Sausage Rustica My Version Of The Olive Garden Recipes

OLIVE GARDEN GRILLED SAUSAGE AND PEPPERS RUSTICA

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.

OLIVE GARDEN SAUSAGE & PEPPERS RUSTICA RECIPE

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 RUSTICA (MY VERSION OF THE OLIVE GARDEN RECIPE)

Steps:

• Cook sausage and pasta and set aside.
• Cut and saute your onions and other veggies in a large skillet with a little bit of oil. (medium heat).
• Add pasta sauce to cooked veggies and mix well.
• Cut cooked sausage in half lengthwise and then slice into bite size peices and add to skillet.
• Cook mixture over medium heat until hot and bubbly throughout.
• Add 1 cup of shredded cheese to pan, stir in and turn off heat.
• Sprinkle remaining cheese on top and serve immediately.
• For OAMC: Follow instructions the same as above BUT put the mixture into a 9X13 pan (serves 6-8) or an 8X8 pan (serves 4) before adding the final cup of cheese to the top. Allow to cool completely before freezing.
• To reheat, thaw overnight and then bake at 350 for 30-45 minutes until hot.
• This can also be frozen in Ziplock Freezer bags, thawed overnight, and reheated in the skillet on medium heat for about 10 minutes. However, if freezing in bags be sure to add the last cup of cheese just before serving.

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

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.

SAUSAGE AND PEPPERS RUSTICA

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! **.