Penne with Sausage and Fresh Basil

Penne Pasta with Sausage and Fresh Basil in a cream sauce

As soon as I tasted this pasta I knew this would be a recipe I’d be making over and over again.  Some of the most simple pasta recipes are also the best and this is no exception … the fresh basil is a must and takes it over the top!  I did alter the original recipe slightly by replacing dried basil (dried basil is horrible) with fresh basil, increased the amount of garlic and cut the cream and used half and half. Enjoy!

Ingredients

  • 1 package penne pasta
  • 1 lb. mild bulk italian sausage
  • 4 cloves minced garlic
  • 1 1/2 – 2 cans (14.5 oz each) Italian stewed tomatoes, drained and chopped
  • 1 1/2 cups half and half
  • 1/2 teaspoon salt
  • 1 cup chopped fresh basil
  • 1 cup Shredded parmesan cheese
  • OPTIONAL:
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 cup chopped onion

Instructions

  1. Cook pasta according to package directions.
  2. In a separate pan, cook the sausage, garlic, onion, and pepper flakes over medium heat for 4-5 minutes or until meat is no longer pink; drain.
  3. Stir in the tomatoes, half and half, salt, and 1/2 cup shredded Parmesan cheese. Bring to a boil over medium heat.
  4. Reduce heat; simmer, uncovered, for 6-8 minutes or until thickened, stirring occasionally. Drain pasta; toss with sausage mixture.
  5. Garnish with parmesan cheese and fresh basil. Yield: 5 servings

Recipe Source:  lilluna.com

Penne pasta with sausage and fresh basil in a cream sauce

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Lemon Basil Semolina Pasta

I had yet to make fresh pasta with Semolina Flour and was excited to compare the two recipes.  Pasta made with Semolina Flour was not as “doughy” tasting and was quite good.  I think it would work really well with ravioli.  It is a matter of preference to use Semolina or just all purpose flour.  I will probably be using both.  The recipe below is made by hand, it can also be made with a KitchenAid Mixer.  My basil is coming in fast and furious and I thought it would taste great in a noodle!  This recipe makes quite a bit, which is a plus!  Just freeze the extra portions.

Fresh Semolina and Egg Pasta

ingredients

  • 2 cups all-purpose flour
  • 2 cups semolina flour
  • 1 pinch salt
  • 6 large eggs
  • 1/4 cup finely chopped lemon basil
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons olive oil
 Directions
  1. Thoroughly sift together all-purpose flour, semolina flour, and pinch of salt. On a clean surface, make a mountain out of flour mixture then make a deep well in center. Break the eggs into the well and add olive oil. Whisk eggs very gently with a fork, (finely chop the fresh basil and add to the eggs along with 1 tablespoon fresh lemon juice) gradually incorporating flour from the sides of the well. When mixture becomes too thick to mix with a fork, begin kneading with your hands.
  2. Knead dough for 8 to 12 minutes, until it is smooth and supple. Dust dough and work surface with semolina as needed to keep dough from becoming sticky. Wrap dough tightly in plastic and allow it to rest at room temperature for 30 minutes.
  3. Roll out dough with a pasta machine or a rolling pin to desired thickness. Cut into your favorite style of noodle or stuff with your favorite filling to make ravioli. Bring water to a boil in a large pot, then add 4 teaspoons salt. Cook pasta until tender but not mushy, 1 to 8 minutes depending on thickness. Drain immediately and toss with your favorite sauce.

Source:  Allrecipes.com

Thai Chicken Basil Stir Fry

I’ve made this quite a few times.  It is quick enough to prepare during the week and is healthy and delicious.  Make it even healthier by using Brown Jasmine Rice.  Enjoy!

Ingredients

  • 2 cups uncooked jasmine rice
  • 1 quart water
  • 3/4 cup coconut milk
  • 3 tablespoons soy sauce
  • 3 tablespoons rice wine vinegar
  • 1 1/2 tablespoons fish sauce
  • 3/4 teaspoon red pepper flakes
  • 1 tablespoon olive oil
  • 1 medium onion, sliced
  • 2 tablespoons fresh ginger root, minced
  • 3 cloves garlic, minced
  • 2 pounds skinless, boneless chicken breast halves – cut into 1/2 inch strips
  • 3 shiitake mushrooms, sliced
  • 5 green onions, chopped
  • 1 1/2 cups chopped fresh basil leaves
 Directions
  1. Bring rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 20 minutes.
  2. In a bowl, mix the coconut milk, soy sauce, rice wine vinegar, fish sauce, and red pepper flakes.
  3. In a skillet or wok, heat the oil over medium-high heat. Stir in the onion, ginger, and garlic, and cook until lightly browned. Mix in chicken strips, and cook about 3 minutes, until browned. Stir in the coconut milk sauce. Continue cooking until sauce is reduced be about 1/3. Mix in mushrooms, green onions, and basil, and cook until heated through. Serve over the cooked rice.

Lemon Garlic Basil Fettucine

I’ve wanted to make fettuccine for a few weeks and had been thinking about lemon garlic basil fettuccine. Perfect – now I could use up the last of my basil in the garden and satisfy my pasta making obsession at the same time.  This is one of the best fettuccine noodles I have ever tasted!  Each bite was a taste sensation bursting with fresh lemon and a subtle hint of garlic and basil. 

Lemon Garlic Basil Fettuccine

Ingredients:

  • 2-1/4 cups flour
  • Dash of Salt
  • 3 eggs
  • 2 Tablespoons Olive Oil
  • 3-4 Tablespoons water
  • 3 cloves garlic peeled
  • Zest from 1 lemon
  • ¼ Cup basil

Combine flour and salt in mixing bowl. Make a well in the middle of the flour. In a food processor chop garlic and basil.

Combine eggs, olive oil, water, garlic, lemon zest and basil and whisk. Add to the middle well of flour.

Add flour or extra water to dough as needed – consistency should not be sticky. With beater attachment, beat on low for 1 minute. Switch to dough hook and mix for 6 minutes. Take dough and cover in plastic wrap and let rest for at least 10 minutes.

Run through the pasta press several times to desired thickness.

Cut into fettuccine noodles.

Be prepared to taste the best fettuccine you ever had!  Enjoy!