Pasta With Sausage And Sweet Peppers Recipes

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!

SPICY ITALIAN SAUSAGE AND PEPPERS PASTA RECIPE

Steps:

• Bring a large pot of salted water to a boil. Add the rigatoni, or pasta of choice, and cook to al dente according to package directions. Reserve 1 cup of starchy pasta water, then drain the pasta & set aside.
• Add the olive oil to a large skillet over medium-high heat. Once hot, add in the sausage, bell pepper & onion, seasoning with 1 teaspoon Kosher salt. Use a wooden spoon to break the sausage into fine bite-sized crumbles as it cooks. The sausage should render & brown nicely & the peppers & onions should soften. If anything starts to brown too quickly, reduce the heat to medium or medium-low. Add in the garlic & crushed red pepper flake, cooking until just fragrant, about 30 seconds to 1 minute.
• Stir the tomato paste into the skillet. As it heats, stir to coat the sausage & veggies. Cook for 1-2 minutes, until deeply red, then deglaze the skillet with the white wine. Increase the heat to medium-high. Once the wine simmers, add in the crused tomatoes & parmesan. Stir to combine, then reduce the heat to medium-low. Let the sauce simmer for 5 minutes to thicken slightly & build flavor.
• Once the sausage & peppers have simmered in the sauce, add the pasta to the skillet. Toss to coat, adding some of the reserved pasta water as needed to loosen up the sauce so it coats the pasta nicely. Let the pasta simmer in the sauce for 1-2 minutes, just to bring everything together, then remove from the heat.
• immediately, topped with extra grated parm, crushed red pepper & a sprinkling of thinly sliced basil, as desired. Enjoy!

BOW TIE PASTA WITH SAUSAGE AND SWEET PEPPERS

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• While pasta is cooking, cook sausage and peppers in large skillet over medium heat until sausage is brown and juices run clear. Drain sausage mixture and return it to the pan. Pour in the broth, season with black pepper and bring to a boil.
• Toss pasta with sausage sauce and serve.

ORECCHIETTE WITH FENNEL, SAUSAGE, AND SWEET PEPPERS

Steps:

• Preheat the oven to 475 degrees F (245 degrees C).
• Toss bell peppers and fennel with oil and thyme. Place vegetables on a baking sheet.
• Roast in the preheated oven until tender, 8 to 10 minutes.
• Meanwhile, heat a large skillet over medium-high heat. Add sausage and shallot; saute until sausage is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in orecchiette and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 12 to 14 minutes. Drain, reserving 1 cup of the pasta water.
• Add orecchiette pasta, tomato paste, garlic, and roasted vegetables to the sausage in the skillet. Cook over medium heat until fragrant, 2 to 3 minutes. Pour in the reserved pasta water; simmer until sauce is reduced to your liking, 3 to 5 minutes more. Remove from heat and stir in basil before serving.

PASTA WITH SAUSAGE 'N' PEPPERS

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, cook sausage onion over medium heat until meat is no longer pink; drain. Stir in the peppers; cook 4-6 minutes longer or until peppers are tender. Add garlic; cook for 1 minute., Combine flour and cream until smooth. Gradually stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, marjoram, salt and pepper. , Drain pasta. Top with sausage mixture; toss to coat. Sprinkle with Parmesan cheese.

PASTA WITH SAUSAGE AND SWEET PEPPERS

Steps:

• Cook pasta according to package directions.
• Drain well and return to pan.
• While pasta is cooking, cut the sausage into 1 inch pieces.
• Cook sausage and peppers over med heat until sausage is brown and peppers are mostly tender.
• Drain any fat from pan of sausage.
• Stir broth and ground pepper into the the sausage and sweet peppers.
• Reduce heat and simmer, uncovered for 5 minutes.
• Pour over pasta.
• Add parsley and toss to coat.

SAUSAGE AND PEPPERS PASTA BAKE

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.