New recipes

Sicilian sausage pasta recipe

Sicilian sausage pasta recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Ingredients
  • Pasta
  • Sausage pasta

Delicious and economical pasta dish with sausage, fennel, chilli, garlic, peppers and tomato sauce. Serves two.

Kent, England, UK

7 people made this

IngredientsServes: 2

  • olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, roughly chopped
  • 1 (400g) tin chopped tomatoes
  • salt and black pepper to taste
  • 1/2 teaspoon sugar
  • 1 pinch chilli powder
  • 2 good quality pork sausages, casing removed
  • 1 red or yellow pepper, chopped
  • 1/4 teaspoon fennel seeds, crushed
  • 2 red chillies, seeds and pith removed, sliced
  • 1 tablespoon chopped fresh parsley, plus extra for garnish
  • 150g Mafalda Corta pasta or favourite pasta

MethodPrep:15min ›Cook:1hr50min ›Ready in:2hr5min

  1. Begin my making the tomato sauce: heat a saucepan with a good glug of olive oil. Add the onion and cook over a medium heat for 10 minutes or until translucent. Add 1 clove garlic, stir for a few seconds then add the tinned tomatoes. Mix well. Add seasoning to taste, sugar and chilli powder. Bring to the boil then turn down to a simmer. Cook gently, stirring occasionally for about 1 hour.
  2. To make the sausage mix, heat a frying pan with some olive oil and add the skinned sausages. Brown well and break up with a wooden spoon until the sausages break down into sausage mince. Add seasoning and chopped pepper, and cook gently for 20 to 30 minutes.
  3. To the sausage mixture, add the remaining two cloves of garlic, fennel and chilli. Mix well and continue to cook for a further 10 minutes over low heat. Stir in a tablespoon of chopped parsley. Mix well.
  4. Meanwhile, cook the pasta until al dente. Add the tomato sauce to the sausage mix and heat through. Then mix with the drained pasta.
  5. Garnish with more chopped parsley and serve.

Make ahead

Once the sauce is cooked and thickened this can be poured into a bowl and covered and chilled until required.

Recently viewed

Reviews & ratingsAverage global rating:(0)

Reviews in English (0)

Sausage Bruschetta With Fennel Pesto

This sausage bruschetta with fennel pesto is a testament to how sausage and fennel are a match made in heaven. The veggie's crispy texture and pronounced anise flavor complement the salty, spicy zing of sausage. However, instead of cooking the fennel, this recipe calls for blending it raw with almonds, capers, garlic, and olive oil into a pesto, which is then slathered onto the toasted bruschetta and topped with sausage crumbles.

To make this recipe, our head chef Joëlle Néderlants used Bra sausage, or salsiccia di Bra, a Slow Food-protected ingredient from Piedmont. This veal-based sausage dates back to the 16th century, where it was especially popular among Roero's Jewish population, who didn't consume pork. It eventually evolved into the version we know and love today which does pack a small amount of pork. In addition to being grilled, Bra sausage is often served and consumed raw. This sausage was so esteemed beloved in fact, that it was exempt from an 1847 royal decree that prohibited beef sausage production.

If you can't find Bra sausage and/or you're just not into consuming raw sausage, you can use whatever sausage you wish and simply remove it from the casing and saute the crumbles in some olive oil and garlic before adding them to the final bruschetta.

Sausage Bruschetta With Fennel Pesto

Photo: Riccardo Lettieri, Styling: Beatrice Prada

Skill Level: Easy
Time: 20 minutes

Ingredients for 6 pieces of bruschetta
9 oz./250 g. Bra sausage
1 oz./30 g. fennel
5 tsp./25 g. peeled almonds
1 Tbsp./15 g desalted capers
6 slices of baguette
1/2 stalk of celery
extra-virgin olive oil

Combine the fennel with the almonds, capers, a piece of peeled garlic, and ½ cup/100 g. of olive oil, and mix with an immersion blender until it takes on the consistency of a fine pesto.

Lightly toast the bread slices, and once finished, spread the pesto on top and then either crumble over the raw sausage or add sausage that's been removed from the casing and sauteed with olive oil and garlic.

Recipe Summary

  • 1 pound Italian sausage links
  • ½ pound lean ground beef
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 clove garlic, chopped
  • 1 (16 ounce) can canned tomatoes
  • 1 (15 ounce) can canned tomato sauce
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 bay leaf

Removed casing from sausage links and cut into 1/2 inch slices. In a large skillet, brown sausage over medium heat for about 10 minutes remove and set aside.

