Rotini With Sausage And Peppers Recipes

ITALIAN SAUSAGE AND PEPPER ROTINI

Steps:

• Start by cooking your rotini according to the package directions. Drain and set aside.
• In that same pot that is now empty add in 1 tablespoon of olive oil. Cook sausage on each side until brown. Remove and cut into bite size pieces. Set aside.
• In the same pot add your remaining 1 tablespoon of olive oil and then your peppers and onions. Allow to cook for 2-3 minutes until tender. Place sausage pieces into the pan and cook until all pieces are cooked throughout.
• Add in pasta and marinara sauce to the pot. Allow to cook for 4-5 minutes until warm throughout.

SLOW-COOKER ITALIAN SAUSAGES AND PEPPERS WITH ROTINI

Steps:

• Place Reynolds™ Slow Cooker Liners inside a 5- to 6 1/2 -qt slow cooker bowl. Make sure that liner fits snugly against the bottom and sides of bowl and pull the top of the liner over rim of bowl. In cooker liner, mix all ingredients except pasta and cheese.
• Cover; cook on Low heat setting 6 to 8 hours.
• Cook and drain pasta as directed on package. Serve sausage mixture over pasta; sprinkle with Parmesan cheese.

QUICK & CHEESY SAUSAGE ROTINI

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, cook sausage in large nonstick skillet on medium-high heat 10 min. or until done, stirring occasionally; drain. Return sausage to skillet. Add tomatoes, onions and dressing; stir. Cook 5 min. or until onions are heated through, stirring occasionally.
• Drain pasta; place in large bowl. Add sausage mixture and 1/2 cup cheese; mix lightly. Sprinkle with remaining cheese.

TORTELLINI WITH SAUSAGE AND PEPPERS

Steps:

• Combine sausage links and water in a large skillet and bring to a boil, about 5 minutes. Cover, reduce heat, and simmer until juices run clear, about 15 minutes. Drain off water and cook links in the skillet, stirring frequently, until browned, 2 to 4 minutes more. Remove from skillet, allow to cool, and cut into 1/2-inch diagonal slices. Wipe skillet clean using a paper towel.
• Place skillet over medium heat and add olive oil. Add onion to hot oil and cook until tender but not brown, 3 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes, tomato paste, wine, oregano, and red pepper. Add cooked sausage and bell pepper to the skillet. Bring to a boil, about 5 minutes. Reduce heat and cover. Simmer to desired thickness, about 20 minutes.
• Meanwhile, bring 4 quarts of water to a boil in a saucepan, about 5 minutes. Add tortellini, reduce heat slightly and boil until pasta is tender but still firm to the bite, 5 to 10 minutes. Drain and return pasta to the warm saucepan. Stir parsley into the sausage mixture, pour over pasta, and serve immediately.

ITALIAN SAUSAGE AND PEPPER ROTINI

Steps:

• Prepare pasta according to package directions; drain and set aside.
• Brown sausage in a large skillet over medium-high heat. Drain off grease and set aside.
• Saute peppers and onions in 2 tablespoons hot oil over medium-high heat 2 to 3 minutes or until crisp-tender.
• Stir in tomatoes, broth, and sausage; cook 3 minutes or until tomatoes are tender and mixture thickens slightly. Remove from heat; add cooked pasta to tomato mixture and stir.
• Sprinkle with cheese and parsley.
• Serve.

ROTINI WITH SAUSAGE AND PEPPERS

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, crumble sausage into large nonstick skillet; cook on medium heat until evenly browned, stirring occasionally. Add peppers and onions; cook and stir 5 min. or until crisp-tender. Add all remaining ingredients except cheese; mix well. Cover; simmer on medium-low heat 5 min., stirring occasionally.
• Drain pasta; place in large bowl. Add sausage mixture; mix lightly. Sprinkle with cheese.

OLIVE GARDEN ROTINI WITH SAUSAGE AND ASPARAGUS

Steps:

• Cut bottom 2 inches off asparagus stems (the inedible part), then cut remaining stem into 1 inch pieces. Boil asparagus until tender. Drain and allow to cool. Remove tips from asparagus and set tips aside.
• Heat oil in non-stick saute pan. Add sausage. While sausage is cooking, break up with spoon. When sausage is completely cooked, drain fat. Set aside.
• Combine asparagus and heavy cream. Simmer 10-12 minutes over medium heat.
• Add hot, drained pasta to asparagus cream sauce. Add parmesan and butter. Stir well.
• Add cooked sausage and return to low heat until simmering, stirring constantly. Salt and pepper to taste.
• Transfer to large platter. Garnish with asparagus tips and serve.

SAUSAGE AND RAPINI

Steps:

• Bring a large pot of salted water to a boil, then salt generously. Drop in the rapini and cook until the rapini turns bright green and partially cooks, 2 to 3 minutes. Use a spider to transfer the rapini to a bowl of ice water to rapidly cool, reserving the boiling water. Drain the rapini, then cut into 2-inch pieces and set aside.
• Place a large skillet or heavy-bottomed pan over medium-high heat and add a drizzle of olive oil. Add both sausages and cook, breaking up into smaller pieces, until golden brown and crispy, 5 to 8 minutes. Add the garlic and crushed red pepper flakes if using and cook for an additional minute.
• Meanwhile, add the Ricotta Cavatelli to the boiling water and cook until the cavatelli are al dente and begin to float to the top, 3 to 5 minutes.
• Add the cooked pasta and rapini to the skillet, along with 1/2 cup reserved pasta water. Season with cracked black pepper. Toss to coat the pasta, then remove the skillet from the heat. Stir in the pecorino and serve immediately, with more cheese grated over the top and a drizzle of olive oil.
• Combine the ricotta, eggs and salt in a large bowl, then stir into the flour. Gently combine with your hands to bring together into a dough. Knead the dough together, adding additional flour until the dough is firm and not sticky. Tightly wrap in plastic and rest in the refrigerator for at least 1 hour and up to overnight. Cut the dough into quarters. Working with one quarter at a time, roll the dough on a lightly-floured surface into a 1/4-inch-thick rope. With a knife, cut the rope into 1/2-inch pieces. Use a bench scraper or your index and third fingers held together to gently press down on each piece, beginning at the top and moving down toward the bottom, dragging the bench scraper toward you and causing the pasta to roll over on itself. Transfer the formed pasta to a lightly-floured baking sheet and let dry at room temperature for at least 30 minutes. (At this point, the pasta can be frozen in a single layer and stored in a resealable plastic bag in the freezer.)

ROTINI WITH PEPPERS, ONIONS, AND FETA

Steps:

• Cook onions, bell peppers, anchovy paste, salt, and pepper in oil in a 4- to 6-quart heavy pot over moderately high heat, covered, stirring occasionally, until vegetables begin to soften, 10 to 15 minutes. Remove lid and cook, stirring occasionally, until onions are golden, 10 to 15 minutes more.
• While onions are browning, cook rotini in a 6- to 8-quart pot of boiling salted water until al dente.
• Reserve 1 cup pasta cooking water, then drain pasta in a colander. Cook pasta with onion mixture in pot over high heat, tossing and adding enough reserved cooking water to keep pasta moist, 1 minute.
• Transfer pasta to a serving bowl and toss with dill, two thirds of feta, and salt and pepper to taste. Sprinkle remaining feta on top.