SUN DRIED PEPPERS RECIPES

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FUSILLI WITH SAUSAGE, ARTICHOKES, AND SUN-DRIED TOMATOES ...



Fusilli with Sausage, Artichokes, and Sun-Dried Tomatoes ... image

Provided by Giada De Laurentiis

Categories     main-dish

Total Time 38 minutes

Prep Time 18 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 12

3/4 cup drained oil-packed sun-dried tomatoes, sliced, 2 tablespoons of oil reserved
1 pound Italian hot sausages, casings removed
2 (8-ounce) packages frozen artichoke hearts
2 large cloves garlic, chopped
1 3/4 cups chicken broth
1/2 cup dry white wine
16 ounces fusilli pasta
1/2 cup shredded Parmesan, plus additional for garnish
1/3 cup chopped fresh basil leaves
1/4 cup chopped fresh Italian parsley leaves
8 ounces water-packed fresh mozzarella, drained and cubed, optional
Salt and freshly ground pepper

Steps:

  • Heat the oil reserved from the tomatoes in a heavy large frying pan over medium-high heat. Add the sausages and cook until brown, breaking up the meat into bite-size pieces with a fork, about 8 minutes. Transfer the sausage to a bowl. Add the artichokes and garlic to the same skillet, and saute over medium heat until the garlic is tender, about 2 minutes. Add the broth, wine, and sun-dried tomatoes. Boil over medium-high heat until the sauce reduces slightly, stirring occasionally, about 8 minutes.
  • Meanwhile, bring a large pot of salted water to a boil. Cook the fusilli in boiling water until tender but still firm to the bite, stirring often, about 8 minutes. Drain the pasta (do not rinse). Add the pasta, sausage, 1/2 cup Parmesan, basil, and parsley to the artichoke mixture. Toss until the sauce is almost absorbed by the pasta. Stir in the mozzarella. Season, to taste, with salt and pepper. Serve, passing the additional Parmesan cheese alongside.

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From the-girl-who-ate-everything.com
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Dec 15, 2021 · To pan-roast the shishito peppers: Add ½ lb (250g) rinsed and dried shishito peppers, and ½ tablespoon olive oil to a large mixing bowl. Toss well to combine. Toss well to combine. Preheat a ...
From vancouversun.com
See details


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From lemontreedwelling.com
See details


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Jul 28, 2021 · The peppers are similar in flavor with one key difference: heat level. Serrano peppers register between 10,000 and 25,000 Scoville heat units on the Scoville scale. For comparison, jalapeños register at 2,500 to 10,000 Scoville units. For a spicier kick, substitute serranos for jalapeño peppers in your favorite recipes.
From thespruceeats.com
See details


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From allrecipes.com
See details