RECIPE FOR SAUSAGE AND PEPPERS OVER PASTA RECIPES

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PASTA WITH SAUSAGE 'N' PEPPERS RECIPE: HOW TO MAKE IT



Pasta with Sausage 'n' Peppers Recipe: How to Make It image

“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

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 2 servings.

Number Of Ingredients 13

4 ounces uncooked angel hair pasta
1/2 pound bulk Italian sausage
1/2 cup chopped onion
1 small garlic clove, minced
1/2 medium green pepper, coarsely chopped
1/2 medium sweet red pepper, coarsely chopped
1-1/2 teaspoons all-purpose flour
1/2 cup half-and-half cream
2 tablespoons minced fresh parsley
1/2 teaspoon dried marjoram
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup shredded Parmesan cheese

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, FatContent 25g fat (11g saturated fat), CholesterolContent 82mg cholesterol, SodiumContent 1037mg sodium, CarbohydrateContent 55g carbohydrate (8g sugars, FiberContent 4g fiber), ProteinContent 26g protein.

PASTA WITH SAUSAGE PEPPERS AND ONIONS RECIPE - FOOD.COM



Pasta With Sausage Peppers and Onions Recipe - Food.com image

Pasta with Sausage Peppers and Onions are always a favorite starter at any fine Italian restaurant. Serve it on top of your favorite pasta and you get a fabulous meal.

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 6 serving(s)

Number Of Ingredients 16

1 lb rigatoni pasta
1 1/2 lbs mild Italian sausage or 1 1/2 lbs hot Italian sausage
4 tablespoons extra virgin olive oil
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
3 cubanelle peppers, seeded and cut into strips
1 yellow onion, cut into slices
2 garlic cloves, chopped
1/2 teaspoon dried oregano
6 fresh basil leaves, shredded
1/2 cup white wine
1 tablespoon butter
1/2 teaspoon salt
1 teaspoon ground black pepper
1/2 cup flat-leaf Italian parsley, fresh
1/2 cup parmesan cheese, grated fresh

Steps:

  • In 6 quarts of boiling salted water, cook the pasta until al dente. About 10 to 13 minutes. Drain and set aside.
  • Stir in 2 Tbls of olive oil into the pasta.
  • In the meantime, fry the sausage in a large frying pan in 2 Tbls of olive oil until the sausage cooked through and browned all over.
  • Remove the sausage from the pan and let stand.
  • Drain the excess oil in the frying pan.
  • Add the peppers, onions, garlic, oregano and basil to the pan, cover and cook on medium heat until the peppers are tender and slightly browned.
  • Cut the sausages into 1 inch pieces and add to the peppers.
  • Increase the heat and add the white wine.
  • Cook until the wine is reduced by half.
  • Stir in the butter and the parsley.
  • Season with salt and pepper.
  • Plate the pasta and spoon the sausage mixture on top.
  • Optional: Plate the pasta, pour a good quality, or homemade vodka sauce over the pasta, then top with sausages and peppers.
  • Serve with Parmesan cheese.

Nutrition Facts : Calories 869.2, FatContent 48, SaturatedFatContent 15.8, CholesterolContent 141, SodiumContent 1739, CarbohydrateContent 68.2, FiberContent 5.4, SugarContent 6.4, ProteinContent 37.5

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