Pasta With Sausage And Peppers Recipes

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PASTA WITH SAUSAGE AND PEPPERS



Pasta with Sausage and Peppers image

This is a delicious,EASY, one pan dinner. If you love sausage and peppers (doesn't everyone?), you'll love this, too. Serve with fresh green salad and crusty bread for a complete meal.

Provided by ciao4293

Categories     Poultry

Time 33m

Yield 4 serving(s)

Number Of Ingredients 11

2 teaspoons olive oil
1 lb sweet Italian turkey sausage, sliced in 1 inch wide pieces (freeze 20 min. to make slicing easier)
1 red bell pepper, cut in strips
1 yellow bell pepper, cut in strips
1 tablespoon minced garlic
4 cups water
1 teaspoon dried basil
2 chicken bouillon cubes
8 ounces thin spaghetti, broken in thirds
2 1/2 cups frozen cut spinach leaves
parmesan cheese (to garnish)

Steps:

  • Heat oil in large skillet over med.
  • high heat.
  • Add sausage, peppers, and garlic, and saute about 4 minutes, until peppers are tender, but still crisp.
  • Add water, basil, and bouillon cubes.
  • Bring to boil.
  • Stir spaghetti to liquid.
  • Boil gently, uncovered, for 5 minutes.
  • Stir in spinach, cover and reduce heat, simmer 4 minutes.
  • Uncover, increase heat, boil gently for 6-8 min.
  • ,stirring often until pasta is al dente, and liquid is nearly absorbed, but still saucy.
  • Garnish with parmesan cheese.

ONE-POT SAUSAGE AND PEPPERS PASTA RECIPE BY TASTY



One-Pot Sausage And Peppers Pasta Recipe by Tasty image

Here's what you need: farfalle pasta, olive oil, hot italian sausages, sweet italian sausages, red bell pepper, green bell pepper, yellow bell pepper, white onion, garlic, diced tomato, oregano, salt, black ground pepper

Provided by Andrew Ilnyckyj

Categories     Dinner

Yield 4 servings

Number Of Ingredients 13

1 lb farfalle pasta, or any short pasta
1 tablespoon olive oil
3 hot italian sausages
3 sweet italian sausages
1 red bell pepper, large, diced
1 green bell pepper, large, diced
1 yellow bell pepper, large, diced
½ white onion, sliced
2 cloves garlic, sliced
28 oz diced tomato
1 teaspoon oregano
1 teaspoon salt
1 teaspoon black ground pepper

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!

Nutrition Facts : Calories 901 calories, Carbohydrate 110 grams, Fat 35 grams, Fiber 9 grams, Protein 36 grams, Sugar 17 grams

SAUSAGE AND PEPPERS PASTA BAKE



Sausage and Peppers Pasta Bake image

Sausage and peppers is a dish that takes me down memory lane: my mom and I make it every year in a big batch for family reunions. One year when we had leftovers, I realized that adding the slow-cooked sweet peppers and onions to tomato sauce gave it so much great flavor and a natural sweetness - no sugar needed. That, combined with my constant need to get ahead on meal prep, led me to develop this recipe. By assembling the dish the day before, you can avoid having to boil the pasta and instead let it sit in the sauce overnight to soften and absorb all that flavor. In the end, you'll have a delicious pasta bake ready to pop into the oven when you're ready for dinner. Plus, you can make a big batch of the tomato sauce to freeze along with any leftovers, making it truly the dish that keeps on giving.

Provided by Food Network

Categories     main-dish

Time 9h30m

Yield 4 to 6 servings

Number Of Ingredients 15

1 to 2 tablespoons extra-virgin olive oil
1 pound Italian sausage, a mix of sweet and spicy, casings removed
2 red bell peppers, seeds and ribs removed, thinly sliced (about 2 cups)
2 yellow bell peppers, seeds and ribs removed, thinly sliced (about 2 cups)
1/2 medium or 1 small yellow onion, finely diced (about 1/2 cup)
4 cloves garlic, minced (about 1 tablespoon)
Kosher salt
3 tablespoons tomato paste
One 28-ounce can tomato puree
2 teaspoons red wine vinegar
1 teaspoon dried oregano
1 sprig fresh basil, plus more for garnish
1 pound rigatoni
1 cup ricotta
1/4 cup grated Parmesan, plus more for garnish

Steps:

