ONE POT CREAMY SAUSAGE ROASTED RED PEPPER PASTA
Red Pepper Pasta is an easy one pot red pepper pasta recipe with spicy sausage, spinach and a homemade creamy roasted red pepper sauce!
Provided by Marcie
Categories Main Dishes
Time 35m
Number Of Ingredients 11
Steps:
- In a large skillet, heat 1 tablespoon of the olive oil over medium heat. Add the sausage and break up into bite sized chunks with the back of a wooden spoon. Saute until browned and no longer pink, and transfer to a bowl using a slotted spoon and set aside. Discard all but 1 tablespoon of the grease.
- Cook the onion, mushrooms, and garlic in the remaining 1 tablespoon of grease until the onion has softened and the mushrooms have browned and liquid has evaporated, about 5-6 minutes.
- While the vegetables are cooking, puree the roasted red peppers in a food processor until smooth. Add them to the vegetables along with the pork, pasta, water, and heavy cream. Bring to a boil and reduce the heat slightly. Cook until the pasta has absorbed most of the liquid, about 10-15 minutes, stirring occasionally to prevent it from sticking.
- Add the spinach and cook just until wilted and the pasta is al dente. Add salt and pepper, to taste, and serve with freshly grated parmesan. Enjoy!
Nutrition Facts : ServingSize 1 g, Calories 504 kcal, Carbohydrate 38 g, Protein 20 g, Fat 31 g, SaturatedFat 12 g, Cholesterol 82 mg, Sodium 1557 mg, Fiber 3 g, Sugar 3 g
SAUSAGE AND RED PEPPER FRITTATA
This easy frittata recipe is the perfect option for when you are craving the classic Italian combo of sausage and peppers. Cooking the peppers and onions before adding the egg ensures every bite out of the oven is sweet and tender.
Provided by Food Network Kitchen
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 300 degrees F.
- Heat the olive oil in an oven-safe, 10-inch nonstick skillet over medium-high heat. Add the sausage and cook, stirring occasionally and breaking up the pieces with a wooden spoon, until no longer pink in the middle and cooked through, 6 to 7 minutes. Use a slotted spoon to remove the sausage to a plate. Add the pepper and onion to the skillet and cook, stirring occasionally, until softened, 5 to 6 minutes. Stir in the rosemary and cook until just fragrant, about 1 minute.
- Meanwhile, whisk the eggs, cream, cheese, 1 teaspoon salt and a few grinds of black pepper together in a large bowl until combined. Remove the skillet from the heat and add the sausage. Pour the egg mixture on top and gently stir to incorporate the fillings. Bake until the eggs are just set and no longer jiggly in the middle, 50 to 55 minutes.
- Let sit for 5 minutes before sliding the frittata out of the skillet onto a serving platter. Slice into wedges to serve.
SPICY CAMPANELLE SAUSAGE SKILLET
A flavorful campanelle pasta with sausage and RO*TEL®.
Provided by apk979
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in a skillet over medium heat. Add sausage, diced tomatoes and green chiles, campanelle, chicken broth, Greek yogurt, onion powder, garlic powder, and pepper. Stir and bring to a boil.
- Reduce heat to low, cover, and simmer until pasta is tender yet firm to the bite, 15 to 20 minutes. Remove from the heat and stir in 1/2 of the Monterey Jack cheese. Sprinkle remaining cheese on top and serve.
Nutrition Facts : Calories 583.9 calories, Carbohydrate 46.9 g, Cholesterol 118.4 mg, Fat 27.5 g, Fiber 2.8 g, Protein 39.4 g, SaturatedFat 10.7 g, Sodium 1448.7 mg, Sugar 4.2 g
ROASTED RED PEPPER SAUSAGE SKILLET
On nights when I make this, my two teenagers make sure they're home. Eat it on its own, or pair it with breadsticks, a green salad and apple slices. -Janet Teas, Zanesville, Ohio
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 5 servings.
Number Of Ingredients 10
Steps:
- Cook noodles according to package directions; drain. Meanwhile, in a large skillet, cook sausage, onion, green pepper and mushrooms over medium heat until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles; drain., Stir in red peppers, soup, cream cheese and milk; heat through. Stir noodles into sausage mixture; sprinkle with provolone cheese. Let stand, covered, 5 minutes or until cheese is melted.
Nutrition Facts : Calories 433 calories, Fat 19g fat (9g saturated fat), Cholesterol 86mg cholesterol, Sodium 1118mg sodium, Carbohydrate 44g carbohydrate (6g sugars, Fiber 3g fiber), Protein 17g protein.
CAMPANELLE PASTA WITH SAUSAGE AND BEANS
Steps:
- Preheat oven to 400°F.
- Cut off and discard top of garlic head to expose cloves, then wrap head in foil and roast in middle of oven until cloves are tender, about 45 minutes. Open foil carefully and cool to warm. Squeeze garlic from skins into a small bowl, then mash to a paste with a fork.
- Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook sausage, stirring and breaking up large pieces, until browned, about 4 minutes. Add sliced garlic, shallot, and red pepper flakes and cook, stirring occasionally, until shallot is pale golden, about 2 minutes. Stir in tomatoes, beans, garlic paste, and stock and simmer, uncovered, stirring occasionally, until slightly thickened and reduced by half, 15 to 20 minutes.
- Meanwhile, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander. Toss pasta with sausage mixture, parsley, basil, cheese, and salt to taste in a large bowl (or in pasta pot) until combined well. Serve with additional cheese, if desired.
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