Italiansausagepeppersandpasta Recipes

SPICY ITALIAN SAUSAGE AND PEPPERS PASTA RECIPE

Steps:

• Bring a large pot of salted water to a boil. Add the rigatoni, or pasta of choice, and cook to al dente according to package directions. Reserve 1 cup of starchy pasta water, then drain the pasta & set aside.
• Add the olive oil to a large skillet over medium-high heat. Once hot, add in the sausage, bell pepper & onion, seasoning with 1 teaspoon Kosher salt. Use a wooden spoon to break the sausage into fine bite-sized crumbles as it cooks. The sausage should render & brown nicely & the peppers & onions should soften. If anything starts to brown too quickly, reduce the heat to medium or medium-low. Add in the garlic & crushed red pepper flake, cooking until just fragrant, about 30 seconds to 1 minute.
• Stir the tomato paste into the skillet. As it heats, stir to coat the sausage & veggies. Cook for 1-2 minutes, until deeply red, then deglaze the skillet with the white wine. Increase the heat to medium-high. Once the wine simmers, add in the crused tomatoes & parmesan. Stir to combine, then reduce the heat to medium-low. Let the sauce simmer for 5 minutes to thicken slightly & build flavor.
• Once the sausage & peppers have simmered in the sauce, add the pasta to the skillet. Toss to coat, adding some of the reserved pasta water as needed to loosen up the sauce so it coats the pasta nicely. Let the pasta simmer in the sauce for 1-2 minutes, just to bring everything together, then remove from the heat.
• immediately, topped with extra grated parm, crushed red pepper & a sprinkling of thinly sliced basil, as desired. Enjoy!

ITALIAN SAUSAGE, PEPPERS AND PASTA

Steps:

• Slice Italian Sausage to 1/2 inch slices.
• Heat pan with 1 tbl olive oil on medium heat and saute sausage until cooked and brown. Place sausage onto paper towel to drain.
• In same pan heat 1 tbl of olive oil on medium heat and saute peppers, garlic and mushrooms for 2 - 4 minutes.
• In large sauce pan combine pasta sauce, sausage, peppers, mushrooms, garlic, red pepper, oregano,.
• cook on med-low heat for 1 1/2 hour stirring occasionally.
• Use your favorite pasta and cook according to instructions.
• Drain pasta, serve on plate and top with sauce. YUMMY!

ONE-POT SAUSAGE AND PEPPERS PASTA RECIPE BY TASTY

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!

PASTA WITH SAUSAGE PEPPERS AND ONIONS

Steps:

• In 6 quarts of boiling salted water, cook the pasta until al dente. About 10 to 13 minutes. Drain and set aside.
• Stir in 2 Tbls of olive oil into the pasta.
• In the meantime, fry the sausage in a large frying pan in 2 Tbls of olive oil until the sausage cooked through and browned all over.
• Remove the sausage from the pan and let stand.
• Drain the excess oil in the frying pan.
• Add the peppers, onions, garlic, oregano and basil to the pan, cover and cook on medium heat until the peppers are tender and slightly browned.
• Cut the sausages into 1 inch pieces and add to the peppers.
• Increase the heat and add the white wine.
• Cook until the wine is reduced by half.
• Stir in the butter and the parsley.
• Season with salt and pepper.
• Plate the pasta and spoon the sausage mixture on top.
• Optional: Plate the pasta, pour a good quality, or homemade vodka sauce over the pasta, then top with sausages and peppers.
• Serve with Parmesan cheese.