ONE-POT SAUSAGE AND PEPPERS PASTA RECIPE BY TASTY
Here's what you need: farfalle pasta, olive oil, hot italian sausages, sweet italian sausages, red bell pepper, green bell pepper, yellow bell pepper, white onion, garlic, diced tomato, oregano, salt, black ground pepper
Provided by Andrew Ilnyckyj
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
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!
Nutrition Facts : Calories 901 calories, Carbohydrate 110 grams, Fat 35 grams, Fiber 9 grams, Protein 36 grams, Sugar 17 grams
PASTA WITH SAUSAGE AND PEPPERS
For those people (such as my husband) who are not too fond of the intense tomato flavor found in many pasta dishes....this is for you. The ease of preparation is a big bonus for cooks, too. An Italian cookbook that has been in my collection for almost fifty years includes this recipe.
Provided by NoSpringChicken
Categories European
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In large skillet, cook sausage, peppers, onion and garlic until meat is browned and vegetables are tender.
- Drain off fat, if necessary.
- Stir in cream, parsley, marjoram, salt and pepper.
- Bring to boiling, reduce heat.
- Cook and stir over medium heat for 6-8 minutes or until slightly thickened.
- Toss sausage mixture and cheese with pasta until coated.
- Serve immediately.
Nutrition Facts : Calories 889.7, Fat 50.4, SaturatedFat 22.2, Cholesterol 125.2, Sodium 1890.5, Carbohydrate 69.4, Fiber 4.3, Sugar 6.2, Protein 39
SAUSAGE, ZUCCHINI AND TWO PEPPER PASTA
A delicious pasta dish that tastes great with either traditional or low fat sausage. Try using fusilli pasta, or your other favorite pasta shape to add variety. It is one of our favorites! Enjoy!
Provided by Nancy and Terry
Categories Italian Recipes
Yield 3
Number Of Ingredients 17
Steps:
- In a large pot with boiling salted water cook penne pasta until al dente. Drain.
- Meanwhile, in a large skillet cook sausage until brown. Remove from pan. Saute the red onion and garlic in the olive oil until soft and transparent. Add the oregano, salt, ground black pepper, red pepper flakes, 1/2 of the wine, yellow bell pepper, red bell pepper, zucchini, mushrooms, and saute until tender. Add remaining wine and chicken stock and cook until liquid has reduced to a thick sauce, about 20 minutes.
- After sauce has reduced, add cooked sausage and thawed peas to the sauce and stir to heat through.
- Toss pasta with the sauce to coat evenly. Sprinkle with the grated Parmesan cheese. Serve warm.
Nutrition Facts : Calories 727.1 calories, Carbohydrate 71.2 g, Cholesterol 61.9 mg, Fat 36.4 g, Fiber 5.8 g, Protein 25.9 g, SaturatedFat 11.1 g, Sodium 840.7 mg, Sugar 9.8 g
SAUSAGE, ZUCCHINI AND TWO PEPPER PASTA
A delicious pasta dish that tastes great with either traditional or low fat sausage. Try using fusilli pasta, or your other favorite pasta shape to add variety. It is one of our favorites! Enjoy!
Provided by Nancy and Terry
Categories Italian Recipes
Yield 3
Number Of Ingredients 17
Steps:
- In a large pot with boiling salted water cook penne pasta until al dente. Drain.
- Meanwhile, in a large skillet cook sausage until brown. Remove from pan. Saute the red onion and garlic in the olive oil until soft and transparent. Add the oregano, salt, ground black pepper, red pepper flakes, 1/2 of the wine, yellow bell pepper, red bell pepper, zucchini, mushrooms, and saute until tender. Add remaining wine and chicken stock and cook until liquid has reduced to a thick sauce, about 20 minutes.
- After sauce has reduced, add cooked sausage and thawed peas to the sauce and stir to heat through.
- Toss pasta with the sauce to coat evenly. Sprinkle with the grated Parmesan cheese. Serve warm.
Nutrition Facts : Calories 727.1 calories, Carbohydrate 71.2 g, Cholesterol 61.9 mg, Fat 36.4 g, Fiber 5.8 g, Protein 25.9 g, SaturatedFat 11.1 g, Sodium 840.7 mg, Sugar 9.8 g
PASTA WITH ROASTED PEPPERS & SAUSAGE
This is from the Ronzoni pasta box and it is delicious. Love roasting the vegetables in the oven with the peppers, before adding any tomatoes. I use 6-inch long chicken Italian sausages, and just cut into 1-inch chunks before they go in the oven.
Provided by kitty.rock
Categories Meat
Time 50m
Yield 1 cup servings, 10 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 450 degrees F.
- In a 13 x 19 x 2 inch baking dish, toss peppers, onion, garlic, olive oil and basil; spread in an even layer.
- Add sausage pieces.
