Sausage Rustica My Version Of The Olive Garden Food

OLIVE GARDEN GRILLED SAUSAGE AND PEPPERS RUSTICA

Steps:

• Cook the pasta according to the package directions. Place the cooked pasta in a large serving dish.
• In a large skillet over medium heat, add 1 tablespoon of olive oil.
• Slice the sausage into bite-size pieces and place them in the skillet.
• Cook the sausage until browned then remove the sausage from pan and set aside.
• Add the remaining 1 tablespoon of olive oil to the skillet.
• Add sliced peppers, onions, and salt. Stir to combine.
• Cook until the onions are transparent and the peppers have cooked until tender.
• Add browned sausage to pan and red pepper flakes and stir thoroughly.
• If you want this to be spicy, add more red pepper flakes, about 1/4 to 1/2 teaspoon depending on how spicy you want.
• Add the marinara sauce to skillet and heat well.
• Add ½ cup shredded mozzarella cheese and stir until the cheese is melted.
• Pour the mixture over the cooked pasta.
• Sprinkle a little shredded mozzarella cheese on top if desired.

GRILLED SAUSAGE AND PEPPER RUSTICA - OLIVE GARDEN RECIPE - (4.2/5)

Steps:

• In a large skillet over medium heat, pour 1 tablespoon of olive oil, slice sausage into bite size pieces and cook sausage until browned. Remove sausage from pan and set aside. Add remaining 1 tablespoon of olive oil to pan and add sliced peppers and onions and season with salt and cook until onions are transparent, and the peppers have cooked until they are tender. Add browned sausage to pan and stir thoroughly. If you want this to be spicy add red pepper flakes 1/4 to 1/2 teaspoon depending on how spicy you want. Add sauce to pan and heat well. Add 1/2 cup shredded mozzarella cheese and stir in melted cheese. Pour this over cooked pasta and mix well.

ROASTED SAUSAGE AND VEGETABLES SHEET PAN DINNER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat 1 tablespoon oil over medium heat in a large skillet. Cook sausage in the hot oil until lightly browned, about 2 minutes per side. Set aside.
• Place potatoes, onion, bell peppers, zucchini, and oregano in a large bowl. Drizzle generously with remaining 5 tablespoons oil and season well with salt and pepper. Mix well. Place browned sausages and vegetable mixture on a large rimmed baking sheet or roasting pan, uncovered.
• Bake in the preheated oven, stirring occasionally, until vegetables are tender and browned, about 50 minutes. Season with additional salt and pepper.

SAUSAGE AND PEPPERS RUSTICA

Steps:

• Brown sausages over Medium Heat in lightly oiled large frying pan. Once sausages are browned, cut into discs and cook each side until cooked through.
• Meanwhile, cut up the peppers and onion, julienne style. Add to cooked sausages in the pan.
• Lightly salt this mixture, continue cooking over Medium heat until vegetables are softened.
• Add marinara sauce, cover and cook for at least twenty minutes on Low. For best results, cook on low for a few hours, stirring occasionally (this incorporates all the flavors of the sausage and peppers into the sauce).
• Meanwhile, cook penne pasta al dente. Drain, add to sauce mixture.
• Add mozzarella and parmesan cheese, mix thoroughly and serve.
• ** This will be a very saucy mixture, I like that for dipping bread! If you prefer less sauce, use about 36 oz sauce, or pour out some sauce prior to adding the pasta in the final step -- it will be a delicious snack at some point! **.

SAUSAGE RUSTICA (MY VERSION OF THE OLIVE GARDEN RECIPE)

Steps:

• Cook sausage and pasta and set aside.
• Cut and saute your onions and other veggies in a large skillet with a little bit of oil. (medium heat).
• Add pasta sauce to cooked veggies and mix well.
• Cut cooked sausage in half lengthwise and then slice into bite size peices and add to skillet.
• Cook mixture over medium heat until hot and bubbly throughout.
• Add 1 cup of shredded cheese to pan, stir in and turn off heat.
• Sprinkle remaining cheese on top and serve immediately.
• For OAMC: Follow instructions the same as above BUT put the mixture into a 9X13 pan (serves 6-8) or an 8X8 pan (serves 4) before adding the final cup of cheese to the top. Allow to cool completely before freezing.
• To reheat, thaw overnight and then bake at 350 for 30-45 minutes until hot.
• This can also be frozen in Ziplock Freezer bags, thawed overnight, and reheated in the skillet on medium heat for about 10 minutes. However, if freezing in bags be sure to add the last cup of cheese just before serving.

OLIVE GARDEN ROTINI WITH SAUSAGE AND ASPARAGUS

Steps:

• Cut bottom 2 inches off asparagus stems (the inedible part), then cut remaining stem into 1 inch pieces. Boil asparagus until tender. Drain and allow to cool. Remove tips from asparagus and set tips aside.
• Heat oil in non-stick saute pan. Add sausage. While sausage is cooking, break up with spoon. When sausage is completely cooked, drain fat. Set aside.
• Combine asparagus and heavy cream. Simmer 10-12 minutes over medium heat.
• Add hot, drained pasta to asparagus cream sauce. Add parmesan and butter. Stir well.
• Add cooked sausage and return to low heat until simmering, stirring constantly. Salt and pepper to taste.
• Transfer to large platter. Garnish with asparagus tips and serve.

SAUSAGE AND PEPPERS RUSTICA

Steps:

• Boil sausages in water until cooked through, approximately 25-30 minutes. Drain and cool slightly until easy to handle.
• Cook pasta according to package directions. Drain and set aside.
• In a large skillet with deep sides, heat olive oil.
• Cut sausages into about 1/2 inch rings and place in skillet to lightly brown.
• When the sausages are browned to your liking, add in the bag of frozen peppers and onions (no need to thaw ahead). Cook and stir until peppers are thawed and heated through (there will be liquid, this is ok).
• Add in the spaghetti sauce and cook until heated through and peppers and onions are tender.
• Add pasta and toss to coat.
• Serve with grated parmesan cheese. Enjoy!