CAMPANELLE WITH SAUSAGE AND ROASTED RED PEPPERS
Great Friday night dinner with fresh bread and wine.
Provided by Ellen Trimboli
Categories Pasta and Noodles Pasta by Shape Recipes
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Place bell peppers on a baking sheet skin-side up and broil until blackened, 8 to 10 minutes. When the peppers are cool enough to handle, scrape away the blackened skins with a knife and discard. Cut the flesh into 1-inch pieces.
- Bring a large pot of lightly salted water to a boil. Cook pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and reserve 1/4 cup of the cooking water.
- Meanwhile, heat olive oil over medium-high heat and cook sausage until well browned on both sides, about 5 minutes. Add roasted red bell pepper and continue cooking for about 3 minutes. Add olives, almonds, and thyme. Cover and simmer until flavors are combined, about 5 minutes.
- Add 2 tablespoons of reserved cooking water and pasta to the sauce and season with salt and pepper. Toss until well combined, adding more cooking water if pasta seems too dry.
- Serve with freshly grated Parmesan cheese, if desired.
Nutrition Facts : Calories 765.8 calories, Carbohydrate 95.9 g, Cholesterol 35.4 mg, Fat 31.3 g, Fiber 7 g, Protein 27.6 g, SaturatedFat 5.7 g, Sodium 741.9 mg, Sugar 5.5 g
SAUSAGE, ROASTED RED PEPPER, AND SPINACH TORTA RUSTICA
Provided by Maria Helm Sinskey
Categories Egg Breakfast Brunch Bake Christmas High Fiber Sausage Spinach Bell Pepper Fall Fontina Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield 6 to 8 servings or 4 servings plus leftovers
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Butter 8x8x2-inch baking dish. Place 8 baguette slices in bottom of dish; press 2 baguette slices onto each side. Melt 1 tablespoon butter in large pot over medium-high heat. Add spinach; toss until just wilted, about 3 minutes. Transfer spinach to strainer; cool. Squeeze spinach dry. Transfer to medium bowl.
- Heat same pot over medium-high heat. Add sausage. Sauté until cooked through, breaking up, about 7 minutes. Mix into spinach; mix in 1 cup cheese and peppers. Spread atop baguette slices in bottom of dish. Whisk eggs in medium bowl to blend.
- Whisk in last 4 ingredients. Pour over spinach mixture and stir lightly with fork to distribute evenly. Sprinkle remaining 1/2 cup cheese over. Bake torta until puffed and golden and center is set, about 55 minutes. Remove from oven and let rest 15 minutes before serving.
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.
ROASTED CHICKEN WITH SAUSAGE STUFFING
This roasted chicken not only has a down-home country flavor. It's attractive as well. Friends and family are always impressed when I put this on the table.
Provided by Taste of Home
Categories Dinner
Time 2h50m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, cook the sausage, onion, celery and red pepper in butter until sausage is no longer pink and vegetables are crisp-tender; do not drain. , Place croutons in a large bowl; add sausage mixture. Stir in the parsley, tarragon, poultry seasoning, salt and pepper. Stir in enough broth until stuffing is moistened and holds together. , Just before baking, loosely stuff chicken. Place with breast side up on a rack in a shallow roasting pan. Pour 1/2 cup broth around chicken. , Bake, uncovered, at 325° for 2-1/2 to 3 hours or until a thermometer reads 180° for chicken and 165° for stuffing, basting occasionally with pan juices.
Nutrition Facts : Calories 735 calories, Fat 42g fat (13g saturated fat), Cholesterol 199mg cholesterol, Sodium 967mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 2g fiber), Protein 63g protein.
ROASTED GARLIC, SAGE, AND SAUSAGE STUFFING
This stuffing is a great stuffing to serve alongside a Deep Fried Turkey.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 14
Steps:
- Heat oven to 375 degrees. Butter a 9-by-13-inch baking dish; set aside. In a large bowl, combine cornbread and rice, and set aside. In a large skillet, melt 5 tablespoons butter over medium-high heat. Add carrots, and saute until they begin to soften, about 2 minutes. Add onion and celery, and saute until onions are translucent, 8 to 10 minutes. Add green pepper, and saute 1 minute. Combine vegetables and cornbread mixture.
- In same skillet, saute sausage over medium heat, stirring frequently with a wooden spoon to break up large pieces, until browned and cooked through, about 8 minutes. Remove sausage with slotted spoon; mix with cornbread mixture, along with poultry seasoning, sage, salt, and pepper. Discard rendered fat from skillet. Add stock, 1 cup at a time; mix. (You may not need all stock.) Stuffing should be well moistened.
- Squeeze garlic from skins; mix gently into cornbread mixture; keep them whole. Season with salt and pepper. Transfer to prepared baking dish. Melt remaining 4 tablespoons butter; drizzle over top of stuffing. Bake until top is golden and stuffing is heated through, 45 to 50 minutes. To reheat, bring to room temperature, and cover; bake at 350 degrees for 20 minutes. Remove cover; bake until heated through, about 10 minutes more.
CREAMY ROASTED RED PEPPER PASTA WITH SAUSAGE
Make and share this Creamy Roasted Red Pepper Pasta With Sausage recipe from Food.com.
Provided by swissms
Categories Pork
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
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, ROASTED RED PEPPER, AND SPINACH TORTA RUSTICA
This simple dish has a quiche-like filling and baguette slices for a crust. A quick but festive dish, that leaves plenty of time to open gifts or visit with family members. Bon Appetit magazine, December 2008, Family Style by Maria Helm Sinskey. This was part of a Christmas Breakfast but it can be for Thanksgiving weekend, as well! :) I have included cooling time, as well.I divided up the kinds of sausage but it is up to you, how you want to eat it!
Provided by Manami
Categories Breakfast
Time 2h5m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F
- Butter 8x8x2-inch baking dish.
- Place 8 baguette slices in bottom of dish; press 2 baguette slices onto each side.
- Melt 1 tablespoon butter in large pot over medium-high heat.
- Add spinach; toss until just wilted, about 3 minutes.
- Transfer spinach to strainer; cool.
- Squeeze spinach dry; transfer to medium bowl.
- Heat same pot over medium-high heat.
- Add sausage; sauté until cooked through, breaking up, about 7 minutes.
- Mix into spinach - 1 cup cheese and peppers.
- Spread atop baguette slices in bottom of dish.
- Whisk eggs in medium bowl to blend.
- Whisk in last 4 ingredients.
- Pour over spinach mixture and stir lightly with fork to distribute evenly.
- Sprinkle remaining 1/2 cup cheese over.
- Bake torta until puffed and golden and center is set, about 55 minutes.
- Remove from oven and let rest 15 minutes before serving.
- Serve with Hash Browns and a nice fruit salad.& enjoy!
Nutrition Facts : Calories 742.3, Fat 46, SaturatedFat 22.8, Cholesterol 340.5, Sodium 1837.6, Carbohydrate 47, Fiber 3.8, Sugar 3.4, Protein 35.5
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