Rachaels Chicken Sausage Pepper And Onion Pasta Fake Bake Recipes

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RACHAEL'S CHICKEN SAUSAGE, PEPPER, AND ONION PASTA FAKE-BAKE



Rachael's Chicken Sausage, Pepper, and Onion Pasta Fake-Bake image

Here's another winner from Rachael Ray. How does she do it? A nice tossed salad, some warm from the oven sourdough bread and a glass of Merlot and you are on your way to heaven via the kitchen!(or the Food Network)LOL!

Provided by FLUFFSTER

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

1 lb rigatoni pasta
salt
1 lb cooked chicken sausage
3 tablespoons extra virgin olive oil, divided
1 green bell peppers or 1 red bell pepper, seeded and sliced
1 cubanelle pepper, seeded and sliced (optional)
1 large onion, thinly sliced
3 -4 garlic cloves, chopped
ground black pepper
1/2 cup dry white wine or 1/2 cup chicken stock
1 (28 ounce) can crushed tomatoes (recommend San Marzano)
fresh basil, shredded (about 10 leaves)
1 cup ricotta cheese
1 cup freshly grated parmigiano-reggiano cheese, plus some to pass at the table

Steps:

  • Place a large pot of water on the stove to boil for pasta.
  • When the water boils, salt it and cook pasta to al dente, with a bite to it.
  • Prick sausages with a fork.
  • Place chicken sausages in a large skillet and add 1 inch of water.
  • Add 1 tablespoons extra-virgin olive oil to the skillet, (1 turn of the pan).
  • Bring water to a boil then reduce heat a little.
  • Allow all the liquid to cook away then brown and crisp the casings, 5 to 6 minute.
  • Preheat the broiler.
  • While pasta and sausage cook, heat a deep skillet over med. heat with 2 tablespoons extra-virgin olive oil (2 turns of the pan).
  • Add the peppers, onions and garlic and season with salt and pepper.
  • When the sausages are cooked through, slice them on an angle and add them to the peppers and onions.
  • Cook together until peppers and onions are tender and sliced sausages are crisp at edges, then deglaze the pan with white wine or chicken stock.
  • Stir in crushed tomatoes and bring to a bubble, reduce heat to low.
  • Drain the rigatoni and return it to warm pot.
  • Add ricotta cheese, salt and pepper, parsley and basil and half of the Parmigiano, a couple of handfuls, stir to combine.
  • To assemble the "fake bake," place half the sausage, peppers, onions and sauce in the bottom a baking dish.
  • Top with all of the pasta and then the remaining sausages and sauce.
  • Cover the top of the dish with the grated Parmigiano and place under broiler 2 minute to brown cheese and set the pasta.

Nutrition Facts : Calories 1062.8, Fat 45.3, SaturatedFat 16.8, Cholesterol 277.7, Sodium 2017.8, Carbohydrate 112, Fiber 7.6, Sugar 14.4, Protein 48.4

SAUSAGE, PEPPER AND ONION ONE-POT



Sausage, Pepper and Onion One-Pot image

Provided by Rachael Ray : Food Network

Time 2h

Yield 4 servings

Number Of Ingredients 14

2 pounds Italian hot and/or sweet sausages
3 tablespoons extra-virgin olive oil
1 1/2 teaspoons fennel seed
1 red chile pepper, thinly sliced
2 cubanelle peppers, thinly sliced
1 red bell pepper, cored and thinly sliced
2 large red or yellow onions, thinly sliced
4 cloves garlic, thinly sliced
2 tablespoons tomato paste
1/2 cup dry white wine
1 cup chicken stock
1 (15-ounce) can tomato sauce or stewed tomatoes
A generous handful flat-leaf parsley, finely chopped
A loaf ciabatta bread*

Steps:

  • Place the sausages in a high-sided skillet or Dutch oven and add 1-inch water and 1 tablespoon extra-virgin olive oil to the pan. Bring the mixture to a boil, then reduce the heat a bit and allow the water to boil away. The sausages will gently cook through in the water, and then the oil will crisp the casings up to a deep brown. Remove the sausages to a plate.
  • Heat extra-virgin olive oil, a couple of turn of the pan, in the same skillet over medium-high heat, stir in fennel seed and chile pepper, then add in the peppers, onions, and garlic as you slice them, season with salt and pepper and cook 15 minutes to soften. Stir in the tomato paste 1 minute, then wine for 1 minute more. Add the chicken stock and canned tomatoes. Finish with parsley.
  • Slice the sausages on an angle and add to the pot. Cover, cool completely, and store for a make-head meal. Reheat, covered, over moderate heat or in moderate oven.
  • Crisp up chunks of bread in a warm oven just before serving for mopping up your plate!

