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Roasted Red Pepper Fettuccine Alfredo With Sweet Italian Sausage And Fresh Herbs

Roasted Red Pepper Alfredo With Sweet Italian Sausage (1)

This dish puts a bold and delicious spin on Alfredo sauce. It’s my Roasted Red Pepper Fettuccine Alfredo With Sweet Italian Sausage And Fresh Herbs. In the past, I’ve made this dish with broccoli florets, today I’ve made it using fresh herbs. My recipe below is using fresh herbs and giving you the option to add broccoli.

This dish can also be done meat-free.

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Flat Leaf Italian Parsley

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Chicken Broth

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Mascarpone Cheese

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Photo Jul 29, 11 44 02 AM

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Roasted Red Pepper Alfredo With Sweet Italian Sausage (20)

Bechamel Sauce

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Below are side by side pictures using broccoli florets or just using fresh herbs, both are delicious.

Roasted Red Pepper Fettuccine Alfredo With Italian Sausage And Broccoli

Roasted Red Pepper Alfredo With Sweet Italian Sausage (35)

Roasted Red Pepper Alfredo With Sweet Italian Sausage (1)

Roasted Red Pepper Alfredo With Sweet Italian Sausage (36)

 

 

 

 

Prep Time: 5 minutes
Cook Time: 30 to 35 minutes (Includes cooking sausage and sauce. Pasta and sauce cook at the same time.)
Total Cook Time: 40 minutes
Yields: 4 servings
Equipment: indoor grill pan, large deep-sided frying pan (*rondeau), 1 (10-cup) food processor, 1 (6-quart) stockpot, 1 mini food processor

Ingredients:
1 pound Fettuccine, al dente
1 pound sweet Italian sausage, grilled and sliced on the bias
3 cups chicken broth, unsalted
1 (12-ounce) jar Piquillo peppers, puréed (substitute sweet roasted red peppers)
4 ounces Mascarpone cheese, room temperature
2 cups Parmigiano-Reggiano cheese, freshly grated
1 garlic clove, freshly grated
2 1/2 cups heavy cream, cold
1 stick (8 tablespoons) of butter, unsalted
1 teaspoon of smoked paprika
1/4 teaspoon of nutmeg, freshly grated
1 teaspoon Kosher salt
1 1/2 teaspoons freshly ground black pepper
1 1/2 cups completely thawed frozen broccoli florets (optional)
2 tablespoons basil, finely chopped
2 tablespoons of flat-leaf Italian parsley, finely chopped

Directions For Sausage:
Using a fork, prick the sausage links, through the casing, three times on both sides. In a pot with a glass lid. Add 3 cups of unsalted chicken broth. Turn the heat to medium, add the sausage links to the pot. Place the lid on and bring up to a boil reduce to a simmer. Cook for 12 to 15 minutes or until sausage is no longer pink and cooked through.

Remove the links from the cooking liquid and transfer to a plate, set aside. Preheat indoor grill pan, settings on both front and back burners to medium-high. Grill the sausage links 2 to 3 minutes per side to get nice grill marks. Again transfer the grilled sausage links to a plate. Next, slice the sausage links on the bias, transfer to a plate, cover with foil to keep warm.

In a large stockpot of boiling salted water drop the Fettuccine. When pasta is al dente, 8 to 10 minutes; drain.

In the meantime, in a large *rondeau, over medium-low heat, melt the butter into the cream, simmer for 2 to 3 minutes. Add Kosher salt, fresh ground black pepper, smoked paprika, freshly grated nutmeg, and freshly grated garlic, continuing to whisk.

Add the Mascarpone, continue to whisk, simmer until the sauce thickens, 3 to 5 minutes. Next, switch to a spoon, add the Piquillo pepper purée, and grated Parmigiano-Reggiano cheese, stir to combine. Finally, add the sliced Italian sausage, stir through. If you’re choosing to add the broccoli florets add them at this point and stir to combine.

Add the pasta to the sauce, tossing until all the pasta is coated. Finally, add in the chopped herbs, toss to combine. There you have it my Roasted Red Pepper Fettuccine Alfredo With Sweet Italian Sausage And Fresh Herbs.

Serve hot.

Note: If you should need to thin the sauce out, add a ladle of the pasta water and toss.
Note: If using thawed frozen broccoli florets, place them onto a plate lined with a paper towel to allow any or all excess water to drain. Using another sheet to pat the florets dry before adding to the sauce.

*Rondeau: A rondeau is sometimes called a brazier or braiser, this wide, somewhat shallow pan similar to a stockpot or Dutch oven but not nearly as deep.

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Updated-Zuppa Toscana Soup With Homemade Parmesan Croutons

Tuscan Soup With Parrmesan Croutons

Tuscan Soup (1)

This soup is one you’ll have to try, it’s my Updated-Tuscan Soup With Homemade Parmesan Croutons.

Filled with chicken sausage, potatoes, and kale, and topped with homemade croutons. I decided to make a lighter version, instead of pork sausage, I’m using chicken sausage here but, turkey sausage would be just as delicious. The heavy cream added just at the end gives a touch of silkiness to the soup.

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Below is a picture of Tuscan Soup With Homemade Croutons by my daughter, Melissa. She made it her own by using an Italian-style vegan sausage and substituted spinach for the kale.

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Let’s start with the potatoes.

