ITALIAN SAUSAGE RIGATONI AND PEPPERS
This is a simple but delicious dinner my family loves. I serve it with crusty Italian bread or garlic bread and a salad. Feel free to use hot or sweet Italian sausage.
Provided by CookingONTheSide
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
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.
RIGATONI WITH SAUSAGE AND PEPPERS
Make and share this Rigatoni With Sausage and Peppers recipe from Food.com.
Provided by LizP5885
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oil in a large, heavy skillet over medium heat. Add the sausages and cook until brown on all sides, 7 to 10 minutes. Remove the sausages from the pan.
- Keeping the pan over medium heat, add the bell peppers, onions, salt, and pepper and cook until golden, 5 minutes. Add the garlic, oregano, and basil and cook for 2 minutes. Add the tomato paste and stir until incorporated, then add the Marsala, tomatoes with their juice, and red pepper flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the brown bits. Bring to a simmer.
- Cut the sausages into 4 to 6 pieces each. Return the sausages to the pan. Simmer uncovered until the sauce has thickened, about 20 minutes.
- While the sauce simmers, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain the pasta and add to the thickened sauce; toss to combine. Spoon into individual bowls and sprinkle each serving with Parmesan cheese.
Nutrition Facts : Calories 590.2, Fat 12.7, SaturatedFat 2.2, Cholesterol 63.8, Sodium 607.1, Carbohydrate 72.1, Fiber 5.3, Sugar 9.5, Protein 12.7
SAUSAGE AND PEPPERS RIGATONI
Sausage, peppers, and onions are tossed with rigatoni in a Sicilian Oregano flavored tomato sauce and topped with fresh basil.
Provided by James
Categories Main Course
Time 50m
Number Of Ingredients 15
Steps:
- Preheat oven to 450f. Roast the sausage links for approximately 25 (flipping halfway through) minutes or until cooked through and browned. Slice the sausage on a bias into 1/2" thick pieces once cool enough to handle.
- Meanwhile, heat a very large pan to medium-low and add the olive oil and garlic. Once the garlic turns golden add the peppers and onions and mix to coat with the oil. Pour the water into the pan, cover, and cook over medium heat until soft.
- At this time bring a large pot of salted water (2 tablespoons kosher salt per gallon) to boil.
- After 15 minutes of cooking, remove the lid from the peppers and continue to cook over medium heat until most of the water evaporates and the peppers are very soft.
- Once the water has mostly evaporated, add the tomato paste and cook for 5 minutes, stirring frequently. Next, add the crushed plum tomatoes and bring the sauce to a simmer.
- Add the sliced sausage links to the sauce and continue to simmer. Season the sauce with the oregano and begin to boil the pasta.
- Cook the pasta to 1 minute less than al dente, drain and add to the sauce. Cook until the pasta is just al dente then turn off the heat. Taste test the sauce and season with salt, pepper, and more oregano if desired to taste. Add the Pecorino and stir to incorporate. Finish with hand-torn basil and serve immediately. If the pasta is at all dry add a couple of ounces of reserved pasta water to loosen it up. Enjoy!
Nutrition Facts : Calories 834 kcal, Fat 47.9 g, SaturatedFat 13.1 g, Cholesterol 100 mg, Sodium 1043 mg, Carbohydrate 67.9 g, Fiber 4.9 g, Sugar 9.4 g, Protein 35.6 g, ServingSize 1 serving
SICILIAN SAUSAGE & PEPPERS BAKED RIGATONI
Combine pizza toppings and pasta in our Sicilian Sausage & Peppers Baked Rigatoni. This spin on baked rigatoni is smart and totally satisfying.
Provided by My Food and Family
Categories Healthy Living Dinner Recipes
Time 55m
Yield 6 servings, 1-1/3 cups each
Number Of Ingredients 5
Steps:
- Heat oven to 375°F.
- Place sausage and peppers in 13x9-inch baking dish sprayed with cooking spray.
- Bake 15 to 20 min. or until sausage is done. Meanwhile, cook pasta as directed on package, omitting salt.
- Drain pasta. Add to baking dish along with the pasta sauce; stir. Bake 15 to 20 min. or until heated through. Top with cheese; bake 2 to 3 min. or until melted.
Nutrition Facts : Calories 410, Fat 12 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 840 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 24 g
RIGATONI WITH SAUSAGE AND BELL PEPPERS
Make and share this Rigatoni With Sausage and Bell Peppers recipe from Food.com.
Provided by RMess
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions; drain and set aside.
- Cook sausage in a Dutch oven over medium-high heat, stirring until sausage crumbles and is no longer pink. Drain.
- Saute onion and bell peppers in hot oil in Dutch oven over medium-high heat 6 minutes. Add garlic, and saute 2 minutes. Stir in sausage, cooked pasta, chicken broth, crushed red pepper and black pepper.
- Reduce heat to low and cook, stirring occasionally 5 minutes or until thoroughly heated.
- Transfer to a serving dish, and top evenly with basil and cheese.
- Serve immediately.
Nutrition Facts : Calories 603.9, Fat 27.7, SaturatedFat 9.2, Cholesterol 110.6, Sodium 1057.7, Carbohydrate 60.1, Fiber 3.2, Sugar 3.2, Protein 27.6
RIGATONI WITH ITALIAN SAUSAGE, PEPPERS, AND ONIONS
I know it's difficult to think of making your own pasta sauce when you can get one easily out of a can - but believe me - this is worth it! It's not even difficult, and so impressive, fun, colorful and filling. You can even prepare the sauce in advance and rewarm it when you're ready to cook the pasta.
Provided by AllergyGirl
Categories Meat
Time 43m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Wash, core and deseed peppers. Cut into 1-inch squares.
- Put olive oil, onion, and garlic in large pan. Saute over medium-high heat until soft, stirring often.
- Cut the sausage into 1/2 inch pieces and add it with the oregano to the saute pan. Cook until sausage browns a bit, stirring often, about 5 minutes.
- Add peppers and cook about 8 minutes, stirring gently once in a while.
- Put water on to boil for pasta.
- Add salt and pepper and tomatoes to sauce. Turn heat to medium and cook at a simmer.
- Meanwhile, put rigatoni onto cook.
- After sauce has cooked 10 minutes, add balsamic vinegar. Cook another 10 minutes or so.
- Toss with pasta and serve with fresh ground pepper.
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