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    Posts Tagged ‘Italian Sausage’

    Baked Ditalini

    I had a half empty or is it half full box of ditalini sitting on the shelf where I keep all sorts of pasta extruded pastas. I decided to use it for dinner and went to the freezer where I knew I had left over sausage and mushroom ragu thinking to bake some sort of baked item and all I was missing was the cheese. I walked to my nearest grocer, not my favorite but didn’t feel like getting in the car for only a couple of items. They DO have a nice cheese department and decided to get some ricotta, parmesan, asiago and romano as all of them work well in baked goods.

    When I got home I realized that after opening the container I had purchased Ricotta con Latte instead of Ricotta. I had never used it but seeing the creaminess of the cheese I thought it would work. The end result came out pretty good and I think you and especially your kids will find it well worth the effort

    You will need:

    Ditalini &#151 1 pound
    Ricotta Con Latte — 1 16 oz container.
    Sausage/Mushroom Ragu — you can substitute 1 LB ground beef or pork and tomato sauce just sauté the meat and combine with the tomato sauce.

    Prepare the ditalini according to package instructions, strain but do not rinse. Return pot to heat and add the ragu or meat/tomato sauce mixture and heat until thoroughly warmed, remove from heat. Add the ricotta to the mixture and combine completely then add the pasta and combine thoroughly. Place mixture into a lightly oiled, oven proof baking dish, cover and bake for 30 minutes. I think you will enjoy the finished product.

    Salsiccia (Sausage) Bolognese

    Johnsonville Bolognese

    I’ve always liked making a good bolognese and decided to change my basic recipe around a tad. I had some Italian sausage that wasn’t quite enough to serve on it’s own but enough to use for a great bolognese. It’s an easy recipe but does take a little TLC and time.

    You will need:

    Italian Sausage – 1 LB. Bulk or you can use link sausages and remove from the casings.
    Fire Roasted Tomatoes – 3 – 14.5 oz cans – You can use any tomato but the fire roasted adds a little extra. If you have the time you can fire roast your own for a truly homemade meal.
    Oregano – approx. 1 TBSP – I used fresh if you use dried cut the amount in half.
    White Wine – 1 cup
    Whole Milk – 1 cup

    In a sauté pan large enough to hold all of the sausage in one layer heat one or two TBSP olive oil until it shimmers. Add sausage and break it up, I use a potato masher, it’s quick that way. Once the sausage has lost all or most of it’s pink color drain off all fat. Add the wine to the pan and cook until it is all absorbed. Add the milk to the pan and cook until it too is all absorbed. Add the tomatoes along with the oregano and salt and pepper to taste.

    Bolognese is a thick sauce to begin with so watch the tomatoes to make sure it doesn’t get too thick. You can adjust the consistency by adding some of the water you used to cook the pasta. I recommend using a large pasta such as rigatoni or such due to the thickness of the sauce any smaller noodle with just be a waste.

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