Penne with hunting sausages in tomato sauce. Spaghetti with smoked sausages in a new way. Pasta with sausage and mushrooms in creamy sauce
Hunting sausages are cut into circles. In a frying pan, the garlic is fried in olive oil until a nice golden color appears, after which it is removed, it is better to cut it into thin slices, it will be more aromatic, and it is convenient to remove it from the oil. The sliced sausages are placed in a frying pan and fried.
Then tomatoes, previously crushed in a blender or grated on a fine grater, are added to the sausages (it is better to take tomatoes without peel or peel them first) and salt to taste, everything is mixed and simmered over low heat for about 7 minutes.
If you were unable to purchase canned tomatoes, then you can get out of this situation by using fresh fruits. To do this, the fleshy fruits are peeled by first cutting them, dousing them with boiling water and instantly cooling them in a bowl of ice or under running cold water.
After that, the seeds are extracted from the tomatoes and only the walls are used to prepare the dish, which are lightly pickled with vinegar. If you use apple or white wine vinegar, you can get an incomparable and delicate aroma, but table vinegar is also suitable, which you need to take very little.
After 20 or 30 minutes, you should continue preparing the dish in accordance with the recipe. At the same time, you should prepare the spaghetti quickly and tasty, for which they must be brought to the “al dente” state, in which case the taste of the dish will be simply magnificent.
After the spaghetti is properly prepared, they are added to the already prepared sauce, mixed thoroughly and kept on the fire (or under a fairly tightly closed lid) for another two minutes. Before serving, the finished dish is generously sprinkled with grated Parmesan.
Pasta is a traditional Italian dish that is popular not only at family dinners, but also in expensive restaurants. Pasta is prepared with vegetables, mushrooms, seafood, such as mussels, and seasoned with various sauces. Today we suggest making pasta with Cabanossi sausages. These sausages are made from beef and pork with a lot of spices. This is what will add piquancy to our pasta, making it original and unusual.
In general, recipes Italian pasta there are a huge number. For preparation, pasta made from durum wheat is used. Their advantage is that they have a large amount of fiber and very little starch. And therefore they are much more useful than pasta from soft varieties wheat, and besides, they are much easier to prepare, do not boil over and do not stick together. This is what makes pasta amazingly tasty.
Ingredients to prepare pasta with sausages:
- paste – 300 g
- Cabanossi sausages – 2 pcs./300 g
- onions – 2 pcs.
- tomato paste – 2 tbsp.
- sour cream – 1 tbsp.
- garlic – 2 large cloves
- hard cheese – 50 g
- vegetable oil– for frying
- salt - to taste
Recipe pasta with sausages:
Boil the pasta in 500 ml of salted water for 6-8 minutes after boiling or according to the instructions on the package.
While the pasta is cooking, prepare the dressing. Cut Cabanossi sausages into thick slices.
Peel and rinse the onions, then cut into small cubes.
Fry the sausages along with the onions in a frying pan until the sausages are browned and the onions have a beautiful golden color.
Add finely chopped garlic to the fried sausages and fry for another 1 minute.
Add to sausages tomato paste and sour cream, mix.
Pour in a little water, stir and simmer over low heat until the dressing becomes homogeneous.
Meanwhile, hard cheese grate on a fine grater.
Add boiled pasta to the dressing and simmer under the lid along with the sausages for another 5 minutes. Sprinkle the dish with grated cheese on top, garnish with herbs and serve hot. Pasta with sausages is ready!
Bon appetit!
Pasta alla carbonara is the hallmark of Italy, which has become a classic of haute cuisine, although it was invented in the 20th century. The dish consists of two parts - pasta and sauce. And it is the gravy that sets it apart from other pastas. It usually contains bacon or ham, but for carbonara, a recipe with sausage is also a winner.
Based on it, we suggest preparing several delicious dishes at home, worthy of a restaurant menu. It will be very simple with our step by step instructions that will help even a beginner cope.
So, we take the recipe for pasta carbonara with sausage and, adding various components, we get several options for a delicious dinner.
Advice: for pasta, buy mini salami. It is more convenient to cut such sausages into small, identical pieces.
Selecting Ingredients for Pasta Carbonara
Traditionally, the sauce included eggs, cream and guanciale - dry-cured pork cheek. Interestingly, because of the eggs, the gravy turns out to be undercooked; it comes from the heat of the just cooked pasta. The final “notes” are added by grated Pecorino Romano cheese.
It is acceptable to replace the cheek with ham, brisket or bacon. Today they use a wider range of products - carbonara is even prepared with fish and hard smoked meats. sausages. Vegetarians can use sun-dried tomatoes, mushrooms, zucchini, eggplant or any other vegetables instead of the meat component.
