If you you pressed for time this stuffed pasta recipe is excellent. It is packed with flavor, simple ingredients, easy to make and super fast. (30 minutes max) As always I suggest that you assemble the ingredients first as I do in the video. In this version I use frozen Mushroom and Herb Tondi. You can substitute any other pastas as well like Ravioli etc. and I also switch it up with different sausages or simple vegetable add ins. The fun part is that it is completely up to you! You can think of this as just an outline for your own taste buds! I will be posting some other variations of Versatile Express pasta recipes in the future for you to test out. The variations are endless. There are some really good and reasonably priced fresh/frozen stuffed pastas out there today. My preference if you live in the Vancouver area is Chioffis meats and deli. Please go to their web site for more info.The staff are knowledgeable, friendly and efficient.
Ingredients: Versatile Express Pasta Recipe
Ingredients
- 400 gr. Mushroom and herb stuffed Tondi
- lots of salt for the water
- 4 medium sausages
- fresh Basil chiffonade ( fine chopped in video )
- minced garlic to taste ( I use 4 cloves )
- 2 dozen cherry tomatoes
- 2 dozen button mushrooms
- Reggiano parmesan thinly sliced or grated.
- Italian seasoning
- 3 cloves garlic, fine chopped.
- Marsala fortified wine.
- fresh ground pepper
- extra virgin olive oil
- lemon
Directions for Versatile Express Pasta Recipe
Directions
- Put salted water on to boil in large pot.
- Boil sausages whole for 3 minutes and let rest to cool
- Cut fresh basil into thin ribbons (chiffonade) and set aside. For garnish.
- Cut mushrooms in slices and tomatoes in half. Set aside.
- Chop garlic.
- Suatee mushrooms in pan until golden brown and all water has evaporated.
- Slice sausages into small medallions and fry until golden brown. Set aside. (reserve some of the fat from pan for later)
- Add Tondi to boiling water. After one minutes lift off bottom so they don’t stick.
- Place tomatoes in hot hot pan with some of the reserved fat and oil form the sausages.
- Fry for several minutes until you can see the tomatoes starting to break down.
- Add sausages, Italian seasoning, cooked mushrooms, and lastly garlic.
- Tondi should be floating on top. Drain for one minute.
- Place mixture into a large bowl and add Tondi and toss.
- Place in serving bowl, top with cheese and basil.
- Bon apitite!
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