cut the mushrooms into small pieces, as you can see, since we'll be using a pastry bag to pipe the mixture. Cook for at least 10 minutes on a high flame, then add salt and pepper; I am using champignon mushrooms, but you can use porcini for example, if you want to improve the recipe, or any type you like.
To prepare the béchamel sauce, melt the butter, sift in the flour and, when the flour turns light brown, pour in the milk, then add a pinch of salt and a pinch of nutmeg; the béchamel sauce is done, it should be not too thin not too thick, in the meantime drain the pasta and drizzle a little oil to keep it from sticking to itself, because it will be placed upright in the pan. Here's the sausage and mushroom mixture, it has dried out and cooled a bit, so add a few thyme leaves and we're ready to prepare the filling.
For the filling, take a bowl, large enough to hold the ricotta cheese, the cooled sausage and mushroom mixture and the grated parmesan cheese; mix everything until creamy.
Now take a baking pan or oven dish, about 8 ½ inches (22 cm) in diameter, use half of the béchamel sauce to coat the bottom, and stand the pasta tubes upright, in concentric circles, starting from the edge, until the pan is full.
Place the mixture in a pastry bag... cut a large hole in the corner so it can be piped easily, and now fill each pasta tube; it's easier than you think.
That was quick, wasn't it? And now cover the pasta with the remaining béchamel sauce; if it gets too thick you can thin it out with one or two tablespoons of cold milk. After adding the béchamel sauce, sprinkle with the remaining grated parmesan cheese and finish with a few thyme leaves, then bake at 350°F (180°) for 30 minutes; during the last 5 minutes raise the temperature, or even better, turn on the broiler.
Our sausage and mushroom pasta pie is ready! It's lovely and golden brown; if you want to make elegant individual servings, here's a tip: place 6 or 7 paccheri in an oven-proof dish and tie them up with a blanched leek leaf. From Sonia and Giallozafferano, buon appetito and see you next video recipe!
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Follow this recipe to learn how to make Creamy and rich mushroom pasta. Perfect comfort pasta dish dish that you easily can make.
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RECIPE:
4-5 servings
Ingredients:
10oz (285g) pasta
2-3 tablespoons Olive oil
2 tablespoons (30g) Butter
1 onion, finely chopped
2-3 garlic cloves, crushed
7oz (200g) Chestnut mushrooms
7oz (200g) Shimeji Mushrooms
1 cup (240ml) Chicken/vegetable stock
1½ cups (360ml) Cream
1/4 cup (60ml) White wine
1 teaspoon Thyme
1/4 cup (25g) grated Parmesan cheese
Salt to taste
Black Pepper to taste
1/4 teaspoon Nutmeg
3-4 tablespoons chopped parsley
Directions:
1. To a large pot of water add salt and bring to a boil. Add pasta and cook to al dente according to package directions.
2. Meanwhile, melt the butter with olive oil in a large skillet over medium heat. Add chopped onion, sauté for 2-3 minutes, add garlic and cook 1 minute more. Add sliced Chestnut mushrooms and shimeji mushrooms, season with salt, pepper and thyme, cook until golden brown and softened, about 6-7 minutes. Add white wine and cook until reduced by half.
3. Add the stock, cream, grated Parmesan cheese, salt pepper, nutmeg and stir. Bring to a simmer.
4. Add drained pasta, chopped parsley and toss. If needed add more cream/liquid.
5. Serve immediately.
Notes:
• You can use any mushrooms that you like.
• If you prefer making the recipe without alcohol, replace the wine with cream/stock.
• You can use heavy cream or half & half.
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3/4 box of rigatoni pasta
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1/4 cup of olive oil
1/4 teaspoon of sea salt
1/4 teaspoon of black pepper
1 container of alfredo sauce
Things You'll Need For Mushroom Rigatoni Recipe :
Medium sized skillet
Medium sized saucepan
Cooking utensils (fork, stirring spoon, etc.)
Measuring cup
Medium sized pot
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For today's dinner, I am making a hearty and cheesy baked Rigatoni. This pasta bake is perfect for a comforting hearty meal. The combination of Italian sausage, ground beef, marinara sauce, and ricotta cheese is perfection.
Welcome to the Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family who loves to share what I cook at home. I am still learning and enjoy the process of making home-cooked meals.
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⭐️ VIRAL MILLIONAIRE SPAGHETTI
INGREDIENTS
1 lb Rigatoni pasta
1 lb lean ground beef
1 lb mild Italian sausage
2 small carrots
1 celery stick
1/2 small onion
2 cloves garlic
1/2 tsp salt
1 tsp dried Italian herb blend
1/2 tsp cracked black pepper
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12 oz low-moisture mozzarella cheese
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Today we're making a spicy creamy mushroom pasta with Calabrian chili paste and Pecorino Romano cheese. This easy pasta recipe can be on your table in about 30 minutes! I hope you enjoy this spicy mushroom pasta recipe!
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SPICY CREAMY MUSHROOM PASTA
INGREDIENTS
1 pound linguine
1/4 cup olive oil - divided
1 pound mushrooms - sliced
5 cloves garlic - sliced
2 teaspoons Calabrian chili paste - or more/less to taste
3 ounces tomato paste
¾ cup dry white wine
1 cup heavy cream
¼ cup packed basil leaves - hand torn
Reserve pasta water - at least 1 cup, but most likely will not need all of it
1 cup Pecorino Romano cheese
INSTRUCTIONS
1. Bring a large pot of salted water to a boil.
2. In a very large pan saute mushrooms in 2 tablespoons of olive oil over medium heat until brown, then remove and set aside. Work in batches to not crowd the pan.
3. Turn heat to medium-low, add remaining olive oil and the garlic to pan. Saute until golden (about 2 minutes). Next, add in the chili paste and tomato paste. Cook for 5 minutes in the oil.
4. Begin cooking the pasta in the boiling water to al dente.
5. Add the wine and turn heat to medium-high to cook off the alcohol and reduce for 3 minutes.
6. Turn heat down to medium-low and add in 1 ladle of pasta water and the cream. Stir it all together and taste test. Season with salt to taste.
7. Add in the Pecorino Romano cheese, mushrooms, and the al dente pasta. Cook for 30-60 seconds or until the pasta is just cooked. If the sauce is too dry add a bit of pasta water (a couple ounces at a time) to loosen it up.
8. Turn off the heat and add in half of the basil leaves. Serve on plates with the remaining basil on top and grated cheese on the side.
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How to make Creamy Garlic Mushroom Sauce with recipe and instructions. Mushroom Sauce is something I've been making for a long time, with every time making it I experiment with new flavours. I have come up with this recipe and believe it is one of the best. This is a must-try recipe. This sauce is perfect over Steak, Chicken, Pies, and Vegetables, this recipe has a lot of versatility.
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Makes - 2 12 Cups
Serves 4-6 people
Ingredients -
2 Tbs - Clarified Unsalted Butter
4 Cloves - Garlic, Thinly Sliced
1 - Shallot, Fine Diced
300g - Swiss Brown Mushrooms, Thinly Sliced
2 Tbs - White Wine (Use a cheap White Wine, I used Chardonnay) Can be substituted for Vegetable Stock or Chicken Stock.
2 Tbs - Curly Parsley, Chopped (Can be substituted for Flat Leaf Parsley)
1 tsp - Thyme, Chopped
400ml - Full Fat Cream (Thickened Cream)
Equipment I use -
Knives and Steels -
Shun Premier 17.8cm Santoku Knife -
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Essteele Per Vita 5 Piece Cookware Set -
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