Pecorino Romano is quite sharp, so it can be “diluted” by half with Parmesan or completely replaced with it. Fans of savory flavors can use blue cheeses or a mixture of several products at once.
For the pasta base of the dish, choose products from durum varieties wheat. Spaghetti is best.
The cream included in the sauce can be replaced with milk or sour cream diluted with water.
Important: eggs are used raw, but using a stale product can lead to poisoning. Therefore, take only eggs whose quality you are 100% sure of.
Pasta with smoked sausage in cream sauce
Ingredients
Servings: – + 6
- Spaghetti 300 g
- Salami 200 g
- Garlic (cloves) 2 pcs.
- Egg 3 pcs.
- Cream 120 g
- Parmesan 100 g
- Parsley 1 bunch
- Ground black pepper taste
- Allspice ground taste
- Salt to taste
Per serving
Calories: 551 kcal
Proteins: 23.08
Fats: 30.54 g
Carbohydrates: 45.24 g
30 min. Video recipe Print
- calorie content – 603.63 kcal;
- proteins – 26.1 g;
- fats – 31.33 g;
- carbohydrates – 48.22 g.
- spaghetti – 250 g;
- salami – 125 g;
- champignons – 500 g;
- chicken egg – 2 pcs.;
- olive oil – 1.5 tbsp. l.;
- cream – 300 g;
- garlic – 2 cloves;
- parsley – 0.5 bunch;
- parmesan – 100 g;
- white wine – 125 ml;
- salt - to taste;
- pepper - to taste.
- Wash the mushrooms and parsley. Peel the garlic.
- Prepare your ingredients in advance. Chop the champignons into slices and finely chop the greens. Crush the garlic cloves. Thinly slice the sausage and mushrooms. Grate the cheese. You can immediately beat the eggs and put them in the refrigerator.
- Cook the spaghetti in salted water until slightly cooked. Drain in a colander.
- While the pasta is cooking, fry the salami and transfer to another container.
- Heat in the same pan olive oil. Fry the mushrooms for 5 minutes, adding the garlic.
- Pour in the wine and cook until the liquid is reduced by half. The wine is needed for flavor; you can omit it by skipping this step.
- Pour cream into the mushrooms and add parsley. Pepper and salt.
- Connect mushroom sauce with spaghetti. Add sausage. Quickly pour in the beaten eggs. Stir.
- When serving, decorate with cheese. You can add it earlier, after the eggs, so it will melt better and give the dish a creamy texture.
- calorie content – 591.13 kcal;
- proteins – 87.96 g;
- fats – 37.72 g;
- carbohydrates – 39.63 g.
- smoked sausage or ham – 200 g;
- spaghetti – 200 g;
- hard cheese – 50 g;
- cream – 100 ml;
- cherry tomatoes – 6 pcs.;
- egg (yolk) – 1 pc.;
- onions – 1 pc.;
- olive oil – 30 ml;
- basil – 1 sprig;
- ground black pepper - to taste;
- salt - to taste.
- Rinse the tomatoes, basil, and peel the onions. Finely chop the greens. Slice the sausage. Beat the yolk and grate the cheese.
- Boil the pasta until half cooked.
- Meanwhile, sauté the onion in oil until golden brown. Then add the sausage and cook for a few minutes.
- Recline pasta in a colander.
- Pour cream into the roast. Then add spaghetti to this sauce. Heat the dish thoroughly. Season with salt and pepper and remove from heat.
- Enter the yolk. Mix the mixture thoroughly. Cut the cherry tomatoes in half and add to the paste along with the basil. Garnish the side dish with grated cheese.
You will have to do everything quickly, so prepare all the ingredients in advance: cut the salami into strips, finely chop the garlic and herbs. Grate the cheese.
Boil the water. Add some salt and let the spaghetti cook.
Heat the frying pan. It is advisable to take non-stick cookware. Stirring, fry the sausage for 4-5 minutes. Add garlic and cook for another 1 minute.
Using a fork or whisk, beat the cream and eggs.
Place the cooked spaghetti in a colander. When the water has drained, transfer them to a plate.
Pour salami over hot pasta. Next, pour in the egg mixture. Mix.
Add spices and salt to taste. Garnish each serving with herbs.
Pasta with sausage and mushrooms in creamy sauce
Cooking time: 40 minutes
Number of servings: 10
Energy value
Ingredients
Step-by-step preparation
Advice: mushroom paste good for baking in the oven. In this case, use smaller pasta, such as “feather” pasta. Boil, pour sauce, sprinkle with cheese and bake until crusty.
Pasta with sausage, tomatoes and cheese in creamy sauce
Cooking time: 35 minutes
Number of servings: 6
Energy value
Ingredients
Step-by-step preparation
How to Serve Pasta
This gourmet dish I want to serve it in a special way. But, you must admit, it is difficult to ensure that the paste does not look like regular pasta. Don't worry, this task is difficult even for experienced cooks.
