Olive Garden Grilled Sausage And Peppers Rustica Recipes

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GRILLED SAUSAGE AND PEPPER RUSTICA - OLIVE GARDEN RECIPE - (4.2/5)



Grilled Sausage and Pepper Rustica - Olive Garden Recipe - (4.2/5) image

Provided by MJH

Number Of Ingredients 8

1 pound Italian Sausage
2 bell peppers you can use red, green, yellow, or orange
1 cup of sliced onion you can use white or yellow
1 jar 26 ounce jar of marina sauce (I recommend Barilla Spicy Marina)
1/4 - 1/2 teaspoon red pepper flakes (optional)
1/2 teaspoon salt
2 tablespoons olive oil
1 pound dry penne pasta

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.

OLIVE GARDEN GRILLED SAUSAGE AND PEPPERS RUSTICA



Olive Garden Grilled Sausage and Peppers Rustica image

The Olive Garden Grilled Sausage and Peppers Rustica is so good! When it was removed from the menu it was brought back due to popular demand. Now you can make it at home.

Provided by Stephanie Manley

Categories     Main Course

Time 30m

Number Of Ingredients 9

1 pound penne pasta
1 pound Italian Sausage
2 tablespoons olive oil (divided use)
2 sliced bell peppers (you can use red, green, yellow, or orange)
1 cup sliced onion
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
26 ounces marinara sauce
1/4 cup shredded mozzarella cheese (plus more for garnish if desired)

Steps:

  • Cook the pasta according to the package directions. Place the cooked pasta in a large serving dish.
  • In a large skillet over medium heat, add 1 tablespoon of olive oil.
  • Slice the sausage into bite-size pieces and place them in the skillet.
  • Cook the sausage until browned then remove the sausage from pan and set aside.
  • Add the remaining 1 tablespoon of olive oil to the skillet.
  • Add sliced peppers, onions, and salt. Stir to combine.
  • Cook until the onions are transparent and the peppers have cooked until tender.
  • Add browned sausage to pan and red pepper flakes and stir thoroughly.
  • If you want this to be spicy, add more red pepper flakes, about 1/4 to 1/2 teaspoon depending on how spicy you want.
  • Add the marinara sauce to skillet and heat well.
  • Add ½ cup shredded mozzarella cheese and stir until the cheese is melted.
  • Pour the mixture over the cooked pasta.
  • Sprinkle a little shredded mozzarella cheese on top if desired.

Nutrition Facts : Calories 968 kcal, Carbohydrate 102 g, Protein 36 g, Fat 46 g, SaturatedFat 15 g, Cholesterol 92 mg, Sodium 2141 mg, Fiber 8 g, Sugar 14 g, UnsaturatedFat 28 g, ServingSize 1 serving

OLIVE GARDEN SAUSAGE & PEPPERS RUSTICA RECIPE



Olive Garden Sausage & Peppers Rustica Recipe image

A delicious sausage and pepper dish served with home made salsa marinara sauce over ziti pasta. My husband quit going to Olive Garden because they took this recipe off there menu.

Provided by Gabby612

Time 1h

Number Of Ingredients 13

1 1/2 pounds sweet and hot mixed Italian Sausage Links
4 tablespoons extra virgin olive oil
1 each red, orange and yellow peppers, seeded & cut into 1
SALSA MARINARA
1 can Italian-style or plum tomatoes, including liquid
1 can tomato puree
1 teaspoon garlic, chopped finely
2 tablespoons extra virgin olive oil
1/2 cup basil, fresh, chopped finely, firmly packed
3/4 pound ziti pasta
parsley
grated Parmesan cheese, grated
salt and pepper, to taste

Steps:

  • Bake or pan-fry sausage until fully cooked. Drain. Cut sausages half lengthwise; then cut into 1/2" slices. Result will be semi-circles of sausage. Sauté pepper slices in olive oil until their crispness is lost, but not soft. For Salsa Marinara (5 cups): Do not puree the tomatoes, just break them up. Combine tomatoes, tomato puree, garlic, olive oil and fresh basil in sauce pan. Bring to a light simmer. Cook pasta. Drain and transfer to four warmed plates. Top with sausage, peppers and salsa marinara. Garnish each plate with parsley and grated Parmesan cheese.

SAUSAGE AND PEPPERS RUSTICA



Sausage and Peppers Rustica image

I developed this recipe from a series of copycat recipes I've used modeled after Olive Garden's recipe of the same name. It is DELICIOUS!! Everybody I have ever fed it to loves it, and in the unlikely event of leftovers, they are just as good the next day! Hope somebody out there sees this and uses it... one of my favorites!