- Bake 25 minutes, uncovered, stirring half-way through baking time.
- Stir in tomatoes with juice; bake 10 more minutes.
- Meanwhile, cook pasta according to package directions; drain.
- Remove sausage and cut into thin slices; stir back into pepper mixture.
- Toss hot pasta and pepper mixture; sprinkle with parmesan cheese.
BAKED PASTA WITH SAUSAGE AND ZUCCHINI
Make and share this Baked Pasta with Sausage and Zucchini recipe from Food.com.
Provided by Gingerbear
Categories Vegetable
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees.
- Bring a large pot of salted water to a boil.
- Generously butter a 9x12-inch casserole pan and coat with half the bread crumbs.
- Place the zucchini in a colander and sprinkle with the salt.
- Cover with a plate (press down on the zucchini), weighted down with a heavy object.
- The salt will draw the liquid from the zucchini; the plate will help squeeze it out.
- Allow the zucchini to sit for about 20 minutes.
- Place the onion, celery, carrot and pancetta or bacon in the bowl of a food processor and pulse until the mixture is chopped into tiny pieces.
- In a large, deep sauté pan, heat 2 tablespoons of the oil over medium-high heat.
- Add the vegetable-pancetta mixture and the garlic.
- Sauté for 5 to 6 minutes.
- Add the sausage, stirring to break it up further and cook for 4 to 6 minutes, until the sausage is cooked through.
- Add the wine, scraping up any browned bits from the bottom of the pan and cook for 1 to 2 minutes.
- Add the tomato sauce and broth.
- Bring the sauce to a boil, reduce the heat, and simmer for 10 to 15 minutes.
- You should have a thin rather than thick pasta sauce; you want it liquid, as the mixture will eventually bake.
- Set the sauce aside, and cook the pasta in the boiling water according to the package directions.
- Do not overcook; the pasta should hold its shape.
- While the pasta is cooking, rinse the zucchini.
- Wrap in a clean, dry kitchen towel and squeeze out all the moisture.
- Heat 1 to 2 tablespoons of the remaining oil.
- Add the zucchini, and over high heat, brown on all sides for 3 to 4 minutes.
- Cook in two batches, adding more oil if necessary, if the zucchini pieces are too many for one pan.
- They should be softened but not mushy.
- Remove and set aside.
- Drain the pasta, reserving 1/2 to 3/4 cup of the cooking water.
- Remove 1 cup of the pasta sauce from its pan and warm the remainder.
- Add the pasta and reserved pasta water to the sauce in the pan and toss well.
- Add the zucchini and mozzarella and stir well.
- Spoon the pasta mixture into the prepared casserole pan.
- Pour the reserved sauce over the top and sprinkle with the remaining bread crumbs and the Romano.
- Cover the casserole tightly with aluminum foil, and bake in the center of the oven for about 10 minutes, until warmed through.
- Remove the foil, check that the mozzarella is melted and broil for 1 to 2 minutes to crisp the top before serving.
Nutrition Facts : Calories 725.5, Fat 33.1, SaturatedFat 10.4, Cholesterol 111.2, Sodium 1922, Carbohydrate 72, Fiber 5.2, Sugar 8.5, Protein 29.9
SAUSAGE, ZUCCHINI, SPINACH AND TOMATO PASTA
I have a weakness for pasta, but decided it was time to be more conscious of what I was eating. This is the product of that experimentation. The best part of this recipe is that you use the same pan for everything but the noodles. Who doesn't love easy clean up? This makes a good six to eight servings depending on how many big eaters you have in your family. If you half the recipe, keep the tomato, spinach and zucchini the same and half all other ingredients. Also, if you don't like spice omit the crushed red pepper.
Provided by sbera007
Categories Penne
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large 12 inch deep fry pan or skillet, cook spinach and garlic in 1 tablespoon olive oil over medium heat. Cook until spinach is wilted (approximately 5 minutes).
- Transfer spinach to cutting board to cool. When cool, chop spinach.
- In hot skillet, add the other tablespoon olive oil.
- Add chopped zucchini.
- Salt and pepper, to taste.
- Cook until lightly browned (about 3 minutes). Set zucchini aside.
- Turn heat to medium high.
- Add sausage and crushed red pepper.
- Cook until browned (about 7 minutes). Drain if you like; I don't because turkey sausage is generally pretty lean.
- Add tomatoes, zucchini, spinach, and half and half.
- Cook on medium high for ten minutes; reduce heat to low.
- Meanwhile, boil water and cook pasta.
- Drain pasta (do not rinse) and add to sausage mixture.
- Cook on low for about five minutes or until sauce is slightly thickened.
