SALSICCIA E PEPERONI-- ITALIAN SAUSAGE WITH PEPPERS
Charred Italian sausage served with peppers sautéed in olive oil and garlic. From Cafe Lucci :O) I will put in an estimate for the time.
Provided by MissTiff16
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Sausage.
- Preheat grill. Grill sausage to desired doneness and set aside, keeping warm.
- Peppers.
- Preheat sauté pan over medium-high heat. Add olive oil and peppers. Sauté for a couple of minutes until softened. Add garlic and sauté for another couple of minutes. Then add chicken stock and seasonings. Stir to incorporate all flavors and simmer over medium-high heat until stock is reduced by half, about five minutes.
- Assembly.
- For plate service, place sausage onto a large platter and spoon peppers on top.
- Suggested wine - 2000 Franco Fiorina Barbaresco.
Nutrition Facts : Calories 961, Fat 75.5, SaturatedFat 24.9, Cholesterol 143.2, Sodium 3069.2, Carbohydrate 19, Fiber 1.8, Sugar 4.8, Protein 49.8
SPAGHETTI CON POLLO, SALSICCIA, E PEPERONE
Make and share this Spaghetti Con Pollo, Salsiccia, E Peperone recipe from Food.com.
Provided by MsPia
Categories Spaghetti
Time 30m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan saute the onion, the garlic, and the bell pepper in the olive oil over moderately high heat, stirring, until the vegetables begin to brown.
- Add the chicken, the sausage, the tomatoes with the juice, the wine, the oregano, the basil, and the sugar and boil the mixture gently, stirring occasionally, for 10 minutes.
- While the mixture is boiling, in a kettle of boiling salted water boil the spaghetti until it is 'al dente' and drain it well.
- To the tomato mixture add the cream and salt and pepper to taste and simmer the sauce for 3 minutes, or until it is thickened slightly.
- Divide the spaghetti between 2 plates and spoon the sauce over it.
Nutrition Facts : Calories 1413.2, Fat 53.3, SaturatedFat 19.6, Cholesterol 171.3, Sodium 1478.6, Carbohydrate 151.5, Fiber 9.9, Sugar 13.8, Protein 73.8
TAGLIATELLE CON SALSICCIA (TAGLIATELLE WITH SAUSAGE)
Traditional Italian dish. Garnish with grated Parmigiano cheese.
Provided by rivera.abdo
Categories Main Dish Recipes Pasta
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Melt butter in a large skillet over medium heat. Add porcini mushrooms, onion, garlic, and parsley; cook and stir until golden brown, 5 to 8 minutes. Add sausage; cook and stir until browned, about 2 minutes.
- Pour white wine into the skillet and simmer, scraping up the browned bits off the bottom of the skillet, until most of the wine evaporates, about 3 minutes. Pour in vegetable broth; cook and stir until sauce reduces, about 5 minutes. Stir in heavy cream, salt, and pepper.
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in tagliatelle, bring back to a boil, and cook until tender yet firm to the bite, about 8 minutes.
- Drain tagliatelle and stir into the sauce in the skillet. Stir in Parmigiano cheese. Divide tagliatelle among 4 serving plates and garnish with toasted almonds.
Nutrition Facts : Calories 942.8 calories, Carbohydrate 73.5 g, Cholesterol 144.1 mg, Fat 54.4 g, Fiber 4.2 g, Protein 31.1 g, SaturatedFat 25.9 g, Sodium 1192.2 mg, Sugar 6.2 g
PASTA AGLIO, OLIO E PEPERONCINO
This late-night Roman staple is astonishingly full-flavored. Start the water before you do anything else, because the sauce takes less than 10 minutes start to finish.
Provided by Mark Bittman
Categories dinner, easy, lunch, pastas, main course
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Put a pot of salted water on to boil. Remove the stems of the peperoncini, halve them lengthwise, then slice them into 1/4-inch lengths. Put the oil, garlic and peperoncini in a large deep pan set over medium-high heat, and cook until the garlic is translucent and golden, 2 to 3 minutes. Add the parsley to the pan, and turn off the heat.
- Meanwhile, cook the pasta until it is aldente, nearly but not quite done and still a bit chalky in the middle. Drain, and reserve 1 cup of the cooking liquid.
- When the oil has cooled for a couple of minutes, add 1/2 cup of the pasta cooking water, and reduce over high heat by about half. Add the pasta, and stir vigorously as it continues to cook. Add the reserved pasta water a bit at a time as necessary to finish cooking the pasta, and develop the thickened sauce. Season with salt, and serve.
Nutrition Facts : @context http, Calories 641, UnsaturatedFat 31 grams, Carbohydrate 65 grams, Fat 37 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 5 grams, Sodium 298 milligrams, Sugar 2 grams
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