In a large skillet, heat ground beef, olive oil, garlic and onion over medium heat until meat is nicely browned drain.

Pour in tomatoes and tomato sauce mix in salt, ground black pepper, basil, oregano, bay leaf and cooked sausage. Simmer uncovered for 1 hour, stirring occasionally.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente drain.

Mix cooked sauce with hot pasta and remove bay leaf from sauce before serving.

A Food Writer’s Sicilian Pasta Dish, and Tips for Sharing It

Skye McAlpine has made a name for herself serving bountiful meals to large groups of friends. During lockdown, she’s discovered the joy of cooking for just one or two.

In “One Good Meal,” we ask cooking-inclined creative people to share the story behind a favorite dish they actually make and eat at home on a regular basis — and not just when they’re trying to impress.

Over the last few years, the British food writer and chef Skye McAlpine has built a loyal following with her unfussy dishes, inspired by her upbringing in both England and Italy, which she serves in big, mismatched platters at lively gatherings of friends. Or, as she puts it in her new book, “A Table for Friends,” “The kind of food you can plonk down in the center of the table for everyone to tuck into, towering platefuls of it.”

But then the pandemic hit and McAlpine found herself in quarantine in London with far fewer people to cook for. While she wasn’t entertaining, though, making and presenting food remained a reliable source of solace. “Feeding people is such a great way of showing love and care and putting happy energy out in the world,” says McAlpine, who still had her husband and two young sons for company. “And it’s obviously great to be able to do that for 20, but it’s equally great to do that for supper for two. And, particularly in this period of lockdown, it’s even more important to show love and care for yourself.” With more time to prepare meals, she tried to give each one a sense of occasion, setting out “proper napkins” (as she describes any made from cloth) and pulling out the eccentric china that she has collected over the years from vintage stores, flea markets and eBay.

Among the dishes she’s cooked most often is pasta chi vruocculi arriminati, which a Sicilian friend had claimed for years was the “best pasta dish” — but which she had never tried herself until she and her husband made it last year. “We haven’t turned back,” she says with a laugh. “The trick is to use the same pan to cook both your cauliflower and your pasta,” McAlpine says, “which imbues the pasta with extra flavor and also saves on time washing up.” And while you can make it with romanesco instead of cauliflower or use a different pasta in place of linguine, “My one insistence,” she says, “is that you not skip the bread crumbs at the end — deliciously crisp, salty and golden, they’re just what the almost-sweet sauce needs.” Below is McAlpine’s version of the recipe, as well as her tips for styling and presenting your food — even if you’re sharing it with friends on Instagram, rather than in real life.

Skye McAlpine’s Pasta chi Vruocculi Arriminati

1 whole cauliflower (roughly chopped into florets)

3 tablespoons olive oil, plus extra to serve

1 teaspoon saffron strands

1. Bring a large saucepan of generously salted water to boil. Add the cauliflower florets to the water and turn the heat down to a gentle simmer. Cook for 15-20 minutes, until the cauliflower can easily be cut through with a butter knife.

2. While the cauliflower is cooking, toast the pine nuts in a medium-size frying pan for 2-3 minutes over medium heat, giving the pan an occasional shake, until they are golden brown. Set aside.

3. Tear the bread into chunks and blend in a food processor to make coarse crumbs. Using the same pan you cooked the pine nuts in, heat 1 tablespoon of olive oil over medium heat and add the bread crumbs. Fry gently, shaking the pan occasionally, for 4-5 minutes until they turn crisp and golden, then take off the heat and set aside.

4. In a second, large frying pan, heat 2 tablespoons of olive oil over medium heat, add the onion and a generous pinch of salt. Cook for 3-5 minutes, until the onion becomes soft and translucent. Add the anchovies to the pan, and fry gently until they melt into the onions. Then add the raisins and the toasted pine nuts. Stir and turn the heat to a simmer.

5. Use a pestle and mortar to grind the saffron and a pinch of salt into a fine red powder. Scoop out a splash (roughly 1-2 tablespoons) of the cooking water into a small cup add the powdered saffron and set to one side to infuse for a few minutes.

6. When the cauliflower is cooked, use a slotted spoon to scoop the florets out of the water and toss them into the pan with the onion mix. Save the cooking water. Pour the saffron-infused liquid over the cauliflower, and stir, breaking up any large pieces of cauliflower with a wooden spoon. Season with salt to taste.

