Pasta With Sausage Peppers And Onions Recipes

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SAUSAGE, ONION AND PEPPER BAKED PASTA



Sausage, Onion and Pepper Baked Pasta image

This pasta dish lures you with sausage, onion and pepper and seals the deal with gooey fontina cheese.

Provided by Food Network

Time 35m

Number Of Ingredients 14

Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
Pinch of crushed red pepper flakes
One 28-ounce can whole plum tomatoes, crushed by hand
One 15-ounce can whole plum tomatoes, crushed by hand
4 large sprigs fresh basil
3/4 pound sweet or spicy Italian sausage, casing removed
1 green bell pepper, halved, seeded and thinly sliced
1 red bell pepper, halved, seeded and thinly sliced
1 small onion, halved and thinly sliced
1 pound dried rigatoni
3 cups shredded Italian fontina cheese
1 cup grated Parmesan

Steps:

  • Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
  • Heat 2 tablespoons of the olive oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes and 1 cup water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil sprigs and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard the basil and season with salt and pepper.
  • Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Transfer the sausage to a large bowl using a slotted spoon. Add the green and red bell peppers and onion to the skillet with the sausage drippings and cook, stirring occasionally, until softened and golden in spots, about 8 minutes. Transfer to the bowl with the sausage.
  • Cook the rigatoni in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl.
  • Add the tomato sauce, half of the fontina and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining fontina and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving.

ONE-POT SAUSAGE AND PEPPERS PASTA RECIPE BY TASTY



One-Pot Sausage And Peppers Pasta Recipe by Tasty image

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

1 lb farfalle pasta, or any short pasta
1 tablespoon olive oil
3 hot italian sausages
3 sweet italian sausages
1 red bell pepper, large, diced
1 green bell pepper, large, diced
1 yellow bell pepper, large, diced
½ white onion, sliced
2 cloves garlic, sliced
28 oz diced tomato
1 teaspoon oregano
1 teaspoon salt
1 teaspoon black ground pepper

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 PENNE



Sausage and Pepper Penne image

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

2 ½ cups dry penne pasta
4 ½ teaspoons coconut oil
1 pound smoked sausage (such as farmer's sausage), sliced
1 onion, sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
1 orange bell pepper, sliced
1 (8 ounce) package mushrooms, sliced
1 (14.5 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
1 teaspoon minced garlic
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon red pepper flakes

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

EASY SAUSAGE, PEPPERS AND ONIONS WITH ELBOWS



Easy Sausage, Peppers and Onions with Elbows image

On days when my schedule is overloaded, this easy throw-together recipe is always a hit with my family.

Provided by Kori Lavertue

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 3h35m

Yield 8

Number Of Ingredients 7

1 pound sweet Italian sausages
1 pound hot Italian sausages
2 green bell peppers, sliced
1 red bell pepper, sliced
1 large sweet onion (such as Vidalia®), sliced
1 (24 ounce) jar pasta sauce
1 (16 ounce) package elbow macaroni

Steps:

  • Place the sweet and hot sausages, green and red peppers, onion, and pasta sauce in a slow cooker. Add about 1/2 a jar of water. Cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until cooked through but still firm, about 8 minutes. Drain well.
  • Slice the cooked sausages, then return to the slow cooker. Allow to rest for 10 minutes before serving the sausage, peppers, and onion over the macaroni.

Nutrition Facts : Calories 573.3 calories, Carbohydrate 61 g, Cholesterol 54.5 mg, Fat 24.4 g, Fiber 5.9 g, Protein 25.5 g, SaturatedFat 8.1 g, Sodium 1181 mg, Sugar 10.7 g

PASTA WITH SAUSAGE 'N' PEPPERS



Pasta with Sausage 'n' Peppers image

"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

4 ounces uncooked angel hair pasta
1/2 pound bulk Italian sausage
1/2 cup chopped onion
1 small garlic clove, minced
1/2 medium green pepper, coarsely chopped
1/2 medium sweet red pepper, coarsely chopped
1-1/2 teaspoons all-purpose flour
1/2 cup half-and-half cream
2 tablespoons minced fresh parsley
1/2 teaspoon dried marjoram
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup shredded Parmesan cheese

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.

PASTA WITH SAUSAGE PEPPERS AND ONIONS



Pasta With Sausage Peppers and Onions image

Pasta with Sausage Peppers and Onions are always a favorite starter at any fine Italian restaurant. Serve it on top of your favorite pasta and you get a fabulous meal.

Provided by Hag chef

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 16

1 lb rigatoni pasta
1 1/2 lbs mild Italian sausage or 1 1/2 lbs hot Italian sausage
4 tablespoons extra virgin olive oil
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
3 cubanelle peppers, seeded and cut into strips
1 yellow onion, cut into slices
2 garlic cloves, chopped
1/2 teaspoon dried oregano
6 fresh basil leaves, shredded
1/2 cup white wine
1 tablespoon butter
1/2 teaspoon salt
1 teaspoon ground black pepper
1/2 cup flat-leaf Italian parsley, fresh
1/2 cup parmesan cheese, grated fresh

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.

PASTA WITH ROASTED PEPPERS & SAUSAGE



Pasta With Roasted Peppers & Sausage image

This is from the Ronzoni pasta box and it is delicious. Love roasting the vegetables in the oven with the peppers, before adding any tomatoes. I use 6-inch long chicken Italian sausages, and just cut into 1-inch chunks before they go in the oven.

Provided by kitty.rock

Categories     Meat

Time 50m

Yield 1 cup servings, 10 serving(s)

Number Of Ingredients 10

1 large red bell pepper, sliced into thin strips
1 large green bell pepper, sliced into thin strips
1 large onion, thinly sliced
2 -4 large garlic cloves, minced
3 tablespoons extra virgin olive oil
1 teaspoon dried basil leaves
1 lb rope-style Italian sausage, cut into 4 equal pieces
2 (14 ounce) cans diced tomatoes with juice, undrained
1 (12 ounce) package egg fettuccine, uncooked
1/4 cup freshly grated parmesan cheese

Steps:

  • Heat oven to 450 degrees F.
  • In a 13 x 19 x 2 inch baking dish, toss peppers, onion, garlic, olive oil and basil; spread in an even layer.
  • Add sausage pieces.
  • Bake 25 minutes, uncovered, stirring half-way through baking time.
  • Stir in tomatoes with juice; bake 10 more minutes.
  • Meanwhile, cook pasta according to package directions; drain.
  • Remove sausage and cut into thin slices; stir back into pepper mixture.
  • Toss hot pasta and pepper mixture; sprinkle with parmesan cheese.

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