Pasta with sausages is beautiful. Pasta with sausages

Pasta dishes have gained popularity all over the world not only due to their excellent taste. They are simple and quick to prepare, and also have a lot of versatile variations and ample opportunities for creating new dishes.

How to cook delicious pasta - recipes

Delicious pasta, recipes for which are in demand in any home, are easy to prepare. The main thing is to follow a few simple basic rules:

It is necessary to choose a durum wheat product in the store.
When cooking, strictly follow the manufacturer's recommendations, not exceeding the heat treatment time.
When combining pasta with sauces, cook it for one minute less than recommended to achieve an al dente state.

Stuffed pasta - recipe

Stuffed pasta with mushrooms, the recipe for which is outlined below, will surprise even the pickiest gourmets and delight them with its excellent taste characteristics and harmonious combination of ingredients. These pasta dishes are both satisfying and do not overload your digestion.

Ingredients:

conciglioni – 15 pcs.;
champignons – 400 g;
garlic cloves – 2 pcs.;
cream – 100 ml;
basil leaves - a handful;
thyme – 1 teaspoon;
parmesan – 150 g;
olive oil – 40 ml;
pepper, salt.

Preparation

The shells are boiled, retaining part of the broth.
Garlic and champignons are sautéed in oil.
Add a third of the cream, chopped herbs, half of Parmesan, and heat a little, stirring.
The shells are filled with mushroom mass (1 teaspoon each) and placed in a saucepan.
The remaining mushrooms are poured with cream, the broth, a handful of Parmesan, thyme are added, and the sauce is seasoned with salt and pepper.
Dip the conciglioni into the container and simmer in the sauce for three minutes.
When serving, sprinkle the shells with Parmesan cheese.

Pasta with sausages - an interesting recipe

Delicious pasta, the recipe of which will appeal to both adults and children, can be decorated and cooked in the company of sausages. To do this, you will need high-quality sausages, which need to be peeled and cut into three transverse parts, and spaghetti on which these parts will be strung. The result is a fun culinary composition that can be complemented with any sauce.

Ingredients:

spaghetti – 500 g;
sausages – 500 g;
salt, sauce - to taste.

Preparation

Place salted water on the stove to boil.
Fragments of sausages are prepared, seven spaghetti are inserted lengthwise into each of them.
Boil the preparations and serve the pasta dish with sauce.

Pasta with minced meat recipe

When choosing an original recipe for a meal, nests of pasta with minced meat will be an excellent option, which looks great and has excellent taste. In addition, preparing such a dish will not be difficult, especially if you have the right recommendations at hand.

Ingredients:

pasta “Nests” – 500 g;
minced meat – 400 g;
carrots and onions – 200 g each;
hard cheese – 150 g;
selected egg – 1 pc.;
tomato paste and sour cream – 60 g each;
sugar – 20 g;
vegetable fat – 50 ml;
seasonings, salt.

Preparation

The nests are boiled in salted water for three minutes and transferred to a mold.
The minced meat is mixed with half a portion of onion, a pinch of cheese shavings, some salt and pepper.
Beat in the egg, mix the mixture and place it in the recesses of the nests.
Carrots and remaining onions are sautéed in fat.
Add tomato, sour cream, 1.5 cups of broth left after cooking the nests.
Add salt to the sauce, season with spices, sugar and boil for three minutes.
Pour the sauce over the nests, sprinkle with cheese and bake the pasta dish for 20 minutes at 180 degrees.

Shrimp pasta - recipe

Appetizing and unusual fried pasta, the recipe for which you will learn below, can be served with any addition, in this case shrimp. You can take pasta of any shape - feathers, horns, spaghetti and even noodles. For spices, a mix of Italian herbs is ideal.

Ingredients:

pasta – 250 g;
peeled shrimp – 300 g;
olive oil – 50 ml;
garlic cloves – 2 pcs.;
cream – 150 ml;
Italian herbs - a pinch;
a mixture of peppers, salt, herbs, parmesan;
vegetable broth or water.

Preparation

To prepare this pasta dish you will need two frying pans.
Pour the paste onto one and fry with continuous stirring until it acquires a golden brown color.
Pour broth or water over the pasta until completely covered and cook, covered, until the pasta is cooked and all the moisture has been absorbed.
In another vessel, garlic is fried, shrimp are added, and after 7 minutes of frying, cream is poured in, the mixture is seasoned with salt, pepper and herbs, and greens are thrown in.
Transfer the shrimp and sauce to a container with pasta, stir and serve, sprinkled with Parmesan cheese.

Pasta salad - recipe

Italian salad with pasta, the recipe of which is simple and quick to implement, is suitable for any table, both on holidays and on weekdays. If desired, mayonnaise dressing can be replaced with a mixture of olive oil and wine vinegar, which will make the food more healthy and less caloric.