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Kale

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Homemade Ciabatta Croutons (3)

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Homemade Croutons

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Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Yields: 6 servings
Equipment: 6-quart Dutch oven, large mixing bowl, 6-quart stockpot, Serrated knife

Ingredients:
1 1/2 pounds chicken sausage (substitute pork or turkey), casings removed
6 large red potatoes, sliced thin, then cut into half-moons (as seen above)
2 bunches of organic kale, chopped (8 to 10 cups)
2 tablespoons olive oil
1 package of frozen yellow corn, drained and thawed
1 yellow onion, small dice
1 red bell pepper, small dice
4 cloves garlic, minced
1 teaspoon red pepper flakes
1 tablespoon dried oregano
1 tablespoon dried thyme
1 teaspoon fresh rosemary chopped
1 tablespoon Kosher salt
1 teaspoon freshly ground black pepper
2-quarts chicken broth, unsalted
1 cup heavy cream

Directions:
Prepare the Potatoes:
In a large pot of boiling salted water, add the sliced potatoes. Par-boil sliced potatoes for 3 to 5 minutes. Drain well, transfer to a large mixing bowl and set aside.

While the potatoes are cooking prep all the veggies.

In a 6-quart Dutch oven, over medium heat, add olive oil, crushed red pepper flakes, dried oregano, and fresh rosemary, cook for one minute, until fragrant. Add diced onions and diced red bell peppers, Kosher salt, and black pepper. Cook and continue stirring for another 2 to 3 minutes. Next, add the minced garlic and cook for another minute.

To the pot, add the chicken sausage. Using a wooden spoon, break up the sausage. Next, add the dried thyme. Cook sausage until brown, about 15 minutes. Chicken sausage is lean so there is no fat to drain.

Still, on medium heat, add the pre-washed chopped Kale in batches. Once the first batch goes into the pot, stir and combine until wilted. Add the second batch and repeat the process. Add the sliced potatoes, chicken broth, and corn. Stir to combine. Cook for 10 minutes.

Turn the heat down to low, add the heavy cream, stir and simmer for an additional 10 to 15 minutes. Cover to keep hot. There you have it my Updated-Zuppa Toscana Soup With Homemade Parmesan Croutons.

Click the link below for my recipe for Homemade Ciabatta Croutons.

Homemade Ciabatta Croutons

Zuppa Toscana

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Homestyle Baked Mac & Cheese

Homemade Mac & Cheese

Can you think of anything better than a Homestyle Baked Mac & Cheese? I’ll bet your answer is no, I agree.

Meatloaf Withh Sundried Tomatoes (2)

Meatloaf Withh Sundried Tomatoes (1)

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Mac & Cheese (4)

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Mascarpone Cheese

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White Cheddar Mac & Cheese (3)

Flat Leaf Italian Parsley

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White Cheddar Mac & Cheese (1)

Homestyle Mac & Cheese

Homemade Mac & Cheese

Meatloaf Withh Sundried Tomatoes (2)

 

 

 

Prep Time: 15 minutes
Cook Time: 30 to 35 minutes
Total Time: 50 minutes
Yields: 6 to 8 servings
Equipment: 9 x 13 baking dish, 2 (6-quart) saucepots, whisk

Ingredients:
1 box or pound of Cavatappi (or elbow macaroni)
3 1/2 cups whole milk
1/2 cup heavy cream
1 stick unsalted butter plus 6 tablespoons
1/2 cup all-purpose flour
12-ounces (4 cups) Gruyère cheese, freshly grated
8 ounces (2 cups) white cheddar, freshly grated
4 ounces Mascarpone, room temperature
1/2 cup of Parmigiano-Reggiano cheese, freshly grated
1/2 cup of Parmigiano-Reggiano cheese, shredded for garnish on top
1/2 teaspoon nutmeg, freshly grated
1 tablespoon freshly ground black pepper
1 teaspoon Kosher salt
1 1/2 cups Panko breadcrumbs
1 tablespoon sweet Paprika (substitute smoked paprika)
1/2 cup of Italian flat-leaf parsley, finely chopped (reserve 1/4 cup for breadcrumbs)

Directions:
Preheat oven to 375-degrees F.
Butter a 9 x 13 baking dish.
Bring a large pot of salted water to a boil, add the macaroni, and cook according to the instructions of the box, 6 to 8 minutes, drain really well.

At the same time, heat the milk and heavy cream in a small saucepan, but do not boil. Melt 8 tablespoons (1-stick) in a large (6-quart) pot and add the flour. Cook over low heat for 2 minutes while whisking, until it’s light blond in color. Whisk in the hot milk and cook for another 1 to 2 minutes. Add the Kosher salt, fresh ground black pepper, and grated nutmeg, continue whisking until sauce thickens and becomes smooth.

Off the heat, switch to a wooden spoon, add the Mascarpone first, stir to combine. Next, add the grated Gruyére, white Cheddar, and Parmigiano-Reggiano cheese, again stir to combine. Add the cooked macaroni, 1/4 cup of Italian flat-leaf parsley, mix to combine. Pour into a 9 x 13 buttered baking dish.

Topping:
Melt 2 tablespoons of butter in a large sauté pan. Add the Panko breadcrumbs, Paprika, remaining Italian flat-leaf parsley, toss to coat. Sprinkle the breadcrumbs all over the top of the casserole. *Dot the top with the remaining butter. Bake for 30 to 35 minutes, or until sauce is bubbly and macaroni is browned on top. Optional, sprinkle finely shredded Parmesan cheese and Italian flat-leaf parsley over the top while hot.

Serve hot.

*Dot: To scatter bits of butter over food.

Meatloaf With Sundried Tomatoes

 

 

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