ONE-POT SAUSAGE AND PEPPERS PASTA RECIPE BY TASTY
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
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
LINGUINE WITH PEPPERS AND SAUSAGE
This is a very quick and delicious dish. Serve with additional cheese if you desire.
Provided by Jackie
Categories Meat and Poultry Recipes Pork Sausage
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Cook pasta in a large pot of boiling salted water until al dente.
- While the pasta is cooking, prepare the sauce. Saute sausages in a heavy skillet over medium high heat until light brown, breaking up clumps with back of spoon. Add peppers, onion, and garlic; saute until tender. Add wine and simmer until liquid is slightly reduced, about 6 minutes.
- Drain pasta, and add to the skillet. Toss to combine. Add cheese, and toss to blend. Serve.
Nutrition Facts : Calories 438.2 calories, Carbohydrate 50.7 g, Cholesterol 26.6 mg, Fat 13.6 g, Fiber 3.6 g, Protein 17.8 g, SaturatedFat 4.9 g, Sodium 556.8 mg, Sugar 6.4 g
LINGUINE WITH TURKEY SAUSAGE AND PEPPERS
This classic Italian-American combination is made light and bright with turkey sausage and yellow bell peppers. Arugula gives the dish a peppery taste.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Time 30m
Number Of Ingredients 7
Steps:
- Cook linguine. Drain, reserving 1 1/2 cups pasta water; return pasta to pot.
- Meanwhile, cook sausage and 2 tablespoons water in a large covered nonstick skillet over medium until fat renders, 5 minutes. Uncover; raise heat to medium-high. Brown sausage, breaking it up with a spoon, 7 minutes.
- Add garlic, bell peppers, and 1/4 cup reserved pasta water; cook until peppers soften, 6 minutes. Add 3/4 cup pasta water and butter; swirl to combine.
- Transfer to pot. Add arugula; season with salt and pepper. Toss; add more pasta water as desired. Serve.
Nutrition Facts : Calories 498 g, Fat 16 g, Fiber 3 g, Protein 24 g
SAUSAGE WITH PEPPERS AND PASTA
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
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
PASTA WITH SAUSAGE 'N' PEPPERS
"I found this recipe years ago in an old Italian cookbook and made some changes to it," explains Janice Mitchell of Aurora, Colorado. "It's been one of our favorites since then. This fits the category of 'quick, easy and delicious.'"
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, cook sausage onion over medium heat until meat is no longer pink; drain. Stir in the peppers; cook 4-6 minutes longer or until peppers are tender. Add garlic; cook for 1 minute., Combine flour and cream until smooth. Gradually stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, marjoram, salt and pepper. , Drain pasta. Top with sausage mixture; toss to coat. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 560 calories, Fat 25g fat (11g saturated fat), Cholesterol 82mg cholesterol, Sodium 1037mg sodium, Carbohydrate 55g carbohydrate (8g sugars, Fiber 4g fiber), Protein 26g protein.
SPICY SAUSAGE LINGUINE
When time's at a premium, you just can't beat a meal this fuss-free and fabulous! Susie Van Etten - Chapmansboro, Tennessee
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Cook linguine according to package directions., Meanwhile, in a large skillet, cook the sausage, onion, red pepper and green pepper over medium heat until meat is no longer pink and the vegetables are tender; drain. Add the garlic, fennel, salt, pepper flakes and pepper; cook 1 minute longer. Stir in the tomatoes and cream; heat through., Drain linguine; serve with sausage mixture.
Nutrition Facts : Calories 573 calories, Fat 30g fat (11g saturated fat), Cholesterol 74mg cholesterol, Sodium 849mg sodium, Carbohydrate 55g carbohydrate (6g sugars, Fiber 4g fiber), Protein 22g protein.
LINGUINE WITH SAUSAGE AND KALE
An excellent pasta dish which allows substitution of any type of sausage and any type of greens. If you decide on a mild sausage, add 1/4 tsp chili flakes.
Provided by sugarpea
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Boil linguine in salted water to desired doneness, 8-11 minutes; saute sausages in olive oil, over high heat, until lightly browned, 2-3 minutes.
- Add bell pepper, onion, and garlic; saute, stirring, 2-3 minutes until onion begins to brown; add kale and stir until wilted, 1-2 minutes; add broth and stir until boiling.
- Drain pasta and return to pan; add sausage mixture, cheese, salt and pepper; toss to combine and serve.
