↞ recipe box start page
Category: Pasta - Meat
Prep Time: Cook Time: Total Time:
3 tbsp Canola Oil
3 small red onions, peeled and chopped
6 Italian fresh pork sausages, meat removed from casings and crumbled
2 tbsp chopped fresh rosemary leaves
1 bay leaf
3 small dried hot chile peppers, crumbled
3 (14 oz) cans diced plum tomatoes, drained
1 lb pasta, such as penne, uncooked
1 cup heavy cream
1 1/2 cups freshly grated Parmesan cheese
Salt and freshly ground black pepper, to taste
In a large saucepan, heat the Crisco Canola Oil over medium high heat; add the onions and saute until light brown. Add the crumbled sausage, rosemary, bay leaf and chiles. Cook over high heat, stirring to mash the sausages. Continue to cook for 20 minutes or until the sausage is brown and crumbly. Add the tomatoes, stir, and return to a boil. Remove from the heat.
In a large pot of boiling salted water, cook pasta until al dente; drain thoroughly.
Stir the cream into the sauce along with the drained pasta and half the parmesan. Season and serve with the remaining parmesan. Serves 4-6
view more member recipes
PASTA WITH QUICK SAUSAGE SAUCE
view my recipes
print
save
Category: Pasta - Meat
Prep Time: Cook Time: Total Time:
3 tbsp Canola Oil
3 small red onions, peeled and chopped
6 Italian fresh pork sausages, meat removed from casings and crumbled
2 tbsp chopped fresh rosemary leaves
1 bay leaf
3 small dried hot chile peppers, crumbled
3 (14 oz) cans diced plum tomatoes, drained
1 lb pasta, such as penne, uncooked
1 cup heavy cream
1 1/2 cups freshly grated Parmesan cheese
Salt and freshly ground black pepper, to taste
In a large saucepan, heat the Crisco Canola Oil over medium high heat; add the onions and saute until light brown. Add the crumbled sausage, rosemary, bay leaf and chiles. Cook over high heat, stirring to mash the sausages. Continue to cook for 20 minutes or until the sausage is brown and crumbly. Add the tomatoes, stir, and return to a boil. Remove from the heat.
In a large pot of boiling salted water, cook pasta until al dente; drain thoroughly.
Stir the cream into the sauce along with the drained pasta and half the parmesan. Season and serve with the remaining parmesan. Serves 4-6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Italian Sausage Pasta Sauce
by sgre52160
Olive oil 1 lb hot Italian sausage 2 medium onions, chopped 8 oz mushrooms, sliced 1 large red pepper, chopped 1/4 tsp kosher salt 1/4 tsp pepper 5 cloves garlic, minced 1 cup red wine 2 28 o
by sgre52160
Olive oil 1 lb hot Italian sausage 2 medium onions, chopped 8 oz mushrooms, sliced 1 large red pepper, chopped 1/4 tsp kosher salt 1/4 tsp pepper 5 cloves garlic, minced 1 cup red wine 2 28 o
Grilled Chicken And Andouille Sausage Pasta Sauce
by sgre52160
2 cups diced grilled chicken 1/2 cup diced andouille sausage 1/4 cup melted butter 2 tbsp olive oil 1 cup diced onions 1/2 cup diced red bell pepper 1/4 cup minced garlic 1/2 cup sliced
by sgre52160
2 cups diced grilled chicken 1/2 cup diced andouille sausage 1/4 cup melted butter 2 tbsp olive oil 1 cup diced onions 1/2 cup diced red bell pepper 1/4 cup minced garlic 1/2 cup sliced
Penne Pasta With Spicy Sausage, Tomato And Cream Sauce
by sgre52160
1 1/2 tsp olive oil 1 1/2 lbs mild Italian sausage, casing removed 1 tsp dried red pepper flakes, or to taste 3/4 cup diced onion 1 1/2 tsp minced garlic 1/4 cup flour 1 (28 oz) can plum tomatoe
by sgre52160
1 1/2 tsp olive oil 1 1/2 lbs mild Italian sausage, casing removed 1 tsp dried red pepper flakes, or to taste 3/4 cup diced onion 1 1/2 tsp minced garlic 1/4 cup flour 1 (28 oz) can plum tomatoe
Baked Pasta With Sausage And Baby Portobello Mushroom White Sauce
by sgre52160
1 lb dried penne pasta, cooked al dente and drained 1 lb sweet Italian sausage taken out of its casing 3 tbsp extra virgin olive oil 1 lb baby Portobello mushrooms sliced 3 cloves fresh garlic
by sgre52160
1 lb dried penne pasta, cooked al dente and drained 1 lb sweet Italian sausage taken out of its casing 3 tbsp extra virgin olive oil 1 lb baby Portobello mushrooms sliced 3 cloves fresh garlic
view more member recipes