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
SAUSAGE AND PEPPERS PASTA WITH BROCCOLI
The classic Italian combination of sausage and peppers creates a satisfying and easy weeknight meal when combined with pasta. Broccoli is a fantastic nutritious addition that adds texture and cooks up quickly, or you can opt for broccolini or broccoli rabe if you want a more assertive vegetable. Sweet Italian pork sausage is used here, but there's no need to feel tied to the recipe: Substitute with spicy Italian sausage for extra heat, use chicken-apple sausage for a healthier take, or swap in fresh chorizo or breakfast sausage to turn this dinner into brunch.
Provided by Kay Chun
Categories dinner, easy, lunch, quick, weeknight, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add the sausage and cook, breaking up the meat using a wooden spoon, until browned, about 5 minutes. Scrape the mixture into a medium bowl. Add the remaining 2 tablespoons oil, the broccoli, peppers and garlic to the skillet and season with salt and pepper. Cook, stirring often, until they soften and begin to brown, about 8 minutes.
- Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Reserve 1 cup cooking water and drain the pasta. Return the pasta and reserved cooking water to the pot over low heat. Add the broccoli mixture, cooked sausage and its accumulated juices, 1/2 cup Parmesan, the lemon juice and red-pepper flakes and stir vigorously until liquid is slightly thickened and saucy, about 2 minutes. Season with salt and pepper.
- Serve the pasta with additional Parmesan for sprinkling on top.
Nutrition Facts : @context http, Calories 981, UnsaturatedFat 30 grams, Carbohydrate 99 grams, Fat 48 grams, Fiber 7 grams, Protein 41 grams, SaturatedFat 13 grams, Sodium 1080 milligrams, Sugar 6 grams, TransFat 0 grams
GORGONZOLA PEPPER & SAUSAGE PASTA
This recipe sort of came about from things I had lying around the kitchen one night. It's a staple meal we make regularly as our pasta vice. You can use hot italian sausage if you like, but I prefer the sweet for the flavor. Cook the pasta to your liking, I like mine just beyond al-dente, and my vegetables crisp, not soggy or mushy. Enjoy!
Provided by MrMomCtrlFL
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook sausage links according to packaged directions. Slice in half lengh-wise and then into 1/4" slices.
- Bring pot of water to boil.
- Warm oil in large saute pan at medium high heat setting.
- Cook pasta according to directions. I prefer mine cooked to just softer than al dente.
- I slice my onions and peppers in half through the middle, then into quartered strips.
- Add garlic, bring to a simmer.
- Add Sun Dried Tomatoes stirring together with garlic. Add peppers. Cook about two to three minutes tossing ocassionally.
- Add spices, onion, and continue to cook until just tender.
- Add sliced italian sausage and Gorgonzola Cheese, toss together letting cheese start to melt.
- Serve immediately over pasta.
Nutrition Facts : Calories 430.2, Fat 19, SaturatedFat 4.2, Cholesterol 54.2, Sodium 345.3, Carbohydrate 54.9, Fiber 5, Sugar 7.7, Protein 12.6
ITALIAN SAUSAGE AND VEGETABLES WITH GORGONZOLA CREAM SAUCE
Inspired by Mean-Chef's gorgonzola sauce recipe (only easier) and a dish I had at a great little Italian restaurant in Albany, NY.
Provided by Chuck_Roast
Categories Penne
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- In a large sauce pan melt butter over medium heat.
- Add minced garlic to sauce pan cook for a few minutes but do not brown.
- Whisk in the flour to make reux- cook for 3 to 5 minutes whisking constantly- do not let it brown.
- Whisk in milk and heat until boiling- whisk often, add some fresh ground pepper.
- Once sauce is thickened remove from heat and set aside (well get back to the this later).
- In a large frying pan over medium-high heat add 3 Tbs olive oil add onions and slice the remaining garlic into pan sautee for 3 minutes until onion starts to soften.
- Add peppers, Italian seasoning cook for 5 minutes until Peppers begin to soften.
- Add cooked Sausage and warm through.
- Just before vegetable and meat mixture is finished- heat White sauce and stir in the cream, bring up to almost a boil and stir in parmesean and gorgonzola.
- Stir sauce until most of the gorgonzola is incorportated (lumps of cheese left in the sauce is a good thing!).
- Check cream sauce for salt add if necessary.
- In pasta bowls place Penne followed by Pepper onion meat mixture, then spoon on the Gorgonzola sauce, arrange mushrooms and asparagas on top.
BOW TIES WITH GORGONZOLA SAUCE
The name may sound fancy, but this pasta dish is comforting and simple to prepare. Add a mixed green salad to make it a complete meal for any occasion. -Nadine Mesch, Mount Healthy, Ohio
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions. Drain; return to pan. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink, 4-6 minutes, breaking into crumbles; drain., In a small saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in cream. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove from heat. Stir in cheese, salt and lemon pepper. Add cheese sauce, sausage and spinach to hot pasta; toss to combine. Sprinkle with basil.
Nutrition Facts : Calories 475 calories, Fat 24g fat (11g saturated fat), Cholesterol 70mg cholesterol, Sodium 813mg sodium, Carbohydrate 46g carbohydrate (3g sugars, Fiber 3g fiber), Protein 18g protein.
PENNE GORGONZOLA WITH CHICKEN
This rich, creamy pasta dish is a snap to throw together for a weeknight meal but special enough for company. You can substitute another cheese for the Gorgonzola if you like. -George Schroeder, Port Murray, New Jersey
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet over medium heat, brown chicken in oil on all sides. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan., Add cream and broth; cook until sauce is slightly thickened and chicken is no longer pink. Stir in the Gorgonzola cheese, sage, salt and pepper; cook just until cheese is melted., Drain pasta; toss with sauce. Sprinkle with Parmigiano-Reggiano cheese and parsley.
Nutrition Facts : Calories 489 calories, Fat 23g fat (14g saturated fat), Cholesterol 97mg cholesterol, Sodium 453mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 3g fiber), Protein 26g protein.
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- Add olive oil to a large skillet and heat over medium-high heat. Cut the sausage links into 1/2-inch slices, cutting slightly on the diagonal. Add to the hot skillet and cook, stirring, until the sausage begins to brown. Add the bell pepper and cook, stirring, until the peppers are tender. (*This can take longer than you expect. Don't rush it. Taste-test to be sure they are tender.) Add the sun dried tomatoes and cook briefly. Add hot pepper flakes now as well, if using.
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4.5/5 (69)Total Time 30 minsCategory Dinner, Lunch, Main CourseCalories 638 per serving
- Brown the sausage: Add the olive oil to a large skillet or Dutch oven and heat over medium heat. Add the sausage and cook until browned on all sides. Transfer to a plate and set aside.
- Saute the sauteables: Add the bell peppers, onions, garlic and saute for a few minutes until the onions soften, 3 to 5 minutes. Add the diced tomatoes, Italian seasoning, salt, pepper, cooked sausage to the pot and simmer for 10 minutes.
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