Not Exactly Italian Sausages With Peppers Food

ITALIAN SAUSAGE WITH PEPPERS & PENNE

Steps:

• In a large non-stick skillet, heat the oil.
• Sauté the onion, bell peppers, and fennel until the vegetables turn golden, 8-10 minutes.
• Add the garlic and sauté 1-2 minutes longer.
• Stir in the tomato, salt, and pepper.
• Reduce the heat and simmer, stirring occasionally.
• Add the sausage; simmer covered, stirring occasionally, until the flavors are blended, about 20 minutes.
• If the sauce becomes too dry, add 1-2 tablespoons of water.
• Meanwhile, cook the penne according to directions; drain.
• Add the basil, parsley, and penne to the sausage mixture; toss to combine.

NOT EXACTLY ITALIAN SAUSAGES WITH PEPPERS

Steps:

• 1. Heat the oil in a large skillet over medium-high heat. Add the sausages and cook, stirring occasionally, until they are lightly browned, about 3 minutes.
• 2. Add the onions, bell peppers, and garlic. Cook, stirring often, until the vegetables soften, about 6 minutes. Add the tomatoes, basil, and oregano. Cook, stirring often, until the tomatoes and sausage are heated through, about 5 minutes more. Season with salt and pepper. Serve hot.

ITALIAN SAUSAGE RIGATONI AND PEPPERS

Steps:

• Cook rigatoni according to package directions; drain, keep warm and set aside.
• Heat olive oil in large skillet; remove casing from sausage links and cut in coin-like slices.
• Add to skillet and cook until no longer pink.
• Add garlic and saute lightly for about 30 seconds.
• Add peppers and cook until crisp-tender.
• Add pasta sauce with peppers and heat until warm.
• Add the rigatoni or serve separately.
• Top with fresh parsley and parmesan cheese.

ITALIAN SAUSAGE WITH PEPPERS, ONIONS AND BEER

Steps:

• Heat olive oil in a large heavy skillet over medium high heat. Cook sausage until browned on all sides. Remove sausage from pan, and set aside.
• Pour in 1 can of beer to deglaze the pan, scraping up any blackened bits from the bottom. Place the red peppers, green peppers, onions and garlic in the pan. Stir in the remaining beer and the tomato paste. Season with oregano, cilantro, hot sauce, salt and pepper. Cover and simmer until onions and peppers are tender.
• Slice the sausage into bite size pieces and add to the skillet. Cover and simmer until sausage is cooked through.

HOT ITALIAN SAUSAGES WITH MIXED PEPPERS

Steps:

• In a heavy pan brown sausages until nearly cooked through and set aside.
• Add onions and cook until fairly brown.
• Add peppers and garlic and cook till the consistency you like.
• I like it tender crisp for color and flavour.
• Add sausages back in and cook together till cooked through.
• Remove from heat and add salt and pepper to taste.
• Enjoy!

EXACTLY WHAT HE WANTED; ITALIAN SAUSAGE SANDWICHES

Steps:

• Split your sausages down the middle, but do not cut all the way through.
• Add sausages to a pan, flatten, add water, cover and steam over med-high heat. If they start to curl, lay a heavy plate or bowl on them to keep them flat.
• While you are cooking your sausages:.
• Cut your washed, seeded/veined peppers, into 2" long, (think egg noodle for width) pieces-.
• Split your rolls (again, not all the way through)-.
• Heat up your spaghetti/marinara sauce-.
• Get your cheese grated, if it's not already-.
• Cut up onions & mushrooms, if your using them-.
• Make your au jus-.
• Add the garlic Powder & black pepper to your au jus, (not garlic salt, au jus is already salty, you will ruin it if you add garlic salt instead of powder)-.
• Keep rotating your peppers, & your sausages,.
• The sausages will begin to brown as the water evaporates, (add a little more if needed), the steaming of them first helps them to cook thoroughly without burning,.
• Butter your bread (or brush olive oil on the rolls if you prefer) sprinkle with garlic powder (again Not garlic salt) & put under the broiler, or toast in your toaster oven,.
• DON'T forget them & burn them!
• When they're done, set aside somewhere warm until you're ready for them,.
• If your sausages are done at this point:.
• Remove sausages from pan, set aside-.
• Add your peppers to the pan, keep any grease left from sausage saute peppers quickly, until bright green-.
• Return sausages to pan with the peppers (& mushrooms and/or onions if you're using them)-
• Add 1/4-1/2 C of au jus to the pan-.
• Turn, rotate, re-arrange (whatever) the party in the pan, add more au jus if needed, but when everything is done there should only be a little au jus that has not cooked into, or evaporated into everything else, but not yet dry-.
• Assemble your Sandwiches:.
• Brush each toasted roll, with a little au jus on each side,.
• Add 1 link of sausage to a roll, (keep sausage 'open') lay peppers (onions and/or mushrooms) on top of the sausage,.
• Sprinkle approximately a handful (I like those measurements, don't you?) of cheese to your sandwich,.
• Repeat process for each sandwich, trying to use your ingredients evenly,.
• Again, leave sandwiches open, lay under broiler, or preferably in your toaster oven, until cheese in melted,.
• Cut Sandwiches in 1/2, if you prefer.
• Serve with 1/4 C (or more) spaghetti sauce, or au jus on the side, for dipping.
• Would be great with oven roasted potatoes, a nice salad or --
• my 'Armadillo leg/Jalapeno Poppers', recipe #312049!
• ENJOY!

ITALIAN-STYLE SAUSAGE AND PEPPERS

Steps:

• Heat the oil in a skillet over medium heat. Add the sausages; cook until browned on all sides, following cooking instructions indicated on the packaging. Remove sausages from the pan. Drain grease, leaving about a tablespoon for the vegetables.
• Cook peppers and onions in skillet over medium heat until they begin to soften. Add garlic, salt, and pepper and cook one more minute.
• Stir in Classico Tomato & Basil Sauce. Increase heat until sauce begins to boil; reduce heat and simmer over low heat.
• Cut the sausages into 1-inch pieces; add to the pan and stir to combine. Cook until the sauce has thickened and the peppers and onions are soft, about 10 minutes.
• Serve in bowls or on rolls as sandwiches.