Sausage Picatta Pasta
Sausage Picatta Pasta

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, we’re going to prepare a special dish, sausage picatta pasta. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Today this Ricotta and Sausage Pasta is front stage and it's a winner! Jumbo pasta shells stuffed with Italian sausage, spinach, ricotta and Parmesan cheeses, covered with cooked tomatoes and baked. Serve over pasta for a flavorful weeknight dinner.

Sausage Picatta Pasta is one of the most well liked of recent trending foods in the world. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. Sausage Picatta Pasta is something which I have loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we must prepare a few components. You can have sausage picatta pasta using 15 ingredients and 14 steps. Here is how you can achieve it.

The ingredients needed to make Sausage Picatta Pasta:
  1. Make ready 1 lb sausage
  2. Make ready 1 Tbsp oil
  3. Get 1/4 cup water
  4. Make ready 1 onion, minced
  5. Prepare 4 cloves garlic, minced
  6. Take 1 tsp red pepper flakes
  7. Make ready 1 tsp oregano
  8. Get 1 tsp black pepper
  9. Get 2 cup chicken stock
  10. Get 1 Tbsp unflavored gelatin
  11. Make ready 2 Tbsp capers
  12. Prepare 1 lemon, juiced
  13. Take 4 Tbsp butter
  14. Prepare 1-2 Tbsp cream
  15. Prepare 1 lb pasta

Serve over pasta for a flavorful weeknight dinner. Sausage and spinach stuffed shells with ricotta cheese! These appetizing stuffed pasta shells are ideal for making in advance. In this recipe you can easily learn how to make.

Steps to make Sausage Picatta Pasta:
  1. Prepare your ingredients. Combine the aromatics, juice the lemon and add the capers. Hydrate the gelatin in the stock by sprinkling it on top.
  2. Add the oil, sausages and water to a pan. Cover and simmer 10 min.
  3. If the liquid has not evaporated, removed the sausages and cook the water off.
  4. Sear the sausages in the rendered fat over medium high heat. Remove the sausages afterwards.
  5. Pour the fat off.
  6. Add the onions, garlic, oregano, and chile to the pan. Deglaze the pan scraping up the browned bits.
  7. When the aromatics begin to brown, add the stock/gelatin mixture. Simmer for 5 min and reduce.
  8. Add the capers and lemon juice and let simmer.
  9. Cook the noodles.
  10. Add the butter to the sauce and whisk until melted.
  11. Drain the pasta, reserving 1/4 cup pasta water. Return the noodles to the pot with the reserved water, slice the sausage and add to the pot as well. Turn the heat off.
  12. Add the pasta sauce and the cream and mix well.
  13. Cover the pasta. And clean the pots while the pasta sauce thickens.
  14. Plate and enjoy

Sausage, spinach and ricotta pasta bake. A recipe fit for a big family, hungry tummies or big batch cook ups for the freezer. It's also a delicious change from spaghetti bolognese. Fresh sheets of pasta are layered with a hot Italian sausage ragù, pesto ricotta and two pounds of Sausage and Ricotta Lasagna. Master a lasagna that's better than Nonna's.

So that’s going to wrap it up with this exceptional food sausage picatta pasta recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!