Italian sausage with rigatoni pasta is topped with a cheesy sauce loaded with sun dried tomatoes and spinach in this hearty 30-minute dinner. advertisement. Just is a Four Letter Word.

Add Italian sausage and cook until browned, breaking it apart with a spoon. Add chopped onion and minced garlic, and sauté for 2–3 minutes until fragrant. Stir in sliced mushrooms and cook for ...

Add the pasta and about 2/3 of the reserved sausage (keep the rest set aside), and toss. If you need to loosen up the sauce more, add another splash of pasta water and keep tossing. 5.

This pasta dish is easy, quick and flexible. You can make it with broccoli, broccoli rabe or even Chinese broccoli and Italian sausage or salt pork, guanciale or prosciutto.

Once the sausage is cooked through, remove from the pan and set aside. Add the butter to pan; once melted, add the garlic and shallots to the pan. Saute for 2 minutes.

My eldest daughter, who recently became a mother, has on her kitchen counter a well-tagged copy of "The Four-Ingredient Cookbook ... As Easy as: 1, 2, 3 and 4" (1998) by Linda Coffee and Emily Cale.

Add drained pasta, olives, olive liquid, the zest and juice of the other ½ of lemon, and parsley. Toss and cook 1 to 2 minutes. Let stand 3 to 4 minutes to allow flavors to develop and pasta to ...

Add sausage and cook, breaking into small pieces with a wooden spoon, until browned, about 5 minutes. Add garlic and cook, stirring, until softened, about 1 minute. Add clams and wine; cover.

Preparation 1. Bring a large pot of generously salted water to a boil. Once boiling, stir in pasta and cook until al dente, according to package directions.

Heat the oven to 375 degrees. Add 1 cup of the Fontina and the bread crumbs to the sausage and mix well. Season with one-fourth teaspoon salt and one-eighth teaspoon pepper.