Ingredients:

paste – 200 g;
ham – 200 g;
Edam cheese – 200 g;
sweet peppers and tomatoes – 100 g each;
sprigs of parsley, dill and basil - 2-3 pcs.;
olives – 30 g;
mayonnaise – 100 g;
salt.

Preparation

Boil the pasta, let drain and cool.
Ham and peppers are cut into strips, and tomatoes into medium-sized slices.
The edam is shredded into shavings, strips or very thin slices, and the olives are cut in half.
Combine the ingredients in a bowl, add herbs, mayonnaise, salt, mix.

Pasta Casserole Recipe

Having prepared the recipe, the recipe of which can be realized both from freshly cooked products and from products left over from yesterday’s dinner, you will be pleasantly surprised by the unusual piquant and at the same time delicate taste of the dish, which will become one of your favorites.

Ingredients:

boiled pasta – 400 g;
minced meat, mushrooms or vegetable mix – 400 g;
onions – 120 g;
cream – 200 ml;
eggs – 3 pcs.;
butter – 40 g;
cheese – 150 g;
spices, salt, herbs.

Preparation

Fry the onion in oil, add your choice of minced meat, chopped mushrooms or vegetables and cook, stirring, until half cooked.
Combine the fry with pasta and half the grated cheese and spread the mixture into the mold.
Beat eggs, mix with cream, add salt, season with spices and pour into a container.
Sprinkle the dish with cheese shavings and bake for about half an hour at 190 degrees.

Pasta soup - recipe

Pasta dishes, the recipes of which occupy entire sections in cookbooks, are not limited only to options for serving as a main dish. Among them are many soups with noodles or other pasta of various shapes. with pasta, the recipe for which will be described below, is without a doubt a tasty and healthy dish for a wide audience.

Preparing a delicious breakfast - spaghetti with sausages - does not take much time and does not require any complicated cooking techniques. High-quality Italian pasta, store-bought sausages, which you can always choose based on quality and composition, tomato - juice or pulp. That's all, breakfast is guaranteed to be delicious.

Small sausages made from casings filled with boiled meat are commonly called frankfurters. If the sausage is thick, they call it a sausage. But these are subtleties; the important thing is that sausages and sausages are rarely eaten raw; they must be boiled, fried or processed in any thermal way. Who remembers how “hunting” sausages are prepared - they are placed on a dish, poured with alcohol, and set on fire.

I read somewhere that there is still no consensus on who invented sausages. The primacy is disputed by Frankfurt and Vienna, although, as I understand it, the authorship belongs to the butcher Johann Laner, who at the beginning of the 19th century came up with the idea of filling the intestine with a boiled mixture of pork and beef, and then moved from Vienna to Frankfurt, or vice versa. Since then, sausages have become the hallmark of German cuisine.

Sausages are often used for various dishes. Very tasty, especially if it is prepared with soft mozzarella, olives and basil. When I was a child, sometimes I would cook sausages and mashed potatoes at home and pour them over them - it was almost a delicacy. Who remembers, in any cafeteria you could always eat milk sausages.

Currently, sausages are rarely produced in a natural casing - animal intestines. A common misconception is that the pig's intestines contain all the meat. Usually, the shell is artificial, made of polyamide or gelatin, and can be eaten.

Spaghetti with sausages in tomato sauce is a great breakfast. No difficulties. Just boil the pasta and prepare milk sausages with tomato sauce. Moreover, you can use any available tomato - juice, sauce, canned pulp or pureed pulp of fresh tomatoes.

Spaghetti with sausages. Step by step recipe

Ingredients for spaghetti with sausages (2 servings)

Spaghetti 200 gr
Milk sausages 200 gr
Homemade tomato juice 1 glass
Garlic 1 clove
Olive oil 3-4 tbsp. l.
Salt, black pepper, oregano, sugar spices
Parsley, cherry tomatoes, dry coarsely ground chili For decoration