Nutrition Facts : Calories 485.8, Fat 16.4, SaturatedFat 1.3, Cholesterol 63.2, Sodium 1325.8, Carbohydrate 60.4, Fiber 7.4, Sugar 10.1, Protein 28.9
PASTA WITH SAUSAGE 'N' PEPPERS
"I found this recipe years ago in an old Italian cookbook and made some changes to it," explains Janice Mitchell of Aurora, Colorado. "It's been one of our favorites since then. This fits the category of 'quick, easy and delicious.'"
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, cook sausage onion over medium heat until meat is no longer pink; drain. Stir in the peppers; cook 4-6 minutes longer or until peppers are tender. Add garlic; cook for 1 minute., Combine flour and cream until smooth. Gradually stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, marjoram, salt and pepper. , Drain pasta. Top with sausage mixture; toss to coat. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 560 calories, Fat 25g fat (11g saturated fat), Cholesterol 82mg cholesterol, Sodium 1037mg sodium, Carbohydrate 55g carbohydrate (8g sugars, Fiber 4g fiber), Protein 26g protein.
SAUSAGE, ZUCCHINI AND TWO PEPPER PASTA
A delicious pasta dish that tastes great with either traditional or low fat sausage. Try using fusilli pasta, or your other favorite pasta shape to add variety. It is one of our favorites! Enjoy!
Provided by Nancy and Terry
Categories Italian Recipes
Yield 3
Number Of Ingredients 17
Steps:
- In a large pot with boiling salted water cook penne pasta until al dente. Drain.
- Meanwhile, in a large skillet cook sausage until brown. Remove from pan. Saute the red onion and garlic in the olive oil until soft and transparent. Add the oregano, salt, ground black pepper, red pepper flakes, 1/2 of the wine, yellow bell pepper, red bell pepper, zucchini, mushrooms, and saute until tender. Add remaining wine and chicken stock and cook until liquid has reduced to a thick sauce, about 20 minutes.
- After sauce has reduced, add cooked sausage and thawed peas to the sauce and stir to heat through.
- Toss pasta with the sauce to coat evenly. Sprinkle with the grated Parmesan cheese. Serve warm.
Nutrition Facts : Calories 727.1 calories, Carbohydrate 71.2 g, Cholesterol 61.9 mg, Fat 36.4 g, Fiber 5.8 g, Protein 25.9 g, SaturatedFat 11.1 g, Sodium 840.7 mg, Sugar 9.8 g
SAUSAGE STUFFED ZUCCHINI WITH PENNE PASTA
I developed this recipe this summer when the local produce man had orange and grapefruit sized round zucchini for sale. I've made it since, using regular zucchini. If you leave out the sausage it would be a good vegetarian dish. The leftover sauce is wonderful over pasta. Enjoy this with some good garlic bread and a salad! This can be prepared ahead and refrigerated, then popped in the oven when it's time for dinner. Recipe doubles easily.
Provided by Leslie in Texas
Categories Penne
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Prepare zucchini by scooping out the insides, leaving a 1/4 inch shell.
- If using round zucchini, cut a thin slice off the bottom so they won't roll and cut off the top 1/3 of zucchini, removing the stem and saving the remaining top.
- If using regular zucchini, trim the stem end and bottom end and cut in half, then scoop out the center.
- Dice the inside of the zucchinis (and top part from round zucchini if using them).
- Saute' onions and garlic in olive oil over medium heat until wilted but not browned, about 10 minutes.
- Add both peppers, tomatoes, and zucchini insides (and top) and saute' for about 10 minutes more.
- Remove sausage from its casings and brown over medium heat for 10 to 15 minutes, breaking the sausage into small pieces while it cooks.
- When it is done, I like to drain it in a colander and run hot water over it to remove as much grease as possible.
- Add sausage to saute'd vegetable mixture along with 2 T of the basil.
- Add salt and pepper to taste.
- Spray a baking dish with cooking spray.
- Stuff zucchini with about half of the vegetable/sausage mixture and place in prepared pan.
- Add tomato sauce to remaining vegetable/sausage mixture, along with the oregano and remaining basil and simmer over medium to low heat for 30 minutes.
- Top each zucchini with about 1/2 C of the sauce and sprinkle with Parmesan cheese and mozzarella.
- Cover and bake at 350 degrees for 1 hour.
- Prepare pasta according to package directions and drain.
- When zucchini are done, top with an additional sprinkle of mozzarella cheese, arrange on a plate with a portion of pasta and sauce and serve with additional Parmesan cheese if desired.
Nutrition Facts : Calories 587.9, Fat 40.2, SaturatedFat 14.9, Cholesterol 80.4, Sodium 1992.6, Carbohydrate 28.1, Fiber 6, Sugar 13.4, Protein 32.2
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- Cut off both ends of the onion and cut it in half from the top to the bottom. Peel each half and lay them flat side down on the cutting board. Slice across the rounded top into 1/4″ half moon slices.
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