Spaghetti with hunting sausages in a creamy sauce. Pasta with spicy sausages

Pasta with fragrant sausages is a very satisfying dish with a spicy taste and delicate aroma. Incredibly appetizing and delicious!

In return for the effort spent, you will get a unique combination of pasta, sausages and golden cheese crust.

Ingredients

- 1 tbsp. olive oil
- 400 g spicy smoked sausages (Hunter's)
- 1.5 cups onion, diced
- 2 cloves of garlic,
- 2 cups chicken broth
- 1 (280 g) canned tomatoes in their own juice
- 1/2 cup heavy cream
- 230 g pasta "Penne"
- 1/2 teaspoon salt and pepper
- 1 cup grated cheese
- 1/3 cup finely chopped green onion

Recipe

1. Heat olive oil in a skillet over medium-high heat until smoke appears. Add chopped sausages and onions and cook until browned, about 4 minutes. Add the garlic and saute for about 30 more seconds.

2. Add broth, tomatoes, cream, pasta, salt and pepper and stir to combine. Bring to a boil, cover the skillet and reduce the heat to below medium. Simmer until pasta is tender, about 15 minutes.

3. Remove skillet from heat and stir in 1/2 cup cheese. Sprinkle the remaining cheese and onions on top. Cook until cheese is bubbly and browned.

Bon appetit!

Cut the onion into half rings. Sausages for pasta are recommended to be cut into cubes, circles, cubes or straws. If there are no semi-smoked sausages, then buy regular sausages or ham and fry them well.

Absolutely any tomatoes are suitable for making tomato sauce - juicy or fleshy. Excess liquid will evaporate during cooking. Cut the tomatoes into slices (peeling is not necessary), and hot peppers into rings. Remove the partitions and seeds from the pepper, otherwise they will give a very hot spiciness in the sauce.

Heat vegetable oil in a frying pan and add chopped onion. At the same time, place a separate pot for cooking pasta on the stove, and pour water into it. Salt the water and bring to a boil. Now add the pasta and cook as directed on the package. Do not forget to stir the onion - it should not burn.

Throw sausages to lightly fried onions. Fry them over low heat for three to four minutes. While they are fried, grind the peppers and tomatoes in a blender until smooth. Then pour into the pan with sausages and onions. Bring the sauce to a boil and cook for another 7 minutes until thickened. Add spices. Stir and after 2-3 minutes turn off the heat.

In the finished sauce, put garlic, pressed through a press. Cover and keep the sauce hot. Drain the pasta in a colander and wait for the water to drain. If you decide to rinse the pasta (which is not at all necessary), then boil the water in advance and pour boiling water over it. Shake well, pour olive or any other vegetable oil.

Spread the pasta on plates, add hot sauce with sausages. Sprinkle with finely chopped herbs and serve immediately.

Note:
As an option, you can also put the pasta in the prepared sauce with sausages, mix well, add greens and spread on plates.

Pasta alla carbonara is a hallmark of Italy, which has become a classic of haute cuisine, although it was invented in the 20th century. The dish consists of two parts - pasta and sauce. And it is the gravy that distinguishes it from other pastas. Usually it includes bacon or ham, but for carbonara, the recipe with sausage is also a winning one.

Based on it, we offer to cook at home several gourmet dishes worthy of a restaurant menu. It will be very simple with our step-by-step instructions that will help even a beginner to cope.

So, we take the recipe for pasta carbonara with sausage and, by adding various components, we get several options for a delicious dinner.

Advice: for pasta, buy mini salami. It is more convenient to cut such sausages into medium-sized identical pieces.

Choosing Ingredients for Pasta Carbonara

Traditionally, the composition of the sauce included eggs, cream and guanciale - dry-cured pork cheek. Interestingly, because of the eggs, the gravy is undercooked, it “comes” from the heat of the freshly cooked pasta. The last “notes” are added by grated pecorino romano cheese.

It is permissible to replace the cheek with ham, brisket or bacon. Today, a wider range of products is used - carbonara is prepared even with fish and hard-smoked sausages. Vegetarians can use sun-dried tomatoes, mushrooms, zucchini, eggplant, or any other vegetable instead of the meat component.

