ONE-POT SAUSAGE AND PEPPERS PASTA RECIPE BY TASTY
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
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
UNCLE AL'S SAUSAGE AND PEPPERS CASSEROLE
Before starting this recipe, make sure everything is ready-to-go because the cooking moves really fast. By the way, the hot cherry peppers are only suggested and NOT for the weak at heart!
Provided by Food Network
Categories main-dish
Time 1h1m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F.
- Heat 2 tablespoons of oil in a large skillet over medium heat. Add the sausage and cook, stirring occasionally, until browned, about 6 minutes. (Don't fully cook the sausage, as it will be finished in the oven.) Drain the fat from the skillet.
- Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the onion and peppers and cook, stirring, until tender, about 2 minutes. Add in the remaining ingredients except for the mushrooms, cherry peppers, and Parmesan and cook, stirring occasionally, for another 3 minutes.
- Combine the sausage, vegetable mixture, mushrooms, and cherry peppers in the gratin dish. Bake uncovered until well browned, about 40 minutes. Serve garnished with basil leaves and Parmesan.
Nutrition Facts : Calories 417 calorie, Fat 37 grams, SaturatedFat 11 grams, Fiber 4 grams
SAUSAGE, ONION AND PEPPER BAKED PASTA
This pasta dish lures you with sausage, onion and pepper and seals the deal with gooey fontina cheese.
Provided by Food Network
Time 35m
Number Of Ingredients 14
Steps:
- Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
- Heat 2 tablespoons of the olive oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes and 1 cup water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil sprigs and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard the basil and season with salt and pepper.
- Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Transfer the sausage to a large bowl using a slotted spoon. Add the green and red bell peppers and onion to the skillet with the sausage drippings and cook, stirring occasionally, until softened and golden in spots, about 8 minutes. Transfer to the bowl with the sausage.
- Cook the rigatoni in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl.
- Add the tomato sauce, half of the fontina and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining fontina and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving.
SAUSAGE, PEPPERS AND PASTA CASSEROLE
A hearty dish for a cold winters night that will feed a crowd! Use all sweet or all hot sausage if you prefer.
Provided by Diana Adcock
Categories Pork
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Butter a 13x9 baking dish.
- In a large stockpot boil salted water.
- Prepare pasta if using fresh and boil for 4 minutes OR boil the dry pasta for 10 minutes.
- For either drain when done and rinse under cold water to stop the cooking process.
- Meanwhile cook sausage over medium heat, around 8 minutes or until fully cooked.
- Remove with a slotted spoon and add to spaghetti.
- Add bell peppers to drippings and cook for 3 minutes.
- Add remaining ingredients to pasta and toss well.
- Pour into casserole dish.
- Bake for 45 minutes in a 350 degree oven.
- Serve with a green salad and bread sticks.
Nutrition Facts : Calories 489.2, Fat 37.5, SaturatedFat 14.6, Cholesterol 87.1, Sodium 1888.7, Carbohydrate 8.6, Fiber 1.2, Sugar 2.4, Protein 28.6
SAUSAGE AND PEPPER PASTA CASSEROLE
Steps:
- 1.Start a large pot of water to boil. 2.Grill sausages or cook in large pan. Remove and let rest. 3.Chop peppers and onion into 1 inch long sticks 4.Saute garlic, peppers and onions in large pan(same as sausage) with 1 Tbs EVOO. 5.Remove tomatoes from juice in can and chop in 8ths. 6.Chiffonade basil leaves. 7.Add tomatoes, basil and oregano to peppers and onions when softened and remove from heat. 8.Cut sausage into small rounds. 9.Cook pasta 3/4 of total cooking time from package, usually about 8 minutes. 10.Combine drained pasta, peppers and onions, sausage, ricotta add tomato juice as needed to moisten. Salt and pepper to taste. 11.Pour into 10x10 or larger casserole dish and cover with cheese slices. 12.Bake at 425 for 20-25 minutes covered. 13.Broil to brown cheese.
PEPPER & SAUSAGE CASSEROLE
Quick and easy to make, this dish is perfect to enjoy on weeknights. VIDEO https://youtu.be/pXGJFAErvOY
Provided by CLUBFOODY
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large skillet over medium-high heat, add oil and when it gets hot, add onions with a couple pinches of salt; sauté for 1 minute.
- Add peppers and sauté for 2 minutes.
- Add garlic and sauté for only 30 seconds.
- Add hot Italian sausage and cook until brown, about 5 minutes.
- Add basil, smoked paprika and freshly ground black pepper; stir to blend. Add orzo and sauté for 1 minute before leaving it in the skillet, undisturbed, for 30 seconds.
- Pour in chicken broth and red wine; stir well and bring to a boil.
- Reduce the heat to medium-low and simmer for 25 minutes, stirring halfway through.
- When time is up, add chopped parsley, stir well and serve immediately.
Nutrition Facts : Calories 687.5, Fat 37.9, SaturatedFat 12.1, Cholesterol 64.7, Sodium 1711.5, Carbohydrate 49.7, Fiber 4.6, Sugar 8.4, Protein 31.7
ITALIAN SAUSAGE AND PEPPER CASSEROLE
This recipe came from the February 2005 issue of Betty Crocker Quick-to-fix Casseroles. I fixed this last night and made no changes to the recipe other than to double it (I have a large family) and it turned out wonderful!
Provided by lhchris
Categories One Dish Meal
Time 1h10m
Yield 1 1/2 cups, 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat over to 375 deg. F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Cut each sausage link into 4 pieces. In 12-inch nonstick skillet, cook sausage over medium heat 10 to 12 minutes, stirring occasionally until brown; drain.
- In baking dish, mix sausage and remaining ingredients except cheese. Cover baking dish with foil.
- Bake 45 minutes. Uncover and stir well. Sprinkle with cheese. Bake uncovered about 10 minutes longer or until sausage is no longer pink and orzo is tender.
ITALIAN SAUSAGE AND PASTA CASSEROLE
This is a super-easy, super-quick casserole dish that I came up with last week. I used Italian turkey sausage that my husband had grilled while we were barbecuing the day before. I also used wheat rotini pasta, but I think any kind of pasta would work. The rest of the quantities are just estimates ... you could use more or less depending on your tastes. I used whole cumin, fennel, thyme, and rosemary and lightly ground them with a pestle, but you could also use pre-ground. My husband, who is not usually a casserole lover, has been raving about this ever since, and my daughter, who usually hates zucchini, cleaned her plate without even a mention of it.
Provided by mamabear22
Categories < 60 Mins
Time 35m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350.
- Prepare pasta as directed, rinse with cold water, and set aside.
- As pasta is cooking, cook Italian sausage as desired. (I like to pre-cook sausages, as they are easier to cut once they are already cooked.).
- After sausages are cooked, remove from pan and set aside.
- In a large pan, saute onion, peppers, zucchini, and garlic in olive oil until opaque.
- Season with cumin, thyme, basil, rosemary, salt, and pepper.
- Slice sausages into bite-size pieces, then add sausages, tomatoes, and pasta to the vegetables and stir.
- Spray large casserole dish with cooking spray and transfer entire mixture into dish.
- Top with feta cheese.
- Bake, uncovered, at 350 for 15-20 minutes, until cheese starts to melt.
Nutrition Facts : Calories 379.5, Fat 13.3, SaturatedFat 5.4, Cholesterol 46.4, Sodium 843.6, Carbohydrate 46.9, Fiber 4, Sugar 7.3, Protein 18.6
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