SPAGHETTI WITH SAUSAGE AND PEPPERS
Provided by ReadySetEat
Time 30m
Yield 7
Number Of Ingredients 9
Steps:
- Heat half the oil in a large, nonstick skillet set over medium-high heat. Cook sausages for 3 minutes per side or until browned; transfer to a cutting board. Drain fat, leaving 1 tbsp in pan. Add onion, garlic, red pepper and green pepper. Cook for 5 minutes or until softened.
- Cut sausages, on an angle, into 1/4-inch thick slices. Return to the skillet. Pour in tomato sauce; bring to a boil. Reduce heat and simmer for 10 minutes.
- Meanwhile, prepare spaghetti according to package directions. Toss with the skillet mixture until evenly coated. Sprinkle with parsley before serving.
Nutrition Facts : @id https
SPAGHETTI WITH SAUSAGE AND PEPPERS
Smoked turkey sausage with strips of fresh bell peppers is a healthy change of pace from Italian sausage or ground beef in your spaghetti. -Ginger Harrell, El Dorado, Arkansas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Cook spaghetti according to package directions. Meanwhile, in a Dutch oven coated with cooking spray, cook and stir sausage until lightly browned. Add peppers and onion; cook 2 minutes longer. Stir in the tomatoes, garlic, pepper sauce, paprika, salt and cayenne; cook until vegetables are tender., Combine cornstarch and broth until smooth; add to sausage mixture. Bring to a boil. Cook and stir until thickened, about 2 minutes. Drain spaghetti; toss with sausage mixture.
Nutrition Facts : Calories 284 calories, Fat 4g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 899mg sodium, Carbohydrate 46g carbohydrate (8g sugars, Fiber 4g fiber), Protein 16g protein.
SPAGHETTI WITH SAUSAGE-MUSHROOM SAUCE
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a pot of salted water to a boil. Add the spaghetti and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
- Meanwhile, heat 1 teaspoon olive oil in a large nonstick skillet over medium heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned, about 5 minutes. Transfer to a bowl.
- Add the remaining 2 teaspoons olive oil to the skillet and increase the heat to medium high. Add the mushrooms, season with salt and pepper and cook until lightly browned, 3 to 4 minutes. Stir in the tomato paste and rosemary and cook, stirring, 1 minute. Return the sausage to the skillet, then add the cream and 1 cup water; bring to a gentle simmer and cook until slightly thickened, 8 to 10 minutes. Season with salt and pepper.
- Add the spaghetti to the skillet and toss with the sauce, adding some of the reserved cooking water to loosen, if needed. Top with shredded Parmesan, if desired.
SPAGHETTI WITH SAUSAGE AND PEPPERS
A fast, simple dish, which takes only about 30 minutes to make. Great for this busy time of the year.
Provided by Summer Breeze
Categories Spaghetti
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large frying pan, heat the oil over moderate heat.
- Add the sausage and cook, turning, until browned and cooked through, about 8 minutes.
- Remove from pan.
- When cool enough, cut into 1/2 inch slices.
- Add the onion, peppers and 3/4 teaspoon of the salt to the pan.
- Cook, stirring frequently until the vegetables begin to brown, about 5 minutes.
- Cover and cook, stirring occasionally until the vegetables are soft, about 3 minutes longer.
- Add the garlic and cook, stirring, for about 30 seconds.
- Add the tomatoes, broth, vermouth, the reserved sausage and any accumulated juices, the parsley and the remaining 1 teaspoon of salt, and bring to a simmer.
- In a large pot of boiling salted water, cook the spaghetti until just done, about 12 minutes.
- Drain and toss with the sausage and pepper mixture and the Parmesan.
- Serve with more Parmesan.
SAUSAGE AND PEPPER PENNE
This recipe is the best when made using farmer's sausage, but any sausage links will do. Add the red pepper flakes at the end for a little kick, or leave them out if spice isn't for you.
Provided by Chelsey Carr
Categories Main Dish Recipes Pasta
Time 35m
Yield 6
Number Of Ingredients 17
Steps:
- Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
- Heat oil in a large skillet over medium heat, and cook and stir sausage, onion, green bell pepper, red bell pepper, orange bell pepper, and mushrooms until vegetables are tender, about 10 minutes.
- Stir diced tomatoes, tomato sauce, minced garlic, garlic powder, oregano, basil, salt, black pepper, and red pepper flakes into vegetable mixture; bring to a simmer and cook, stirring occasionally, about 10 minutes.
- Drain pasta and spoon onto plates and top with sauce mixture.
Nutrition Facts : Calories 637.7 calories, Carbohydrate 85.3 g, Cholesterol 49.2 mg, Fat 22.3 g, Fiber 6.6 g, Protein 26.6 g, SaturatedFat 9.4 g, Sodium 1662.5 mg, Sugar 12.7 g
PASTA WITH SAUSAGE AND PEPPERS
This is a delicious,EASY, one pan dinner. If you love sausage and peppers (doesn't everyone?), you'll love this, too. Serve with fresh green salad and crusty bread for a complete meal.
Provided by ciao4293
Categories Poultry
Time 33m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in large skillet over med.
- high heat.
- Add sausage, peppers, and garlic, and saute about 4 minutes, until peppers are tender, but still crisp.
- Add water, basil, and bouillon cubes.
- Bring to boil.
- Stir spaghetti to liquid.
- Boil gently, uncovered, for 5 minutes.
- Stir in spinach, cover and reduce heat, simmer 4 minutes.
- Uncover, increase heat, boil gently for 6-8 min.
