One Pot Italian Sausage And Peppers Recipes

SAUSAGE, PEPPER AND ONION ONE-POT

Steps:

• Place the sausages in a high-sided skillet or Dutch oven and add 1-inch water and 1 tablespoon extra-virgin olive oil to the pan. Bring the mixture to a boil, then reduce the heat a bit and allow the water to boil away. The sausages will gently cook through in the water, and then the oil will crisp the casings up to a deep brown. Remove the sausages to a plate.
• Heat extra-virgin olive oil, a couple of turn of the pan, in the same skillet over medium-high heat, stir in fennel seed and chile pepper, then add in the peppers, onions, and garlic as you slice them, season with salt and pepper and cook 15 minutes to soften. Stir in the tomato paste 1 minute, then wine for 1 minute more. Add the chicken stock and canned tomatoes. Finish with parsley.
• Slice the sausages on an angle and add to the pot. Cover, cool completely, and store for a make-head meal. Reheat, covered, over moderate heat or in moderate oven.
• Crisp up chunks of bread in a warm oven just before serving for mopping up your plate!

ONE-POT SAUSAGE AND PEPPERS PASTA RECIPE BY TASTY

Steps:

• Bring a large pot of water to a rolling boil, add a generous amount of salt, and cook pasta 2 minutes less than the package instructions.
• Strain pasta and set aside. Toss with a small amount of oil to prevent sticking
• In the same pot, heat 1 tbsp of olive oil and fry sausages, working in batches as needed, until deeply browned on all sides.
• Remove sausages, slice in ¾-inch (2 cm) rings, and set aside.
• Sauté all of the bell peppers, onion, and garlic for about 2 minutes.
• Add the canned tomatoes, all of the spices, and the sausage slices to the pot.
• Simmer about 10 minutes.
• Add the pasta back to the pot and stir gently until all the ingredients are coated in the sauce. Continue simmering until pasta is al dente.
• Serve with grated parmesan.
• Enjoy!

ONE POT ITALIAN SAUSAGE AND PEPPERS

Steps:

• In large Dutch oven heat olive oil and minced garlic on medium-high heat.
• Add sliced bell peppers and cook until they begin to soften.
• Add Italian sausage to the pot and cook through.
• Once cooked through, transfer sausage and peppers to a bowl (drain oil, if preferred).
• Return Dutch oven to stove and bring 2 cups water and package of Knorr® Rice Sides™ - Chicken to a boil; reduce heat, cover and simmer 7 minutes.
• Once rice is finished, add can of Italian-style diced tomatoes and the sausage and peppers.
• Cook until heated through; serve topped with Parmesan-Romano grated cheese and Italian flat-leaf parsley. Enjoy!

SAUSAGE AND RICE CASSEROLE

Steps:

• Heat 1 tablespoon olive oil in a large nonstick skillet with a tight-fitting lid over medium-high heat. Add the sausage slices and cook for a few minutes on each side, until brown, about 5 to 8 minutes total. Remove to a plate, blot with paper towels to remove any excess oil, and set aside. (Tip: To finish this meal in 30 minutes, prep the peppers and onions while the sausage browns.)
• With a paper towel, carefully wipe the skillet until it is mostly clean. Heat the remaining tablespoon olive oil over medium high. Add the bell peppers, onion, basil, salt, and pepper and cook until the onion begins to soften and brown, about 3 minutes. Add the rice, garlic, and red pepper flakes, stirring to coat the rice. Cook until fragrant, about 30 seconds. Add the chicken broth and canned tomatoes in their juices, stirring well. Bring to a boil, stir again, then cover and simmer on low heat for 5 minutes.
• Stir in the reserved sausage slices until evenly distributed, then re-cover the skillet and remove from the heat. Let stand 5 minutes, until most of the remaining liquid is absorbed and the rice is tender. Sprinkle with parsley and serve warm.

ITALIAN SAUSAGE AND LENTILS

Steps:

• Heat olive oil in dutch oven or pot over medium heat. Add in sausages and cook just until browned (they will not be cooked through at this point.) Remove sausages from pot and set aside.
• To the pot, add chopped onion, carrot, celery, and garlic. Cook until the vegetables start to soften, about 5 minutes. Stir in the lentils and red wine, and cook for a minute. Pour in the canned tomatoes, broth, oregano, and salt and pepper. Bring to a boil and reduce to simmer. Add back in the sausages, pressing into the lentils. Cover and simmer, stirring occasionally until lentils are al dente, about 30 minutes.
• Remove cooked sausages from pot. Stir in parsley. Serve lentils in a bowl with a link of sausage on top.

