Ingredients
¼ cup olive oil
3 garlic cloves smashed
1 lb Italian sausage links
2 medium onions, quartered
2 bell peppers, slices
8 medium Yukon gold potatoes, peeled and cut in half
½ teaspoon dried oregano
¼ teaspoon red chili flakes
Salt to taste
Directions
Preheat oven to 425° F (220° C).
Pour the oil into a 9×13-inch baking dish and add the smashed garlic. Place the potatoes and onions in the baking dish first/ Aff the papers and then the sausage. Sprinkle the mixture with the Oregon, chili flakes, and salt to taste. Bake in the preheated oven for about 1 ½ hours, stirring the ingredients twice during the baking time. When done the sausage and potatoes should be golden brown. Serve in individual bowls.
Ingredients
¼ to 1/3 cup olive oil
4 cloves garlic, diced
1 medium white onion, diced
2 carrots, diced
4 stalks of celery, diced
2 stems fresh rosemary and 2 stems fresh thyme
1 dried bay leaf
2 cans Undrained cannellini beans, or 3 cups cooked dried white beans with cookies liquid
2 tablespoons tomato paste
15 oz can chopped Italian tomatoes
1 tablespoon chicken bouillon powder
1 lb spicy Italian sausage, cut into ½ inch slices
1/2 lb chicken tenders, each cut in thirds
Directions
Heat the oven to 350 degrees F.
Heat the oil in a medium Dutch Oven. Brown the sausage and remove to a bowl. Add a little more oil if needed and brown the chicken. Remove to the bowl with the sausage.
Add the vegetables to the pot, stirring frequently, and cook until tender. Add remaining ingredients, 1 at a time. Bring to a simmer and transfer to the oven, Bake for 45 to 60 minutes until thickened slightly. Remove the herbs. Serve with crispy Ciabatta bread.
Ingredients
1 lb of Italian rope sausage with herbs
10 oz whole baby yellow potatoes
3 Italian long {frying} peppers, seeded cut into strips
1 medium onion cut into eighths
3 cloves sliced fresh garlic
1 teaspoon dried Italian seasoning
Salt and pepper to taste
Olive oil
Directions
Oil a large baking dish.
Arrange the sausage rope in the center of the dish and top it with peppers, onions, and potatoes
Arrange the vegetables and garlic evenly over the sausage and the bottom of the baking dish. Sprinkle Italian seasoning, salt, and pepper over the ingredients. Drizzle with olive oil.
Bake at 400 degrees F for 90 minutes. after 60 minutes of baking time lift the sausage up with tongs and place it on top of the vegetables. This step browns the sausage. Serve with some ciabatta bread to sop up the delicious sauce that comes from baking the ingredients.
TI cut the recipe in half because the full recipe is too much for two people. The full recipe is good for entertaining I make the entire sauce recipe and save half for another time and I used an 8×8 inch baking dish. Serve the pasta with some cooked sausage and a salad.
Ingredients
For the sauce:
1 lb Italian sausage links
2 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1 tablespoon tomato paste
1/2 teaspoon red pepper flakes
5 cups canned, finely diced tomatoes (about 46 ounces)
1 teaspoon kosher salt, plus more for seasoning
Freshly ground black pepper
For assembly:
1 pound dried ziti or penne pasta
1 cup whole-milk ricotta cheese
1 egg
1/2 cup finely grated Parmesan cheese, divided
1/4 teaspoon kosher salt
8 ounces shredded mozzarella cheese (about 2 cups), divided
Directions
For the sauce:
Heat the oil in a large pot and lightly brown the sauce links. Add the garlic and onion and saute for 5 minutes. Add the remaining sauce ingredients, stir well and bring to a simmer. Partially cover the pan and cook the sauce until thickened, about 1 hour.
Heat the oven to 375°F. Spray a 9×13 inch baking dish with cooking spray
Cook the pasta al dente and drain.
Cook the pasta. When the water is boiling, add the pasta and cook until just tender. While the pasta is cooking, make the ricotta filling.
