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!
#italiansausagepasta #italiandinnerrecipes #italiansausge
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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
Spinell's Kitchen Items
Sheet Pan w/Rack
Kitchen Tongs
Basting Brush
Cooktop
Air Fryer
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Ingredients
Penne pasta 300gm
Water as required
Salt 1 tsp or to taste
Olive oil
Olive oil 1-2 tbsp
Onion Chopped 1/2 Cup
Garlic Chopped 1-2 tbsp
Chicken boneless 200gm
Capsicum Chopped 1/2 Cup
Tomato paste 2-3 tbsp
Tomato ketchup 2 tbsp
Chilli garlic Sauce 1-2 tbsp
Salt 1 tsp
Black pepper powder 1 tsp
paprika powder 1 tsp
Oregano 1 tsp
Butter 3 tbsp
All-purpose flour (maida)2 tbsp
Milk 1 & 1/2 Cup
Salt 1/4 tsp or to taste
Black pepper powder 1/4 tsp
Nutmeg powder
Mozzarella cheese grated
Penne Alla Vodka
Make the most incredible Penne alla Vodka at home! A creamy and luscious tomato vodka sauce tossed with al dente penne pasta and topped with fresh herbs and parmesan. Delicious and easy!
RECIPE:
This is vodka sauce is SO much better than the store-bought stuff you get in a jar, it's perfect for those days when you don't have a lot of time to get dinner on the table but still want sumthing super-tasty!
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NO-BAKE CHEESE & MEATSAUCE PASTA
NO-BAKE CHEESE & MEATSAUCE PASTA
2 tablespoons minced garlic
1 large red onion, finely chopped
1 kilo ground meat (lean)
1-2 teaspoons paprika powder (optional)
2 tablespoons oyster or soy sauce
2 tablespoons tomato paste
1000 ml Tomato OR spaghetti sauce
1-2 cans sliced mushrooms, remove water
2 tablespoons white vinegar
1-2 tablespoons sugar
salt and pepper, to taste
Mornay (Cheese sauce):
6 cups fresh milk
1/2 cup cornstarch
3-4 cups grated quickmelt cheese
pinch of salt
1 kilo pasta, boiled al dente
The Barefoot Contessa's Penne Arrabiata | Barefoot Contessa: Cook Like a Pro | Food Network
Ina had us at an “unbelievable amount of garlic! This classic arrabiata sauce will be your new pasta night go-to.
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Penne Arrabiata
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr 5 min
Active: 30 min
Yield: 4 to 5 servings
Ingredients
2/3 cup good olive oil
1 cup whole peeled garlic cloves (24 cloves)
2 (28-ounce) cans whole peeled San Marzano tomatoes
2 teaspoons whole fennel seeds, chopped
1 teaspoon crushed red pepper flakes
1/3 cup dry red wine, such as Chianti
Kosher salt and freshly ground black pepper
1/4 cup julienned fresh basil leaves, plus extra for serving
1 pound dry penne rigate, such as DeCecco
Freshly grated Parmesan cheese, for serving
Directions
In a medium (10-inch) pot or Dutch oven, such as Le Creuset, warm the olive oil over medium-low heat. Add the garlic and cook for 10 to 12 minutes, tossing occasionally, until the garlic has softened and is lightly browned.
Meanwhile, drain the tomatoes, place them in a food processor fitted with the steel blade, and pulse until they're roughly chopped. With a slotted spoon, transfer the garlic to the food processor and pulse again to chop the garlic. Pour the tomato mixture into the pot with the olive oil, add the fennel, red pepper flakes, red wine, 1 tablespoon salt, and 1 teaspoon black pepper. Bring to a boil, lower the heat, and simmer for 30 minutes. Stir in the basil, taste for seasonings (it will be very spicy!), and keep warm over very low heat.
Meanwhile, bring a large pot of water to a full boil. Add 2 tablespoons kosher salt and the penne and cook according to the directions of the package.
Two minutes before the pasta is al dente, using a wire or spider strainer, lift the pasta out of the boiling water and add it to the sauce, along with 1/4 cup of the pasta water. Simmer for 2 to 3 minutes, until the pasta is al dente. Spoon the pasta into low shallow bowls, sprinkle with extra basil and Parmesan cheese, and serve hot.
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The Barefoot Contessa's Penne Arrabiata | Barefoot Contessa: Cook Like a Pro | Food Network
the BEST Breakfast casserole EVER!!!!! I promise!!!
This breakfast is made with Sausage, eggs, cheese, and croutons!!!! OMGGGGG SO DELISH!!!!