- ,stirring often until pasta is al dente, and liquid is nearly absorbed, but still saucy.
- Garnish with parmesan cheese.
SAUSAGE AND PEPPERS PASTA BAKE
Sausage and peppers is a dish that takes me down memory lane: my mom and I make it every year in a big batch for family reunions. One year when we had leftovers, I realized that adding the slow-cooked sweet peppers and onions to tomato sauce gave it so much great flavor and a natural sweetness - no sugar needed. That, combined with my constant need to get ahead on meal prep, led me to develop this recipe. By assembling the dish the day before, you can avoid having to boil the pasta and instead let it sit in the sauce overnight to soften and absorb all that flavor. In the end, you'll have a delicious pasta bake ready to pop into the oven when you're ready for dinner. Plus, you can make a big batch of the tomato sauce to freeze along with any leftovers, making it truly the dish that keeps on giving.
Provided by Food Network
Categories main-dish
Time 9h30m
Yield 4 to 6 servings
Number Of Ingredients 15
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.
SPAGHETTI WITH CHICKEN, SAUSAGE, AND PEPPER SAUCE
Categories Chicken Pasta Sauté Kid-Friendly Quick & Easy Sausage Bell Pepper Simmer Boil Gourmet Small Plates
Yield Serves 2
Number Of Ingredients 13
Steps:
- In a large saucepan sauté the onion, the garlic, and the bell pepper in the oil over moderately high heat, stirring, until the vegetables begin to brown. Add the chicken, the sausage, the tomatoes with the juice, the wine, the orégano, the basil, and the sugar and boil the mixture gently, stirring occasionally, for 10 minutes. While the mixture is boiling, in a kettle of boiling salted water boil the spaghetti until it is al dente and drain it well. To the tomato mixture add the cream and salt and pepper to taste and simmer the sauce for 3 minutes, or until it is thickened slightly. Divide the spaghetti between 2 plates and spoon the sauce over it.
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 WITH PEPPERS AND PASTA
Bring flavors of a sausage and pepper sandwich to your table with this weeknight sausage pasta recipe. Watch now for this Sausage with Peppers and Pasta.
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings, 1-1/2 cups each
Number Of Ingredients 6
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, cook sausage in large skillet on medium heat 10 min., stirring frequently. Stir in peppers; cook and stir 7 min. or until sausage is done and peppers are crisp-tender. Stir in tomatoes; cook 2 min. or until heated through, stirring occasionally.
- Drain pasta. Add to sausage mixture along with the shredded cheese blend; mix lightly.
- Top with Parmesan.
Nutrition Facts : Calories 440, Fat 19 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 45 mg, Sodium 770 mg, Carbohydrate 43 g, Fiber 3 g, Sugar 6 g, Protein 21 g
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
EASY ITALIAN SAUSAGE SPAGHETTI
The flavor of spaghetti and meatballs, without the hassle of making meatballs!
Provided by jenmannaz
Categories World Cuisine Recipes European Italian
Time 1h15m
Yield 12
Number Of Ingredients 15
Steps:
- Heat olive oil in a large skillet over medium-high heat. Cook and stir sausage, mushrooms, onion, green bell pepper, and garlic in the hot oil until sausage is browned and crumbly, about 20 minutes; drain and discard grease.
- Stir tomato sauce, diced tomatoes, tomato paste, and olives into sausage mixture; season with oregano, basil, and salt. Simmer mixture until flavors infuse, about 30 minutes.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer to a serving bowl; top with tomato-sausage sauce and Parmesan cheese.
Nutrition Facts : Calories 414.3 calories, Carbohydrate 44.6 g, Cholesterol 31.2 mg, Fat 18.5 g, Fiber 5.2 g, Protein 19.6 g, SaturatedFat 5.8 g, Sodium 1580.5 mg, Sugar 10.3 g
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- In a large frying pan, heat the oil over moderate heat. Add the sausage and cook, turning, until browned and cooked through, about 8 minutes. Remove. When the sausage is cool enough to handle, cut it into 1/2-inch slices.
- Add the onion, peppers, and 3/4 teaspoon of the salt to the pan. Cook, stirring frequently, until the vegetables begin to brown, about 5 minutes. Cover and cook, stirring occasionally until the vegetables are soft, about 3 minutes longer. Add the garlic and cook, stirring, for about 30 seconds. Add the tomatoes, broth, vermouth, the reserved sausage and any accumulated juices, the parsley, and the remaining 1 teaspoon salt and bring to a simmer.
- In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain and toss with the sausage-and-pepper mixture and the Parmesan. Serve with additional Parmesan.
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- Meanwhile, cook sausage in a large Dutch oven over medium-high heat 8 to 10 minutes or until meat is no longer pink, breaking sausage into pieces while cooking. Remove sausage and drippings from Dutch oven, and drain well on paper towels.
- Sauté onion and next 3 ingredients in hot oil in Dutch oven over medium-high heat 5 to 6 minutes or until vegetables are crisp-tender. Stir in tomatoes, salt, and pepper; cook 4 minutes or until thoroughly heated. Stir in sausage, pasta, and cheese. Transfer mixture to serving platter, and serve immediately.
- To freeze: Prepare recipe as directed. Cool 30 minutes. Place pasta mixture in a 13- x 9-inch baking dish. Cover tightly with plastic wrap and aluminum foil. Freeze up to 2 months. Thaw in refrigerator 24 hours. Preheat oven to 350°. Remove and discard plastic wrap and aluminum foil. Cover with aluminum foil, and bake at 350° for 40 to 45 minutes or until thoroughly heated.
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