Pecorino Romano is quite sharp, so it can be “diluted” with half the Parmesan or even replaced with it. Fans of savory tastes can use blue cheeses or a mixture of several products at once.

For the pasta base of the dish, choose products from durum wheat. Spaghetti is best.

The cream that is included in the sauce can be replaced with milk or sour cream diluted with water.

Important: eggs are used raw, but the use of a stale product can lead to poisoning. Therefore, take only eggs, the quality of which you are 100% sure of.

Pasta with smoked sausage in creamy sauce

Ingredients

Servings: - + 6

• Spaghetti 300 g
• Salami 200 g
• Garlic (cloves) 2 pcs.
• Egg 3 pcs.
• Cream 120 g
• Parmesan 100 g
• Parsley 1 bunch
• Ground black pepper taste
• Allspice ground pepper taste
• Salt to taste

per serving

Calories: 551 kcal

Proteins: 23.08 g

Fats: 30.54 g

Carbohydrates: 45.24 g

30 min. Video recipe Print

You will have to do everything quickly, so prepare all the ingredients in advance: cut the salami into strips, finely chop the garlic and herbs. Grate the cheese.

Boil water. Salt and leave the spaghetti to boil.

Heat up the pan. It is advisable to take non-stick cookware. Stirring, fry the sausage for 4-5 minutes. Add garlic and cook for 1 more minute.

Whisk the cream and eggs with a fork or whisk.

Throw the spaghetti cooked by that time into a colander. When the water drains, transfer them to a dish.

Sprinkle salami over hot pasta. Next, pour in the egg mixture. Mix.

Add spices and salt to taste. Garnish each serving with herbs.




Pasta with sausage and mushrooms in a creamy sauce

Cooking time: 40 minutes

Servings: 10

Energy value

• caloric content - 603.63 kcal;
• proteins - 26.1 g;
• fats - 31.33 g;
• carbohydrates - 48.22 g.

Ingredients

• spaghetti - 250 g;
• salami - 125 g;
• champignons - 500 g;
• chicken egg - 2 pcs.;
• olive oil - 1.5 tbsp. l.;
• cream - 300 g;
• garlic - 2 cloves;
• parsley - 0.5 bunch;
• parmesan - 100 g;
• white wine - 125 ml;
• salt - to taste;
• pepper - to taste.




Step by step cooking

1. Wash mushrooms and parsley. Peel the garlic.
2. Prepare your ingredients ahead of time. Chop the mushrooms into plates, finely chop the greens. Crush the garlic cloves. Thinly slice the sausage and mushrooms. Grate the cheese. You can immediately beat the eggs and put them in the refrigerator.
3. Boil the spaghetti in salted water until slightly cooked through. Throw it in a colander.
4. While the pasta is cooking, fry the salami and transfer to another container.
5. Heat the olive oil in the same skillet. Saute mushrooms for 5 minutes, adding garlic.
6. Pour in the wine and cook until the liquid is reduced by half. Wine is needed for flavor, you can skip this step if you don't want to use it.
7. Pour cream over mushrooms and sprinkle with parsley. Pepper and salt.
8. Combine mushroom sauce with spaghetti. Add sausage. Quickly pour in the beaten eggs. Stir.
9. Garnish with cheese when serving. You can put it before, after the eggs, so it will melt better and give the dish a creamy texture.

Advice: mushroom paste is good for baking in the oven. In this case, take smaller pasta, for example, “feathers”. Boil, pour sauce, sprinkle with cheese and bake until crusty.




Pasta with sausage, tomatoes and cheese in a creamy sauce

Cooking time: 35 minutes

Servings: 6

Energy value

• caloric content - 591.13 kcal;
• proteins - 87.96 g;
• fats - 37.72 g;
• carbohydrates - 39.63 g.

