Sausage Pepper Pasta Toss Food

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.

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!

CREAMY PASTA TOSS WITH SMOKED SAUSAGE

Steps:

• Cook pasta according to package directions; drain, reserving 1/2 cup pasta cooking water.
• Heat oil in a large high-sided skillet over medium-high. Add sausage and mushrooms and cook about 6 minutes, stirring occasionally, until browned. Remove to a plate; carefully wipe pan clean as it may be hot.
• Melt butter in pan over medium; add garlic and cook until it just begins to brown, stirring occasionally, 2 to 3 minutes. Add half-and-half and cream cheese; bring to a simmer, whisking constantly until smooth. Remove from heat and stir in 3/4 cup Parmesan cheese, salt, and pepper until smooth. Add pasta and sausage mixture; toss to coat. Thin sauce with reserved pasta water if necessary.
• Serve in shallow bowls topped with pesto, basil, and remaining 1/4 cup cheese.

SHEET-PAN SAUSAGE WITH PEPPERS AND TOMATOES

Steps:

• Heat the broiler with a rack 6 inches from heat source. Score the sausages in a few places on both sides, making sure not to cut all the way through. In a shallow baking dish or baking sheet, toss the sausages with the peppers, tomatoes, garlic, shallots and olive oil. Season with salt and pepper and spread in an even layer.
• Broil until the sausage is cooked through and the peppers and tomatoes are nicely charred, 10 to 15 minutes. Rotate the pan and ingredients as needed so everything gets under the broiler. If everything is charring too quickly, cover the pan with foil. Serve immediately.

SAUSAGE-PEPPER PASTA TOSS

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, cook sausage and peppers in large nonstick skillet on medium heat 5 min. or until sausage is lightly browned and peppers are crisp-tender, stirring occasionally. Stir in pasta sauce; simmer on medium-low heat 5 min. or until heated through, stirring occasionally.
• Drain pasta; place in large bowl. Add sausage mixture; mix lightly.

SAUSAGE AND TRI-COLOR PEPPER SAUCE FOR PASTA

Steps:

• In a skillet set over moderately high heat, cook the sausages until they are browned well, about 8 to 10 minutes. Drain and slice.In a large skillet set over moderately high heat, heat the oil until it is hot. Add the garlic and cook it, stirring, for 1 minute. Add the peppers, herbs and salt and pepper to taste and cook the mixture, stirring, for 3 to 5 minutes, or until the peppers are softened. Add the reserved sausages and broth and simmer the mixture, stirring, until the sausages are heated through. In a large saucepan of boiling salted water cook the pasta until it is al dente and drain. Transfer the pasta to a serving dish, add the sauce and Parmesan to taste and toss to combine. Sprinkle with the bread crumbs.

SAUSAGE-AND-PEPPERS PASTA WITH ALMOND FRICO

Steps:

• Heat a large nonstick skillet over medium 2 minutes; brush lightly with oil. Sprinkle evenly with 1/3 cup cheese and almonds; cook until crisp and browned on bottom, about 2 minutes. Scrape onto a plate; let cool, then crumble. Return skillet to medium-high heat; swirl in oil. Add sausage and cook, breaking up with a spoon, until browned and cooked through, about 6 minutes. Add peppers and 3 teaspoons vinegar; cook 1 minute.
• Cook pasta in a pot of salted water 1 minute less than package instructions. Reserve 1/2 cup pasta water, then drain. Add pasta and remaining 2/3 cup cheese to skillet; toss to coat, adding enough reserved pasta water to create a silky sauce.
• In a bowl, toss arugula with remaining 1 teaspoon vinegar and a drizzle of oil; season to taste. Serve over pasta with frico.

SAUSAGE, PEPPERS AND PASTA CASSEROLE

Steps:

• Butter a 13x9 baking dish.
• In a large stockpot boil salted water.
• Prepare pasta if using fresh and boil for 4 minutes OR boil the dry pasta for 10 minutes.
• For either drain when done and rinse under cold water to stop the cooking process.
• Meanwhile cook sausage over medium heat, around 8 minutes or until fully cooked.
• Remove with a slotted spoon and add to spaghetti.
• Add bell peppers to drippings and cook for 3 minutes.
• Add remaining ingredients to pasta and toss well.
• Pour into casserole dish.
• Bake for 45 minutes in a 350 degree oven.
• Serve with a green salad and bread sticks.