To begin, select the dishes. These should be medium or large sized flat plates. Remove the pasta with special tongs or a regular fork and place it on each dish, giving it a curl shape. Pay attention to the gravy - spaghetti with sausage should not “sink” in cream sauce, distribute it closer to the center.
Carefully hook a couple of pieces of salami with a fork and place them on top of the mound of spaghetti. If you are using large plates and they look “empty” even with the pasta spread out, add something. For example, you can cut a cherry tomato and carefully place it along the edge on one side.
Pasta with sausage in cream sauce must be served immediately after cooking, otherwise the dish will lose its appearance.
Advice: Just before serving, drizzle the pasta with olive oil. This will give it an appetizing shine.
This dish makes you want to pour yourself and your guests a glass of good wine. This is a very correct desire, because this is how they eat in Italy. But not every drink will be appropriate in this case.
Despite the fact that pasta is very tasty and sometimes unusual, it is considered a “homemade” food. That’s why you need to choose simple wines, because the most main taste Nowadays it's pasta carbonara with sausage, and nothing should distract from it.
Dry white wines are more suitable for this dish. An interesting contrast to the delicate creamy sauce can be created by choosing something “playful”, for example, “Licuria Sauvignon Blanc”. If you add mushrooms to the sauce, feel free to choose a drink made from the Sangiovese grape variety, and you will get the perfect harmony of taste. If your sauce is cheesy and thick, Cabernet Sauvignon or Chardonnay are suitable.
Pasta with sausage in creamy sauce is a unique dish that combines sophistication and laconicism. Prepare it according to our step by step recipes Even a beginner can do it - try it!
I saw this recipe for making spaghetti in one video on an Italian website. I don’t know the Italian language, but based on the available products and the manipulations of the owner of the blog, everything was clear. And the recipe itself interested me because all the products are placed in water immediately along with the pasta .And after 5 minutes your dish is ready. A great idea that I wanted to repeat, because it’s the most quick way boil the spaghetti.
Ingredients:
- Spaghetti – 450 g
- Hunting sausages, thinly sliced - 350 g
- Large onion, thinly sliced - 1 pc.
- Tomatoes - 3 pcs.
- Fresh basil leaves - 2 cups
- Garlic, thinly sliced - 4 cloves
- Salt - to taste
- Freshly ground black pepper - to taste
- Grated cheese - 1 cup
Preparation:
Cut the onion into half rings, cut the cherry tomatoes in half and slice the garlic.
Pour water into a large saucepan and place over medium heat, add sausage, onions, tomatoes, basil and garlic, cut into rings. Season with salt and pepper to taste.
Bring to a boil and add spaghetti. Reduce heat and simmer, uncovered, until spaghetti is cooked and has absorbed some of the liquid.
Read the cooking time for spaghetti on your package; it varies for each variety. After finishing the cooking process, drain the remaining liquid. Since I belong to the thrifty housewives and I was sorry to throw out such a delicious rich broth, I put it in the refrigerator and on the second day I added it to the borscht, and I didn’t regret it, because the smell and richness from the smoked sausages just improved.
The dish smells very tasty, so it was not in vain that the experience of Italian cooks was adopted. Pour grated cheese, pepper and herbs into the pan, stir and serve.
Now for my observations about the recipe: Italians love everything Al dente, but I found the onions a little hard, I like them softer.
Pasta with aromatic sausages is a very satisfying dish with a spicy taste and delicate aroma. Incredibly appetizing and delicious!
In return for your efforts, you will receive a unique combination of pasta, sausages and golden-brown cheese crust.
Ingredients
- 1 tbsp. olive oil
— 400 g of spicy smoked sausages (Hunter)
- 1.5 cups onion, diced
— 2 clove of garlic,
- 2 cups chicken broth
— 1 (280 g) canned tomatoes V own juice
- 1/2 cup heavy cream
- 230 g penne pasta
- 1/2 teaspoon each salt and pepper
— 1 cup grated cheese
- 1/3 cup finely chopped green onions
Recipe
1. Heat olive oil in a frying pan over medium-high heat until smoking. Add chopped sausage and onion and cook until lightly browned, about 4 minutes. Add the garlic and sauté for about 30 seconds more.
2. Add broth, tomatoes, cream, pasta, salt and pepper and stir. Bring to a boil, cover the pan and reduce the heat to medium-low. Simmer until pasta is tender, about 15 minutes.
3. Remove pan from heat and stir in 1/2 cup cheese. Top with remaining cheese and onions. Cook until the cheese is melted and bubbly and brownish.
Bon appetit!
