Baked Pasta with Chicken Sausage - Everyday Food with Sarah Carey
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- Опубліковано 6 лис 2013
- Some meals need no ceremony -- the ingredients speak for themselves -- and today's recipe falls into that category. Pasta, tomatoes, chicken sausages, and fontina cheese get baked together in a lusciously rich dish that's reminiscent of lasagna (but doesn't require nearly as much work). A sprinkle of dried oregano and some chopped garlic also up the flavor ante, making it completely irresistible. Your family will flip for this meal -- so make it tonight!
Sarah's Tip of the Day:
This recipe makes two pans of pasta. Serve one for dinner and freeze the second for up to three months.
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PREP: 30 MINS TOTAL TIME: 1 HOUR 15 MINS
INGREDIENTS
Coarse salt and ground pepper
1 tablespoon olive oil
1 medium red onion, chopped
4 cloves garlic, minced
1/4 cup vodka (optional)
1 can (28 ounces) whole tomatoes with juice, lightly crushed with hands
1/2 teaspoon dried oregano
1/2 cup heavy cream
1 pound rigatoni
10 ounces baby spinach
12 ounces smoked chicken sausage, halved lengthwise and sliced 1/4 inch thick
6 ounces fontina cheese, 4 ounces cut into 1/2-inch cubes and 2 ounces coarsely grated
1/4 cup grated Parmesan cheese
COOK'S NOTE
To freeze, prepare the dish through step 4; let cool completely before covering tightly with plastic wrap and placing in the freezer. If you freeze this dish, do not thaw before baking. Remove plastic wrap, and cover with foil. Cook until heated through, 1 1/2 to 1 3/4 hours. Remove foil, and continue with step 5.
DIRECTIONS
STEP 1
Bring a large pot of salted water to a boil. Heat oil in a large skillet over medium heat. Add onion; cook until translucent, about 3 minutes. Stir in garlic. Remove from heat; add vodka, if desired. Return to heat; cook until almost evaporated, 1 minute.
STEP 2
Stir in tomatoes and oregano; cook until tomatoes are falling apart, 10 to 15 minutes. Add cream; cook until warmed through, about 5 minutes. Season sauce with salt and pepper.
STEP 3
Meanwhile, preheat oven to 400 degrees. Cook pasta in the boiling water until al dente, according to package instructions. Add spinach, and cook just until wilted. Drain, and return contents to pot.
STEP 4
Add tomato sauce, sausage, and cubed fontina to pot; toss to coat. Season with salt and pepper. Divide evenly between two shallow 1 1/2-quart baking dishes.
STEP 5
Top with grated fontina and Parmesan. Bake until browned and edges are crisp, 20 to 30 minutes.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Baked Pasta with Chicken Sausage - Everyday Food with Sarah Carey
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I'm just a 16 year old teen :) I don't cook much. Because I don't have money. But I really love your videos ! And your personality :) ! Big fan Sarah!!!! Please keep making video ! Xoxo
I love this recipe and have been making it every winter for the past few years. It is delicious and I love that it makes enough for two meals, one to enjoy now and one to be frozen and enjoyed later.
soooo gooooood thank you for the recipe :)
I'm totally subscribeing
If I made 2 of those, none would be left...
...also nice dish
This is great. Add a salad and you've got it made. I suppose you could use a whole wheat pasta and vegan cheese and vegan sausage and satisfy those who choose not to eat meat.
What knife are you using?
Cooked pasta can be frozen, reheated and taste good? I would expect there'd be some texture issues...!?
Please do a dish which features anchovies :)
Sarah, can I substitute other meat for the chicken sausage? Can you suggest any? Thank you.
You can do it without meat. substitute mushrooms. Or you can use shredded cooked chicken or turkey.
Hi Sarah, if I freeze this dish, the next time I bake the frozen dish, I cover with a foil and cook for 1.5 hours at 400 degrees in the oven? Then add cheese and cook for 20 minutes more? Is that what I'm understanding from the video and cook's note?
Hello?
Actually, defrost to room temperature first to melt it and than top the cheese and cook it for 20 minutes longer than her original time if you weren't freezing it. Thats sort of what I took from it too.
The medium American onions are big ones in Germany hahaha :D
Listen to the background noise at the 4 minute mark. Sounds like the police are on their way for some fine Sarah Carey cooking. I've made a few variations of this before, but now I'm anxious to try it your way. Thanks, Sarah.
I think the pasta dish after baking was to dry.
I love you!! Quick question, how come you don't use puréed tomatoes? I have seen you cut them with scissors. Just curious. Thanks Sarah xox
I prefer the texture. pureed tomatoes are too thick for me, so i either cut up whole tomatoes, or puree them myself. S
+Sarah Carey HOW THE HELL DO U STAY SO FIT WITH ALL THESE OUT OF THIS WORLD RECIPES???????????????? !! HAHAHA
You can triple the sauce easily.
Barilla?
I guess everything in America is bigger :D
not enough sauce or cheese
Especially if you're freezing half.
First
Yuck
What knife are you using?