Make the ricotta filling. Stir the ricotta, egg, 1/4 cup of the Parmesan,1/2 of the mozzarella cheese, and salt together in a small bowl; set aside.
Return the pasta to the now-empty pot. Add half of the sauce (about 3 cups) and stir until the pasta is well-coated. Taste and season with salt and pepper as needed.
Transfer half of the pasta into a 9×13-inch baking dish and spread it into an even layer. Spread the ricotta filling over the pasta.
Top with the remaining pasta in an even layer.
Pour the remaining sauce over the pasta and spread it into an even layer. Sprinkle the surface evenly with the remaining mozzarella and the remaining Parmesan.
Bake uncovered until the edges are bubbling and the cheese is completely melted and browned in spots, about 30 minutes.
Ingredients
2 tablespoons Extra Virgin Olive Oil
1 Italian sausage or chorizo link, diced
2 teaspoons achiote paste or 1/2 teaspoon Sweet Spanish paprika,
1/2 teaspoon cayenne pepper and 1/2 teaspoon Aleppo pepper
11/2 cup seafood or vegetable broth
1/2 of a large onion, chopped
1/2 cup Spanish {Bomba{ or other shirt grain rice, soaked in water for 20 minutes and then drained
2 garlic cloves, chopped
1 large pinch of Spanish saffron threads soaked in 1/4 cup of water
Salt
1 large Roma tomato, chopped
3 oz diced bell pepper
12 large shrimp, peeled and deveined
6 oz bay scallops
1/4 cup chopped fresh parsley
Directions
In a large deep pan or cast iron skillet, heat the olive oil. Turn the heat to medium-high and add the sausage and chopped onions. Saute the mixture for 5 minutes then add the rice, and cook for 3 more minutes, stirring regularly.
Add the chopped garlic and broth r. Stir in the saffron and its soaking liquid, achiote paste or paprika, cayenne pepper, Aleppo pepper, and salt. Stir in the chopped tomatoes and bell peppers. Bring to a boil and let the liquid slightly reduce, then cover (with a lid or tightly with foil) and cook on low heat for 25 minutes.
Uncover and spread the shrimp over the rice, pushing it into the rice slightly. Add a little water if needed. Cover and cook for another 4-5 minutes. Add the scallops and recover, cook, or until the shrimp turns pink.
Garnish with parsley.
This is a complete meal, but you could add a salad and crusty bread if you wish.
Ingredients
Make this sauce ahead and refrigerate it. This step will save you time when you cook the meal.
Sauce
Half a medium yellow onion minced
3 cloves garlic minced
1/2 teaspoon red pepper flakes
One 28 oz can of finely chopped Italian tomatoes
2 tablespoons extra virgin olive oil
1 bay leaf
Sea salt to taste
8 leaves of basil torn
Additions
8 oz Italian sausage, sliced thin
1 cup diced onions
2 cups diced green bell peppers
1 tablespoon olive oil
17.6 oz package of Calamarata Italian pasta {Large oval pasta rings, see photo} or any short pasta you like
1 cup grated Parmesan cheese
Directions
In a large heavy-bottom saucepan heat the olive oil and saute the onion with a pinch of sea salt until translucent, about 5 minutes. Add the garlic and red pepper flakes and let them cook only for a few seconds until you can smell them and don’t get any color on them.
Add the tomatoes and bay leaf and partially cover it with a lid. Allow the sauce to simmer away on low flame for about 1 hour until thick and concentrated in flavor. Make sure to stir often, every 10 minutes or so, making sure the sugars in the tomatoes do not burn.
Turn off the flame and season to your taste with the sea salt. Stir in the fresh basil leaves.
In a deep skillet or dutch Oven, heat the oil and saute the sausage until brown and cooked thoroughly. Agg the peppers and onions and saute until tender. Add the prepared sauce and heat the mixture until completely hot.
Cook the pasta until al dente, about 12 minutes. With a large spider, scoop the pasta up and place it in the sauce. Heat the pasta in the sauce for about 2 minutes. Stir in the cheese and spoon it into individual pasta bowls. Serve with breadsticks and a green salad.
