Just before the pasta ... recipe. You can use tomato purée instead of the tomato ketchup, if you like. If you don’t have a large enough pan, cook the pasta separately and serve the sausage ...
She has appeared in the New York Times Food section, on Food Network’s Recipe ... cast-iron skillet over a medium-high, tilting pan to coat the bottom. Arrange potato wedges and sausage ...
Spicy Italian sausage and fried sage are the perfect ... Cook’s Note: While you can use red beets in place of golden to make this recipe, the pasta will take on a crimson hue—so be prepared ...
In a large skillet ... cook the pasta according to the package instructions. Reserve 1 cup pasta water and drain. 5. Add the cooked pasta and pecorino to the sausage mixture.