7. Cook the pasta in the same water as the cauliflower (top it up with fresh water if needed) until al dente, as per the instructions on the packet.

8. When the pasta is cooked, scoop out half a cup of the cooking water and set aside. Drain the pasta and toss it into the pan with the sauce and the reserved cooking water, and stir together so the pasta is coated in sauce.

9. Spoon the pasta chi vruocculi arriminati onto a large serving dish, add a generous drizzle of olive oil and sprinkle the bread crumbs on top. Eat immediately.

Styling Tips

The pandemic has inspired even the most reluctant among us to become home cooks — and document our efforts on Instagram. McAlpine, who photographed all the images in her new book, offers tips to make your food look camera-ready.

Don’t Be Afraid of Portrait Mode

To take a strong food photograph, McAlpine suggests either a colorful tablecloth (like the checked linen canvas style shown above) or a clean wooden or stone surface as a backdrop. “I love to use portrait mode on my iPhone (and ignore it when it says I’m too far or too close to the subject),” she says, which creates a sharper, more professional look. She also advises that you take the photo with your phone held parallel or at a 45-degree angle to the table. And she’s not afraid to stand on a chair to capture a bird’s-eye view.

Go Wild With Plates

“A pretty plate goes a long way toward making even the plainest food look beautiful,” McAlpine says. “Painted, colored, plain, vintage … what works best on the table is really only a matter of taste.” (As if to prove the point, she recently released a collection of tableware with Anthropologie that looks like the kind of well-loved stuff you grandmother might have passed down to you.) Try using platters and serving bowls in mismatched colors and patterns and, if you have one, a cake stand can be surprisingly versatile (use it for sweets but also quiches and tarts). The key, she says, is to “mix heights, shapes and textures wherever you can to create a bustling and abundant table — and have fun with it.”

Think of Your Plate as a Canvas

When considering what to serve or photograph, McAlpine always takes the palette of her food into account. “Color and texture, along with taste, create flavor,” she writes in “A Table for Friends.” “However comforting and brown a meal might be — and brown food tends to be the most comforting of all — it will always taste (and look) best when paired with a pop of something fresh.” She recommends offsetting the warm yellows of pasta chi vruocculi arriminati, for example, with a crisp green salad in the summer or a side of striking purple radicchio in the fall. And she tries to avoid serving similarly colored dishes together. Roast pork with a red tomato salad, she warns, “feels a bit clashy.”

Find a Window

“Take photos in natural light,” McAlpine advises. “Food just looks better that way. Otherwise it can take on a slightly yellow tinge.” Once you’re near a window or other natural light source, the most important thing is not to overthink it. “Keep things relaxed, simple and genuine,” says McAlpine. “If it’s a beautiful moment in real life, that will shine through on camera, too.”

Arancino or arancina? The solution to this dilemma is not simple and it has involved fine linguists, passionate cooks and many gourmands for centuries. Despite the dispute, everyone agrees on how good this symbol of Sicilian [. ]

Assessorato del Turismo, dello Sport e dello Spettacolo – Sicilia

Via Notarbartolo, 9 – 90141 – Palermo

Questo blog non rappresenta una testata giornalistica in quanto viene aggiornato senza alcuna periodicità. Non può pertanto considerarsi un prodotto editoriale ai sensi della legge n. 62 del 7.03.2001. ha lo scopo di promuovere la Sicilia turistica. Molte immagini pubblicate, che non rientrano tra quelle di proprietà dell’Assessorato Turismo, Sport e Spettacolo della Regione Siciliana,

sono state concesse gratuitamente dagli autori a mero scopo promozionale e a uso esclusivo del sito stesso non possono pertanto essere utilizzate da terzi. Questo sito web non ha alcun fine di lucro, chi ravvisasse una possibile violazione di diritti d’autore può segnalarlo e provvederemo alla tempestiva rimozione del contenuto specifico.

This is not a journalistic blog as it is updated without any periodicity Therefore, it cannot be considered an editorial product, pursuant to law no. 62/2001. aims to promote tourism in Sicily.
Many images in this blog, other than those belonging to the Tourism, Sports and Entertainment Department of the Sicilian Region, have been granted for free by the photographers for mere promotional purposes and for their exclusive publication on our website therefore they cannot be used by third parties.

This web site is a non profit making organisation. If some of the published images violate any copyrights, please contact us by email and they will be removed immediately.

