Subscribe via RSS

Cavatappi Pasta with Turkey Italian Sausage, Mushrooms, Tomatoes, and Kale

Cavatappi Pasta with Turkey Italian Sausage, Mushrooms, Tomatoes, and Kale

by Pam on November 8, 2012

I had a craving for pasta so I decided to look through the refrigerator to see what I had on hand.  I found some turkey Italian sausage, mushrooms, Parmesan  and just a bit of kale.  I also grabbed some grape tomatoes and garlic off the counter and some pasta out of the pantry.  This meal took less than 20 minutes to make and was hearty, tasty, and healthy – you can’t beat that!  The whole family enjoyed it and we gobbled it right up.

Cook the pasta in salted water per instructions. Drain, reserving 1/4 cup of liquid.

While the pasta is cooking, heat a teaspoon of olive oil in a large skillet over medium-high heat. Remove the sausage from it’s casings and place into the skillet and cook, breaking it up into smaller pieces.  Cook until it browns, about 3 minutes.  Add the mushrooms and cook, stirring occasionally, for 3-4 minutes, or until the mushrooms are golden brown.  Add the minced garlic, tomatoes, and kale, and cook for about 3 more minutes. Add the broth to the skillet and season with sea salt and freshly cracked pepper, to taste.  Add the cooked/drained pasta to the skillet, and toss to coat evenly. Add some of the reserved pasta water if needed.  Place into serving bowls and top with Parmesan cheese.  Enjoy.

Print[1]



Cavatappi Pasta with Turkey Italian Sausage, Mushrooms, Tomatoes, and Kale




Yield: 4

Prep Time: 5 min.

Cook Time: 15 min.

Total Time: 20 min.



Ingredients:

8 oz of cavatappi pasta, cooked per instructions
5 links of turkey Italian sausage, casings removed
8 oz of button mushrooms, sliced
3 cloves of garlic, minced
1 cup of grape tomatoes, halved
1 cup of kale, chopped
1/2 cup of chicken broth
Sea salt and freshly cracked pepper, to taste
Parmesan cheese, shredded

Directions:

Cook the pasta in salted water per instructions. Drain, reserving 1/4 cup of liquid.

While the pasta is cooking, heat a teaspoon of olive oil in a large skillet over medium-high heat. Remove the sausage from it’s casings and place into the skillet and cook, breaking it up into smaller pieces. Cook until it browns, about 3 minutes. Add the mushrooms and cook, stirring occasionally, for 3-4 minutes, or until the mushrooms are golden brown. Add the minced garlic, tomatoes, and kale, and cook for about 3 more minutes. Add the broth to the skillet and season with sea salt and freshly cracked pepper, to taste. Add the cooked/drained pasta to the skillet, and toss to coat evenly. Add some of the reserved pasta water if needed. Place into serving bowls and top with Parmesan cheese. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)

Spinach and Turkey Italian Sausage Soup with Veggies and Orzo

Spinach and Turkey Italian Sausage Soup with Veggies and Orzo

by Pam on September 17, 2012

I am sorry I didn’t post my normal Monday recipe but I was feeling terrible on Sunday with a nasty headache, stuffy nose, & sore throat so I didn’t have it in me to cook or do a blog post. Thankfully, I am feeling better today but still not 100%.  My daughter is getting over a cold and my son now is coughing and has a stuffy nose – you’ve gotta love the back to school germs!!  Even though it’s nearly 90 degrees outside, I decided to make us a big batch of soup in hopes that it will make us all feel better.  I grabbed whatever I had on hand which ended up being spinach, tomatoes, carrots, celery, onions, lots of  garlic, turkey Italian sausage, orzo, and chicken broth.  It was quick to make and only simmered for 1 1/2 hours so my house didn’t get too hot.  I loved how simple this soup was to make and how comforting and delicious it tasted.  The best part is that both of my kids requested leftovers for their school lunches – I love that!

Heat the olive oil in a large Dutch oven over medium heat.  Add the onion and the turkey Italian sausage and cook, stirring often, until the sausage has cooked through.  Side Note:  Use a potato masher to break up the Italian sausage quickly and easily into crumbles.  Add the  carrot, celery, and minced garlic; stir often for 2 minutes.  Add the diced tomatoes, chicken broth, bay leaf, chicken bouillon granules, and season with sea salt and freshly cracked pepper, to taste.  Cover with a lid and let the soup simmer for 1 1/2 hours, stirring occasionally.

Add the orzo and simmer for 15 minutes.  Add the spinach right before serving.  Taste and re-season if needed.  Enjoy.

Print[1]



Spinach and Turkey Italian Sausage Soup with Veggies & Orzo




Yield: 8

Prep Time: 10 min.

Cook Time: 90 min.

Total Time: 100 min.



Ingredients:

1 tsp olive oil
1 small sweet yellow onion, diced
3 turkey Italian sausages, casings removed
3 carrots, diced
3 celery stalks, diced
5 cloves of garlic, minced
1 15oz can of diced tomatoes, drained
8 cups of chicken broth
3 tsp chicken bouillon granules
1 bay leaf
Sea salt and freshly cracked pepper, to taste
1 cup of orzo
2 cups of baby spinach, chopped

Directions:

Heat the olive oil in a large Dutch oven over medium heat. Add the onion and the turkey Italian sausage and cook, stirring often, until the sausage has cooked through. Side Note: Use a potato masher to break up the Italian sausage quickly and easily into crumbles. Add the carrot, celery, and minced garlic; stir often for 2 minutes. Add the diced tomatoes, chicken broth, bay leaf, chicken bouillon granules, and season with sea salt and freshly cracked pepper, to taste. Cover with a lid and let the soup simmer for 1 1/2 hours, stirring occasionally.

Add the orzo and simmer for 15 minutes. Add the spinach right before serving. Taste and re-season if needed. Enjoy.



Recipe and photos by For the Love of Cooking.net

 

 

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)

“One Pan” Orecchiette with Sausage and Arugula – Perfect for People with Only One Pan

Okay, now all you broke college students can leave me alone (he said with a wink). This delicious orecchiette pasta recipe only has a handful of ingredients, is very cheap to make, and probably most importantly, only uses one pan or pot for the entire procedure.


Every year when it’s time to go back to school, I get inundated with requests from students to post recipes that are super easy, only cost pennies, and require a bare minimum of kitchen equipment. This should work.

And here’s a quick idea; the next time you’re going out to get another tattoo, don’t, and instead go buy something for your kitchen. Do this every-other time, and you’ll eventually have a nicely stocked kitchen, and still plenty of ink covering your body.

Anyway, back to the recipe! Cooking pasta in the pan with the other ingredients lets it absorb more flavor, and the starch it releases creates a very nice, rich, and comforting sauce. This does require you paying attention and constantly adjusting at the stove. You need to adjust your heat up and down, and also how much liquid you’re putting in.

Speaking of liquid, only use stock or broth that’s homemade and has no salt in it, or a very low-sodium packaged broth. If you start with a seasoned stock it will be way too salty to eat when you’re done. Otherwise, you should be in for an eye opening, or should I say ear opening, treat. I hope you give this a try soon. Enjoy!


Ingredients for 2 large or 4 small portions:
2 tbsp olive oil
1/2 onion, diced
8 ounces spicy Italian sausage
about 3 1/2 cups unsalted or low-sodium chicken broth
1 generous cup orecchiette pasta
salt to taste
2 large handfuls roughly chopped arugula or other greens (if using something like rapini, add earlier so it has time to cook through.
grated Parmigiano Reggiano cheese