Baked Rigatoni with Eggplant and Sausage

Baked Rigatoni with Eggplant and Sausage
6 to 8 servings

Kosher Salt
Extra-virgin olive oil
1 lbs fennel pork sausage
1 large eggplant (about 1 1/2 pounds), cut into 1-inch pieces, salted/rinsed
1 large onion, chopped
3 garlic cloves, chopped
28 ounces crushed tomatoes, preferably San Marzano, plus 8oz tomato sauce
4oz chopped kale
Leaves from 1 small bunch basil
1 pound rigatoni
8oz fresh mozzarella
Freshly ground black pepper
1 cup freshly grated Parmigiano-Reggiano


Bring a large pot of salted water to a boil over high heat for the pasta. Get yourself a 9 by 13-inch glass or ceramic baking dish.

Heat a 2 count of olive oil in a large skillet over medium-high heat. Add the sausages and toss in the hot oil for 3 to 4 minutes, you want them nicely browned on the outside but still rare on the inside. Put the sausages in the baking dish.

Turn the heat down to medium. Add a generous 1/3 cup of oil to the skillet and get it hot. Add as many eggplant pieces as you can comfortably fit in a single layer and sprinkle well with salt. Cook, turning, for 7 to 8 minutes, until the eggplant is nice and browned, crisp on the outside and soft on the inside. Use a spatula to put the eggplant into the baking dish with the sausage. Cook the rest of the eggplant pieces, adding more oil to the pan, as needed, and putting the finished eggplant into the baking dish.

Add another 2 count of oil to the skillet, then your onion and garlic, and cook for 3 to 4 minutes, until translucent. Add tomatoes to the pan with the kale and basil and cook it down until pulpy and relatively thick. This will take 5-15 minutes.

By this time your pasta water will be boiling. Add the rigatoni, give it a stir, and cook for 6 to 7 minutes, it should be slightly firm as it will cook further in the oven. Ladle out 1/2 cup of the pasta cooking water and reserve; the drain the rigatoni.

Preheat the oven to 450 degrees F. Chop the sausages into nice big, bite-size chunky pieces and return the pieces to the baking dish. Add the tomato sauce, rigatoni, and the reserved pasta water. Break up half the mozzarella over the mixture, season with salt and pepper, and gently mix with your hands or a spatula. Dust with the Parmigiano and drizzle with more olive oil. Bake for 15 minutes. Spread the remaining mozzarella in an even layer over the top and continue to bake for another 10 minutes or until golden brown and bubbly.

Creole Split-Pea Soup

Creole Split-Pea Soup
Serves 4

1 lbs yellow split peas, washed
12oz Anduille sausage, diced
2 slices bacon, diced
1 med onion, diced
2 stalks celery, diced
1 small green pepper, diced
4 cloves garlic, minced
2 bay leaf
1 tsp thyme
1 tsp oregano
1 tsp paprika
Pinch cayenne
Salt and pepper
Ham bone or hock, if possible
6c chicken stock

Render the bacon in a large dutch oven, until crispy. Remove, and drain almost all the fat.
Add the anduille to the bacon fat, and saute until lightly browned. Remove and add to the bacon.
Add the vegatables, and cook 5-8 minutes, until well softened. Add the garlic and cook a minute.
Add the spices, stock, bone/hock if available, and split peas.
Cook 1.5-3 hours, or until split peas are done and soup has thickened some.
If desired, remove bone and puree some or all of the soup. Otherwise, add back the meats and any meat from the bones.
Serve with warm rolls.

Pasta with Sausage, Smashed Peas, and Ricotta

Pasta with Sausage, Smashed Peas, and Ricotta
Serves 6

1 pound fresh or dried tagliatelle pasta (or other wide, long pasta)
2 tablespoons olive oil
2 cloves garlic, chopped
1 shallot
1 cherry pepper, minced
1 pound hot Italian sausage, casings removed
1 pound frozen peas, thawed
1.5 cup ricotta cheese
1 bunch fresh basil leaves chopped (about 3/4 cup)
1/4 cup fresh grated Pecorino Romano cheese
1 teaspoon salt

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes if dry or according to package directions if fresh. Drain pasta reserving 1 cup of the pasta cooking water.

