Pasta With Roasted Peppers Sausage Food

ONE-POT SAUSAGE AND PEPPERS PASTA RECIPE BY TASTY

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!

ORECCHIETTE WITH SAUSAGE AND ROASTED PEPPERS

Steps:

• Heat broiler. Place peppers, skin side up, on a foil-lined baking sheet; broil 4 inches from heat until charred, 18 to 20 minutes. Transfer to a large bowl. Cover with plastic wrap; steam 2 to 3 minutes. Using a paper towel, rub off pepper skins, reserving any juices in bowl. Thinly slice peppers crosswise into 1/4-inch strips; return to bowl. Set aside.
• In a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Drain, reserving 1/2 cup pasta water.
• Meanwhile, heat oil in a large skillet over medium heat. Cook sausage, breaking it up with a spoon, until browned, 7 to 10 minutes. Add roasted peppers; cook until heated through.
• Transfer sausage mixture to bowl; add pasta, butter, reserved pasta water, and Parmesan. Season with salt and pepper. Toss to combine.

SAUSAGE AND PEPPERS PASTA WITH BROCCOLI

Steps:

• Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add the sausage and cook, breaking up the meat using a wooden spoon, until browned, about 5 minutes. Scrape the mixture into a medium bowl. Add the remaining 2 tablespoons oil, the broccoli, peppers and garlic to the skillet and season with salt and pepper. Cook, stirring often, until they soften and begin to brown, about 8 minutes.
• Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Reserve 1 cup cooking water and drain the pasta. Return the pasta and reserved cooking water to the pot over low heat. Add the broccoli mixture, cooked sausage and its accumulated juices, 1/2 cup Parmesan, the lemon juice and red-pepper flakes and stir vigorously until liquid is slightly thickened and saucy, about 2 minutes. Season with salt and pepper.
• Serve the pasta with additional Parmesan for sprinkling on top.

PASTA WITH GRILLED SAUSAGE, PEPPERS AND EGGPLANT

Steps:

• Light a grill and preheat for at least 10 minutes or preheat a grill pan. Arrange the grill so half cooks over high heat and the other half can cook over moderately low heat. Meanwhile, soak 1 small bamboo skewer for 10 minutes.
• Prick the sausage links in a few places with a fork. Brush the peppers and eggplant slices all over with olive oil and season with salt and pepper.
• Oil the grill grates, then grill the sausage over moderate heat, turning frequently, until browned and cooked through, about 15 minutes. Transfer to a cutting board and let cool slightly.
• Meanwhile, grill the peppers over high heat, turning occasionally, until blackened all over, 10 to 15 minutes. Transfer to a bowl, cover with plastic wrap and let cool slightly.
• Grill the eggplant over high heat until dark brown grill marks form, about 4 minutes. Flip and grilled until charred and the eggplant is tender, 3 to 4 minutes longer. Transfer to the cutting board.
• Slice the sausages about 1/3 inch thick and transfer to a large serving bowl. Dice the eggplant and add it to the sausage. Peel the peppers, then discard the stems and seeds; slice into bite-sized strips and add it to the sausage and peppers.
• Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente. Reserve 1/2 cup of the cooking water and drain. Add the pasta and the 2 tablespoons olive oil to the bowl and toss. Add the 1 ounce of cheese and toss again, adding pasta water, little by little, if you need to loosen the pasta sauce. Season with salt and pepper, add the basil and transfer to bowls. Serve the pasta, passing more cheese at the table.

PASTA WITH ROASTED PEPPERS & SAUSAGE

Steps:

• Heat oven to 450 degrees F.
• In a 13 x 19 x 2 inch baking dish, toss peppers, onion, garlic, olive oil and basil; spread in an even layer.
• Add sausage pieces.
• Bake 25 minutes, uncovered, stirring half-way through baking time.
• Stir in tomatoes with juice; bake 10 more minutes.
• Meanwhile, cook pasta according to package directions; drain.
• Remove sausage and cut into thin slices; stir back into pepper mixture.
• Toss hot pasta and pepper mixture; sprinkle with parmesan cheese.