Escarole, Bean, and Sausage Soup
Ingredients
1 lb hot Italian sausage, slice4d into thin rounds
2 tablespoons olive oil
2 garlic cloves, chopped
2 heads of escarole, chopped
Salt
4 cups low-salt chicken broth for homemade broth see my recipe
2 cups home-cooked cannellini beans or 1 (15-ounce) can of cannellini beans, drained and rinsed
1 (1-ounce) piece Parmesan
Freshly ground black pepper
6 teaspoons extra-virgin olive oil
Crusty bread for serving
Directions
Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add sausage and garlic until the sausage is lightly brown. Add the escarole and saute until wilted, about 2 minutes. Add a pinch of salt. Add the chicken broth, beans, and Parmesan cheese. Cover and simmer until the beans are heated through, about 5 minutes. Season with salt and pepper, to taste.
Ladle the soup into 6 bowls. Drizzle 1 teaspoon extra-virgin olive oil over each. Serve with crusty bread.
Skillet Ravioli
Ingredients
9 oz pkg fresh deli spinach ravioli
2 cups Marinara sauce
¼ cup freshly grated Parmesan cheese
Directions
Heat the marinara sauce in a medium skillet. Gently place the ravioli on top of the sauce. Cover the pan, turn the heat down to low and simmer the ravioli until tender, about 20 minutes. Sprinkle with cheese and serve.
Zucchini Sausage Saute
Ingredients
1 tablespoon olive oil
1/4 cup finely chopped onion
¼ cup finely chopped bell pepper
1 small zucchini, sliced thin
2 Italian sausage links, cooked and sliced thin
½ teaspoon dried Italian seasoning
¼ teaspoon salt
Directions
Heat the oil in a small skillet. Ass the onion and bell pepper. Cook until tender about 5 minutes. Add the zucchini and cook for about 3 minutes. Add the sausage slices and seasonings. Saute until all the ingredients are hot. Serve with the ravioli.
Stuffed Patty Pan Squash
Ingredients
5 Patty Pan Squash
For the stuffing
1 cup cooked, crumbled Italian sausage
1 small onion chopped
2 cloves garlic chopped
1 tablespoon olive oil
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
1 cup panko breadcrumbs
Directions
Preheat your oven to 350° Fahrenheit/180° Celsius.
Cut the top of each squash off and reserve.
Remove the squash flesh center and hollow out further with a spoon. Dugard the what you remove because it consists of mostly seeds. with salt and black pepper.
Prepare the stuffing by combining all the stuffing ingredients together in a bowl. Place the squash into a baking dish and fill the squash with all the meat stuffing. Top with the lid. Pour water up to ½-inch in-depth into the baking dish.
Roast the stuffed patty pan squash for about 45-50 minutes at 350° F
Both dishes can be roasted at the same time.
Potato, Leek, And Fennel Bake
Ingredients
2 tablespoons butter
2 leeks, white and pale green parts only sliced into ¼-inch half moons
2 cloves garlic, minced
1 fennel bulb, trimmed, cored, thinly sliced
1 large stem of fresh rosemary
1 lemon cut in half
2 pounds of small red-skinned potatoes, cut in half
Salt and pepper to taste
Directions
Preheat the oven to 350°F. Butter 13x9x2-inch baking dish.
Melt 2 tablespoons butter or olive oil in a large skillet over medium heat. Add the vegetables arranging them in a single layer as much as possible. Salt and pepper the vegetables. Add the rosemary, garlic, and lemon halves to the dish. Bake covered until vegetables are very tender, about 1 hour and 15 minutes.
Let the dish rest 10 minutes before serving. Squeeze the lemon over the vegetables.
