Sicilian Sausage Peppers Baked Rigatoni Recipes

RIGATONI WITH SAUSAGE AND PEPPERS

Steps:

• Heat the oil in a large, heavy skillet over medium heat. Add the sausages and cook until brown on all sides, 7 to 10 minutes. Remove the sausages from the pan.
• Keeping the pan over medium heat, add the bell peppers, onions, salt, and pepper and cook until golden, 5 minutes. Add the garlic, oregano, and basil and cook for 2 minutes. Add the tomato paste and stir until incorporated, then add the Marsala, tomatoes with their juice, and red pepper flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the brown bits. Bring to a simmer.
• Cut the sausages into 4 to 6 pieces each. Return the sausages to the pan. Simmer uncovered until the sauce has thickened, about 20 minutes.
• While the sauce simmers, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain the pasta and add to the thickened sauce; toss to combine. Spoon into individual bowls and sprinkle each serving with Parmesan cheese.

RECIPE: SICILIAN SAUSAGE AND PEPPERS RIGATONI

Steps:

• Heat oven to 375°F.
• Place sausage and peppers in 13x9-inch baking dish sprayed with cooking spray.
• Bake 15 to 20 min. or until sausage is done. Meanwhile, cook pasta as directed on package, omitting salt.
• Drain pasta. Add to baking dish along with the spaghetti sauce; stir. Bake 15 to 20 min. or until heated through. Top with cheese; bake 2 to 3 min. or until melted.

SICILIAN SAUSAGE & PEPPERS BAKED RIGATONI

Steps:

• Heat oven to 375°F.
• Place sausage and peppers in 13x9-inch baking dish sprayed with cooking spray.
• Bake 15 to 20 min. or until sausage is done. Meanwhile, cook pasta as directed on package, omitting salt.
• Drain pasta. Add to baking dish along with the pasta sauce; stir. Bake 15 to 20 min. or until heated through. Top with cheese; bake 2 to 3 min. or until melted.

SICILIAN SAUSAGE & PEPPERS RIGATONI

Steps:

• HEAT oven to 375F. PLACE sausage and peppers in 13x9-inch baking dish sprayed with cooking spray. BAKE 15 to 20 min. or until sausage is done. Meanwhile, cook pasta as directed on package. DRAIN pasta. Add to baking dish with spaghetti sauce; stir. Bake 15 to 20 min. or until heated through. Top with cheese; bake 2 to 3 min. or until melted.

BAKED RIGATONI WITH SAUSAGE

Steps:

• Preheat the oven to 400 degrees F.
• For the topping: Add the ricotta, basil, and salt to a small bowl. Stir together with a rubber spatula. Set aside.
• For the pasta: Bring a large pot of water to boil. Season well with salt and cook the rigatoni for 5 minutes. Drain well, reserving 1/2 cup pasta water.
• Meanwhile, heat a large braiser or ovenproof skillet over medium-high heat. Add the olive oil and sausage to the pan. Cook, stirring often and breaking apart the meat with the back of a spoon, until beginning to brown, about 7 minutes. Add the broccoli and garlic and cook to marry the flavors, about 3 minutes. Stir in the marinara and 1/4 teaspoon salt until fully combined. Add the pasta to the pan and sprinkle with 1/2 cup of the Parmesan cheese. Toss well to coat. Add the reserved pasta water to thin the sauce slightly.
• Dollop the ricotta cheese mixture evenly over the top. Nestle the ricotta mixture into the pasta and cover with some of the pasta. Sprinkle with the mozzarella and remaining 1/2 cup Parmesan cheese and bake until golden brown and bubbly, about 20 minutes. Allow to sit for 5 minutes before serving.

SICILIAN SAUSAGE & PEPPERS

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat oil in large nonstick skillet on medium heat. Add sausage and peppers; cook and stir 5 min. or until sausage is lightly browned and peppers are crisp-tender. Stir in Alfredo sauce and water; cook 3 min. or until heated through, stirring occasionally.
• Drain pasta; place in large bowl. Add sausage mixture and cheese; mix lightly.

ITALIAN SAUSAGE RIGATONI BAKE

Steps:

• Preheat oven to 375°. Cook rigatoni according to package directions; drain., In a large skillet, cook sausage, mushrooms and pepper over medium-high heat until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles, 8-10 minutes; drain. Stir in marinara sauce, Parmesan cheese and cream. Add rigatoni and toss to coat., In each of 2 greased 8-in. square baking dishes, layer one-fourth of the rigatoni mixture and one-fourth of the mozzarella cheese. Repeat layers. Bake, uncovered, until heated through and cheese is melted, 25-35 minutes. (Cover loosely with foil if tops brown too quickly.) Freeze option: Cool unbaked casseroles; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casseroles as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

BAKED RIGATONI & SAUSAGE

Steps:

• Cook rigatoni according to package directions. Meanwhile, in a Dutch oven, cook sausage over medium heat until no longer pink; drain. Add spaghetti sauce and wine., Drain rigatoni; add to sausage mixture and toss to coat. Transfer to a greased 13x9-in. baking dish; sprinkle with cheese. Bake, uncovered, at 350° for 15-20 minutes or until cheese is melted. Freeze option: Freeze individual portions of cooled pasta mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little spaghetti sauce if necessary.

ITALIAN SAUSAGE, PEPPERS, AND ONIONS

Steps:

• Place the sausage in a large skillet over medium heat, and brown on all sides. Remove from skillet, and slice.
• Melt butter in the skillet. Stir in the yellow onion, red onion, and garlic, and cook 2 to 3 minutes. Mix in red bell pepper and green bell pepper. Season with basil, and oregano. Stir in white wine. Continue to cook and stir until peppers and onions are tender.
• Return sausage slices to skillet with the vegetables. Reduce heat to low, cover, and simmer 15 minutes, or until sausage is heated through.

BAKED RIGATONI WITH ITALIAN SAUSAGE AND FENNEL

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook until almost tender, about 10 minutes.
• Fry the sausages in a large skillet over medium heat, turning frequently until cooked through, about 15 minutes. Remove from the skillet, cool slightly and slice into rounds. Add the garlic, fennel and onion to the skillet and season with salt and pepper. Cook and stir for about 5 minutes, then add the roasted red peppers, basil, sliced sausage and pasta sauce. Heat through over low heat until warmed.
• Combine the pasta with the sauce and vegetables in a 9x13 inch baking dish. Spread the mozzarella, Parmesan and Asiago cheeses over the top. Garnish with a few fennel leaves left from the bulb. Cover with aluminum foil.
• Bake for 30 minutes in the preheated oven, then remove the aluminum foil. Set the oven to broil, and cook for another 5 minutes or until cheese is browned.

BAKED ITALIAN SAUSAGE AND RIGATONI

Steps:

• In a skillet, heat 1Tbsp oil over Medium-High heat. Add sausage and cook till no longer pink.
• With slotted spoon, transfer to slow cooker and drain liquid from pan. Reduce heat to Medium.
• Pour remaining oil to pan, add onion and celery and cook vegetables until soft stirring occasionally.
• Add garlic, thyme, salt, pepper and cook 1 minute stirring constantly.
• Add tomato soup, chicken broth and worcestershire sauce.
• Transfer sauce to slow cooker. Cover with lid and cook 8 hours on Low or 4 hours on High.
• Add pasta during last hour of cooking time.
• Add cheese and green pepper and cook on High 20 minutes more until cheese is melted and pepper is heated through.
• For the picture I posted I made this ahead and refrigerated.
• When the meal was due I heated it up 60 minutes 350*oven; added cheese last 15 minutes.