Penne Pasta With Peppers Food

PENNE PASTA WITH ITALIAN SAUSAGE

Steps:

• In a large pot of boiling water, cook the pasta until tender, but firm. Drain and return the pasta to the pot.
• While the pasta is cooking, heat the oil over medium heat in a non-stick pan. Cook the sausage until it is just a bit pink in the centre, about 15-20 minutes. Drain well and cut it into thin round slices. Cook the onion until tender, about 5 minutes. Add the garlic, tomatoes, basil, oregano and the sausage slices. Simmer uncovered for 10 minutes. Pour the mixture over the cooked and drained pasta and toss to mix it all together.

SPICY SAUSAGE & PEPPERS PENNE

Steps:

• Cook pasta according to package directions in (4-qt.) Casserole; drain and keep warm.Meanwhile, cook sausage in (12-in.) Skillet over medium-high heat 14-16 minutes or until sausage is lightly browned and no longer pink, turning occasionally. Remove sausages from skillet; cut diagonally into 1-inch pieces and set aside. Cut bell peppers into 1/4-inch strips using Chef's Knife. Coarsely chop onion using Food Chopper.In same skillet, cook bell peppers, onion and garlic pressed with Garlic Press over medium heat 6-8 minutes or until peppers are crisp-tender, stirring occasionally. Add sausage, tomatoes, tomato sauce and Italian Seasoning Mix. Cook and stir 1-2 minutes or until heated through.Place pasta in large bowl; pour sauce mixture over pasta, tossing to coat. Sprinkle with Parmesan cheese. Serve immediately.

SPICY PEPPER PENNE

Steps:

• In a large skillet, layer the pasta, rosemary, pepperoni, pepperoncini and red peppers. Add water; bring to a boil. Reduce heat; cover and simmer for 12 minutes or until pasta is tender. Add cream and Parmesan cheese; toss to coat.

CHICKEN & PEPPERS PASTA {QUICK & EASY DINNER}

Steps:

• Cook penne pasta as directed on the packaging
• While the pasta is cooking, heat a large skillet over medium/high heat with a drizzle of olive oil. Add bell peppers, onion, and cooked chicken breasts. (if using uncooked chicken, add it to the pan 5 minutes before the peppers, cooking thoroughly).
• Cook covered for about 7 minutes, stirring occasionally until peppers are tender-crisp.
• Mix in Barilla Tomato & Basil sauce and simmer for 5 minutes.
• Gently mix in strained penne pasta.
• Top with shredded mozzarella cheese, cover for 5 minutes for the cheese to melt.

PENNE PASTA WITH MULTI-COLORED PEPPERS

Steps:

• Cook the pasta according to the pasta directions.
• Drain and toss with 2 tablespoons of the olive oil.
• Cool at room tenperature.
• Heat 2 tablespoons of olive oil in a large saute pan, add the pepper slices and cook for about 10 minutes.
• Drain them on paper towels and reserve.
• Put the basil and garlic in the bowl of a food processor.
• Add the rest of the olive oil, salt and pepper and puree.
• Pour the basil "sauce" over the pasta and toss.
• Add the reserved peppers and olives and toss together.
• To serve divide the penne/pepper salad among 4 plates and garnish each with reserved basil leaves.

PENNE WITH PEPPERS AND SAUSAGE

Steps:

• Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• Coat a large nonstick skillet with cooking spray; place over medium-high heat. Add green bell peppers, onion, mushrooms, and garlic. Cook, stirring frequently, until almost tender, 7 to 8 minutes.
• Place turkey sausage in a skillet over medium heat; cook and stir, breaking sausage up with a wooden spoon, until browned and crumbly, about 6 minutes. Add red pepper flakes, salt, black pepper, and oregano; stir in tomatoes. Simmer until heated through, about 5 minutes.
• Place penne in a serving bowl; top with sausage mixture and sprinkle with Parmesan cheese.