CHICKEN SAUSAGE, PEPPER AND ONION PASTA FAKE-BAKE



Chicken Sausage, Pepper and Onion Pasta Fake-Bake image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 15

1 pound rigatoni
Salt
1 pound cooked chicken sausages
3 tablespoons extra-virgin olive oil, divided
1 green or red bell pepper, seeded and sliced
1 cubanelle pepper, seeded and sliced
1 large onion, thinly sliced
3 to 4 cloves garlic, chopped
Ground black pepper
1/2 cup dry white wine or chicken stock, a couple of glugs
1 (28 ounce) can crushed tomatoes, (recommended: San Marzano)
Handful chopped flat-leaf parsley
1/2 cup fresh basil, 10 leaves, torn or shredded
1 cup ricotta cheese
1 cup freshly grated Parmigiano-Reggiano, plus some to pass at table

Steps:

  • Place a pot of water on the stove to boil for pasta. When the water boils, salt it and cook pasta to al dente, with a bite to it. Prick sausages with a fork. Place chicken sausages in a large skillet and add 1 inch of water. Add 1 tablespoon extra-virgin olive oil to the skillet, 1 turn of the pan. Bring water to a boil then reduce heat a little. Allow all the liquid to cook away then brown and crisp the casings, 5 to 6 minutes. Preheat broiler. While pasta and sausage cook, heat a deep skillet over medium heat with 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Add the peppers, onions and garlic and season with salt and pepper. When the sausages are cooked through, slice them on an angle and add them to the peppers and onions. Cook together until peppers and onions are tender and sliced sausages are crisp at edges then deglaze the pan with white wine or chicken stock. Stir in crushed tomatoes and bring to a bubble, reduce heat to low. Drain rigatoni and return to warm pot. Add ricotta cheese, salt and pepper, parsley and basil and half of the Parmigiano, a couple of handfuls, stir to combine. To assemble the "fake bake," place half the sausage, peppers, onions and sauce in the bottom of a flameproof baking dish. Top with all of the pasta and then the remaining sausage and sauce. Cover the top of the dish with the grated Parmigiano and place until broiler 2 minutes to brown cheese and set pasta.;

CHICKEN, SAUSAGE AND PEPPERS



Chicken, Sausage and Peppers image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons unsalted butter
3/4 pound sweet or hot Italian sausage, cut into chunks
3/4 pound skinless, boneless chicken breasts, cut into chunks
Kosher salt and freshly ground pepper
1 tablespoon all-purpose flour
1 small onion, chopped
2 Italian green frying peppers, cut into 1-inch pieces
3 cloves garlic, roughly chopped
1/2 cup dry white wine
3/4 cup low-sodium chicken broth
1/4 cup roughly chopped fresh parsley
2 jarred pickled cherry peppers, chopped, plus 2 tablespoons liquid from the jar

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.

CHICKEN SAUSAGE, PEPPER AND ONION SUBS



Chicken Sausage, Pepper and Onion Subs image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 subs

Number Of Ingredients 13

4 cooked chicken sausages, available at your meat counter -- get a Mediterranean flavor, such as pepper and onion or sundried tomato and basil
3 tablespoons extra-virgin olive oil, divided
1/3 cup chicken stock or dry white wine, a generous douse
1 cubanelle pepper, seeded and sliced
1 red bell pepper, seeded and sliced
1 large onion, thinly sliced
3 cloves garlic, chopped
Salt and pepper
1 cup giardiniera (Italian pickled vegetable salad: hot peppers, cauliflower, carrots and celery mix available in jars on Italian food aisle or in bulk bins near olives)
Handful Italian flat-leaf parsley leaves
1/2 cup fresh basil (10 leaves)
1/2 a lemon, zested (2 teaspoons)
4 crusty sub rolls, split

Steps:

  • Prick sausages with a fork. Place chicken sausages in a large skillet and add 1 inch of water. Add 1 tablespoon extra-virgin olive oil to the skillet, 1 turn of the pan. Bring water to a boil, then reduce heat a little. Allow all the liquid to cook away, then brown and crisp the casings, 5 to 6 minutes. Deglaze the pan with stock or wine and cook it off, 1 minute. Remove sausages to a platter.
  • While sausage cooks, slice the peppers and onions and prepare the garlic. Once the chicken sausage comes out of the pan, add 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Add veggies and garlic, season with salt and pepper and cook 10 minutes.
  • Place the giardiniera, parsley, basil and lemon zest in the food processor and grind into a relish.
  • Slice sausages on an angle. Fill each roll with a little relish, then peppers and onions then the sliced sausages.

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