Reviews Add Rating & Review 11 Ratings 5 star values: 2 4 star values: 3 3 star values: 4 2 star values: 2 1 star values: 0
Back to Agnolotti with Sausage All Reviews for Agnolotti with Sausage - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Agnolotti with Sausage Recipe Summary Servings: 6
Ingredients Ingredient Checklist 1/2 cup (about 1 stick) unsalted butter 2 large onion, cut into 1/2-inch pieces 1 tablespoon olive oil 1/4 cup heavy cream 1 pound sweet Italian sausage, casings removed Coarse salt, (to taste) Freshly ground black pepper, (to taste) 1 (10 ounces) frozen petite peas, not defrosted 2 pounds agnolott,i fresh fettuccine, or 1 1/2 pounds dry pasta such as shells, orecchiette, or rotini
Gallery Agnolotti with Sausage
Recipe Summary Servings: 6
Gallery
Agnolotti with Sausage
Agnolotti with Sausage
Agnolotti with Sausage
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 1/2 cup (about 1 stick) unsalted butter 2 large onion, cut into 1/2-inch pieces 1 tablespoon olive oil 1/4 cup heavy cream 1 pound sweet Italian sausage, casings removed Coarse salt, (to taste) Freshly ground black pepper, (to taste) 1 (10 ounces) frozen petite peas, not defrosted 2 pounds agnolott,i fresh fettuccine, or 1 1/2 pounds dry pasta such as shells, orecchiette, or rotini
Directions
In a medium heavy-bottomed skillet, melt butter over medium-high heat. Add onions. Cook until onions are soft and have lost their moisture. It may be necessary to adjust the heat so that onions do not brown. Reduce heat to medium-low, and continue to cook so that onions brown slowly, stirring frequently, until dark brown but not burned, about 45 minutes total cooking time. It may be necessary to adjust the heat to prevent them from burning.
Heat olive oil in a medium skillet. Crumble sausage into skillet. Cook, stirring occasionally, over medium-high heat until lightly browned. Do not to let the meat dry out. Add cream, and cook, stirring, for 2 minutes. Transfer to a large heat-proof bowl. Break sausage into marble-size pieces, if necessary. Set aside.
Bring a large pot of salted water to a boil. Add peas and onions to sausage in bowl. Add agnolotti to boiling water. Place bowl over pot of boiling water to warm through. Cook until al dente, following label directions. Strain pasta, and add to bowl with sausage mixture along with a few tablespoons boiling water. The sauce should not be wet or runny. The agnolotti should be well coated and shiny from the sauce. Transfer to serving dishes, and season with pepper. Serve immediately.
Reviews
Add Rating & Review 11 Ratings 5 star values: 2 4 star values: 3 3 star values: 4 2 star values: 2 1 star values: 0
Reviews
Add Rating & Review 11 Ratings 5 star values: 2 4 star values: 3 3 star values: 4 2 star values: 2 1 star values: 0
Add Rating & Review
11 Ratings 5 star values: 2 4 star values: 3 3 star values: 4 2 star values: 2 1 star values: 0
11 Ratings 5 star values: 2 4 star values: 3 3 star values: 4 2 star values: 2 1 star values: 0
11 Ratings 5 star values: 2 4 star values: 3 3 star values: 4 2 star values: 2 1 star values: 0
5 star values: 2 4 star values: 3 3 star values: 4 2 star values: 2 1 star values: 0
All Reviews for Agnolotti with Sausage
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Agnolotti with Sausage
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
