Rigatoni With Marinara Sauce Sausage Mushrooms And Peppers Recipes

ITALIAN SAUSAGE RIGATONI BAKE

Steps:

• Preheat oven to 375°. Cook rigatoni according to package directions; drain., In a large skillet, cook sausage, mushrooms and pepper over medium-high heat until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles, 8-10 minutes; drain. Stir in marinara sauce, Parmesan cheese and cream. Add rigatoni and toss to coat., In each of 2 greased 8-in. square baking dishes, layer one-fourth of the rigatoni mixture and one-fourth of the mozzarella cheese. Repeat layers. Bake, uncovered, until heated through and cheese is melted, 25-35 minutes. (Cover loosely with foil if tops brown too quickly.) Freeze option: Cool unbaked casseroles; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casseroles as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

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 MARINARA SAUCE, SAUSAGE, MUSHROOMS AND PEPPERS

Steps:

• Make the marinara sauce ahead of time. Place the parsley and garlic in the work bowl of a food processor and process until finely chopped.
• Heat the oil in a large saucepan over low heat. Add the parsley and garlic and cook until the garlic is soft, about seven minutes. Add the tomatoes and spices. Bring to a boil, lower the heat and simmer for five minutes. Remove from the heat and reserve.
• Place the sausage in a large, deep saute pan - in batches if necessary - and cook until well browned. As the sausages are done, place on paper toweling to drain. Reserve the sausages, and the saute pan with its fat.
• To assemble, bring one very large pot or two large pots of water to a boil for the pasta. Add the salt and bay leaves.
• Return the saute pan to the stove and heat the fat over high heat. Add the mushrooms. Cook, stirring, until the mushrooms are browned. Add the peppers and cook for five minutes, stirring well and scraping the brown bits from the bottom of the pan.
• Cook the pasta with the boiling water until just done, but not mushy.
• Stir the mushrooms, peppers and reserved sausage into the marinara sauce. Heat through.
• Drain the pasta and toss with the sauce.

RIGATONI WITH SPICY SAUSAGE AND CRISPY MUSHROOMS

Steps:

• Preheat oven to 375 degrees F and bring a large pot of salted water to a boil.
• Toss the mushrooms with 1 tablespoon of the oil, the chopped rosemary, 1 teaspoon salt and a few grinds of pepper. Arrange on a baking sheet in one layer and roast, stirring occasionally, until mostly dry and crisp in places, 40 to 50 minutes.
• Meanwhile, heat the remaining tablespoon oil in a medium saucepan over medium-high heat. Add the sausage and garlic and cook, breaking up the clumps with a wooden spoon, until brown, about 6 minutes. Add the marinara, the rosemary sprig, and 1 cup water and bring to a simmer. Reduce the heat to medium and cook, stirring occasionally, until slightly thick, about 15 minutes. Season with salt and pepper.
• Add the pasta to the boiling water and cook according to package directions. Drain and transfer to a large serving bowl and toss with the sausage sauce. Serve topped with the mushrooms and grated cheese.
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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.