Sicilian Pasta Piselli Recipe

I am so very pleased to have this wonderful opportunity to share with you a recipe that my mother handed down to me. My maternal grandparents came here from Palermo, Sicily in the early 1900’s. They brought with them many typical Sicilian recipes that became family favorites that my family is still enjoying today. This particular dish called Pasta Piselli is my life saver dish. It’s my go-to dish when I’m running late or I have nothing planned to make for dinner, or if I get an expected guest for dinner. It’s quick to prepare, I usually have all the ingredients in my pantry, and it is always a hit with everyone.

I have been making this dish since I was 14 years old. Yes, that’s right 14! and I am 65 years old now. I’ve always said my mother was a woman ahead of her time. In the early 60’s, long before most married woman with young children went off to work, she was a working mother. Not only did she go to work, but she had her own business. She was the owner and operator of a beauty salon – in those days it was called a beauty parlor. Being the older of two children, I had many responsibilities and chores to do when I came home from school. One of those chores was to “start dinner”, so that when mom got home from work, dinner would be almost ready for us to sit down as a family and eat together. Throughout my many years of making this dish, I have tweaked it and kind of made it my own. You can adjust the amount of any of the following ingredients, according to the number of people you will be making this for and whether or not you want the consistency to be thicker or thinner. The recipe below is enough for approximately 3 or 4 people.

Olive Oil – a generous amount to cover bottom of saucepan
1 Small onion – chopped
1 15 oz. can of peas – not drained (or pkg. of frozen peas)
1 or 2 – 8 oz. cans of tomato sauce (depending on how much pasta you use)
½ box (or more) of Farfalle style pasta or any style pasta you prefer
Grated Cheese

*If you would like – you can add 2 links of sausage – I use 1 hot & 1 sweet. Take the sausage meat out of the casing and break it up and brown it before adding to the tomato sauce. After adding it to the tomato sauce, simmer for an additional 10 minutes before adding the peas to mixture.

On a medium to low flame, heat enough olive oil to cover the entire bottom of your sauce- pan. Add the thinly sliced onion and sauté until onions are translucent (not browned). Add the canned tomato sauce and season to taste. Let this cook on low for approx. 15 minutes or until you see tiny golden bubbles around the edge of saucepan. Add the canned peas (do not drain) to the sauce mixture and continue to cook approx. 15 minutes.

In the meantime, have the water boiling for your pasta and at the same time you add the peas to the sauce, you can put your pasta in the boiling water. Cook pasta to desired tenderness and drain when done. Begin adding small amounts of the cooked pasta to the sauce and peas mixture in the saucepan. Mix well, marrying all the flavors together on a very low flame for about 5 minutes. Remove from heat and place in a serving dish, sprinkle with lots of grated cheese and Enjoy! It’s quick, delicious and very economical!

Italian sausage leftovers: 10 Recipes that go beyond just pasta

One of my absolute favorite ways to save money when shopping for groceries is to take a look at the weekly deals. I’m not one to buy something just because it’s on sale, but I turn into a giddy mess when one of my favorite products is up for grabs.

Which is why, of course, I ended up with a few too many packages of sweet Italian sausage this week. As I’m sure you would too, the first thing I opted to make was a sausage and pasta dish. And man, did my sausage and broccoli rabe bowties pasta turn out well! But now what?

When it comes to using up my leftover Italian sausage, I didn’t really want to go for another pasta dish. And although I’m a big fan of freezing certain foods to help them last longer, I wanted to have my sausage fresh. Typically I love to use sausage in breakfast dishes, like an egg and potato scramble or some paleo-friendly sausage and egg muffins. But I didn’t want to wait until the weekend to make something special. No, I needed a great (and easy) weeknight recipe today.

First, I remembered a friend telling me about a cheesy sweet potato casserole with vegetarian sausage, which I would, of course, substitute with my sweet Italian sausage instead. Then, briefly, I considered making something a little healthier, like a quinoa, green bean and sausage bake or maybe a spinach and sausage couscous dish. I even considered making some super-simple skinny Italian sausage and peppers but ultimately decided I wanted something heartier.

At first I thought about making some sausage cheddar balls. How good would those be served on some skewers with grilled veggies? But ultimately it’s not quite the season for them. Then I drooled over sausage-stuffed kabocha squash. Though with squash not being in season at the moment, I opted to bookmark this recipe for later. In the end, I knew exactly what I was craving: sausage pizza tacos!

Seriously, who doesn’t love tacos?

I think I could eat them all day, every day, and I love that this is a creative way to combine Italian flavors in a Mexican dish. Food mashups can often be the best part of cooking, and these sausage pizza tacos are sure to be nothing short of amazing.

