Spicy Bow Tie Pasta w/ Broccoli and Sausage

Spicy Bow Tie with Broccoli and Sausagea goodLife {eats} creation
Pioneer Woman Cookbook
2 cups broccoli florets, cooked till tender crisp
1 cup sundried tomatoes, soaked in oil
2 cups mild italian sausage, about 2 links
1 red onion, sliced thinly
2 cloves garlic, minced
1/3 cup dry white wine
1/2 teaspoon of crushed red pepper, more if you like
salt and pepper to taste
8 ounces bow tie pasta, cooked according to package instructions
In a large saute pan, drizzle a couple teaspoons of olive oil. Heat over medium-high heat. Add the sausage, cooking until browned on all sides. Remove sausage and slice into rounds. Return to pan. Add onion to the sausage and saute until the onion is tender, about 3-4 minutes. Add garlic and saute 1 minute more.
Deglaze the pan with the white wine, making sure to scrape up all the browned bits. Stir in the tomatoes, pasta, and broccoli. Season to taste with salt and pepper and sprinkle with crushed red pepper. Serve topped with grated Parmesan cheese.
*Note: when I cook the pasta, I add the broccoli to the pot for the last 2 minutes to cook it.

Tagliatelle w/ Tomatoes and Spicy Italian Sausage

Homemade Tagliatelle With Tomatoes and Spicy Italian Sausage
I saw this on Take Home Chef today and I am going to try it. It looks dang good and I thought I would share it! What would you guys use to replace the dry white wine?!?
2 tablespoons olive oil2 large garlic cloves, minced
1/2 cup dry white wine6 ripe plum tomatoes (about 1 1/4 pounds), coarsely choppedSalt and freshly ground black pepper1 pound spicy Italian sausages, casings removed, meat broken into bite size pieces1 pound very thin asparagus, trimmed¼ cup coarsely chopped fresh Italian parley
Heat the oil in a heavy large sauce pan over medium heat. Add the garlic and sauté for 1 minute or until tender. Add the white wine and simmer for about 3 minutes or until reduced by about half.Stir in the tomatoes and sprinkle with ¾ teaspoon of salt. Bring the mixture to a simmer. Decrease the heat to medium-low. Cover and simmer gently for about 45 minutes or until a chunky sauce forms, stirring occasionally and smashing tomatoes.Add the sausage pieces and cook for 7 minutes. Add the asparagus spears and cook for about 5 minutes longer or until crisp-tender. Stir in the parsley. Season the sauce to taste with salt and pepper.
Serve over preferred noodle and enjoy!

Olive Garden's Zuppa Toscana

zuppa toscana
(justcookalready.com)
sometimes finding a restaurant's recipe that you love can be so exciting. but often i find it's too difficult, or too time consuming to even recreate. not with this recipe. it's easy and tastes identical to the olive garden version....delicious!


Zuppa Toscana
6 to 8 servingsIngredients
· 1 lb ground spicy Italian sausage (remove casing and crumble)
· 1½ tsp crushed red peppers
· 1 large diced white onion
· 4 Tbsp bacon pieces
· 2 tsp garlic puree
· 10 cups chicken broth or 10 cups water with 5 cubes or teaspoons of bullion
· 1 cup heavy cream (I will only use 1/2 cup next time)
· 1 lb sliced Russet potatoes, or about 4 large potatoes (unpeeled and chopped into bite size pieces)
· about 4 cups of kale (roughly chopped)
Directions1. Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.2. In the same pan, sauté bacon till fat is rendered and add onions and garlic for approximately 10 minutes or until the onions are soft.3. Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling.4. Add potatoes and cook until soft, about half an hour.5. Add heavy cream and cook until thoroughly heated.6. Stir in the sausage.7. Add kale just before serving. Delicious!