Meanwhile, in a large, heavy skillet heat the olive oil and garlic over medium-high heat and add the sausage. Use a wooden spoon to break up the sausage into bite-sized bits. When the sausage has browned, about 5 minutes. Remove and set aside.

Add the peas to the pan and, using the back of the wooden spoon, smash the peas. Turn off the heat. Add the ricotta cheese along with the cooked pasta and toss to coat, adding the pasta cooking water in 1/4 cup additions, if needed, to make the pasta moist. Return the sausage to the pan. Add the basil, Pecorino Romano cheese, and salt. Toss gently to coat and serve immediately.

Baked Rigatoni with Eggplant and Sausage

Baked Rigatoni with Eggplant and Sausage
6 to 8 servings

Kosher Salt
Extra-virgin olive oil
1 lbs fennel pork sausage
1 large eggplant (about 1 1/2 pounds), cut into 1-inch pieces, salted/rinsed
1 large onion, chopped
3 garlic cloves, chopped
28 ounces crushed tomatoes, preferably San Marzano, plus 8oz tomato sauce
4oz chopped kale
Leaves from 1 small bunch basil
1 pound rigatoni
8oz fresh mozzarella
Freshly ground black pepper
1 cup freshly grated Parmigiano-Reggiano


Bring a large pot of salted water to a boil over high heat for the pasta. Get yourself a 9 by 13-inch glass or ceramic baking dish.

Heat a 2 count of olive oil in a large skillet over medium-high heat. Add the sausages and toss in the hot oil for 3 to 4 minutes, you want them nicely browned on the outside but still rare on the inside. Put the sausages in the baking dish.

Turn the heat down to medium. Add a generous 1/3 cup of oil to the skillet and get it hot. Add as many eggplant pieces as you can comfortably fit in a single layer and sprinkle well with salt. Cook, turning, for 7 to 8 minutes, until the eggplant is nice and browned, crisp on the outside and soft on the inside. Use a spatula to put the eggplant into the baking dish with the sausage. Cook the rest of the eggplant pieces, adding more oil to the pan, as needed, and putting the finished eggplant into the baking dish.

Add another 2 count of oil to the skillet, then your onion and garlic, and cook for 3 to 4 minutes, until translucent. Add tomatoes to the pan with the kale and basil and cook it down until pulpy and relatively thick. This will take 5-15 minutes.

By this time your pasta water will be boiling. Add the rigatoni, give it a stir, and cook for 6 to 7 minutes, it should be slightly firm as it will cook further in the oven. Ladle out 1/2 cup of the pasta cooking water and reserve; the drain the rigatoni.

Preheat the oven to 450 degrees F. Chop the sausages into nice big, bite-size chunky pieces and return the pieces to the baking dish. Add the tomato sauce, rigatoni, and the reserved pasta water. Break up half the mozzarella over the mixture, season with salt and pepper, and gently mix with your hands or a spatula. Dust with the Parmigiano and drizzle with more olive oil. Bake for 15 minutes. Spread the remaining mozzarella in an even layer over the top and continue to bake for another 10 minutes or until golden brown and bubbly.

Spicy Macaroni with Clams and Sausage

Spicy Macaroni with Clams and Sausage
Serves 6

* 2 tablespoons pure olive oil
* 1 1/2 cups coarsely chopped Spanish onion
* 1 celery rib, finely chopped
* 4 garlic cloves, thinly sliced
* 2 tablespoons tomato paste
* One 28-ounce can crushed San Marzano tomatoes
* 1 teaspoon finely chopped thyme
* 1 teaspoon finely chopped marjoram
* 1 bay leaf
* 1 pound hot Italian sausages, bulk
* 1 pound shell pasta
* 1/4 cup dry white wine
* 2 big cans "whole baby clams", reserving 1/4c juice
* 1 teaspoon crushed red pepper
* Salt and freshly ground black pepper
* 1/4 cup chopped flat-leaf parsley