At the very least, I know I won’t get bored with all my sweet Italian sausage leftovers. And I know you won’t either.

Escarole and beans with sausage is a typical dish in Italian cuisine. Here I tossed it all with pasta, and loved the results! It turned out to be a winner with everyone in my home, even my picky kids. You can easily make it gluten-free and swap out the escarole for your favorite greens.

When I make pasta dishes, I try to incorporate lots of lean protein and loads of veggies to keep the dish balanced with large enough portions that will keep me satisfied. If you wanted to switch this up with grains, this would be great with farro or barley as well.

Recipe Summary

  • 2 tablespoons olive oil
  • 1 pound mild Italian sausages
  • 1 carrot, chopped fine
  • 1 onion, chopped fine
  • 1 rib celery, chopped fine
  • 4 cloves garlic, minced
  • 1 teaspoon dried rosemary, or 1 tablespoon chopped fresh rosemary
  • 6 cups drained and rinsed canned kidney beans (three 19-ounce cans)
  • 2 3/4 cups canned low-sodium chicken broth or homemade stock
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 cup tubetti or other small macaroni
  • 1/2 teaspoon fresh-ground black pepper

In a large pot, heat 1 tablespoon of the oil over moderate heat. Add the sausages and cook, turning, until browned and cooked through, about 10 minutes. Remove. When cool enough to handle, halve the sausages lengthwise and then cut crosswise into slices.

Heat the remaining tablespoon of oil in the pot over moderately low heat. Add the carrot, onion, celery, garlic, and rosemary. Cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.

Puree 4 cups of the beans with 1 1/4 cups of the broth in a blender or food processor. Add the puree to the pot along with the remaining 1 1/2 cups broth, the whole beans, bay leaf, and salt. Bring to a boil. Reduce the heat and simmer, partially covered, for 15 minutes.

Stir in the pasta. Cook the soup over moderate heat, partially covered, stirring frequently, until the pasta is done, 10 to 15 minutes. Remove the bay leaf. Stir in the sausage and the pepper. Cook until the sausage is warmed through, about 1 minute.

Baked Ziti with Sausage, Eggplant, and Ricotta

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. You may unsubscribe at any time.

In this classic baked ziti recipe, al dente pasta mingles with Italian sausage, roasted eggplant, ricotta, mozzarella, and Parmesan cheeses.


  1. 1 Preheat the oven to 400°F. Put the eggplant in a large colander and sprinkle with about 1 1/2 teaspoons salt. Toss together and set aside for 20 minutes.
  2. 2 Spread the eggplant into a single layer on a rimmed baking sheet. Drizzle with a little olive oil and toss to coat. Roast, stirring once or twice, until tender and browned, about 30 minutes.
  3. 3 In a large saucepan over medium-high heat, warm 1 tablespoon of the oil. Add the sausage and cook, stirring and breaking it up, until lightly browned, about 8 minutes. Transfer the sausage to a bowl, straining off any fat if necessary. Reduce the heat to medium and add a drizzle of olive oil (unless there is some fat in the pan) and add the onion. Cook, stirring, until tender, about 6 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Add the tomatoes, wine, balsamic, oregano, and red pepper flakes and stir to loosen any browned bits on the pan bottom. Bring to a boil, reduce the heat to medium-low, and simmer 10 minutes. Add the sausage, eggplant, and olives, bring to a simmer, and cook for another 10 minutes.
  4. 4 While the sauce is simmering, bring a large pot of salted water to a boil over high heat. Add the ziti and cook according to the package directions until just shy of al dente so it is slightly undercooked. Drain well.
  5. 5 Lightly oil a 9-inch-by-13-inch baking dish. Add the pasta to the sauce and stir until combined. Season to taste with salt and black pepper. Spread half the pasta mixture in the prepared baking dish then dollop evenly with the ricotta. Top with the remaining pasta mixture, then and sprinkle evenly with the mozzarella and Parmesan.
  6. 6 Bake until heated through and bubbling, and the cheese is golden, about 30 minutes. Let stand for 5 minutes, sprinkle with the basil, and serve.


  1. Dakota

    The Bizupr website offers you a wealth of data on the operation of enterprises: the Internet in marketing, Internet marketing, manufacturing enterprises, the evolution of the currency system and many others.

  2. Millard

    I am aware of this situation. Forum invitation.

  3. Bardo

    Most likely. Most likely.

Write a message