Rigatoni With Italian Sausage Peppers And Onions Recipes

EASY ITALIAN SAUSAGE AND RIGATONI

Steps:

• Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain and set aside.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Grease a large baking dish.
• Cook sausage and onion in a large skillet until meat is no longer pink and onions are translucent, 5 to 7 minutes.
• Combine spaghetti sauce, cottage cheese, 1 cup mozzarella cheese, Parmesan cheese, eggs, parsley, Italian seasoning, basil, salt, and pepper in a large bowl. Add sausage and onion mixture; stir until well combined. Add pasta and carefully mix until well incorporated. Transfer to the prepared baking dish and cover.
• Bake in the preheated oven for 45 minutes. Remove from the oven, top with remaining mozzarella, and bake, uncovered, until cheese is melted, about 15 minutes.

RIGATONI WITH ITALIAN SAUSAGE, PEPPERS, AND ONIONS

Steps:

• Wash, core and deseed peppers. Cut into 1-inch squares.
• Put olive oil, onion, and garlic in large pan. Saute over medium-high heat until soft, stirring often.
• Cut the sausage into 1/2 inch pieces and add it with the oregano to the saute pan. Cook until sausage browns a bit, stirring often, about 5 minutes.
• Add peppers and cook about 8 minutes, stirring gently once in a while.
• Put water on to boil for pasta.
• Add salt and pepper and tomatoes to sauce. Turn heat to medium and cook at a simmer.
• Meanwhile, put rigatoni onto cook.
• After sauce has cooked 10 minutes, add balsamic vinegar. Cook another 10 minutes or so.
• Toss with pasta and serve with fresh ground pepper.

RIGATONI WITH SAUSAGE AND PEPPERS

Steps:

• Heat the oil in a large, heavy skillet over medium heat. Add the sausages and cook until brown on all sides, 7 to 10 minutes. Remove the sausages from the pan.
• Keeping the pan over medium heat, add the bell peppers, onions, salt, and pepper and cook until golden, 5 minutes. Add the garlic, oregano, and basil and cook for 2 minutes. Add the tomato paste and stir until incorporated, then add the Marsala, tomatoes with their juice, and red pepper flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the brown bits. Bring to a simmer.
• Cut the sausages into 4 to 6 pieces each. Return the sausages to the pan. Simmer uncovered until the sauce has thickened, about 20 minutes.
• While the sauce simmers, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain the pasta and add to the thickened sauce; toss to combine. Spoon into individual bowls and sprinkle each serving with Parmesan cheese.

ITALIAN SAUSAGE RIGATONI AND PEPPERS

Steps:

• Cook rigatoni according to package directions; drain, keep warm and set aside.
• Heat olive oil in large skillet; remove casing from sausage links and cut in coin-like slices.
• Add to skillet and cook until no longer pink.
• Add garlic and saute lightly for about 30 seconds.
• Add peppers and cook until crisp-tender.
• Add pasta sauce with peppers and heat until warm.
• Add the rigatoni or serve separately.
• Top with fresh parsley and parmesan cheese.