1. Heat the oil in a large saucepan. Add the onion, celery and half of the
garlic and cook over moderate heat, stirring, until tender, 8 to 10 minutes.
Add the sausage and brown. Add the tomato paste and cook, stirring, for 3
minutes. Stir in the tomatoes, thyme, marjoram and bay leaf, cover partially
and simmer over low heat for 1 hour.
2. Cook the pasta, reserving a little water.
3. Reheat the tomato sauce in a large saucepan. tir in the pasta, clam
liquid and crushed red pepper and reheat thoroughly, about 8 minutes. Add the
clams and season with salt and black pepper. Sprinkle with the parsley and
serve.

Gnocchi with Sausage, Peas, and Smoked Mozzar

Gnocchi with Sausage, Peas, and Smoked Mozzarella
Serves 4

1 lbs gnocchi
olive oil
1 pound sweet Italian sausage, casings removed
2 clove garlic, thinly sliced
1/2 tsp chile flakes
28oz San Marzano tomatoes, crushed
1.5 cup fresh shelled or frozen peas
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 pound smoked mozzarella, cut into 1/4-inch cubes
handful basil, chopped

1. Heat the oil in a skillet over medium-high heat. When the oil is hot, add the sausage. Use a wooden spoon to break it up. Move the sausage around and cook until the pink disappears and it’s browned, about 7 to 8 minutes. Add the garlic, wait a minutes, and add tomatoes, salt, and pepper.

2. Bring a large pot of salted water to a boil. Add the gnocchi to the boiling water and cook until they float to the top. Cook for 1 more minute.

3. While the gnocchi are cooking, evenly distribute the mozzarella over the sauce.

4. Use a wire-mesh skimmer to remove the gnocchi from the pot and place them and the peas directly into the skillet. Use a wooden spoon or spatula to carefully fold together the gnocchi and sauce.

5. Serve immediately.

Pumpkin and Sausage Baked Pasta

Pumpkin and Sausage Baked Pasta
Serves 4-6

1 pound Italian sausage
1 cup chopped onion
4 garlic cloves, chopped
1 teaspoon crushed red pepper
1 (15 oz) can pumpkin puree
1 cup chicken stock, or less
1 tablespoon dried sage
pinch of salt
1/3 cup fat free half & half
1 pound penne pasta, cooked
1/2 lbs kale or similar, cut
2 tablespoons chopped parsley leaves
1/2 cup grated parmesan or romano cheese

Preheat oven to 350 degrees. Cook sausage in a large, deep skillet until brown. Remove from skillet and drain over paper towel. Set aside.

Using approximately 2 tablespoons of fat from sausage, saute onion, garlic and crushed red pepper until soft. Stir in pumpkin, stock, kale, and sage. Add salt. Bring to a boil, then simmer for 5 minutes.

Stir in half & half and sausage and simmer until sauce comes together and thickens slightly. Turn off heat. Add pasta and parsley and gently toss all ingredients together to coat.

Grease a casserole dish and place mixture inside. Top with grated cheese. Bake for about 30-35 minutes, until top is golden brown.

Pasta with Sausage and Escarole

Pasta with Sausage and Escarole
Serves 4-6

1 box farfalle
1 pint/container grape or cherry tomatoes, halved
1 head escarole, rough chopped
1 small onion, chopped
1 hot pepper, minced
3 cloves garlic, minced
1/4 tsp chile flakes
1 can chicken stock
1 lbs italian sausage, out of casings
1 tsp oregano

Cook pasta.
In dutch oven, cook garlic, onion, pepper, and chile flakes until softened. Add sausage and brown, breaking it up as it cooks.
Add escarole, oregano, and stock. Cover and braise 10 minutes, or until done.
Add tomatoes and cook 1 more minute.

Mix sauce in with the pasta, and serve.

