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 PEPPER PASTA SUPPER
An easy Sausage and Pepper Pasta Supper
Provided by Suzanne Solberg
Categories Pasta Sauté Quick & Easy Sausage Bell Pepper Bon Appétit Los Angeles California
Yield Serves 4 to 6
Number Of Ingredients 13
Steps:
- Heat oil in heavy large skillet over medium heat. Add garlic and sauté until golden, about 1 minute. Mix in sausage and cook until brown, about 8 minutes. Add peppers and onion and cook until almost tender, stirring occasionally, about 5 minutes. Mix in tomatoes with juices, basil and oregano. Season with salt and pepper. Cover and simmer 8 minutes. Uncover and cook 2 minutes. Pour over pasta and toss. Serve, passing Parmesan separately.
SAUSAGE AND PEPPER PENNE
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
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
PASTA SAUSAGE SUPPER
It starts with hearty helpings of Pasta Sausage Supper, a swift stovetop entree featuring sliced kielbasa and bright bell pepper strips served over penne pasta. While the pasta is cooking, it's a breeze to saute the meat and veggies. At the same time, you can warm the jarred spaghetti sauce in the microwave or in a saucepan.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Cook pasta according to package directions. Meanwhile, in large skillet, saute the sausage, peppers and onion in oil until sausage is browned and vegetables are crisp-tender., Drain pasta; divide among six serving plates. Top with spaghetti sauce and sausage mixture.
Nutrition Facts : Calories 596 calories, Fat 25g fat (8g saturated fat), Cholesterol 51mg cholesterol, Sodium 1359mg sodium, Carbohydrate 73g carbohydrate (15g sugars, Fiber 6g fiber), Protein 23g protein.
ITALIAN PEPPER AND SAUSAGE DINNER
It seems like I make this with my eyes closed already. The family loves it as well as guests. You can make as much as you want and if you are lucky to have leftovers, it's better the second time around. Enjoy!
Provided by glitter
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large,skillet brown the sausage until it is cooked through.
- Drain the fat and drain the sausage on paper towels.
- In the same pan heat your olive oil add and sauté the peppers, and onions, until the onion is translucent,then add the garlic and sauté gently but do not brown your garlic.
- This will make the dish bitter.
- The vegetables should be tender.
- Stir in the tomatoes, spices, Romano cheese and sausage.
- Cover the pan and simmer all over a medium-low heat for 8-10 minute.
- If your mixture seems too thick you can add a little water or red wine.
- While the meat mixture is cooking, the pasta can be prepared as per directions.
- You do not want to overcook your pasta.
- You want a little firmness to your noodles.
- When you are ready to serve use a large platter.
- The noodles first, then spoon the meat mixture over.
- Mix slightly.
- Sprinkle with the Parigiano-Reggiano and place your fresh basil leaves atop.
- This goes well with a full bodied red wine, a green salad with Italian oil and vinegar dressing, and most of all a good hard crusted peasant bread.
SAUSAGE AND PEPPER PASTA SUPPER
This is from March 1990 Bon Appetit. I frequently make this easy meal and we have the leftovers for lunch the next day. It's a household favorite. I highly recommend using hot sausage rather than mild if you don't mind a little spice. Please be aware that the tomatoes do not make a tomato sauce.
Provided by LibbyAnne
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in heavy large skillet over medium heat. Add garlic and sauté until golden, about 1 minute. Mix in sausage and cook until brown, about 8 minutes. Add peppers and onion and cook until almost tender, stirring occasionally, about 5 minutes. Mix in tomatoes with juices, basil and oregano. Season with salt and pepper. Cover and simmer 8 minutes. Uncover and cook 2 minutes. Pour over pasta and toss. Serve, passing Parmesan separately.
Nutrition Facts : Calories 1148.9, Fat 59.4, SaturatedFat 18.1, Cholesterol 97, Sodium 2285.3, Carbohydrate 113.5, Fiber 16.6, Sugar 9.6, Protein 43.2
SAUSAGE WITH PEPPERS AND PASTA
Bring flavors of a sausage and pepper sandwich to your table with this weeknight sausage pasta recipe. Watch now for this Sausage with Peppers and Pasta.
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings, 1-1/2 cups each
Number Of Ingredients 6
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, cook sausage in large skillet on medium heat 10 min., stirring frequently. Stir in peppers; cook and stir 7 min. or until sausage is done and peppers are crisp-tender. Stir in tomatoes; cook 2 min. or until heated through, stirring occasionally.
- Drain pasta. Add to sausage mixture along with the shredded cheese blend; mix lightly.
- Top with Parmesan.
Nutrition Facts : Calories 440, Fat 19 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 45 mg, Sodium 770 mg, Carbohydrate 43 g, Fiber 3 g, Sugar 6 g, Protein 21 g
SAUSAGE AND PEPPERS PASTA BAKE
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
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.
PASTA WITH SAUSAGE 'N' PEPPERS
"I found this recipe years ago in an old Italian cookbook and made some changes to it," explains Janice Mitchell of Aurora, Colorado. "It's been one of our favorites since then. This fits the category of 'quick, easy and delicious.'"
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 560 calories, Fat 25g fat (11g saturated fat), Cholesterol 82mg cholesterol, Sodium 1037mg sodium, Carbohydrate 55g carbohydrate (8g sugars, Fiber 4g fiber), Protein 26g protein.
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4.4/5 (68)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.
- Finish the dish: Toss in the pasta and garnish with parsley. If using, sprinkle with Parmesan cheese and serve warm.
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