Sausage And Peppers Rustica Recipes

Steps:

• Saute onions, peppers and chile in olive oil until onions are brown. Add salt and pepper to taste. Stir in garlic and basil. Add oregano. Hold aside.
• Prick sausage all over with a fork. Saute in skillet over medium heat until brown. Add enough wine to cover about 2/3 of the sausage. Add Sauteed vegetables, tomatoes and any liquid. Simmer gently, partially covered, for 20 minutes. Remove sausage and slice into 1-inch pieces. Can be served on pasta or with bread.

Steps:

• Brown sausages over Medium Heat in lightly oiled large frying pan. Once sausages are browned, cut into discs and cook each side until cooked through.
• Meanwhile, cut up the peppers and onion, julienne style. Add to cooked sausages in the pan.
• Lightly salt this mixture, continue cooking over Medium heat until vegetables are softened.
• Add marinara sauce, cover and cook for at least twenty minutes on Low. For best results, cook on low for a few hours, stirring occasionally (this incorporates all the flavors of the sausage and peppers into the sauce).
• Meanwhile, cook penne pasta al dente. Drain, add to sauce mixture.
• Add mozzarella and parmesan cheese, mix thoroughly and serve.
• ** This will be a very saucy mixture, I like that for dipping bread! If you prefer less sauce, use about 36 oz sauce, or pour out some sauce prior to adding the pasta in the final step -- it will be a delicious snack at some point! **.

Steps:

• Heat the oil in a large skillet over medium high heat. Add the sausages and cook until well browned on all sides, about 10 minutes. Remove the sausages from the pan and set aside. Pour off all but 1 tablespoon of oil. Add the onions and cook, stirring, until golden, about 5 minutes. Stir in the tomato paste and cook for 1 minute more. Add the peppers, garlic, and season with salt and pepper to taste. Cook until the peppers are wilted, about 5 minutes. Return the sausages to the pan, cover, and cook over medium heat, stirring frequently, until the sausages are cooked through, about 12 minutes more. Stir in the vinegar. Divide the sausage and peppers evenly amongst the crusty rolls and serve.

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.

Steps:

• Boil sausages in water until cooked through, approximately 25-30 minutes. Drain and cool slightly until easy to handle.
• Cook pasta according to package directions. Drain and set aside.
• In a large skillet with deep sides, heat olive oil.
• Cut sausages into about 1/2 inch rings and place in skillet to lightly brown.
• When the sausages are browned to your liking, add in the bag of frozen peppers and onions (no need to thaw ahead). Cook and stir until peppers are thawed and heated through (there will be liquid, this is ok).
• Add in the spaghetti sauce and cook until heated through and peppers and onions are tender.
• Add pasta and toss to coat.
• Serve with grated parmesan cheese. Enjoy!

Steps:

• Preheat oven to 350 degrees. Butter 8x8 inch baking dish. Place 8 baguette slices in bottom of dish; press 2 baguette slices onto each side.
• Melt 1 tablespoon butter in large pot over medium-high heat. Add spinach, toss until just wilted, about 3 minutes. Transfer spinach to strainer; cool. Squeeze spinach dry. Transfer to medium bowl.
• Heat same pot over medium-high heat. Add sausage, saute until cooked through, breaking up, about 7 minutes. Mix into spinach; mix in 1 cup cheese and peppers. Spread atop baguette slices in bottom of dish.
• Whisk eggs in medium bowl to blend. Whisk in last 4 ingredients. Pour over spinach mixture and stir lightly with fork to distribute evenly. Sprinkle remaining 1/2 cup cheese over top.
• Bake torta until puffed up and golden and center is set, about 55 minutes. Remove from oven and let rest 15 minutes before serving.

Steps:

• Preheat oven to 350°F. Butter 8x8x2-inch baking dish. Place 8 baguette slices in bottom of dish; press 2 baguette slices onto each side. Melt 1 tablespoon butter in large pot over medium-high heat. Add spinach; toss until just wilted, about 3 minutes. Transfer spinach to strainer; cool. Squeeze spinach dry. Transfer to medium bowl.
• Heat same pot over medium-high heat. Add sausage. Sauté until cooked through, breaking up, about 7 minutes. Mix into spinach; mix in 1 cup cheese and peppers. Spread atop baguette slices in bottom of dish. Whisk eggs in medium bowl to blend.
• Whisk in last 4 ingredients. Pour over spinach mixture and stir lightly with fork to distribute evenly. Sprinkle remaining 1/2 cup cheese over. Bake torta until puffed and golden and center is set, about 55 minutes. Remove from oven and let rest 15 minutes before serving.

Steps:

• In a large skillet over medium heat, pour 1 tablespoon of olive oil, slice sausage into bite size pieces and cook sausage until browned. Remove sausage from pan and set aside. Add remaining 1 tablespoon of olive oil to pan and add sliced peppers and onions and season with salt and cook until onions are transparent, and the peppers have cooked until they are tender. Add browned sausage to pan and stir thoroughly. If you want this to be spicy add red pepper flakes 1/4 to 1/2 teaspoon depending on how spicy you want. Add sauce to pan and heat well. Add 1/2 cup shredded mozzarella cheese and stir in melted cheese. Pour this over cooked pasta and mix well.

Steps:

• Place the sausage in a large skillet over medium heat, and brown on all sides. Remove from skillet, and slice.
• Melt butter in the skillet. Stir in the yellow onion, red onion, and garlic, and cook 2 to 3 minutes. Mix in red bell pepper and green bell pepper. Season with basil, and oregano. Stir in white wine. Continue to cook and stir until peppers and onions are tender.
• Return sausage slices to skillet with the vegetables. Reduce heat to low, cover, and simmer 15 minutes, or until sausage is heated through.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
• Brown the sausage, stirring to crumble, in a skillet over medium heat. Remove sausage using a slotted spoon, leaving drippings in the pan. Cook and stir the onion and garlic in the sausage drippings until the onions are softened. Return the sausage to the pan. Stir in the red bell pepper, zucchini, yellow squash, and mushrooms. Season with salt and pepper. Cook another 5 minutes. Add the tomatoes, tomato sauce, thyme, basil, and oregano; cook until heated through, about 5 minutes.
• Combine the drained pasta with the sausage mixture in a large bowl. Top with Parmesan cheese to serve.

Steps:

• Cut sausage into 3/4-in. pieces. In a skillet, cook sausage and onion over medium heat until sausage is browned; drain. Stir in the peppers, spaghetti sauce, sugar, garlic powder, onion powder, oregano and parsley. , Place in a greased 1-qt. baking dish. Bake, uncovered, at 350° for 50-60 minutes or until sausage and peppers are tender, stirring every 20 minutes. Serve on rolls.

Steps:

• Heat approximately 1 tablespoon of olive oil in a large frying pan.
• Brown the sausage in the oil until you get a nice color on the outside and you no longer see any"pink".
• Remove the sausage and drain on a paper towel.
• Keep the heat going on the pan and add onions and peppers (do not add any additional oil).
• Cook the onions and peppers approximately 5 minutes or until onions start to become translucent.
• During this time, slice the sausage down the middle, do not cut all the way through, just enough so you can open the sausage and"fan" them out.
• Add salt and pepper over the onion/pepper mixture and turn heat down to simmer.
• Place sausage on top of onions and peppers and cover.
• Simmer for approximately 15 minutes or until sausage is cooked through.
• Serve on Italian Bread.