Grilled Sausages and Vegetables on Polenta

Grilled Sausages and Vegetables on Polenta
Serves 4

1 lbs italian sausage, whole
2-3 zucchini, thick strips
1 small onion, sliced thick
2 med sweet potato, thick sliced, skin on
1 log polenta, or 8oz instant polenta
1 tomato, diced

Mix all the vegetables up with some oil, and salt and pepper them. Prick the sausage casings

with a knife to let out juices during cooking.
Grill everything until done.
Service with polenta with some tomato mixed in, plus maybe herbs and parmesan.

Orecchiette with Sausage and Rapini

Orecchiette with Sausage and Rapini
Serves 4-6

1 box orecchiette
1 large bunch rapini/broccoli rabe, bottom 1/4inch cut off
1 lbs sweet sausage, out of casings
1 small onion, fine dice
4 cloves garlic, minced
1 mild chile, minced
28oz crushed tomatoes=

Brown sausage in a pan, breaking up as much as possible. Add onion/garlic/chile and cook over lower heat until softened.
Add tomatoes and simmer for as long as you can...at least 15 minutes as pasta/rapini cook.

Bring pasta water to a boil. Cook the whole rapini for about 1 minute, until brightened, and reserve. Use water to cook the pasta.

Cut the rapini into 1 inch segments. Mix everything in a pot and serve with parmesan.

Pasta with Pumpkin and Sausage

Pasta with Pumpkin and Sausage
6 servings

olive oil
1 pound bulk sweet Italian sausage
4 cloves garlic, chopped
1 medium onion, finely chopped
1 bay leaf
4 to 6 sprigs sage leaves, chiffonade
1 cup white wine
1 cup chicken stock
1 can pumpkin
1/2 cup cream
Pinch of nutmeg and cinnamon
salt and black pepper
1 pound penne rigate, cooked
10oz cooked and chopped spinach
Parmigiano, for grating

Heat a large, deep nonstick skillet over medium high heat. Add 1
tablespoon of olive oil to the pan and brown the sausage in it. Transfer
sausage to paper towel lined plate. Drain fat from skillet and return pan
to the stove. Add the remaining tablespoon oil, and then the garlic and
onion. Saute 3 to 5 minutes until the onions are tender.

Add bay leaf, sage, and wine to the pan. Reduce wine by half, about 2
minutes. Add stock and pumpkin and stir to combine, stirring sauce until
it comes to a bubble. Return sausage to pan, reduce heat, and stir in
cream. Season the sauce with the cinnamon and nutmeg, and salt and
pepper, to taste. Simmer mixture 5 to 10 minutes to thicken sauce.

Return drained pasta to the pot you cooked it in. Remove the bay leaf
from sauce and pour the sausage pumpkin sauce over pasta. Combine sauce
and pasta and spinach and toss.

Garnish the pasta with cheese.

Pasta with Sausage and Chard

Pasta with Sausage and Chard
Serves 6

1 can chicken broth
1 box penne or farfalle
1 lbs hot sausage, loose
2 cloves minced garlic
1 bunch chard, in ribbons
8oz crumbled feta
oregano, parsley

Cook sausage until almost browned. Add garlic and any spices.
Remove, and saute the chard a minute. Deglze with chicken stock and cook
until done.
Mix everything and serve.

Pasta with Sausage, Eggplant and Basil

Pasta with Sausage, Eggplant and Basil
Makes 8 servings

1 large eggplant, cut into 1-inch pieces
1 tablespoon salt
olive oil
1 pounds spicy Italian sausages, in meatballs
1 pound cherry tomatoes, halved
4 garlic cloves, finely chopped
2 serrano chilies, seeded, finely chopped
1 can low-salt chicken broth
2/3 cup cream
1 pound cavatapi or penne pasta
1 cup freshly grated Parmesan cheese
1 small box fresh basil leaves, rough chopped
2/3 cup pine nuts, toasted (opt)
Slurry, if too loose
Additional grated Parmesan cheese

Toss eggplant with 1 tablespoon salt in large colander. Place over bowl
and let stand 30 minutes.

