Name: Italian Holiday Table:creamy Sausage Pasta And Chocolate Layer Cheesecake Recipe
Total time: 40 min
Yield: 6
Cuisine: Italian

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Serve a festive colored sausage pasta for a holiday dinner, ending with a beautiful layered chocolate loaded cheesecake.

How to make Italian Holiday Table:creamy Sausage Pasta And Chocolate Layer Cheesecake Recipe

Liz Berg

Crawler

Italian

<p>Serve a festive colored sausage pasta for a holiday dinner, ending with a beautiful layered chocolate loaded cheesecake.</p>

Butter

Campaignicon coupons

Colavita extra virgin olive oil, premium italian

Onion, thinly sliced

Cloves garlic, minced

Mild italian sausage links, cut into slices while partially frozen

Dried Basil

Crushed Red Pepper Flakes

Fennel seeds

Kosher salt

Freshly ground black pepper

Dry white wine

Largeof diced tomatoes

Jar colavita artichoke hearts, drained and cut in 0.5

Heavy cream

Colavita spinach tagliatelle nests

Freshly grated parmesan, divided

Fresh parsley, to garnish

Package of chocolate wafers

Butter, melted

Perugina bittersweet chocolate, finely chopped

Perugina white chocolate, finely chopped

Packages cream cheese , at room temperature

Flour

Eggs, at room temperature

Whipping cream

Vanilla

Hazelnut liqueur

Melt butter with olive oil in a large skillet. Add onions and saute till golden. Add garlic, sausage and basil, red pepper flakes and fennel and cook till sausage is browned on both sides. Drain if there is excess oil in the pan. 

step 1

Add wine and turn up the heat till most of the liquid evaporates. Add tomatoes, artichoke hearts, salt, and pepper and let simmer a few minutes. Add cream and simmer till sauce simmers slightly. Check for seasoning and add more salt and pepper if needed. 

step 2

Cook pasta in well-salted water till al dente. Drain, saving a little pasta water to thin the sauce if needed. Place pasta in a serving bowl and top with sauce and  cup of the parmesan. Toss to combine. Sprinkle with the remaining parmesan and garnish with parsley if desired. 

step 3

Preheat oven to 325. Spray a 9-inch springform pan with non-stick cooking spray and wrap bottom with two sheets of heavy duty foil. Set aside. 

step 4

Pulse the cookies in a food processor to make crumbs. Add melted butter and sugar and pulse to mix. Press the crumbs into bottom of the prepared pan and about 1-inch up sides of pan. Bake for about 8 minutes, then remove to rack to cool completely. 

step 5

Melt the bittersweet chocolate gently in the microwave, using 30-second increments, stopping to stir before restarting, till melted. Repeat with white chocolate. Set aside. 

step 6

In your mixer fit with a paddle attachment, beat the cream cheese and sugar till well mixed and fluffy. Mix in the flour, then the eggs, one at a time. Add the cream and vanilla. 

step 7

Add 2 cups of the cheesecake batter to the white chocolate and stir. Mix hazelnut liqueur into white chocolate mixture; set aside. Add the dark chocolate to the remaining cheesecake batter and mix to combine. 

step 8

Pour the dark chocolate batter over the crust and bake for 50 minutes. Place in a water bath if desired to minimize cracking. Cool for 5 minutes. 

step 9

Carefully spoon dollops of white chocolate cheesecake mixture over top of cheesecake. Smooth with an offset spatula. Return to oven and bake 35 minutes till the center is set. Let cool completely on wire rack. Chill for at least 4 hours before serving. 

step 10

To serve, run a knife around the perimeter of the pan and release sides. Garnish with baci and whipped cream if desired. 

step 11

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