This Italian Sausage Pasta Is So Easy, You'll Forget About Other Pasta Recipes
Italian Sausage Pasta is so amazing and you need only a few ingredients.
In this Italian sausage pasta bake, you'll love the easy and quick preparation time. This pasta dish is perfect for a quick and easy weeknight meal.
If you're looking for easy and quick pasta recipes, you need to try this Italian sausage pasta bake! This recipe is simple to follow and will have you enjoying a delicious and comforting pasta dish in no time at all. With its quick and easy preparation time, this pasta is perfect for any time of the year!
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Measurements Used
16 oz Mild or Spicy Italian Sausage
2 cup Dry Penne Pasta
1- 14 oz can Diced Tomatoes
2 1/2 cups Freshly Grated Mozzarella
1 Yellow Onion chooped
1 teaspoon Dried Basil
1 teaspoon Dried Oregano
1 to 2 teaspoon Salt
1/2 teaspoon Black Pepper
5 Garlic Cloves chopped
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Basting Brush
Cooktop
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Stir Fried Vegetable Pasta || Italian Pasta With Vegetables || How To Make Macaroni With Vegetables
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STIR FRIED VEGETABLE PASTA:
ingredients:
Pasta: 1 packet (500 gms)
Cooking oil: 2 tbsp
Salt: 1 tsp + ½ tsp
Olive oil: 3 tbsp
Garlic chopped: 1 tbsp
Onion chopped: ½ cup
Tomato chopped: 1 cup
Pinch of black pepper powder
Dry oregano: 1 tsp
Cumin powder: ¼ tsp
Vinegar: 1 tbsp
Tomato paste: 1 packet (100 gms)
Yellow pepper chopped: ¼ cup
Red pepper chopped: ¼ cup
Green pepper chopped: ¼ cup
Broccoli florets: 1 cup
Fresh green beans chopped: ½ cup
Corn kernels: ½ cup
Green peas: ½ cup
Carrot chopped: 1 cup
Mozzarella cheese: ½ cup
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Gennaro Contaldo's Authentic Italian Spaghetti Carbonara | Citalia
Spaghetti Carbonara is thought to originate in the Lazio region of Italy, first made for the carbonari (charcoal workers) and is an authentic recipe, now popular the world over. Perhaps one of the easiest and quickest Italian pasta recipes, a Spaghetti Carbonara can be rustled up at home for a tasty week night supper.
In Genaro’s authentic recipe, he uses guanchiale (pig cheek) rather than the pancetta that we might use at home, however pancetta is a perfectly acceptable substitute if you don’t have a good Italian deli near to you.
Although British versions of this dish often include cream, Gennaro’s classic recipe uses just seasoned pasta water, fresh egg yolks and pecorino cheese to create that delicious, creamy texture that you will know and love.
Gennaro has fond memories of eating Carbonara in the backstreet trattorie of Italy’s capital city, Rome. With so much to see and do in the Eternal City, including the Vatican, Colosseum, Spanish Steps and the Roman Forum, Rome makes a perfect destination for a city break, not to mention the ideal introduction to Italy for first time visitors.
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Ingredients
4 x servings
1 x tablespoons extra virgin olive oil
200g piece Guanciale (pork cheek), roughly chopped into small strips
4 x large free-range egg yolks
75g grated pecorino & extra for sprinkling
Salt & freshly ground black pepper
400g spaghetti
Method
Bring a large saucepan of salted water to the boil and cook the spaghetti until “al dente.”
Heat the extra virgin olive oil in a large frying pan, add the guanciale and on a medium heat stir fry until crispy.
In a small bowl beat egg yolks with pecorino, some salt & pepper. Set aside.
Drain the spaghetti, reserving some of the pasta water, add the spaghetti to the pan of guanciale, with a little of the pasta water and mix well. Remove pan from the heat, stir in the egg mixture, adding more cooking water if necessary. Serve immediately with some grated pecorino and freshly ground black pepper.
The Easiest Stir Fry Dish (Drunken Noodles)
A homemade stir fry is naturally going to be easy, but this noodle recipe is a full on meal.
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Full Recipe:
Pasta & Peas, Classic Italian Recipe - The Pasta Queen
Pasta and Peas an old classic Italian recipe. A creamy, and cheesy pasta dish from scratch.
Recipe Steps:
First I stir-fry white onions in extra virgin olive oil and then add green peas.
A pinch of salt, a scraNCH of pepper and some hot water. Remove most of your peas, blend and Strain the cream into your pan. Keep adding more hot cooking water And take it to a boil then add your uncooked pasta.
It will slowly absorb all the sauce. Just keep adding a little water until the pasta is al dente. I can't stress enough, if its getting too thick, add more boiling cooking water.
Finally, I’m going to whisk one egg, some pecorino and parmigiano and mix it in for the last minute of cooking.
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JAMIE'S SPECIALS | Seafood Linguine | Jamie’s Italian
Delicate, delicious, and authentic seafood linguine which will transport you to Italy without leaving the country!
If you are in the UK get down to your local Jamie’s Italian Restaurant and try one of Jamie’s new specials. If you can’t then get a sneak peek into how he creates the dishes for the restaurants and teaches them to his brigade.
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