Pasta Sauce With Spicy Italian Sausage, Mushrooms, Garlic, Basil & Oregano Recipe
Eric from Simply Elegant Home Cooking shares a very easy recipe for homemade pasta sauce with spicy Italian sausage, mushrooms, garlic, basil, and oregano. This recipe is easy enough for novice cooks to follow along, but is sure to impress your friends and family!
In addition to being easy and delicious, this dish is also a great option to make ahead for busy weekday meals, or to have on hand in case of an emergency. The pasta sauce can be very easily stored and frozen in freezer bags and can be reheated quickly in warm water if you need to put together an impressive meal but don't have time to cook!
Ingredients:
-15 oz. can of tomato sauce
-14.5 oz. can of stewed tomatoes
-6 oz. can of tomato paste
-1 lb. spicy Italian Sausage (approx. 5 links)
-8 oz. sliced baby bella mushrooms
-1 TB dried basil
-1 TB dried oregano
-1 TS red pepper flakes
-2 TB white sugar
-2 TB extra virgin olive oil
-5 large cloves garlic
-1/2 cup Italian red wine (preferably Chianti)
-1/2 cup water
-Salt & pepper to taste
4 Levels of Baked Ziti: Amateur to Food Scientist | Epicurious
We challenged chefs of three different skill levels - amateur John, home cook Beth, and professional chef Danielle Alex of Diversity Kitchen - to make us their best baked ziti recipe. Once each level of chef had plated their pasta, we asked expert food scientist Rose to explain the choices each ziti-maker made along the way - both good and bad. Which of these baked ziti recipes are you bringing to the potluck?
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Emeril Lagasse's Super-Stuffed Shells with Spinach and Italian Sausage
These are the best stuffed shells you'll ever taste
See more at:
Serves 6-8 servings.
Ingredients:
For Emeril's Basic Tomato Sauce:
1 tablespoon olive oil
3/4 cup chopped yellow onions
1 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/8 teaspoon ground black pepper
1 28-ounce can whole peeled tomatoes, broken into pieces and their juices
1 15-ounce can tomato sauce
4 teaspoons tomato paste
1 cup chicken stock or water
1/2 teaspoon sugar
1 teaspoon plus 1 tablespoon olive oil
1 1/2 teaspoons salt, divided
1/2 12-ounce box (18 to 20) jumbo pasta shells
2 cups finely chopped onion
2 teaspoons minced garlic
1 pound fresh Italian sausage, removed from casings or ground veal
1 10-ounce package frozen spinach, thawed and squeezed dry
15 ounces ricotta cheese
2 large eggs
1 cup grated Parmesan cheese
2 cups grated mozzarella cheese, divided
1 tablespoon extra-virgin olive oil
1 teaspoon Emeril's Essence
1 teaspoon fresh basil, chiffonade
1 teaspoon fresh oregano, chopped
1/2 teaspoon ground black pepper
Preparation:
For the sauce, heat the olive oil in a medium pot over medium heat. Add the onions, garlic, salt, basil, oregano and black pepper, and cook, stirring, until soft, 4 minutes. Add the tomatoes and their juices, tomato sauce and paste, water and sugar, and stir well. Bring to a boil then lower the heat to medium-low and simmer uncovered until thickened and fragrant, about 30 minutes, stirring occasionally. Remove from the heat and adjust the seasoning to taste.
Preheat the oven to 350°F. Lightly grease a 2-quart casserole dish with 1 teaspoon of olive oil.
Bring a medium pot of water to a boil. Add 1 teaspoon of the salt and the pasta shells, and cook until al dente, 10-12 minutes, stirring occasionally with a long-handled spoon to prevent the shells from sticking together. Drain and rinse under cold running water.
In a medium skillet, heat the remaining tablespoon of olive oil over medium heat. Add the onions and garlic, and cook, stirring, until very soft, 6-7 minutes. Add the sausage and cook, stirring, until browned. Add the squeezed spinach and cook for 3 minutes. Remove from the heat and season to taste with salt and pepper.
In a large bowl, combine the ricotta cheese, eggs, Parmesan cheese, and 1 cup of the mozzarella cheese. Add the spinach-sausage mixture, the extra-virgin olive oil, Essence, remaining 1/2 teaspoon salt, the basil, oregano, and pepper, and stir to combine thoroughly. Spoon about 2 tablespoons of the spinach-ricotta filling into each cooked pasta shell. Place the filled shells in the prepared dish.
Pour tomato sauce over the filled shells and top with the remaining 1 cup of mozzarella cheese. Bake, uncovered, until bubbly, about 20-25 minutes. Remove from the oven and let rest for 5 minutes before serving.
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White Sauce Pasta | Creamy & Cheesy White Sauce Pasta | Kanak's Kitchen
The white sauce pasta recipe is an easy pasta recipe made with white sauce and veggies. Watch the full video for how to make the best white sauce pasta.
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INGREDIENTS:
BOILING:
2 cups Penne Pasta (200 gms)
Salt to taste
1/2 tsp oil
VEGETABLES:
2 tsp olive/butter
1/2 onion chopped
1 small carrot
1/2 capsicum chopped
handful of corns
Salt
1/2 tsp black pepper powder
SAUCE:
4 tbsp butter
4 tbsp maida
2 cups milk
Salt
1/2 tsp black pepper powder
1/2 tsp red chilly flakes
1/2 tsp mixed herb seasoning
4-5 tbsp grated cheese (I used Amul)
GARLIC BREAD RECIPE:
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