CHICKEN, SAUSAGE AND PEPPERS
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon butter in a large skillet over medium-high heat. Cook the sausage until golden, about 2 minutes. Season the chicken with salt and pepper, then toss with the flour in a bowl; add to the skillet and cook until browned but not cooked through, about 3 minutes.
- Add the onion, peppers, garlic, 1/2 teaspoon salt, and pepper to taste and cook 3 minutes. Add the wine, scraping up any browned bits; bring to a boil and cook until slightly reduced, about 1 minute. Add the broth and bring to a gentle simmer. Cover and cook until the sausage and chicken are cooked through, about 5 minutes.
- Transfer the chicken, sausage and vegetables to a platter with a slotted spoon. Increase the heat to high and stir the parsley and cherry peppers and their liquid into the skillet; boil until reduced by one-third, 2 to 3 minutes. Remove from the heat and stir in the remaining 1 tablespoon butter. Pour the sauce over the chicken mixture.
BAKED RIGATONI WITH SAUSAGE
Provided by Giada De Laurentiis
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- For the topping: Add the ricotta, basil, and salt to a small bowl. Stir together with a rubber spatula. Set aside.
- For the pasta: Bring a large pot of water to boil. Season well with salt and cook the rigatoni for 5 minutes. Drain well, reserving 1/2 cup pasta water.
- Meanwhile, heat a large braiser or ovenproof skillet over medium-high heat. Add the olive oil and sausage to the pan. Cook, stirring often and breaking apart the meat with the back of a spoon, until beginning to brown, about 7 minutes. Add the broccoli and garlic and cook to marry the flavors, about 3 minutes. Stir in the marinara and 1/4 teaspoon salt until fully combined. Add the pasta to the pan and sprinkle with 1/2 cup of the Parmesan cheese. Toss well to coat. Add the reserved pasta water to thin the sauce slightly.
- Dollop the ricotta cheese mixture evenly over the top. Nestle the ricotta mixture into the pasta and cover with some of the pasta. Sprinkle with the mozzarella and remaining 1/2 cup Parmesan cheese and bake until golden brown and bubbly, about 20 minutes. Allow to sit for 5 minutes before serving.
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
ROASTED PEPPERS
Steps:
- Roast peppers by placing them on gas stove or open flame. Make sure to turn peppers to char evenly. When pepper skin is black, remove peppers and place them in a bowl. Cover with plastic wrap and let sit for 20 minutes. Remove peppers and peel off black skin. Remove seeds. Cut each pepper into 6 sections. Put peppers in a clean bowl and add olive oil. Season with salt and pepper to taste.
SUE'S RIGATONI WITH ROASTED RED PEPPERS, ARTICHOKES AND ASPARAGUS
An elegant and delicious pasta dish featuring artichokes, roasted red peppers, asparagus and arugula in a Fontina cheese sauce. Great for a meatless dinner or a brunch! This can be made in advance and refrigerated; let stand at room temperature for 1 hour before baking.
Provided by Doreen
Categories Italian Recipes
Time 1h30m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 4 quart baking dish.
- Roast peppers on a gas grill or under broiler until blackened on all sides. Place in plastic bag for 10 minutes to loosen skins. Peel and seed peppers; slice into 1/2 inch slices.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 10 minutes; add asparagus and artichokes and cook 4 minutes. Drain and transfer to a large bowl; toss with olive oil.
- Melt butter in a large skillet over medium-high heat. Stir in flour and cook 2 minutes. Gradually add milk, whisking until smooth. Cook until sauce thickens, whisking frequently, about 8 minutes. Remove from heat and stir in Fontina cheese and 2 1/4 cup Parmesan cheese. Stir until cheeses are melted and sauce is smooth. Season with salt and pepper. Pour over pasta and stir in arugula and red bell peppers. Pour into prepared baking dish and sprinkle with remaining 3/4 cup Parmesan cheese.
- Cover with aluminum foil and bake in preheated oven for 50 minutes. Uncover and bake 10 minutes longer.
Nutrition Facts : Calories 769.6 calories, Carbohydrate 85.5 g, Cholesterol 89.8 mg, Fat 31.4 g, Fiber 7.2 g, Protein 40 g, SaturatedFat 17.6 g, Sodium 999.9 mg, Sugar 13.3 g
RIGATONI WITH EGGPLANT, ITALIAN SAUSAGE, AND TOMATO
When Jody Denton participated in the 2006 Workshop, he made delicate ricotta gnocchi in a sauce similar to the one outlined here. Chef Denton used wild boar sausage from Broken Arrow Ranch (see page 144), our longtime game supplier, but Italian pork sausage is a more readily available substitute. It takes practice to master gnocchi, but Chef Denton's delicious sauce is just as appealing with rigatoni.
Yield serves 8
Number Of Ingredients 11
Steps:
- Put the eggplant cubes in a colander set over a bowl. Add 2 teaspoons salt and toss well. Let drain for 30 minutes. Squeeze the eggplant cubes vigorously to release additional moisture, then set aside on paper towels.
- In a large nonstick skillet, heat 2 tablespoons olive oil over medium-high heat. Add the eggplant and sauté until browned in spots and tender, about 10 minutes. (Taste to be sure.)
- In a large pot, heat the remaining 2 tablespoons olive oil over medium heat. Add the sausage and cook, breaking it up with a wooden spoon, until it is finely crumbled and no longer pink, about 5 minutes. Add the garlic and sauté briefly to release its fragrance. Add the tomatoes, Parmesan rind, and basil. Bring to a simmer and cook for about 10 minutes to blend the flavors. Stir in the eggplant. Season with salt and pepper and simmer gently for about 5 minutes. Remove the Parmesan rind.
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Set aside 1 cup of the pasta water, then drain the pasta and add it to the sauce. Toss well, add the cheese, and toss again, moistening with reserved pasta water if needed. Serve immediately in 8 warm bowls and pass additional Parmesan cheese.
- Enjoy with Cakebread Cellars Zinfandel or another robust red wine.
RIGATONI WITH SAUSAGE AND BELL PEPPERS
Make and share this Rigatoni With Sausage and Bell Peppers recipe from Food.com.
Provided by RMess
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions; drain and set aside.
- Cook sausage in a Dutch oven over medium-high heat, stirring until sausage crumbles and is no longer pink. Drain.
- Saute onion and bell peppers in hot oil in Dutch oven over medium-high heat 6 minutes. Add garlic, and saute 2 minutes. Stir in sausage, cooked pasta, chicken broth, crushed red pepper and black pepper.
- Reduce heat to low and cook, stirring occasionally 5 minutes or until thoroughly heated.
- Transfer to a serving dish, and top evenly with basil and cheese.
- Serve immediately.
Nutrition Facts : Calories 603.9, Fat 27.7, SaturatedFat 9.2, Cholesterol 110.6, Sodium 1057.7, Carbohydrate 60.1, Fiber 3.2, Sugar 3.2, Protein 27.6
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