Sausage And Pepper Pasta Supper Recipes

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SAUSAGE AND PEPPER PASTA SUPPER



Sausage and Pepper Pasta Supper image

An easy Sausage and Pepper Pasta Supper

Provided by Suzanne Solberg

Categories     Pasta     Sauté     Quick & Easy     Sausage     Bell Pepper     Bon Appétit     Los Angeles     California

Yield Serves 4 to 6

Number Of Ingredients 13

3 tablespoons olive oil
3 garlic cloves, minced
1 1/2 pounds hot or sweet Italian sausage, cut into 1-inch pieces
1 large green or yellow bell pepper, cut into strips
1 large red bell pepper, cut into strips
1 large onion, sliced
1 14 1/2-ounce can tomatoes, diced, juices reserved
1 tablespoon dried basil, crumbled
1 teaspoon dried oregano, crumbled
Salt and pepper
N/A pepper
1 pound penne pasta, freshly cooked
Grated Parmesan

Steps:

  • Heat oil in heavy large skillet over medium heat. Add garlic and sauté until golden, about 1 minute. Mix in sausage and cook until brown, about 8 minutes. Add peppers and onion and cook until almost tender, stirring occasionally, about 5 minutes. Mix in tomatoes with juices, basil and oregano. Season with salt and pepper. Cover and simmer 8 minutes. Uncover and cook 2 minutes. Pour over pasta and toss. Serve, passing Parmesan separately.

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

SAUSAGE AND PEPPERS PASTA WITH BROCCOLI



Sausage and Peppers Pasta With Broccoli image

The classic Italian combination of sausage and peppers creates a satisfying and easy weeknight meal when combined with pasta. Broccoli is a fantastic nutritious addition that adds texture and cooks up quickly, or you can opt for broccolini or broccoli rabe if you want a more assertive vegetable. Sweet Italian pork sausage is used here, but there's no need to feel tied to the recipe: Substitute with spicy Italian sausage for extra heat, use chicken-apple sausage for a healthier take, or swap in fresh chorizo or breakfast sausage to turn this dinner into brunch.

Provided by Kay Chun

Categories     dinner, easy, lunch, quick, weeknight, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 10

1/4 cup extra-virgin olive oil
1 pound sweet Italian pork sausage, casings removed
1 pound broccoli, cut into 1 1/2-inch florets (about 4 cups)
2 medium yellow bell peppers (12 ounces), cored, seeded and thinly sliced (about 2 1/2 cups)
3 cloves garlic, thinly sliced
Kosher salt and pepper
1 pound rigatoni
1/2 cup grated Parmesan (2 ounces), plus more for serving
2 tablespoons fresh lemon juice (from about 1/2 lemon)
1/2 teaspoon red-pepper flakes

Steps:

  • Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add the sausage and cook, breaking up the meat using a wooden spoon, until browned, about 5 minutes. Scrape the mixture into a medium bowl. Add the remaining 2 tablespoons oil, the broccoli, peppers and garlic to the skillet and season with salt and pepper. Cook, stirring often, until they soften and begin to brown, about 8 minutes.
  • Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Reserve 1 cup cooking water and drain the pasta. Return the pasta and reserved cooking water to the pot over low heat. Add the broccoli mixture, cooked sausage and its accumulated juices, 1/2 cup Parmesan, the lemon juice and red-pepper flakes and stir vigorously until liquid is slightly thickened and saucy, about 2 minutes. Season with salt and pepper.
  • Serve the pasta with additional Parmesan for sprinkling on top.

Nutrition Facts : @context http, Calories 981, UnsaturatedFat 30 grams, Carbohydrate 99 grams, Fat 48 grams, Fiber 7 grams, Protein 41 grams, SaturatedFat 13 grams, Sodium 1080 milligrams, Sugar 6 grams, TransFat 0 grams

SAUSAGE AND PEPPERS PASTA BAKE



Sausage and Peppers Pasta Bake image

Sausage and peppers is a dish that takes me down memory lane: my mom and I make it every year in a big batch for family reunions. One year when we had leftovers, I realized that adding the slow-cooked sweet peppers and onions to tomato sauce gave it so much great flavor and a natural sweetness - no sugar needed. That, combined with my constant need to get ahead on meal prep, led me to develop this recipe. By assembling the dish the day before, you can avoid having to boil the pasta and instead let it sit in the sauce overnight to soften and absorb all that flavor. In the end, you'll have a delicious pasta bake ready to pop into the oven when you're ready for dinner. Plus, you can make a big batch of the tomato sauce to freeze along with any leftovers, making it truly the dish that keeps on giving.