PENNE AND PEPPERS

Steps:

• In a saucepan, heat olive oil, add onions, then garlic and sauté until wilted.
• Place sausage in oven on broiling pan, and heat at 400°F.
• Add spaghetti sauce to onion/garlic mixture, then stir in the tomato paste, heating slowly to a low boil, mixing well.
• Add the jalapeño, cherry peppers and celery.
• Cook at low heat until the peppers are just less than crisp, and just more than soft --
• Start the water boiling for the penne noodles; when boiling, add the penne, and cook about 7 minutes, then drain.
• Remove the sausage from the oven (40 minutes cooking) and slice thinly on the diagonal, 3/8-inch thickness, and mix with sauce, stirring well.
• Serve with grated Asiago over the penne noodles. Accompany with a truly dry Italian wine, and note how the "spiciness" turns the ashy dry taste of the wine to a sweet taste on the palate.

ZESTY PENNE, SAUSAGE AND PEPPERS

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, crumble sausage into large skillet; cook and stir on medium heat 8 min. or until done. Drain. Add peppers; cook and stir 5 min. or until crisp-tender. Stir in next 3 ingredients; cook 5 min. or until heated through. Add cream cheese; cook 2 min. or until melted, stirring frequently.
• Drain pasta. Add to sausage mixture; mix lightly. Top with Parmesan.

PENNE WITH ASPARAGUS AND PEPPERS

Steps:

• In a large skillet, combine asparagus, stock, onions, garlic, peppers, and Italian seasoning. Bring to a boil and reduce liquid to 1/4 cup, about 8 to 10 minutes.
• Stir in remaining ingredients, except cheese. Toss with hot, cooked pasta. Top with cheese and serve hot.

30 WAYS TO COOK PENNE PASTA

Steps:

• Cook penne according to directions on package.
• Heat olive oil in a skillet over medium heat. Add garlic and sauté 1-2 minutes, until garlic starts to get fragrant.
• Toss in pasta and season with salt and pepper.

PENNE PASTA WITH PEPPERS

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
• Heat oil in a large skillet over medium heat. Add onion, garlic, red bell peppers and yellow bell peppers and saute for 10 minutes or until tender. Pour this vegetable mixture over cooked pasta and serve.

PENNE WITH STIR-FRIED BEEF AND RED BELL PEPPER

Steps:

• In a bowl whisk together the cornstarch, the soy sauce, the broth, the Scotch, the sugar, and the sesame oil. In a large heavy skillet or a wok heat 1 tablespoon of the vegetable oil over high heat until it just begins to smoke and in it stir-fry the beef, patted dry, in 2 batches, for 30 seconds, or until it is browned but still pink within, transferring it with a slotted spoon as it browns to a bowl. In the skillet heat 1 tablespoon of the remaining vegetable oil over moderately high heat until it is hot but not smoking, in it stir-fry the bell peppers for 2 minutes, or until they are crisp-tender, and transfer them to the bowl with the beef. In the remaining 1 tablespoon vegetable oil stir-fry the garlic and the gingerroot over moderately high heat for 30 seconds, stir the cornstarch mixture, and add it to the skillet. Cook the sauce, stirring, until it is thickened and stir in the beef mixture, the scallions, the red pepper flakes, and salt to taste. In a kettle of boiling salted water boil the penne until it is al dente, drain it well, and in a large bowl toss it with the beef mixture.

MINI PENNE WITH SWEET PEPPERS AND PARMIGIANO-REGGIANO

Steps:

• Bring a large pot of water to boil. Season water with salt to taste (optional).
• In a large skillet, gently saute chopped onions in olive oil for five minutes over medium heat.
• Meanwhile dice the peppers into 1/2 inch squares, add to the skillet and saute for three minutes over medium heat.
• Season with salt, pepper and add the broth. Keep cooking until sauce is reduced.
• Meanwhile cook pasta according to package directions, drain and toss with the sauce.
• Stir in chopped basil and cheese before serving.
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