  • Heat a 4 1/2-quart Dutch oven over medium heat. Add 1 tablespoon of the oil and heat until hot, about 1 minute. Break up the sausage into small pieces, add to the Dutch oven and cook, without stirring, until the sausage is caramelized on the bottom, about 2 minutes. Begin to break up the sausage into smaller pieces with a wooden spoon and continue to cook, stirring often, until caramelized all over, cooked through and broken into 1/2-inch pieces, another 4 to 5 minutes. Transfer the sausage to a paper towel-lined baking sheet and set aside.
  • If the Dutch oven is dry, add 1 tablespoon oil if needed and immediately stir in the peppers and onions. Reduce the heat to medium low and cook, stirring often, until the vegetables are very soft, about 10 minutes; the vegetables should not take on much color besides what comes from scraping the bottom of the pot to coat them in the sausage flavor.
  • Stir in the garlic and 1 1/2 teaspoons salt and cook until the garlic just begins to toast and become fragrant, about 1 minute. Add the tomato paste and cook, stirring constantly, until the paste coats the vegetables, toasts slightly and becomes a darker shade of red, about 2 minutes. Add the tomato puree, red wine vinegar, dried oregano, basil and 4 cups water. Stir the sauce together and season with additional salt to taste; make sure the sauce is well seasoned since it will season the pasta as well.
  • Stir in the rigatoni and bring to a simmer, about 5 minutes. As soon as you see the first few bubbles, simmer for 1 more minute, then remove from the heat. Stir in the reserved sausage. Carefully ladle the mixture into a 9-by-13-inch baking dish. Discard the basil. Cool to room temperature, then cover and refrigerate overnight, at least 8 hours. The pasta will soften as it sits in the sauce.
  • When ready to bake, remove the baking dish from the refrigerator and uncover. Preheat the oven to 375 degrees F.
  • Dollop the ricotta in 2- to 3-tablespoon mounds over the top of the dish and sprinkle with the Parmesan. Bake until bubbling around the edges and the ricotta begins to brown on top, 45 to 50 minutes. Let cool for 10 to 15 minutes, then garnish with basil leaves and more Parmesan.

SPAGHETTI WITH SAUSAGE AND PEPPERS



Spaghetti with Sausage and Peppers image

Smoked turkey sausage with strips of fresh bell peppers is a healthy change of pace from Italian sausage or ground beef in your spaghetti. -Ginger Harrell, El Dorado, Arkansas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 13

12 ounces uncooked spaghetti
1 package (14 ounces) smoked turkey sausage, cut into 1/4-inch slices
2 medium green peppers, julienned
2 medium sweet red peppers, julienned
1 medium onion, halved and thinly sliced
2 cans (14-1/2 ounces each) diced tomatoes, undrained
3 garlic cloves, minced
6 to 8 drops hot pepper sauce
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 tablespoons cornstarch
1/2 cup chicken broth

Steps:

  • Cook spaghetti according to package directions. Meanwhile, in a Dutch oven coated with cooking spray, cook and stir sausage until lightly browned. Add peppers and onion; cook 2 minutes longer. Stir in the tomatoes, garlic, pepper sauce, paprika, salt and cayenne; cook until vegetables are tender., Combine cornstarch and broth until smooth; add to sausage mixture. Bring to a boil. Cook and stir until thickened, about 2 minutes. Drain spaghetti; toss with sausage mixture.

Nutrition Facts : Calories 284 calories, Fat 4g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 899mg sodium, Carbohydrate 46g carbohydrate (8g sugars, Fiber 4g fiber), Protein 16g protein.

SAUSAGE AND PEPPER PENNE



Sausage and Pepper Penne image

This recipe is the best when made using farmer's sausage, but any sausage links will do. Add the red pepper flakes at the end for a little kick, or leave them out if spice isn't for you.

Provided by Chelsey Carr

Categories     Main Dish Recipes     Pasta

Time 35m

Yield 6

Number Of Ingredients 17

2 ½ cups dry penne pasta
4 ½ teaspoons coconut oil
1 pound smoked sausage (such as farmer's sausage), sliced
1 onion, sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
1 orange bell pepper, sliced
1 (8 ounce) package mushrooms, sliced
1 (14.5 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
1 teaspoon minced garlic
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon red pepper flakes

Steps:

  • Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
  • Heat oil in a large skillet over medium heat, and cook and stir sausage, onion, green bell pepper, red bell pepper, orange bell pepper, and mushrooms until vegetables are tender, about 10 minutes.
  • Stir diced tomatoes, tomato sauce, minced garlic, garlic powder, oregano, basil, salt, black pepper, and red pepper flakes into vegetable mixture; bring to a simmer and cook, stirring occasionally, about 10 minutes.
  • Drain pasta and spoon onto plates and top with sauce mixture.

Nutrition Facts : Calories 637.7 calories, Carbohydrate 85.3 g, Cholesterol 49.2 mg, Fat 22.3 g, Fiber 6.6 g, Protein 26.6 g, SaturatedFat 9.4 g, Sodium 1662.5 mg, Sugar 12.7 g

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