Rigatoni With Sausage And Peppers Recipes

RIGATONI WITH SPICY CHICKEN SAUSAGE, ASPARAGUS, EGGPLANT, AND ROASTED PEPPERS

Steps:

• Position a rack in the oven 6 inches below the broiler and preheat the broiler.
• Put the peppers on a baking sheet and put it under the broiler. Roast, turning the peppers with tongs a quarter turn every couple of minutes, until charred on all sides, 8 to 10 minutes total. Transfer the peppers to a bowl, cover tightly with plastic wrap, and let the peppers steam for 10 minutes to loosen the skins.
• Using a paper towel, rub the charred skins off the peppers. Carefully remove the cores, stems, and seeds, and slice the pieces lengthwise into thin strips. Reserve any liquid the peppers release.
• Bring a medium pot of water to a boil and salt it generously. Add the asparagus and cook for 1 minute; drain and rinse under cold water. Transfer to a paper towel-lined plate to drain.
• Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, 6 to 8 minutes. Transfer the sausage to a plate with a slotted spoon.
• Meanwhile, bring a large pot of water to a boil and salt it generously. Cook the pasta until al dente according to the package instructions. Drain and return the pasta to the warm pot.
• Add 3 tablespoons olive oil to the skillet, add the eggplant, season with salt and pepper, and cook until brown and just tender, 5 to 6 minutes.
• Add 1 tablespoon of olive oil and the garlic to the skillet and cook, stirring, for 1 minute. Add the roasted peppers with any reserved liquid, asparagus, sausage, and vinegar and cook, stirring, for 2 minutes more.
• Transfer the sausage mixture to the warm rigatoni and add the Parmesan, parsley, and remaining 2 tablespoons of olive oil and stir to combine.
• Taste the pasta and season with salt and pepper, if needed. Transfer to a large bowl and serve immediately.

RIGATONI WITH SAUSAGE AND BELL PEPPERS

Steps:

• Cook pasta according to package directions; drain and set aside.
• Cook sausage in a Dutch oven over medium-high heat, stirring until sausage crumbles and is no longer pink. Drain.
• Saute onion and bell peppers in hot oil in Dutch oven over medium-high heat 6 minutes. Add garlic, and saute 2 minutes. Stir in sausage, cooked pasta, chicken broth, crushed red pepper and black pepper.
• Reduce heat to low and cook, stirring occasionally 5 minutes or until thoroughly heated.
• Transfer to a serving dish, and top evenly with basil and cheese.
• Serve immediately.

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.