How To Cook Best Sausage Macaroni Pasta
Best Sausage Macaroni Pasta - Preparing sausage macaroni pasta is easier than making spaghetti with meatball. Although I made my own marinara sauce, you can skip this step by buying it from the supermarket. It can save you time and a bit of effort. As for the sausage, I got it ready-made from my local grocery store. I thought that is is more practical to buy it than to make it from scratch.
I had a great time grilling the sausage while my entire family helped me with the macaroni and marinara sauce. It is really fun to cook with your loved ones and it makes your meal more memorable and enjoyable. I think that since they love pasta, we can do a quick tuna casserole next time.
I had a great time grilling the sausage while my entire family helped me with the macaroni and marinara sauce. It is really fun to cook with your loved ones and it makes your meal more memorable and enjoyable. I think that since they love pasta, we can do a quick tuna casserole next time.
 |
| Best Sausage Macaroni Pasta |
Sausage Macaroni Pasta is a delicious dish that you can make over the weekend. Since it is almost summer and the weather is almost perfect here in the midwest, I had time to grill almost all day long. Grilled Italian sausage was on my list because I really wanted to have Sausage Macaroni Pasta for dinner. I like this dish and I planned ahead to make it, so here it is.
Best Sausage Macaroni Pasta Time And Duration
Prep time 10 mins Cook time 20 mins Total time 30 mins
Best Sausage Macaroni Pasta Ingredients
- 5 pieces grilled Italian sausage, sliced diagonally
- 1 serving (3 1/2 cups) marinara sauce (see recipe here)
- 1 lb elbow macaroni
- 2 tablespoons butter
- 1/2 teaspoon dried basil
- 1/4 cup Parmesan cheese
Best Sausage Macaroni Pasta Steps And Methods For Cooking
- Cook the macaroni according to package instructions. Separate the cooked macaroni from the liquid, but do not discard the liquid.
- Heat the butter in a pan.
- Once the butter melts and starts to heat-up, add the sausage. Cook in medium heat for 1 minute.
- Pour-in the marinara sauce and add the dried basil. Stir and cook for 3 minutes. Turn off the heat.
- Meanwhile, prepare individual servings by scooping around 3/4 cups of sauce in a pan. Heat-up the pan. Once the sauce starts to boil, add around 1 1/2 cups of macaroni. Stir. Pour-in around 2 to 3 tablespoons of liquid that you used to boil the pasta. Stir and continue to cook for 2 minutes.
- Transfer in a serving plate. Top with grated Parmesan cheese.
Best Sausage Macaroni Pasta Additional Trivia
Macaroni is a variety of dry pasta in the shape of narrow tubes, originating from Italy,made with durum wheat, usually without egg. It is normally cut in short lengths; if cut in lengths with a curve it is usually called elbow macaroni. Some home machines can make macaroni shapes, but, like most pasta, macaroni is usually made commercially by large-scale extrusion. The curved shape is caused by different speeds on opposite sides of the pasta tube as it comes out of the machine. The name comes from the Italian maccheroni, plural form of maccherone.A different name, chifferi or lumaconi, refers to bigger size of elbow-shape pasta.
The academic consensus supports that the word is derived from the Greek(makaria),a kind of barley broth which was served to commemorate the dead,which in turn comes from μάκαρες (makares), "blessed dead", and that from (makarios), collateral of μάκαρ (makar), meaning "blessed, happy". The Italian linguist G. Alessio argues that the word can have two origins: the first from the Medieval Greek μακαρώνεια (makarōneia) "dirge" (stated in sec. XIII by James of Bulgaria), which would be passed to mean "funeral meal" and then "food to serve" during this office (see today's μαχαρωνιά - macharōnia in Eastern Thrace, in the sense of "rice-based dish served at the funeral"), in which case the term would be composed of the double root of"blessed" and (aiōnios), "eternally", and the second from the Greek μακαρία "barley broth", which would have added the suffix -one.
In his book 'Delizia! The Epic History of Italians and their Food (2007) John Dickie (historian) instead says that the word macaroni, and its earlier variants like maccheroni, "comes from maccare, meaning to pound or crush.
In North America, macaroni is most often made in elbow shape.
In areas with large Chinese populations open to Western cultural influence, such as Hong Kong, Macao, Malaysia and Singapore, the local Chinese have adopted macaroni as an ingredient for Chinese-style Western cuisine. In Hong Kong's cha chaan teng ("Tea Restaurant") and Southeast Asia's kopi tiam ("coffee shop"), macaroni is cooked in water and then washed of starch, and served in clear broth with ham or frankfurter sausages, peas, black mushrooms, and optionally eggs, reminiscent of noodle soup dishes. This is often a course for breakfast or light lunch fare.
