Sausage Pepper And Onion One Pot Recipes

ITALIAN SAUSAGE, PEPPERS, AND ONIONS

Steps:

• Place the sausage in a large skillet over medium heat, and brown on all sides. Remove from skillet, and slice.
• Melt butter in the skillet. Stir in the yellow onion, red onion, and garlic, and cook 2 to 3 minutes. Mix in red bell pepper and green bell pepper. Season with basil, and oregano. Stir in white wine. Continue to cook and stir until peppers and onions are tender.
• Return sausage slices to skillet with the vegetables. Reduce heat to low, cover, and simmer 15 minutes, or until sausage is heated through.

ONE-POT SAUSAGE AND PEPPERS PASTA RECIPE BY TASTY

Steps:

• Bring a large pot of water to a rolling boil, add a generous amount of salt, and cook pasta 2 minutes less than the package instructions.
• Strain pasta and set aside. Toss with a small amount of oil to prevent sticking
• In the same pot, heat 1 tbsp of olive oil and fry sausages, working in batches as needed, until deeply browned on all sides.
• Remove sausages, slice in ¾-inch (2 cm) rings, and set aside.
• Sauté all of the bell peppers, onion, and garlic for about 2 minutes.
• Add the canned tomatoes, all of the spices, and the sausage slices to the pot.
• Simmer about 10 minutes.
• Add the pasta back to the pot and stir gently until all the ingredients are coated in the sauce. Continue simmering until pasta is al dente.
• Serve with grated parmesan.
• Enjoy!

RACHAEL RAY'S RIB EYE STEAKS WITH GORGONZOLA SAUCE & KALE-WALNUT VERMICELLI RICE

Steps:

• Step 1Preheat the oven to 375°.Step 2Let the steaks come to room temperature. Pat dry and season with salt and pepper and the rosemary. Step 3For the rice, in a 3-qt. saucepot or deep skillet with a lid, heat the olive oil, one turn of the pan, over medium-high. Add 1 tbsp. butter. When the butter foams, add the broken vermicelli. Cook, stirring often, until deep golden brown, 2 to 3 minutes. Add the rice. Stir for 1 minute; season. Add the stock. Bring to a boil. Cover and reduce heat to low. Simmer until the vermicelli rice is tender, about 15 minutes.Step 4Meanwhile, on a small baking sheet, toast the nuts until golden brown, about 5 minutes. Transfer to a food processor. Pulse until finely chopped. Transfer to a bowl. Add the kale to the processor bowl. Pulse until finely chopped. Add the nuts and kale to the vermicelli rice. Cover and let stand for 5 minutes. Fluff the rice with a fork.Step 5Heat a large cast-iron skillet over medium-high. Add the refined olive oil, one turn of the pan. Add the steaks. Cook, turning occasionally, for about 8 minutes. During the last 2 minutes of cooking, add the halved lemon to the pan, cut-side down. Cook until the lemon is browned, about 2 minutes. Transfer the steaks and lemon to a plate. Let the steaks rest.Step 6Meanwhile, in a small saucepan, melt the remaining 2 tbsp. butter over medium heat. Add the garlic. Cook, stirring often, until fragrant, about 1 minute. Stir in the flour. Cook, whisking often, until the flour absorbs into the butter, a minute or two. Whisk in the half-and-half. Cook, whisking often, until thickened, about 5 minutes. Add the Gorgonzola, 1 piece at a time, stirring until melted. Stir in the Parm and parsley. Remove the sauce from heat.Step 7Place the steaks on plates. Douse with the lemon halves. Top with the sauce. Serve with the vermicelli rice.

SAUSAGE, PEPPER AND ONION ONE-POT

Steps:

• Place the sausages in a high-sided skillet or Dutch oven and add 1-inch water and 1 tablespoon extra-virgin olive oil to the pan. Bring the mixture to a boil, then reduce the heat a bit and allow the water to boil away. The sausages will gently cook through in the water, and then the oil will crisp the casings up to a deep brown. Remove the sausages to a plate.
• Heat extra-virgin olive oil, a couple of turn of the pan, in the same skillet over medium-high heat, stir in fennel seed and chile pepper, then add in the peppers, onions, and garlic as you slice them, season with salt and pepper and cook 15 minutes to soften. Stir in the tomato paste 1 minute, then wine for 1 minute more. Add the chicken stock and canned tomatoes. Finish with parsley.
• Slice the sausages on an angle and add to the pot. Cover, cool completely, and store for a make-head meal. Reheat, covered, over moderate heat or in moderate oven.
• Crisp up chunks of bread in a warm oven just before serving for mopping up your plate!

SAUSAGE, PEPPERS AND ONIONS

Steps:

• Heat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on both sides, about 7 to 10 minutes. Remove from the pan and drain.
• Keeping the pan over medium heat, add the peppers, onions, salt, and pepper and cook until golden brown, about 5 minutes. Add the oregano, basil, and garlic and cook 2 more minutes.
• Add the tomato paste and stir. Add the Marsala wine, tomatoes, and chili flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the browned bits. Bring to a simmer.
• Cut the sausages into 4 to 6 pieces each, about 1-inch cubes. Add the sausage back to the pan and stir to combine. Cook until the sauce has thickened, about 20 minutes.
• Serve in bowls. Or, if serving as a sandwich, split the rolls in half lengthwise. Hollow out the bread from the bottom side of each roll, being careful not to puncture the crust. Fill the bottom half of the roll with sausage mixture. Top and serve sandwiches immediately.