Ingredients

• smoked sausage or ham - 200 g;
• spaghetti - 200 g;
• hard cheese - 50 g;
• cream - 100 ml;
• cherry tomatoes - 6 pcs.;
• egg (yolk) - 1 pc.;
• onions - 1 pc.;
• olive oil - 30 ml;
• basil - 1 sprig;
• ground black pepper - to taste;
• salt - to taste.

Step by step cooking

1. Rinse the tomatoes, basil, peel the onions. Finely chop the greens. Cut up the sausage. Beat the yolk and grate the cheese.
2. Boil pasta until half cooked.
3. At this time, saute the onion in oil until golden brown. Then add sausage and fry for a few minutes.
4. Drain the pasta into a colander.
5. Pour in the cream for the fry. Then add the spaghetti to this sauce. Warm up the dish well. Salt, pepper and remove from heat.
6. Enter the yolk. Mix thoroughly. Cut cherry tomatoes in half and add to pasta along with basil. Garnish with grated cheese.




How to serve pasta

Such an exquisite dish wants to be served somehow in a special way. But, you see, it is difficult to achieve that the pasta does not look like ordinary pasta. Do not worry, such a task is difficult even for experienced chefs.

First, pick up the dishes. These should be medium to large flat plates. Take out the pasta with special tongs or a regular fork and spread it on each dish, giving them the shape of curls. Pay attention to the gravy - spaghetti with sausage should not “drown” in the creamy sauce, distribute it closer to the center.

Carefully hook a couple of pieces of salami with a fork and place them on top of the mound of spaghetti. If you are using large plates and they look “empty” even with the pasta spread out, add something. For example, you can cut a cherry tomato and carefully place it along the edge on one side.

Serve pasta with sausage in a creamy sauce immediately after cooking, otherwise the dish will lose its appearance.




Advice: just before serving, drizzle with olive oil. This will give it an appetizing shine.

With such a dish, you just want to pour yourself and your guests a glass of good wine. This is a very correct desire, because this is how they eat in Italy. But not every drink will be appropriate in this case.

Despite the fact that pasta is very tasty and sometimes unusual, it is considered a “homemade” food. That is why you need to choose simple wines, because carbonara pasta with sausage gives the most important taste now, and nothing should distract from it.

Dry white wines are more suitable for this dish. An interesting contrast to the delicate creamy sauce can be created by choosing something “playful”, like Licuria Sauvignon Blanc. If you added mushrooms to the gravy, feel free to choose a drink made from the Sangiovese grape variety, and you will get the perfect harmony of taste. If your sauce is cheesy and thick, Cabernet Sauvignon or Chardonnay will do.



Pasta with sausage in a creamy sauce is a unique dish that combines sophistication and conciseness. Even a beginner can cook it according to our step-by-step recipes - try it!

Hunting sausages are cut into circles. In a frying pan, garlic is fried in olive oil until a nice golden color appears, after which it is removed, it is better to cut it into thin plates and it will be more fragrant, and it is convenient to remove it from the oil. Sliced ​​sausages are placed in a pan and fried.

Then, tomatoes pre-chopped in a blender or grated on a fine grater are added to the sausages (it is better to take tomatoes without a peel or pre-peel them) and salt to taste, everything is mixed and stewed over low heat, about 7 minutes.

If it was not possible to purchase canned tomatoes, then you can get out of this situation using fresh fruits. To do this, the fleshy fruits are peeled, having previously cut them, doused with boiling water and instantly cooled in a bowl of ice or under running cold water.

After that, the seeds are removed from the tomatoes and only the walls are used for cooking, which are lightly marinated with vinegar, if you use apple or white wine, you can get an incomparable and delicate aroma, but a table one is also suitable, which you need to take quite a bit.

After 20 or 30 minutes, you should continue cooking the dish in accordance with the recipe. At the same time, spaghetti should be cooked quickly and tasty, for which they must be brought to the “al dente” state, in which case the taste of the dish will be just great.

After the spaghetti is properly cooked, they are added to the already prepared sauce, mixed thoroughly and kept on fire (or under a sufficiently tightly closed lid) for another two minutes. Before serving directly, the finished dish is generously sprinkled with grated parmesan.