For spaghetti with sausages, you can use not only the usual spaghetti, but also other pasta - long pasta. Cappellini are suitable - they are very thin and cook quickly, the dish turns out to be unusually tender. Thicker pasta or bucatini, or generally pasta similar to noodles - fettuccine, tagliatelle, pappardelle, etc., cook well. It is important that the long pasta is of high quality, and not a compilation of soft flour - you will end up with a porridge of boiled dough.
Spaghetti is the most common pasta
The sausages for this dish need pork or chicken; a mixture of meat is also suitable. Of course, you should use natural sausages, not soy. It is ideal if the sausages are small in size and do not need to be crumbled or cut. Decide for yourself whether to peel the sausages or not. I bought small and very tasty pork sausages in a so-called “natural” casing.
Small pork sausages in casing
There are doubts about the “naturalness”, but it was indicated on the packaging that it can be eaten. By and large, the vast majority of membranes are not absorbed by the body at all and are eliminated without consequences. In order not to return to the question: if you want to peel the sausages from the casing, peel them, calm yourself down.
Pour olive oil into the frying pan. Heat it and fry one or two garlic cloves, peeled and flattened with a knife, in oil. When the garlic begins to darken, discard it. Garlic slightly flavors the olive oil.
Fry a clove of garlic in olive oil
Place the selected sausages - peeled or cased - in olive oil and fry for 1 minute. If sausages are used in a casing, cut off the ends where there is a gap of casing without minced meat between individual sausages. By the way, if for some reason you use large sausages or small sausages that have been peeled, you can fry them longer, but try not to fry them until they turn brown.
Easy to fry sausages in oil
Reduce heat under the frying pan and carefully pour natural tomato juice into the sausages. If it is possible to use tomato pulp, this is welcome. But regular homemade tomato juice, prepared in the summer, is quite suitable. Spaghetti with sausages in a delicious tomato sauce can even be prepared from fresh tomatoes, if it’s in season.
Add tomato to sausages
Salt and pepper the sausages in the tomato sauce. Add 0.5 tsp. sugar so that the sauce is sweet and sour, similar to. Add dry oregano or a couple of pinches of a dry mixture of aromatic herbs characteristic of the Mediterranean region - savory, basil, oregano, thyme, etc. Such mixtures, and of good quality, are now on sale.
Spices to taste
Bring the sausage sauce to a boil, reduce heat and cover with a lid. Simmer the sauce for 10 minutes, then remove the lid and, adding a little heat, bring the sauce to the consistency of kefir. The sauce needs to be thick enough to adhere well to the pasta, otherwise the spaghetti with sausages will look like tomato soup.
Simmer the sausages in the sauce until done
In a large saucepan, heat 2-3 liters of water to a boil, salt it at the rate of 5-7 grams of salt per liter and cook the selected pasta. Depending on the type of pasta, the boiling time can vary greatly. For example, spaghetti is cooked for 8-10 minutes, cappelini - 3-4 minutes. Wide pappardelle can be cooked longer. In any case, the boiling time for the pasta is indicated on the package, and the manufacturer guarantees that the pasta will be ready within this time - al dente.
Place the prepared pasta in a colander to drain. Typically, the pasta is mixed with the sauce and then served on plates. Considering that spaghetti with sausages is not prepared from a homogeneous sauce, but with whole (or coarsely chopped) sausages, it is better to place the sauce with sausages on top of the pasta.

Place the water in the pasta pot on the heat. When it boils, throw in the pasta, add salt and stir. Cook the pasta exactly as directed on the package by the manufacturer. On average, this takes 5-10 minutes. It is better to choose pasta made from durum wheat, they are much healthier. Place the finished pasta in a colander and rinse with water.

Heat a frying pan, pour vegetable oil into it. Place pasta and diced sausages in the pan. It is advisable that the sausages be with cheese, but regular ones are also great.

In a separate pan, prepare the gravy sauce. To do this, heat a frying pan with vegetable oil, add tomato paste, mayonnaise, ketchup, add a little water, salt, pepper and mix all ingredients thoroughly until smooth. Leave the gravy to simmer over low heat for two to three minutes with the lid closed. Then add the onion cut into rings.

Peel and chop the garlic cloves as finely as possible (you can put it through a press or grate it on a fine grater). Wash the greens thoroughly and also finely chop them with a knife. You can use parsley, dill, green onions, cilantro, and basil for this.

The topic of pasta in cooking is truly inexhaustible. From simple dough (noodles, pasta itself, noodles, horns, shells, etc.) you can prepare so many different dishes that you won’t have enough fingers and toes to count them. And each recipe is original and tasty in its own way.

Pasta and sausages for breakfast

Pasta is a very filling and nutritious product. Its energy value is high. Therefore, of course, it is better to cook them for breakfast, then you will have enough strength and energy until late lunch. So what do you need to do? Boil the required amount of pasta in salted water. Drain and either put a few tablespoons of butter into the pan with the food, or throw the pasta into the frying pan and fry it in oil (vegetable or butter). Boil the sausages or fry them too. Serve the dish sprinkled with chopped herbs. These sausages and pasta with garlic ketchup or paprika are very good. Mustard or horseradish would also work. This is, so to speak, the most elementary cooking method.