Russian language borrowed the word as the only term for all varieties of pasta.
In addition to dishes similar to those made with other types of pasta, macaroni and cheese is a popular dish in English-speaking countries, often made with elbow macaroni. A sweet macaroni pudding, similar to a rice pudding, is also often made. Source Macaroni Pasta
The academic consensus supports that the word is derived from the Greek(makaria),a kind of barley broth which was served to commemorate the dead,which in turn comes from μάκαρες (makares), "blessed dead", and that from (makarios), collateral of μάκαρ (makar), meaning "blessed, happy". The Italian linguist G. Alessio argues that the word can have two origins: the first from the Medieval Greek μακαρώνεια (makarōneia) "dirge" (stated in sec. XIII by James of Bulgaria), which would be passed to mean "funeral meal" and then "food to serve" during this office (see today's μαχαρωνιά - macharōnia in Eastern Thrace, in the sense of "rice-based dish served at the funeral"), in which case the term would be composed of the double root of"blessed" and (aiōnios), "eternally", and the second from the Greek μακαρία "barley broth", which would have added the suffix -one.
In his book 'Delizia! The Epic History of Italians and their Food (2007) John Dickie (historian) instead says that the word macaroni, and its earlier variants like maccheroni, "comes from maccare, meaning to pound or crush.
In North America, macaroni is most often made in elbow shape.
In areas with large Chinese populations open to Western cultural influence, such as Hong Kong, Macao, Malaysia and Singapore, the local Chinese have adopted macaroni as an ingredient for Chinese-style Western cuisine. In Hong Kong's cha chaan teng ("Tea Restaurant") and Southeast Asia's kopi tiam ("coffee shop"), macaroni is cooked in water and then washed of starch, and served in clear broth with ham or frankfurter sausages, peas, black mushrooms, and optionally eggs, reminiscent of noodle soup dishes. This is often a course for breakfast or light lunch fare.
Russian language borrowed the word as the only term for all varieties of pasta.
In addition to dishes similar to those made with other types of pasta, macaroni and cheese is a popular dish in English-speaking countries, often made with elbow macaroni. A sweet macaroni pudding, similar to a rice pudding, is also often made. Source Macaroni Pasta
Sausage
Sausage - A sausage is a food usually made from ground meat with a skin around it. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes synthetic. Some sausages are cooked during processing and the casing may be removed after.
Sausage making is a traditional food preservation technique. Sausages may be preserved by curing, drying (often in association with fermentation or culturing, which can contribute to preservation), smoking or freezing.
Sausage making is a traditional food preservation technique. Sausages may be preserved by curing, drying (often in association with fermentation or culturing, which can contribute to preservation), smoking or freezing.
Sausage History
Sausage making is a logical outcome of efficient butchery. Traditionally, sausage makers would salt various tissues and organs such as scraps, organ meats, blood, and fat to help preserve them. They would then stuff them into tubular casings made from the cleaned intestines of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings, and salami are among the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees.
Early humans made the first sausages by stuffing roasted intestines into stomachs. The Greek poet Homer mentioned a kind of blood sausage in the Odyssey, Epicharmus wrote a comedy titled The Sausage, and Aristophanes' play The Knights is about a sausage-vendor who is elected leader. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the various tribes occupying the larger part of Europe.
The most famous sausage in ancient Italy was from Lucania (modern Basilicata) and was called lucanica, a name which lives on in a variety of modern sausages in the Mediterranean.[citation needed] During the reign of the Roman emperor Nero, sausages were associated with the Lupercalia festival. Early in the 10th century during the Byzantine Empire, Leo VI the Wise outlawed the production of blood sausages following cases of food poisoning. Sorce: Sausage
Early humans made the first sausages by stuffing roasted intestines into stomachs. The Greek poet Homer mentioned a kind of blood sausage in the Odyssey, Epicharmus wrote a comedy titled The Sausage, and Aristophanes' play The Knights is about a sausage-vendor who is elected leader. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the various tribes occupying the larger part of Europe.
The most famous sausage in ancient Italy was from Lucania (modern Basilicata) and was called lucanica, a name which lives on in a variety of modern sausages in the Mediterranean.[citation needed] During the reign of the Roman emperor Nero, sausages were associated with the Lupercalia festival. Early in the 10th century during the Byzantine Empire, Leo VI the Wise outlawed the production of blood sausages following cases of food poisoning. Sorce: Sausage
Source Recipe: Here