The Sauce Ingredients
- 1 tablespoon olive oil
- 1 pound sweet Italian fennel sausage, cut into links
- 11 to 12 ounces boneless pork ribs
- Meatballs, recipe below
- Braciole, recipe below
- 3 (26-ounce) containers of Italian chopped tomatoes, without salt or sugar, added
- 2 (26-ounce) containers of Italian crushed tomatoes, without salt or sugar, added
- 2-6 ounce cans of tomato paste
- Water
- 3 whole garlic cloves, minced
- 1 large yellow onion, diced
- 1 teaspoon crushed red pepper
- 1 bay leaf
- 2 tablespoons dried basil
- 1 tablespoon dried oregano
- 1 tablespoon each salt and black pepper
- 1/2 cup chopped fresh flat-leaf parsley
Meatballs
- 1 pound grass-fed ground beef
- 1 pound pasture-raised ground pork
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 cup dried Italian seasoned bread crumbs
- 1/2 cup water
- 1/3 cup grated Parmigiano-Reggiano cheese
- 1/4 cup chopped fresh, flat-leaf parsley
- 2 large eggs, lightly beaten
- 1 teaspoon each salt and black pepper
Braciole
- 1 pound beef top round, flank steak or strip steak, pounded thin
- 2 teaspoons olive oil
- 1/4 cup chopped fresh flat-leaf parsley
- 1 tablespoon chopped shallots
- 1/2 cup dried Italian seasoned bread crumbs
- 1/2 cup grated Parmigiano-Reggiano cheese
- 1 large clove garlic chopped finely
- Salt and Pepper to taste
- String (butcher’s twine) to secure the rolls
Pasta
- 1 pound of pasta
- 1/2 cup grated Parmigiano-Reggiano cheese
- 7-8 fresh basil leaves, thinly sliced
To make the Braciola:
Lay the meat out on aboard. Pound with a mallet to thin the meat. Cut the meat into 5-6” slices.
In a small bowl combine the olive oil, chopped parsley, shallots, bread crumbs, cheese, garlic, pignoli, if using, and salt and pepper to taste.
Sprinkle the mixture evenly over the beef rolls. Fold in the sides over the filling of each roll. Roll up each slice and secure it with kitchen string.
Preheat the oven to 375 degrees F. Line two baking sheets with aluminum foil (for easy clean up) and coat them with olive oil cooking spray. Place the sausage links on one baking sheet. The second baking pan is for the meatballs.
In a large, heavy pot over medium-low heat, warm 1 tablespoon olive oil and add the boneless pork ribs. Cook 4 to 5 minutes on each side or until browned all over. Place on a clean plate.
Add the Braciola and brown them on all sides. Transfer to the plate with the pork and cover with foil to keep warm.
Add the onion and garlic to the pot and cook 3 to 5 minutes, until softened. Add the tomato paste. Fill the empty paste cans with water and add to the pot. Stir into the onions and let cook for 2 or 3 minutes.
Pour in all the tomatoes and fill one tomato container with water and add it to the pot. Add the seasonings (crushed red pepper – parsley), the pork ribs, and the sausage. Bring to a boil; reduce to a low simmer and cook for about 1 hour, stirring occasionally.
Add the cooked meatballs and Braciola to the gravy, after it has simmered for one hour. Simmer for an additional 3 to 4 hours (if you want it thick and rich). Stir in the fresh basil just before adding the gravy to the pasta.
In the meantime, cook the pasta in salted water until al dente. Once cooked, drain and add the gravy. Sprinkle with grated Parmigiano-Reggiano. Serve the meat on a big platter, so diners can choose what they want.
Add the water to the bread crumbs, mix well, and let sit for a few minutes. Place the meat in a large bowl. Add the onion, garlic, cheese, and parsley to the meat. In a small bowl, beat the egg with salt and pepper and add to the meat mixture. Add the moistened bread crumbs. Mix the ingredients with your hands until the consistency is moist and the meat holds together well. Using your hands, roll the meatballs into 1 1/2-inch ball. Two pounds of meat should make about 18 to 20 meatballs. Place the meatballs on the foil-lined baking sheet.
Bake for about 20 minutes, or until browned, turning them over after 10 minutes. Cover and keep warm.
Place the pan of sausage links in the oven at the same time and bake the sausage until browned. Turn over halfway through baking. Add the sausage to the gravy when the pork ribs are added.
Servethesauceandmeatwithyourfavoritepasta.