SAUSAGE AND PEPPERS

Steps:

• In a 12-inch skillet, heat olive oil over medium-low heat. Brown sausage links, turning occasionally to ensure they do not burn. Brown until cooked through, about 10 to 15 minutes. Remove sausage links to a plate and keep warm.
• Slice bell peppers and onion. Add to the skillet and cook over medium heat until slightly browned and onions are soft and translucent. This will take approximately 10 minutes.
• Add minced garlic to the pan and saute 1 to 2 minutes more.
• Add wine to skillet and scrape browned bits from the pan to deglaze. Bring to a simmer and reduce wine by about half, about 2to 3 minutes.
• Add roasted bell peppers, crushed tomatoes, and oregano to the skillet.
• Slice sausage links into bite-size pieces and return them to the skillet.
• Simmer over medium until everything is warmed and sausage is cooked completely if it was not thoroughly cooked in step one.
• Serve immediately.

RACHAEL RAY'S RIB EYE STEAKS WITH GORGONZOLA SAUCE & KALE-WALNUT VERMICELLI RICE

Steps:

• Step 1Preheat the oven to 375°.Step 2Let the steaks come to room temperature. Pat dry and season with salt and pepper and the rosemary. Step 3For the rice, in a 3-qt. saucepot or deep skillet with a lid, heat the olive oil, one turn of the pan, over medium-high. Add 1 tbsp. butter. When the butter foams, add the broken vermicelli. Cook, stirring often, until deep golden brown, 2 to 3 minutes. Add the rice. Stir for 1 minute; season. Add the stock. Bring to a boil. Cover and reduce heat to low. Simmer until the vermicelli rice is tender, about 15 minutes.Step 4Meanwhile, on a small baking sheet, toast the nuts until golden brown, about 5 minutes. Transfer to a food processor. Pulse until finely chopped. Transfer to a bowl. Add the kale to the processor bowl. Pulse until finely chopped. Add the nuts and kale to the vermicelli rice. Cover and let stand for 5 minutes. Fluff the rice with a fork.Step 5Heat a large cast-iron skillet over medium-high. Add the refined olive oil, one turn of the pan. Add the steaks. Cook, turning occasionally, for about 8 minutes. During the last 2 minutes of cooking, add the halved lemon to the pan, cut-side down. Cook until the lemon is browned, about 2 minutes. Transfer the steaks and lemon to a plate. Let the steaks rest.Step 6Meanwhile, in a small saucepan, melt the remaining 2 tbsp. butter over medium heat. Add the garlic. Cook, stirring often, until fragrant, about 1 minute. Stir in the flour. Cook, whisking often, until the flour absorbs into the butter, a minute or two. Whisk in the half-and-half. Cook, whisking often, until thickened, about 5 minutes. Add the Gorgonzola, 1 piece at a time, stirring until melted. Stir in the Parm and parsley. Remove the sauce from heat.Step 7Place the steaks on plates. Douse with the lemon halves. Top with the sauce. Serve with the vermicelli rice.

ONE-PAN SAUSAGE, PEPPER, ONION AND POTATO BAKE

Steps:

• Preheat the oven to 425°F.
• Place the sausage, peppers, onions, and potatoes in a 13x9-inch metal roasting pan, cake pan, or glass baking dish (not a sheet pan).
• Add the olive oil, Italian seasoning, garlic powder, salt, and pepper; stir to coat the sausage and vegetables with the oil and seasonings.
• Bake for 50 to 60 minutes or until the potatoes are tender and the sausage is cooked through (minimum internal temperature of 160°F), stirring once about halfway through the cooking time to ensure everything cooks evenly, and turning the sausage pieces over so they get golden brown on both sides.
• Taste and adjust seasoning if needed. Serve immediately.

INSTANT POT ITALIAN SAUSAGE & PEPPERS

Steps:

• Cut the peppers and onions as directed and shown in the image above for a sample. Also, dice/mince 2 garlic cloves.
• Select the SAUTE option on your Instant Pot. After about a minute when it is hot, add olive oil and then, add sausages in a single layer on the bottom.
• Brown for about 3 minutes each before turning. Turn each twice so it browns on 3 sides minimum for a total of 9 minutes for each link. Remove sausages to a plate and set them aside.
• Add the onions and let them cook in the hot oil for about 2 minutes, stir to ensure they do not stick or burn. Once brown add the garlic and stir. Add water and deglaze the bottom of the pan using a wooden spoon to scrape up all the bits.
• Turn the pot off by selecting CANCEL. This will stop the saute step. To the onions and garlic, add the bell pepper slices. On top of that line the sausage in a single layer over the vegetables.
• Next, add the full can of diced tomatoes including the liquid. For the last step, add the basil, salt, and pepper. Add the optional red pepper flakes.
• Once everything is in the Instant Pot, lock the lid in place and be sure the vent valve is closed and sealed. Select MANUAL and press the up/down buttons to set it for 3 minutes.
• Once it is done cooking let the electric pressure cooker naturally release for 5 minutes. Once the 5 minutes is reached on the digital readout, CAREFULLY open the valve on the Instant Pot to release the remaining pressure. CAUTION - STEAM WILL BE HOT!
• Serve immediately using a slotted spoon if spooning onto rolls for sandwiches. Enjoy as a sandwich or with pasta, polenta, and more.
• Instant Pot sausage and peppers can be stored in an air-tighter container in either the refrigerator for up to 5 days or 30 days in the freezer.