CREAMY ROASTED RED PEPPER PASTA WITH SAUSAGE

Steps:

• Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes.
• Peel and seed peppers. Transfer peppers to blender and puree until very smooth. Season to taste with salt. (Can be made 1 day ahead. Cover and refrigerate.).
• In large skillet, heat olive oil over medium heat. Add garlic. Stir in bratwurst and heat through.
• Add cream, red pepper puree, red pepper flakes, salt and pepper. Stir in Parmesan cheese.
• Boil pasta according to package directions. Drain. Stir pasta into red pepper cream mixture.
• Top with additional Parmesan cheese.

SAUSAGE AND ROASTED PEPPERS PASTA BAKE

Steps:

• Preheat oven to 375 degrees.
• Cook noodles in salted, boiling water, about 8 minutes. Be sure to slightly undercook noodles. Drain and set aside.
• Make tomato meat sauce: saute chopped onion for 5 minutes; add mushrooms and garlic, saute another 5 minutes. To onion mixture, add crumbled sausage and saute until sausage is no longer pink. Add tomato paste to sausage mixture, saute 1 minute. Add spaghetti sauce, 1 teaspoon salt, pepper, oregano, thyme, basil and 1 teaspoon garlic powder. Cook sauce at least 20 minutes.
• Roast the pepper medley: Using a broiler, char peppers (jalapenos, poblanos, red and yellow peppers) on all sides, about 5 minutes per side. When skins have blackened, place peppers in a bowl and cover with plastic wrap. Allow peppers to steam and cool. When cool enough to handle, remove skins from the peppers (skins should peel off easily with a paper towel or your hands). Remove stems, seed and chop peppers. Mix chopped peppers together in a bowl and set aside.
• Prepare cheese layer: In a bowl, combine softened cream cheese, flavored cheese wedges, sour cream, parsley, spinach and 1/2 cup of mozarella cheese. Stir in 1 teaspoon each salt and garlic powder.
• In a 9 x 13 inch pan, layer 1/3 of meat sauce, 1/2 of the noodles, all of the peppers and all of the cream cheese mixture. Top with 1/3 of meat sauce, 1/2 of the noodles. Cover the noodles with the remaining 1/3 of meat sauce and the remaining 1 1/2 cups of mozarella cheese. Sprinkle with 1/2 cup of grated parmesan.
• Bake at 375 for 55 minutes for a very well-done cheesy crust.
• Let sit for 10-15 minutes prior to serving. Makes 8-12 servings.

QUICK AND EASY ROASTED RED PEPPER PASTA

Steps:

• Bring a large pot of salted water to a boil. Cook the pasta according to the package directions.
• Meanwhile, add the oil and butter to a large skillet over medium-high heat and melt the butter. Add the garlic and onions and saute until starting to soften, 2 to 3 minutes. Add the chopped red peppers and cook until hot, 2 to 3 minutes.
• Carefully transfer the contents of the skillet to a food processor or blender. Put on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers).
• Pour the pepper puree back into the skillet. Add the broth, 1/2 teaspoon salt and some pepper, and stir until heated. Splash in the cream and stir to combine. Add the parsley and basil and stir to combine. Taste and adjust the seasoning if you need to.
• Drain the pasta and add it to the skillet. Add the Parmesan, and then stir it together to coat the pasta.
• Serve in bowls with extra Parmesan and a sprinkling of parsley and basil on top.

TOASTED ANGEL HAIR PASTA WITH ROASTED RED PEPPERS AND SAUSAGE

Steps:

• Cook sausage in large skillet,crumble.
• Saute garlic.
• Remove from skillet,leave grease in skillet.
• Add pasta to skillet and brown in grease 8-10 minutes.
• Add broth,peppers and spices,stir to mix.
• Cook until all liquid is absorbed,uncovered.
• Add meat to heat,mix.
• Serve with fresh parmesan over top.