Heat 3 tablespoons oil in heavy large skillet over medium-high heat.
Working in batches, add eggplant; saut? until golden, about 5 minutes.
Transfer to bowl. (Can be made 8 hours ahead. Cover; chill.)

Heat 2 tablespoons oil in heavy large skillet over medium-high heat.
Working in batches, cook meatballs until brown, about 5 minutes. Transfer
meatballs to paper-towel-lined plate. Wipe out skillet.

Heat 2 tablespoons oil in same skillet over medium-high heat. Add
garlic and chilies; sauté until fragrant, about 2 minutes. Add
meatballs, tomatoes, broth and cream. Simmer until meatballs are cooked through, about 5 minutes. Add eggplant and simmer 1 minute.

Toss pasta with sauce and 1 cup Parmesan cheese. Mix in basil and pine
nuts. Season to taste with salt and pepper. Serve pasta, passing
additional Parmesan cheese separately.

Sausage with Potatoes and Cabbage

Sausage with Potatoes and Cabbage
Serves 6

2 leeks, sliced thin, or 1 large onion
1 smaller head cabbage shredded
1.5 lbs potatoes (yukon), dices
Hot water as needed
1/2 teaspoon caraway seeds
1 lbs sausage in casings, either fresh or smoked
Sea salt and freshly ground pepper to taste
Sour cream or crème fraiche

Heat bacon drippings, oil or fat in large skillet over medium-high heat.
Once hot, add whole sausage and brown on both sides. Add leeks (or
onions) to pan around sausage and sauté. Remove sausage from pan and
allow to cool.
Add shredded cabbage to the pan along with a pinch of salt, and optional
caraway seeds. Continue to sauté a few minutes, until cabbage begins to
wilt. Add greens and stir gently.
Add diced potatoes, another pinch of salt, and about a 1/4 cup hot water.
Cover, reduce heat somewhat, and allow to steam until potatoes are just
tender.
Slice the sausage and add it back to the pan, stirring to incorporate and
heat through, making sure the sausage is cooked thoroughly.
Add plenty of salt and fresh ground pepper. Taste and adjust.
Serve in a shallow bowl with a big dollop of sour cream or crème fraiche.

Pasta with Summer Squash, Spicy Sausage, and Goat Cheese

Pasta with Summer Squash, Spicy Sausage, and Goat Cheese
Serves 4

1 lb. penne or similar
extra-virgin olive oil
1lb. crumbled hot Italian sausage
3 medium shallots, fine chop
3 summer squash, medium dice
4 oz fresh goat cheese, crumbled
1 box baby arugula
Parmigiano

Add pasta to a large pot of boiling well-salted water and cook for about
10+ minutes or al dente. While the pasta is cooking, heat 1/2 tablespoon
oil in a sauté pan and cook the sausage, breaking it into small bits with
spatula until cooked through. Drain off the fat and reserve the sausage
in a bowl.
Heat the rest of the oil in the same pan and sauté the
shallots over medium heat until they are soft. Increase the heat to
medium high and add the squash, sautéing until the squash softens. I
tossed the sausage into the squash here and gave it a stir for a minute
over medium high heat.
Reserve 1/2 cup of the pasta water and drain the
pasta. Place the pasta, sausage, and squash in a large bowl together and
toss with a few tablespoons of the pasta water. Add the goat cheese and
parsley and toss.
Season to taste with salt and pepper. Garnish with grated cheese.

Fennel and Sausage Risotto

Fennel and Sausage Risotto
Serves 4

3 tablespoons extra-virgin olive oil
1 pound sweet Italian sausage, casings removeda
1 large fennel bulb, thinly sliced
chicken stock
1 small onion, finely chopped
1 clove garlic, minced
Salt and freshly ground pepper
1 1/2 cups arborio rice
Pinch of saffron threads
1/2 cup white wine
1/2 cup Pecorino-Romano cheese
1 tablespoon unsalted butter
2 tablespoons chopped flat-leaf parsley

Cook the sausage halfway. Add the fennel, and reserve both once things are cooked.
Make risotto.
At the end, add everything in, and finish with butter and herbs.