Provided by Food Network

Categories     main-dish

Time 9h30m

Yield 4 to 6 servings

Number Of Ingredients 15

1 to 2 tablespoons extra-virgin olive oil
1 pound Italian sausage, a mix of sweet and spicy, casings removed
2 red bell peppers, seeds and ribs removed, thinly sliced (about 2 cups)
2 yellow bell peppers, seeds and ribs removed, thinly sliced (about 2 cups)
1/2 medium or 1 small yellow onion, finely diced (about 1/2 cup)
4 cloves garlic, minced (about 1 tablespoon)
Kosher salt
3 tablespoons tomato paste
One 28-ounce can tomato puree
2 teaspoons red wine vinegar
1 teaspoon dried oregano
1 sprig fresh basil, plus more for garnish
1 pound rigatoni
1 cup ricotta
1/4 cup grated Parmesan, plus more for garnish

Steps:

  • Heat a 4 1/2-quart Dutch oven over medium heat. Add 1 tablespoon of the oil and heat until hot, about 1 minute. Break up the sausage into small pieces, add to the Dutch oven and cook, without stirring, until the sausage is caramelized on the bottom, about 2 minutes. Begin to break up the sausage into smaller pieces with a wooden spoon and continue to cook, stirring often, until caramelized all over, cooked through and broken into 1/2-inch pieces, another 4 to 5 minutes. Transfer the sausage to a paper towel-lined baking sheet and set aside.
  • If the Dutch oven is dry, add 1 tablespoon oil if needed and immediately stir in the peppers and onions. Reduce the heat to medium low and cook, stirring often, until the vegetables are very soft, about 10 minutes; the vegetables should not take on much color besides what comes from scraping the bottom of the pot to coat them in the sausage flavor.
  • Stir in the garlic and 1 1/2 teaspoons salt and cook until the garlic just begins to toast and become fragrant, about 1 minute. Add the tomato paste and cook, stirring constantly, until the paste coats the vegetables, toasts slightly and becomes a darker shade of red, about 2 minutes. Add the tomato puree, red wine vinegar, dried oregano, basil and 4 cups water. Stir the sauce together and season with additional salt to taste; make sure the sauce is well seasoned since it will season the pasta as well.
  • Stir in the rigatoni and bring to a simmer, about 5 minutes. As soon as you see the first few bubbles, simmer for 1 more minute, then remove from the heat. Stir in the reserved sausage. Carefully ladle the mixture into a 9-by-13-inch baking dish. Discard the basil. Cool to room temperature, then cover and refrigerate overnight, at least 8 hours. The pasta will soften as it sits in the sauce.
  • When ready to bake, remove the baking dish from the refrigerator and uncover. Preheat the oven to 375 degrees F.
  • Dollop the ricotta in 2- to 3-tablespoon mounds over the top of the dish and sprinkle with the Parmesan. Bake until bubbling around the edges and the ricotta begins to brown on top, 45 to 50 minutes. Let cool for 10 to 15 minutes, then garnish with basil leaves and more Parmesan.

ITALIAN SAUSAGE N PEPPERS SUPPER



Italian Sausage N Peppers Supper image

I created this sausage and pepper dish after I enjoyed similar at an Italian restaurant. My young son loves it even though it is a little spicy. -Teresa Puszkar of Colorado Springs, Colorado

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 5 servings.

Number Of Ingredients 10

2 cups uncooked penne pasta
1 pound turkey Italian sausage links
1/2 cup each julienned sweet red, yellow and green pepper
1 tablespoon minced fresh basil or 1 teaspoon dried basil
3 garlic cloves, minced
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon caraway seeds
1 tablespoon olive oil
2 cans (14-1/2 ounces each) diced tomatoes, drained

Steps:

  • Cook pasta according to package directions. In a large nonstick skillet, brown sausage over medium heat; drain. Cut sausage into 1/4-in. slices. In the same skillet, saute the peppers, basil, garlic, oregano, thyme, caraway seeds and sliced sausage in oil until peppers are crisp-tender. Stir in tomatoes. Cook and stir until heated through. Drain pasta; add to skillet and mix well.

