Giveaways · Pastas/Noodles · Pork · Sponsored

Italian Sausage & Mushroom Skillet Lasagna + Nambé GIVEAWAY

Italian Sausage & Skillet Lasagna

When I was living in LA for grad school, my roommates and I would often find time between classes and work to make dinner together. They were modest meals that came out of our tiny kitchen and on our grad student budgets– but they were always fun and memorable. Especially because we barely had any cookware or pans!

Italian Sausage & Skillet Lasagna

One pot meals were a necessity and boy did we come up with some doozies! A million different types of fried rice, stroganoffs, breakfast scrambles, stir-frys, and one of my tried and true favorites—skillet lasagnas.

Italian Sausage & Skillet Lasagna

Skillet lasagnas were perfect! Not only were they delish and filling but you literally only needed a pan and one stove top burner to make it.

Italian Sausage & Skillet Lasagna

No ovens, no baking dishes and no extra pots needed to boil the noodles ahead of time. Just the thing when you’re short on time—and cookware.

Italian Sausage & Skillet Lasagna

So when I got my little hands on this gorgeous sauté pan from our friends at Nambé, nostalgia kicked in and I had to give it a roll.

Italian Sausage & Skillet Lasagna

Nambé’s new cookware line is FANTABULOUS! Sturdy, heats evenly, easy to clean and is just so pretty. Since they’re so snazzy, you can move them directly from the stove to the dining table! Cookware to Serveware? Where were you when I was in grad school?!

Italian Sausage & Skillet Lasagna

And since you are the sunshine of my day, YOU will have the chance to win a set of four (4) of their new CookServ Sauté Pans (8, 10, 12 and 14 inches) courtesy of the awesome team at Nambé! Check out these beauties:

CookServ-SautePans-web

Nambé has partnered with several different blogs for this joint giveaway of these stunning pans that are retailed at 650 buckaroos. Want to know how to win?

It’s Easy-Peasy!

Simply click on the following link to enter the Nambe Giveaway powered by Rafflecopter

Italian Sausage & Skillet Lasagna

ps. Whether you have only one pan in your pantry or a dozen, you’ll really want to make this Italian Sausage & Mushroom Skillet Lasagna. Sooooooo yummmyyy!

pps. Don’t forget to enter this rad giveaway and BEST-O-LUCK!!!

______________________________________________

Italian Sausage & Mushroom Skillet Lasagna
Serves 6

Ingredients:

3 tablespoons olive oil, divided
1 pound spicy Italian sausage
2 cups sliced crimini mushroom
1 cup diced white onions
1/4 cup chopped scallions
1 tablespoon minced garlic
¼ teaspoon fennel seeds
½ teaspoon red pepper flakes
2 tablespoon tomato paste
3 16-ounce cans San Marzano tomatoes
10 ounces dried lasagna noodles (about 2/3 of a regular sized box)
1½ cups chicken or vegetable stock
½ cup grated parmesan cheese
kosher salt and black pepper
6 ounces fresh mozzarella cheese, thinly sliced
½ cup fresh basil leaves, torn into pieces

In a large skillet that has a lid; heat 2 tablespoons of olive oil to medium heat. Removed the casing from the sausage and add to the skillet. Using a wooden spoon, break up the sausage and cook until lightly brown. Add in the mushrooms and cook for an additional 3-4 minutes until the mushrooms have softened. Remove the sausage and mushrooms to a clean plate.

Add an additional tablespoon of oil to the skillet and cook the onions until softened and translucent. Add the garlic, fennel seeds and red pepper flakes and cook for 1 minute before adding in the tomato paste. Allow the mixture to cook for an additional minute to allow the items to become aromatic. Transfer the sausage and mushrooms back to the skillet and stir to combine.

Using a blender or immersion blender, puree the tomatoes with its juices until smooth.

Break the lasagna noodles into 1-2 inch pieces and layer on top of the ingredients in the skillet. Pour the pureed tomatoes and chicken stock over the noodles. Allow the liquids to come to a slight boil. Cover and simmer the lasagna for 20-25 minutes, stirring every few minutes. Continue cooking until the noodles become al dente.

Remove from heat and stir in the parmesan cheese. Season with salt and pepper and lay pieces of mozzarella over the top. Garnish with basil leaves and serve warm.

**If you would like a bit of crunch, turn on your oven broiler after placing the mozzarella cheese and place the skillet about 4 inches away from it. Allow to brown for about 30-45 seconds but be sure to keep an eye on it to avoid burning the lasagna.

Advertisements
Condiments/Sauces · Pastas/Noodles · Pork

Almond Pesto Pasta with Chicken & Italian Sausage

Almond Pesto Pasta with Chicken & Italian Sausage

I love making pastas—the possibilities are endless!

This little number combines a freshly made almond pesto (because I LOVE almonds in pesto) with Italian Sausage, Chicken Breast, and whole-wheat rotelle pasta. But SSSHHH! Don’t tell my brother-in-law I snuck in whole-wheat pasta into his dinner 🙂

The proteins I chose could be swapped out for anything you may have on hand including prawns or even grilled vegetables. Pastas, this one included, are a great way to clean out your refrigerator and pantry.

The end results are a savory and bright dish that is easy to make and even easier to gobble up. YUM!

Quick tips: Boil the pasta when you are browning the chicken and sausage. The heat from the freshly cooked pasta will help the pesto coat evenly. You can also add a few tablespoons of the pasta water as needed to “loosen” the sauce.

___________________________________________________

Almond Pesto Pasta with Chicken & Italian Sausage
Makes 8 Servings

Ingredients:

1 Chicken Breast, sliced and seasoned with salt and pepper
½ Pound Italian Sausage
2 Cups Crimini Mushrooms, sliced
1/3 Cup Chopped Sun Dried Tomatoes (preserved in olive oil)
1 Tablespoon Fresh Garlic, finely diced
¼ Cup Shallots, sliced
½ Teaspoon Dried Chili Flakes
1½ Cups Almond Pesto*
1 Pound Pasta, cooked al dente
Olive Oil
Salt and Pepper to taste

*Almond Pesto
1½-2 Packed Cups, Sweet Basil (approximately 1 bunch)
½ Cup Unsalted, Roasted Almonds
2-3 Garlic Cloves, finely diced
½ Cup Grated Parmesan Cheese
1 Teaspoon Lemon Juice
Approximately ½ – ¾ Cup Extra Virgin Olive Oil
Kosher Salt and Pepper to taste

Prepare Pesto. In a food processor, pulse garlic and almonds. Add basil, cheese, lemon juice, and salt/pepper. With the food processor on, stream in olive oil and blend until the pesto is fully incorporated. Be sure to scrape down sides in between steps. More olive oil can be added if a smoother, loose texture is desired. Refrigerate.

In a large and heavy bottom skillet, heat 1 tablespoon of olive oil from the sundried tomatoes. Add the sausage and sauté, crumbling, until golden but not cooked—about 3 minutes. Using a slotted spoon, remove from pan. Add the chicken to the skillet and cook until almost done. Using a slotted spoon, remove from pan. Add the mushrooms, garlic, and shallots to the skillet and sauté until tender. Return the sausage and chicken to the pan and add chili flakes. Continue cooking until all the protein is done.

Add the freshly boiled pasta to the pan and toss. Add pesto and toss to coat all items thoroughly. Season with salt and pepper to taste. Optional: Serve with additional Parmesan Cheese and Chili Flakes

Enjoy!