PASTA WITH SAUSAGE AND PEPPERS
This is a delicious,EASY, one pan dinner. If you love sausage and peppers (doesn't everyone?), you'll love this, too. Serve with fresh green salad and crusty bread for a complete meal.
Provided by ciao4293
Categories Poultry
Time 33m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in large skillet over med.
- high heat.
- Add sausage, peppers, and garlic, and saute about 4 minutes, until peppers are tender, but still crisp.
- Add water, basil, and bouillon cubes.
- Bring to boil.
- Stir spaghetti to liquid.
- Boil gently, uncovered, for 5 minutes.
- Stir in spinach, cover and reduce heat, simmer 4 minutes.
- Uncover, increase heat, boil gently for 6-8 min.
- ,stirring often until pasta is al dente, and liquid is nearly absorbed, but still saucy.
- Garnish with parmesan cheese.
SAUSAGE AND PEPPERS PASTA BAKE
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
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.
LINGUINE WITH SUMMER PEPPERS AND SAUSAGE
Categories Mushroom Pasta Shellfish Quick & Easy Sausage Bell Pepper Summer Bon Appétit
Yield 2 Servings; can be doubled
Number Of Ingredients 8
Steps:
- Sauté sausages in heavy large skillet over medium-high heat until light brown, breaking up clumps with back of spoon, about 5 minutes. Add bell peppers, onion and garlic and sauté until tender and golden brown, about 12 minutes. Add wine; simmer until liquid is slightly reduced, about 6 minutes.
- Meanwhile, cook linguine in large pot of boiling salted water until just tender but still firm to bite. Drain pasta.
- Add pasta to skillet; toss to combine.
- Add 1/4 cup Parmesan; toss to blend. Season with salt and pepper. Serve pasta, passing additional cheese separately.
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SAUSAGE PEPPER PASTA - JO COOKS
From jocooks.com
4.4/5 (67)Total Time 30 minsCategory Dinner, Lunch, Main CourseCalories 638 per serving
- Brown the sausage: Add the olive oil to a large skillet or Dutch oven and heat over medium heat. Add the sausage and cook until browned on all sides. Transfer to a plate and set aside.
- Saute the sauteables: Add the bell peppers, onions, garlic and saute for a few minutes until the onions soften, 3 to 5 minutes. Add the diced tomatoes, Italian seasoning, salt, pepper, cooked sausage to the pot and simmer for 10 minutes.
- Finish the dish: Toss in the pasta and garnish with parsley. If using, sprinkle with Parmesan cheese and serve warm.
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4.6/5 (11)Total Time 30 minsCategory DinnersCalories 575 per serving
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5/5 (4)Total Time 30 minsCategory DinnerCalories 499 per serving
- In a large pan, heat the olive oil over medium heat. Add the sausage, oregano, and red pepper flakes. Break the sausage up as it cooks until it’s browned. Add the garlic, peppers, and onion. Stir and cook the veggies with the sausage until the start to soften, about five minutes.
- Add the red wine to the pan and, as it simmers, scrape up any browned bits off the bottom of the pan. Add the tomatoes and salt. Stir and bring the sauce to a simmer. Cook the sausage and peppers in the sauce for about five minutes, or so. Add the cooked pasta to the pan and stir to coat it in the sauce. Garnish with the chopped parsley and serve.
ITALIAN SAUSAGE LINGUINE WITH ROASTED TOMATO SAUCE - SPEND ...
From spendwithpennies.com
5/5 (4)Total Time 35 minsCategory Dinner, EntreeCalories 433 per serving
- Place on a foil lined pan and roast 10 minutes, stir and roast an additional 15 minutes or until edges are slightly charred.
- Combine italian sausage, onion and garlic in a large pan. Cook until sausage is cooked through. Drain any fat.
LINGUINE WITH SAUSAGE AND PEPPERS - IT IS A KEEPER
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Servings 6Estimated Reading Time 3 minsCategory Main DishTotal Time 55 mins
- Cook sausage over medium-high heat for 20 minutes. If water evaporates, continue to add small amounts until sausage is cooked.
PASTA WITH SAUSAGE AND RED BELL PEPPER RECIPE - REAL SIMPLE
From realsimple.com
3.5/5 (46)Total Time 25 minsServings 4Calories 1054 per serving
- Cook the pasta according to package directions. Reserve 1/4 cup of the cooking water, drain the pasta, and return it to the pot.