Provided by Liz Beginner Cook

Categories     Penne

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

1 lb hot Italian sausage link (I prefer Premio's brand, or Cifelli's)
1 (16 ounce) box penne pasta
1 red bell pepper
1 yellow bell pepper
1 orange bell pepper
1 medium onion
2 (24 ounce) jars marinara sauce, the plainer the better
1 cup pre-shredded mozzarella cheese
1/2 cup grated parmesan cheese
salt, to taste

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! **.

GRILLED SAUSAGES, PEPPERS AND ONIONS



Grilled Sausages, Peppers and Onions image

The well-loved trifecta of sausages, peppers and onions can be found at Italian street fairs, ballparks and on weeknight dinner tables. They're often roasted or braised, but this recipe makes smart use of a grill: Sausages cook over indirect heat to prevent bursting, while peppers and onions soften and char over the flames. At the end, while the sausages and rolls spend a few minutes over direct heat to brown and crisp, the cooked vegetables rest in a tart vinaigrette to balance the sweetness of the peppers. Tuck the sausages and vegetables into the roll, then add mustard, giardiniera, mozzarella or nothing at all.

Provided by Ali Slagle

Categories     sandwiches, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

4 sweet or hot Italian pork sausages (about 1 pound)
1 pound bell peppers (any color), seeds and stem removed, cut crosswise into 1/2-inch-thick rings
2 large yellow or red onions, peeled and cut crosswise into 1/2-inch-thick rings (about 1 1/2 pounds total)
Olive oil
Kosher salt and black pepper
4 hero, hoagie or sub rolls, about 6 inches long, halved lengthwise but still connected
1/4 cup red wine, Sherry or apple cider vinegar
Pinch of dried oregano (optional)

Steps:

  • Prepare a charcoal or gas grill for two-zone cooking over medium-high heat. (For a charcoal grill, pour the coals on one side. For a gas grill, heat all burners covered on high, then reduce one burner to medium-high and turn off the other. If your grill has three burners, reduce the outer two to medium-high and turn off the middle.)
  • Meanwhile, remove sausages from the package to come to room temperature and to air-dry. In a large bowl or baking dish, toss the peppers and onions with olive oil, salt and pepper to coat. Lightly brush the interior of the rolls with olive oil.
  • Clean and oil the grates. (Dip the trimmed end of the onion in oil and use it to grease the grates). Place the peppers and onions over the flame (direct heat) and place the sausages where there is no flame beneath (indirect heat). Cover and cook, flipping occasionally, until the vegetables are softened and charred in spots and cooked through, 14 to 20 minutes. (To keep all of the juices in, insert the thermometer into the ends of the sausages as opposed to pricking the sausage casing.)
  • To the now-empty bowl or baking dish, add the vinegar, 3 tablespoons olive oil, and oregano, if using. Season with salt and pepper. As the vegetables finish cooking, add them to the bowl and toss to combine. Move the sausages to direct heat and cook, turning often, until charred and crisp, 2 to 4 minutes. (Cover if using a gas grill.) Transfer to the bowl of vegetables to rest for a few minutes. Grill the cut sides of the buns over direct heat until toasted, 1 to 2 minutes. Divide the peppers, onions and sausages between rolls.

SAUSAGE AND PEPPERS RUSTICA



Sausage and Peppers Rustica image

I developed this recipe when my husbands favorite dish at a local italian restaurant was no longer on the menu. Try this dish, it's delicious! (You can use your favorite store bought sauce or make your own). Prep time includes boiling the sausages and allowing them to cool slightly. Let me know what you think!

Provided by Foodygirl1979

Categories     Penne

Time 1h5m

Yield 1 pound pasta, 4-6 serving(s)

Number Of Ingredients 5

1 lb penne pasta
2 -3 tablespoons extra virgin olive oil
1 lb Italian sausage (hot or sweet, in casing)
1 (26 ounce) jar spaghetti sauce, I use Ragu with mushrooms, but choose your own favorite
1 (16 ounce) bag frozen peppers and onions, I use Birds Eye brand and its a mixture of green, red and yellow peppers and onions

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!

Nutrition Facts : Calories 1001.4, Fat 44.8, SaturatedFat 12.7, Cholesterol 64.7, Sodium 2311.4, Carbohydrate 117.2, Fiber 13.4, Sugar 18.3, Protein 34

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