Best Sausage Tomato Ricotta Maccheroni Maccheroni Alla Salsiccia E R Recipes

SAUSAGE TOMATO RICOTTA MACCHERONI (MACCHERONI ALLA SALSICCIA E R

Steps:

• Melt the butter in a large skillet over a medium high heat.
• Add the onion and cook until it softens and turns a rich golden color Add the sausage and break it up with a wooden spoon.
• cook until the sausage has browned lightly Stir in the tomatoes, season lightly with salt and black pepper (bearing in mind that there will be salt and pepper in the sausage) and continue cooking until the tomatoes have reduced and separated from the butter and sausage fat.
• Remove the skillet from the heat and set aside.
• Meanwhile, cook your pasta.
• When the pasta is almost done, return the skillet with the sauce to a medium heat and add the ricotta and basil, mixing them in evenly.
• When the pasta is cooked al dente, drain it and toss it with the sauce, adding the grated cheese.
• Serve at once.

PAPPARDELLE ALLA SALSICCIA

Steps:

• Into a large saute pan, melt butter over medium heat. Add onion and sausage. Reduce heat to Low. Stir to combine. Cook for approximately 10 minutes.
• Place a large pot of water onto boil. Season generously with salt. When water boils, add pasta and cook until al dente.
• Add tomatoes {crushing them with your hands or spoon} to onion and sausage mixture. Season with salt and pepper. Stir and cook for an additional 10 minutes. Add white wine and cook for an additional few minutes.
• When pasta is al dente, drain and add to the tomato mixture. Toss to combine. Add balsamic vinegar and parsley.
• Garnish with more parsley if desired and a grating of Parmigiano Reggiano!
• Buon Appetito!

BAKED RIGATONI WITH SAUSAGE

Steps:

• Preheat the oven to 400 degrees F.
• For the topping: Add the ricotta, basil, and salt to a small bowl. Stir together with a rubber spatula. Set aside.
• For the pasta: Bring a large pot of water to boil. Season well with salt and cook the rigatoni for 5 minutes. Drain well, reserving 1/2 cup pasta water.
• Meanwhile, heat a large braiser or ovenproof skillet over medium-high heat. Add the olive oil and sausage to the pan. Cook, stirring often and breaking apart the meat with the back of a spoon, until beginning to brown, about 7 minutes. Add the broccoli and garlic and cook to marry the flavors, about 3 minutes. Stir in the marinara and 1/4 teaspoon salt until fully combined. Add the pasta to the pan and sprinkle with 1/2 cup of the Parmesan cheese. Toss well to coat. Add the reserved pasta water to thin the sauce slightly.
• Dollop the ricotta cheese mixture evenly over the top. Nestle the ricotta mixture into the pasta and cover with some of the pasta. Sprinkle with the mozzarella and remaining 1/2 cup Parmesan cheese and bake until golden brown and bubbly, about 20 minutes. Allow to sit for 5 minutes before serving.

CHEESY BAKED PASTA WITH SAUSAGE AND RICOTTA

Steps:

• Heat oven to 425 degrees. Heat oil in a 12-inch ovenproof skillet over medium-high. Crumble sausage into skillet, using a spoon to break it into small pieces. Cook until starting to brown, stirring occasionally, 5 to 7 minutes. Stir in garlic, oregano, fennel seeds and red-pepper flakes (if using), and cook another 1 to 2 minutes.
• Stir in whole tomatoes and their juice, using a spoon to break them up. Add crushed tomatoes, bay leaves and 2 teaspoons salt, and bring to a simmer. Simmer for 10 minutes to thicken slightly.
• Stir in pasta and 1 cup water and return to a simmer. Continue to simmer for 2 minutes, stirring frequently to make sure pasta doesn't stick to the bottom of the pan. Remove from heat, pluck out the bay leaves, and fold in about a third of the mozzarella.
• Top pasta with remaining mozzarella and dollops of ricotta. Sprinkle with Parmesan, then transfer to oven. Bake until pasta is tender when poked with a fork, and cheese is bubbly and lightly golden, 18 to 22 minutes. (If you'd like a more deeply browned topping, run the pan under the broiler for 1 or 2 minutes.) Remove from oven and let cool slightly before serving. Top with basil, plenty of black pepper, and more red-pepper flakes, if you like.