- Meanwhile, heat 1 tablespoon of the olive oil in a skillet over medium-high heat. Add the sausage and cook, crumbling with the back of a wooden spoon, until it's browned and cooked through, about 10 minutes. Transfer to a plate.
- Wipe out the skillet and heat the remaining 1/2 cup of oil over medium heat. Add the bell pepper and cook, stirring occasionally, until tender, 3 to 4 minutes. Add the garlic and cooked sausage and cook, stirring, for 30 seconds.
- Add the pasta water, red pepper, salt, and parsley and bring to a boil. Toss with the cooked pasta.
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5/5 (3)Estimated Reading Time 3 minsServings 6Total Time 25 mins
EASY PASTA WITH SAUSAGE AND PEPPERS - PEANUT BLOSSOM
From peanutblossom.com
5/5 (1)Category Quick DinnersCuisine Italian-AmericanTotal Time 30 mins
- Fill a large pasta pot 2/3 full with water and bring to a boil. Cook the pasta for the lowest time listed on the box. Drain and set aside.
- Add the olive oil to a large skillet over medium-high heat. Add the chicken sausages and 1/4 cup of water. Stir them together and cook until the water evaporates and the sausages begin to brown. Be sure to flip the sausages so they brown evenly on both sides.
- When the sausages are crispy, add the butter to the skillet and melt. Add the peppers to the skillet and cook for 5 minutes or until the peppers begin to soften. Add the garlic and stir to toss. Cook for 30 seconds or until fragrant.
PASTA WITH SAUSAGE AND PEPPERS - SEASONS AND SUPPERS
From seasonsandsuppers.ca
Ratings 4Calories 471 per servingCategory Main Course
- Add olive oil to a large skillet and heat over medium-high heat. Cut the sausage links into 1/2-inch slices, cutting slightly on the diagonal. Add to the hot skillet and cook, stirring, until the sausage begins to brown. Add the bell pepper and cook, stirring, until the peppers are tender. (*This can take longer than you expect. Don't rush it. Taste-test to be sure they are tender.) Add the sun dried tomatoes and cook briefly. Add hot pepper flakes now as well, if using.
- If there is an excess of fat in the pan, take a moment to spoon off some or all of it and discard. Add the tomato sauce, basil, some salt and freshly ground pepper. Stir to combine. Reduce heat to low and allow sauce to gently simmer until pasta is cooked.
- Add dried pasta to boiling, salted water and cook according to package directions until al dente. Drain and add to the skillet with the sauce. Cook, stirring, about 2 minutes. Taste sauce and add additional salt and freshly ground pepper, as needed.
CAJUN PASTA WITH SAUSAGE AND PEPPERS - HOUSE OF NASH EATS
From houseofnasheats.com
4.6/5 (5)Total Time 35 minsCategory Main CourseCalories 536 per serving
- Heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook for 2-3 minutes to sear slightly, stirring partway through.
- Add the onions and cook for 5 minutes, stirring occasionally. Add the sliced peppers and garlic. Continue to cook and stir for another 3-5 minutes until onions have softened and peppers are tender-crisp. Transfer the sausage, peppers, and onions to a plate and set aside.
- Add the diced tomatoes and water to the pan, scraping up any browned bits from the bottom with a wooden spoon. Bring to a boil over high heat, then add the pasta. Cover and reduce the heat to medium-low, simmering until the pasta is al dente and has absorbed most of the liquid.
- Meanwhile, blend the milk, cream cheese, Cajun or Creole seasoning, smoked paprika, and flour in a blender.
LINGUINE WITH ROASTED RED PEPPERS, ITALIAN SAUSAGE AND ...
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Estimated Reading Time 3 mins
- Flip your broiler to high, and place the two red peppers on a baking sheet. Broil until charred and black all over, rotating the peppers every few minutes. Once black all over, place the peppers in a plastic bag and seal it up. Let it sit for about 10 minutes, until the peppers have cooled and you can pull away the skins. Then seed each pepper and cut the flesh into strips.
- Also in the meantime, brown the sausage until no longer pink, remove from the pan, then sauté the sliced onions in the remaining sausage grease. Add a little oil and salt if needed. Once the onions have softened and gotten some good charring color on them, you’re set. (
- To the pan, add the reserved sausage, tomatoes and roasted pepper strips. Toss around, then add the cooked pasta to the pan. You can transfer it all back to the (drained!) pasta pot, if you need more room to toss everything together.
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