Scarola

Scarola
Serves 6 – 8

2 tbsp. extra-virgin olive oil
1 lbs. hot Italian sausage
2 cloves garlic, chopped
3 19-oz. cans cannellini beans, drained (liquid reserved from 1 can)
1/4 cup rough chopped flat-leaf parsley
Pinch of red pepper flakes
Salt and finely ground black pepper
6 cups chicken broth
2 heads escarole, trimmed and cut into strips
1 tsp dried basil
lots of parmesan

Heat the oil in a large wide pot over medium-high heat. Add the sausage
and cook until brown all over, 12–15 minutes. Let cool and slice into
rings.

Reduce heat to medium-low, add garlic, and cook for 30 seconds. Add beans
and their liquid, increase heat to medium-high, and cook until hot, 5–7
minutes. Add sausages, parsley, pepper flakes, and salt and pepper to
taste. Reduce heat to medium-low and simmer briefly.

Meanwhile, bring broth to a boil in a large pot. Add escarole, reduce
heat to medium-low, and add a big handful of parmesan. Simmer until
escarole is completely wilted, 4–5 minutes.

Stir escarole mixture into bean mixture. Cook, partially covered, until
thickened slightly, about 1 hour. Serve with remaining cheese.

Penne with Sausage, Cherry Tomatoes, White Beans, and Olives

Penne with Sausage, Cherry Tomatoes, White Beans, and Olives
Serves 6-8

16 ounces penne
Table salt and ground black pepper
2 pint cherry tomatoes, halved
2 can cannellini beans, rinsed
1 cup chopped pitted kalamata olives
1 cup minced fresh basil
1 cup grated Parmesan cheese
4 tablespoons extra-virgin olive oil
Fresh lemon juice (1)

Cook and slice the sausage.
Cook the pasta, reserving some water.
Add the pasta water to the sliced sausage and cook the beans, and later the tomatoes.
Add olives and basil and serve.

Orecchiette with Sausage, Peppers, and Feta

Orecchiette with Sausage, Peppers, and Feta
Serves 4

1 lbs uncooked orecchiette
2 teaspoon olive oil
2 red bell pepper, sliced
1 cubanelle pepper, sliced
2 Jalapeno pepper, chopped
salt
1 lbs Italian sausage
2 teaspoon dried oregano
splash of white wine
2 garlic clove, minced
6 ounces crumbled feta cheese
1/2 jar sliced pitted kalamata olives
black pepper

Cook the pasta, reserving a cup of liquid.

Heat oil in a large nonstick skillet over medium-high heat. Add the bell pepper; sauté 2 minutes. Remove casings from the sausage. Add sausage, oregano, and garlic to pan; cook 4 minutes or until sausage is done, stirring to crumble sausage. Add pasta, reserved cooking liquid, cheese, olives, and black pepper; cook for 2 minutes or until thoroughly heated, stirring frequently.

Pasta with Sausage, Basil, Cabbage and Mustard

Pasta with Sausage, Basil, Cabbage and Mustard
Serves 4-6

1 pound penne or medium shells
1 tablespoon extra-virgin olive oil
1 lbs bulk hot Italian sausage
1 small savoy cabbage, chopped
3/4 cup dry white wine
3/4 cup heavy cream
3 tablespoons grainy mustard
Pinch of crushed red pepper
1 handful thinly sliced basil

Cook the pasta in a large pot of boiling salted water until al dente; drain.
Meanwhile, heat the olive oil in a large, deep skillet. Add the sausage meat and brown over moderately high heat, about 5 minutes. Add the cabbage and cook until softened a bit. Add the wine and simmer, scraping up the browned bits from the bottom, until reduced by half, about 5 minutes.
Add the cream, mustard and crushed red pepper and simmer for 2 minutes. Remove the skillet from the heat, add the pasta and basil and toss to coat.