Pepperoni / Italian Saugage pasta? Restaurant style? - italian dry sausage
Previously, we have a restaurant in San Antonio, which is now closed have called Baccon's. I fell in love with one of his specialties. It was an Italian sausage / peppperoni humid (slightly spicy), but not too dry pasta. Can someone help me with this recipe? I know he had cut the tomatoes. Thanks for any help you can give me yaw'll.
Wednesday, January 20, 2010
Italian Dry Sausage Pepperoni / Italian Saugage Pasta? Restaurant Style?
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2 comments:
I have not found what you want. But I found some recipes with pepperoni and sausage, and some, which I will try. I hope this helps some ...
Italian Nachos
http://allrecipes.com/Recipe/Italian-Nac ...
Bake pizza with sausage and pepperoni
http://allrecipes.com/Recipe/Pizza-Bake- ...
Pizza Pasta Bake:
http://allrecipes.com/Recipe/Pizza-Pasta ...
Pepperoni Macaroni:
http://allrecipes.com/Recipe/Pepperoni-M ...
That sounds very good:
Spicy Pizza
http://allrecipes.com/Recipe/Spicy-Pizza ...
I am sure this is probably not exactly what you want, but you will agree with me ... It's sausage, salami, pasta and tomato sauce .. worse, can it be? It's a pretty amazing lasagna ...
Pepperoni Studded Lasagna Blazy *** ***
2 pound lasagna
2 cups of hand cut 1/8-inch slices salami
4 cups tomato sauce, recipe below
1 pound ricotta cheese
16 oz shredded mozzarella cheese
2 pounds bulk Italian sausage, cooked
3 / 4 cup grated Parmesan cheese
Preheat oven to 375 degrees F.
Boil 6 liters of water, a pinch of salt, pasta and simmer until almost done. Remove from water and shock in an ice bath.
In a medium saucepan, add peppers and cook over medium heat for crispy. Remove from heat and strain on paper towels.
In a 10-by-14-en-3-inch baking pan or dish, pour 1 cup of tomato sauce on the bottom and sides. Layer lasagna on the bottom of the pan, 1/2-inch overlap. Add 1 / 3 amount of ricotta cheese, 1 / 3 amount of mozzarella, 1 / 3 amount of the sausage, then sprinkle abundantlySpirit with the Parmesan cheese, add 1 / 2 cup tomato paste and 1 / 4 cup salami. Repeat the above 2nd
In the upper plate, sprinkle the remaining ricotta tomato sauce, mozzarella, salami and Parmesan. The baking time is approximately 45 minutes. Remove from the oven and let stand for 15 minutes. Cut and serve immediately.
Tomato Sauce:
3 oz extra virgin olive oil
1 yellow onion, chopped
5 medium cloves garlic crushed
6 cups peeled and diced Roma
2 tablespoons fresh basil leaves, minced
1 tablespoon chopped fresh oregano leaves
Salt and freshly ground black pepper
In a medium saucepan heat olive oil. Add onions and cook on medium-low heat glaze. Add garlic and cook until almost brown. Then add the tomato paste and 1 / 2 hours over low heat, over medium heat. Add basil and oregano and continue cooking for another 1 / 2 hours. Season with salt and pepper, let cool and store in refrigerator until serving tastes.
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