Pasta with sauce

Now let's try to depict something more interesting. For example, pasta with sausages (a recipe from Bavarian cuisine). Cut several sausages lengthwise into four pieces and fry in vegetable oil until golden brown. Add crushed garlic (3 cloves), 1 chopped onion and simmer until soft. Cut 4-5 medium tomatoes into cubes, put them in the sauce, add salt, bay pepper, coriander, allspice, 1-2 bell peppers (chopped into strips). Let it simmer over low heat. For spiciness, add half a teaspoon of red chili pepper (adjust the amount as desired). Boil the pasta, strain and place in a frying pan. After a minute or two, turn off the gas, let the dish stand under the lid for a couple more minutes. Then sprinkle with herbs and serve. Such sausages and pasta go perfectly with black crispy (slightly dried) bread. This deliciousness will lick your fingers, believe me! Yes, if the sauce seems sour to you, you can add a little sugar to the main ingredients.

Pasta in wine sauce with sausages

The previous recipe is quite interesting, isn't it? But they don’t exhaust the variety of pasta and sausage dishes. Here's what else you can put on the table if, in addition to meat sausages and dough, you have half a bottle of white table wine, tomato paste and 5 tomatoes, 50-70 grams of hard cheese. Well, and spices: a little basil, bay leaf, allspice and hot pepper, garlic and onion. So, cook sausages and pasta in tomato-wine sauce. To do this, cut the meat sausages into small circles and fry them until crisp in vegetable oil. Add the garlic, fry for another minute, then pour in 200 ml of wine and simmer until the liquid has evaporated to about half. Then it’s the tomato’s turn - cut into pieces, after removing the skin. Pour them into the frying pan, turn the heat to low, and let the sauce come to readiness. Don't forget to add salt, spices and seasonings. Cook the pasta, add to the sauce, stir. At the last stage, sprinkle the pasta with grated cheese, leave covered for 5 minutes and serve hot. As an option, you can add cream instead of wine to our sausages and pasta sauce. The taste of the dish will be softer. Although he is very pleasant, gentle, simply wonderful. Or you can add grated carrots fried with onions to the sauce. The dish will be unique, but also wonderful. Enjoy delicious and healthy food!

Pasta with sausages is the simplest combination of products that helps out when you don’t have enough time to cook. But even they can be prepared in an interesting way by serving ordinary foods to your loved ones in an unusual form.

The recipe for pasta with sausages will open up new shades of taste for familiar products.

Ingredients

Vegetable oil 2 tbsp. Tomato paste 2 tbsp. Bulb onions 1 piece(s) Meat broth 1 stack Cheese 60 grams Sausages 6 piece(s) Pasta 400 grams

Number of servings: 4
Cooking time: 35 minutes

Original recipe for sausages and pasta

The tomato sauce with herbs and cheese adds originality to the dish. To prepare it, you can use water instead of broth.

Fry sausages, cut into circles, in oil until an appetizing crust. Add chopped onion to them and fry, stirring, until golden.

Dissolve tomato paste in broth or water, add salt and pour into the frying pan with the sausages. Once the mixture comes to a boil, add the pasta. If there is not enough liquid, add it. Stir the pasta until the sauce returns to a boil. After this, cover with a lid and reduce the heat to low. Stir products periodically. Cook the mixture for 15 minutes.

Chop the greens and add them to the dish, stir and simmer for about 5 minutes. At this time, grate the cheese, sprinkle it over the pasta and wait until it melts. After this, turn off the heat and let the dish stand covered for 10 minutes.

How to cook pasta with sausages "a la carbonara"

It's best to use spaghetti for this recipe, but regular pasta will also work.

You will need:

spaghetti - 240 g;
sausages - 4 pcs.;
bacon - 100 g;
mascarpone cheese - 300 g;
heavy cream (33%) - 100 ml.;
egg yolk - 2 pcs.;
grated parmesan - 30 g;
garlic - 2 cloves;
parsley - several sprigs;
salt;
pepper.

Boil the spaghetti and rinse with cold running water. Cut the bacon and sausages into small pieces and fry them until golden brown. Chop the garlic and add it to the pan, fry for about 5 minutes.

At this time, beat the yolks, add chopped mascarpone and herbs to them. Add pepper and pour in cream, mix everything. Combine the sauce with the spaghetti.

Place the resulting mixture in a frying pan and heat until the sauce thickens. Remove from heat and sprinkle with Parmesan cheese. Let the dish brew a little and you can serve.

If you want to quickly cook delicious sausages, then simmer them in a simple tomato sauce with herbs and serve with pasta. You can also make a casserole from this combination by pouring a mixture of a third of a glass of milk, a couple of eggs and cheese. Or you can bake semi-finished pasta with cheese and sausages in the oven. In any case, these products will no longer seem banal.