Nutrition Facts : Calories 327 calories, Fat 12g fat (3g saturated fat), Cholesterol 49mg cholesterol, Sodium 845mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 3g fiber), Protein 21g protein. Diabetic Exchanges

PASTA SAUSAGE SUPPER



Pasta Sausage Supper image

It starts with hearty helpings of Pasta Sausage Supper, a swift stovetop entree featuring sliced kielbasa and bright bell pepper strips served over penne pasta. While the pasta is cooking, it's a breeze to saute the meat and veggies. At the same time, you can warm the jarred spaghetti sauce in the microwave or in a saucepan.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 7

1 package (16 ounces) uncooked penne pasta
1 pound smoked kielbasa or Polish sausage, cut into 1/4-inch slices
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
1 medium onion, halved and sliced
1 tablespoon canola oil
1 jar (26 ounces) meatless spaghetti sauce, warmed

Steps:

  • Cook pasta according to package directions. Meanwhile, in large skillet, saute the sausage, peppers and onion in oil until sausage is browned and vegetables are crisp-tender., Drain pasta; divide among six serving plates. Top with spaghetti sauce and sausage mixture.

Nutrition Facts : Calories 596 calories, Fat 25g fat (8g saturated fat), Cholesterol 51mg cholesterol, Sodium 1359mg sodium, Carbohydrate 73g carbohydrate (15g sugars, Fiber 6g fiber), Protein 23g protein.

SAUSAGE WITH PEPPERS AND PASTA



Sausage with Peppers and Pasta image

Bring flavors of a sausage and pepper sandwich to your table with this weeknight sausage pasta recipe. Watch now for this Sausage with Peppers and Pasta.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 6 servings, 1-1/2 cups each

Number Of Ingredients 6

3 cups rigatoni pasta, uncooked
1 lb. Italian sausage links, sliced
1 each green, red and yellow pepper, coarsely chopped
1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1-1/2 cups KRAFT Shredded Italian* Low-Moisture Mozzarella-Parmesan Cheese Blend
1/4 cup KRAFT Shredded Parmesan Cheese

Steps:

  • Cook pasta as directed on package, omitting salt.
  • Meanwhile, cook sausage in large skillet on medium heat 10 min., stirring frequently. Stir in peppers; cook and stir 7 min. or until sausage is done and peppers are crisp-tender. Stir in tomatoes; cook 2 min. or until heated through, stirring occasionally.
  • Drain pasta. Add to sausage mixture along with the shredded cheese blend; mix lightly.
  • Top with Parmesan.

Nutrition Facts : Calories 440, Fat 19 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 45 mg, Sodium 770 mg, Carbohydrate 43 g, Fiber 3 g, Sugar 6 g, Protein 21 g

SAUSAGE AND PEPPER PASTA



Sausage and Pepper Pasta image

Delicious pasta dish with sausage and peppers and bowtie pasta. I recieved this recipe from my best friend and it's become a family favorite!

Provided by Mama Amy

Categories     Pork

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 lb Italian sausage
4 garlic cloves, minced
1 onion, sliced in strips
1 green pepper, sliced in strips
1 red pepper, sliced in strips
1 yellow pepper, sliced in strips
2 (15 ounce) cans diced Italian-style tomatoes
1 tablespoon parsley
2 teaspoons basil
4 ounces cream cheese, softened
1/2-3/4 lb bow tie pasta
freshly grated romano cheese

Steps:

  • Cook pasta according to package directions.
  • Cook sausage in a large pan just until it loses it's pink color.
  • Add garlic and onion and cook 2 to 3 minutes.
  • Add peppers, cook 2 minutes more.
  • Add tomatoes and seasonings, cook about 15 minutes until the peppers are tender.
  • Take pan off heat, cook 5 minutes.
  • Add softened cream cheese and stir until melted.
  • Add sauce to cooked pasta, toss to coat.
  • Top with grated Romano cheese.

Nutrition Facts : Calories 806.3, Fat 44.1, SaturatedFat 17.8, Cholesterol 143.8, Sodium 1940, Carbohydrate 69.3, Fiber 6.1, Sugar 14.7, Protein 35.4

SAUSAGE AND PEPPER PASTA SUPPER



Sausage and Pepper Pasta Supper image

This is from March 1990 Bon Appetit. I frequently make this easy meal and we have the leftovers for lunch the next day. It's a household favorite. I highly recommend using hot sausage rather than mild if you don't mind a little spice. Please be aware that the tomatoes do not make a tomato sauce.