SAUSAGE AND PEPPERS PASTA (PAULA DEEN)

Steps:

• In large skillet, heat oil over medium heat. Add sausage and cook stirring frequently until sausage is browned.
• Add peppers, onion and garlic. Cook 7-8 minutes or until vegetables are tender.
• Stir in tomatoes, Creole seasoning, red pepper and salt. Mix well.
• Add pasta. Toss gently to coat.
• Reduce heat to medium and cook 5 minutes or until heat throughout.
• Garnish with parsley of desired.

PASTA WITH ANDOUILLE SAUSAGE, BEANS AND GREENS

Steps:

• Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to the package's instructions.
• Meanwhile, heat oil in a large heavy-bottomed skillet over medium-high. Add sausage and cook, stirring occasionally, until browned, 5 to 7 minutes. Add shallot and garlic and cook, stirring often, until translucent, about 2 minutes.
• Add collard greens and toss to wilt, 2 to 3 minutes. Season with salt and pepper. Add the thyme, cannellini beans and tomatoes and toss to warm through. Season again with salt and pepper to taste.
• Reserve 1/2 cup pasta water and drain pasta. Return pasta to the empty pot and set over medium-low. Add the sausage mixture and toss to combine, gradually adding the reserved pasta water as needed to create a sauce.
• Remove from the heat and sprinkle with parsley, chives, lemon zest and Parmesan. Season with salt and pepper to taste. Divide among bowls, drizzle with olive oil and serve with lemon wedges.

SAUSAGE AND PEPPERS PASTA BAKE

Steps:

• Heat a 4 1/2-quart Dutch oven over medium heat. Add 1 tablespoon of the oil and heat until hot, about 1 minute. Break up the sausage into small pieces, add to the Dutch oven and cook, without stirring, until the sausage is caramelized on the bottom, about 2 minutes. Begin to break up the sausage into smaller pieces with a wooden spoon and continue to cook, stirring often, until caramelized all over, cooked through and broken into 1/2-inch pieces, another 4 to 5 minutes. Transfer the sausage to a paper towel-lined baking sheet and set aside.
• If the Dutch oven is dry, add 1 tablespoon oil if needed and immediately stir in the peppers and onions. Reduce the heat to medium low and cook, stirring often, until the vegetables are very soft, about 10 minutes; the vegetables should not take on much color besides what comes from scraping the bottom of the pot to coat them in the sausage flavor.
• Stir in the garlic and 1 1/2 teaspoons salt and cook until the garlic just begins to toast and become fragrant, about 1 minute. Add the tomato paste and cook, stirring constantly, until the paste coats the vegetables, toasts slightly and becomes a darker shade of red, about 2 minutes. Add the tomato puree, red wine vinegar, dried oregano, basil and 4 cups water. Stir the sauce together and season with additional salt to taste; make sure the sauce is well seasoned since it will season the pasta as well.
• Stir in the rigatoni and bring to a simmer, about 5 minutes. As soon as you see the first few bubbles, simmer for 1 more minute, then remove from the heat. Stir in the reserved sausage. Carefully ladle the mixture into a 9-by-13-inch baking dish. Discard the basil. Cool to room temperature, then cover and refrigerate overnight, at least 8 hours. The pasta will soften as it sits in the sauce.
• When ready to bake, remove the baking dish from the refrigerator and uncover. Preheat the oven to 375 degrees F.
• Dollop the ricotta in 2- to 3-tablespoon mounds over the top of the dish and sprinkle with the Parmesan. Bake until bubbling around the edges and the ricotta begins to brown on top, 45 to 50 minutes. Let cool for 10 to 15 minutes, then garnish with basil leaves and more Parmesan.

SIMPLE SAUSAGE PASTA TOSS

Steps:

• Cook spaghetti according to package directions; drain. Meanwhile, in a large skillet, toss bread crumbs with oil; cook and stir over medium heat until toasted. Remove from pan., Add sausage to same pan; cook and stir over medium heat until no longer pink. Add garlic; cook 30-60 seconds longer. Stir in tomatoes and olives; heat through. Add spaghetti and toss to combine. Sprinkle with toasted bread crumbs before serving.