Provided by LibbyAnne

Categories     One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 12

3 tablespoons olive oil
3 garlic cloves, minced
1 1/2 lbs hot Italian sausage, cut into 1-inch pieces
1 large green bell pepper, cut into strips
1 large red bell pepper, cut into strips
1 large onion, sliced
1 (14 1/2 ounce) can diced tomatoes, juices reserved
1 tablespoon dried basil, crumbled
1 teaspoon dried oregano, crumbled
salt and pepper
1 lb penne pasta, freshly cooked
parmesan cheese, grated

Steps:

  • Heat oil in heavy large skillet over medium heat. Add garlic and sauté until golden, about 1 minute. Mix in sausage and cook until brown, about 8 minutes. Add peppers and onion and cook until almost tender, stirring occasionally, about 5 minutes. Mix in tomatoes with juices, basil and oregano. Season with salt and pepper. Cover and simmer 8 minutes. Uncover and cook 2 minutes. Pour over pasta and toss. Serve, passing Parmesan separately.

Nutrition Facts : Calories 1148.9, Fat 59.4, SaturatedFat 18.1, Cholesterol 97, Sodium 2285.3, Carbohydrate 113.5, Fiber 16.6, Sugar 9.6, Protein 43.2

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From bigoven.com


SAUSAGE AND PEPPER PASTA RECIPE - TWOPEASANDTHEIRPOD.COM
In a large pot of boiling salted water, cook pasta until al dente. While the pasta is cooking, heat the olive oil over medium-high heat in a large sauté pan. Add the onion, garlic, peppers, and sausage. Cook for about 5 minutes, stirring occasionally. Drain the pasta and pour into a large serving bowl. Stir in the onions, peppers, and sausage.
From twopeasandtheirpod.com


SAUSAGE AND PEPPERS PASTA | PAULA DEEN
Add sausage, and cook, stirring frequently, for 6 minutes or until sausage is browned. Add peppers, onion and garlic; cook for 7 to 8 minutes or until vegetables are tender. 2. Stir in tomatoes, next 3 ingredients, and pasta, tossing gently to coat. Reduce heat to medium, and cook for 5 minutes or until heated through.
From pauladeen.com


SHEET PAN SAUSAGE AND PEPPERS RECIPE - DINNER, THEN DESSERT
2022-08-08 Cooking time: Spread the ingredients out in a single layer over the prepared baking sheet. Bake for 35-40 minutes until the ingredients are lightly browned and the sausage is cooked through. Assemble: Slice and toast the hoagie rolls, then layer the provolone cheese on top. Add the cooked sausage, onion, and bell peppers, and close the sandwiches.
From dinnerthendessert.com


30-MINUTE SKILLET SAUSAGE & PEPPER PASTA RECIPE
2022-08-09 Step 1. Place a large pot with water on a stove and bring it to a rolling boil, then sprinkle some salt, and drop the pasta cooking it according to the package instructions. Slice up a large onion as well as the bell peppers, then set them aside. Place a pan on a stove over medium heat, then drizzle some oil, and start cooking the sausages for ...
From diyjoy.com


GIADA DE LAURENTIIS' SHEET-PAN SAUSAGE AND PEPPERS RECIPE
2022-08-11 Fresh basil leaves, for garnish. 1. Preheat oven to 450° with 1 rack in center position and 1 rack about 6 inches from heat source. Line a large rimmed baking sheet with parchment paper. Set ...
From people.com


SAUSAGE AND PEPPERS PASTA RECIPE — THE MOM 100
2022-01-16 Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the sausages and cook them, turning as they brown, until they are cooked through, 8 to 10 minutes. Remove the sausages to a plate. Return the pan to the heat and add the remaining 2 tablespoons oil. Add the peppers and the onions, season with salt and pepper and cook ...
From themom100.com


PRESSURE-COOKER EASY ZITI WITH SAUSAGE AND PEPPERS
WHY THIS RECIPE WORKS. For a one-pot pasta dinner that was streamlined without sacrificing flavor, we started by browning Italian sausage, onion, and green bell pepper just until the sausage was no longer pink. Then we stirred in tomato sauce, water, and our past... 4 teaspoons salt. 2 chocolate bar biscuit croissant topping. 1 jelly cotton candy.
From americastestkitchen.com


PASTA WITH SAUSAGE & PEPPERS - A FOOD LOVER'S KITCHEN
2021-12-10 When hot, put the bell peppers, onions, and sausage into the pan. Cook for 3-5 minutes, until peppers start to soften. Pour in the chopped tomatoes. Sprinkle on the seasonings and add the garlic. Stir to coat. Add the farfalle to the pan, stir and cook on medium heat for another 3-5 minutes.
From afoodloverskitchen.com


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