SPAGHETTI WITH SAUSAGE AND PEPPERS
Provided by ReadySetEat
Time 30m
Yield 7
Number Of Ingredients 9
Steps:
- Heat half the oil in a large, nonstick skillet set over medium-high heat. Cook sausages for 3 minutes per side or until browned; transfer to a cutting board. Drain fat, leaving 1 tbsp in pan. Add onion, garlic, red pepper and green pepper. Cook for 5 minutes or until softened.
- Cut sausages, on an angle, into 1/4-inch thick slices. Return to the skillet. Pour in tomato sauce; bring to a boil. Reduce heat and simmer for 10 minutes.
- Meanwhile, prepare spaghetti according to package directions. Toss with the skillet mixture until evenly coated. Sprinkle with parsley before serving.
Nutrition Facts : @id https
SPAGHETTI WITH SAUSAGE AND PEPPERS
Smoked turkey sausage with strips of fresh bell peppers is a healthy change of pace from Italian sausage or ground beef in your spaghetti. -Ginger Harrell, El Dorado, Arkansas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Cook spaghetti according to package directions. Meanwhile, in a Dutch oven coated with cooking spray, cook and stir sausage until lightly browned. Add peppers and onion; cook 2 minutes longer. Stir in the tomatoes, garlic, pepper sauce, paprika, salt and cayenne; cook until vegetables are tender., Combine cornstarch and broth until smooth; add to sausage mixture. Bring to a boil. Cook and stir until thickened, about 2 minutes. Drain spaghetti; toss with sausage mixture.
Nutrition Facts : Calories 284 calories, Fat 4g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 899mg sodium, Carbohydrate 46g carbohydrate (8g sugars, Fiber 4g fiber), Protein 16g protein.
ONE-POT SAUSAGE AND PEPPERS PASTA RECIPE BY TASTY
Here's what you need: farfalle pasta, olive oil, hot italian sausages, sweet italian sausages, red bell pepper, green bell pepper, yellow bell pepper, white onion, garlic, diced tomato, oregano, salt, black ground pepper
Provided by Andrew Ilnyckyj
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
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!
Nutrition Facts : Calories 901 calories, Carbohydrate 110 grams, Fat 35 grams, Fiber 9 grams, Protein 36 grams, Sugar 17 grams
SPAGHETTI WITH SAUSAGE AND PEPPERS
A fast, simple dish, which takes only about 30 minutes to make. Great for this busy time of the year.
Provided by Summer Breeze
Categories Spaghetti
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large frying pan, heat the oil over moderate heat.
- Add the sausage and cook, turning, until browned and cooked through, about 8 minutes.
- Remove from pan.
- When cool enough, cut into 1/2 inch slices.
- Add the onion, peppers and 3/4 teaspoon of the salt to the pan.
- Cook, stirring frequently until the vegetables begin to brown, about 5 minutes.
- Cover and cook, stirring occasionally until the vegetables are soft, about 3 minutes longer.
- Add the garlic and cook, stirring, for about 30 seconds.
- Add the tomatoes, broth, vermouth, the reserved sausage and any accumulated juices, the parsley and the remaining 1 teaspoon of salt, and bring to a simmer.
- In a large pot of boiling salted water, cook the spaghetti until just done, about 12 minutes.
- Drain and toss with the sausage and pepper mixture and the Parmesan.
- Serve with more Parmesan.
SAUSAGE AND PEPPERS PASTA BAKE
Sausage and peppers is a dish that takes me down memory lane: my mom and I make it every year in a big batch for family reunions. One year when we had leftovers, I realized that adding the slow-cooked sweet peppers and onions to tomato sauce gave it so much great flavor and a natural sweetness - no sugar needed. That, combined with my constant need to get ahead on meal prep, led me to develop this recipe. By assembling the dish the day before, you can avoid having to boil the pasta and instead let it sit in the sauce overnight to soften and absorb all that flavor. In the end, you'll have a delicious pasta bake ready to pop into the oven when you're ready for dinner. Plus, you can make a big batch of the tomato sauce to freeze along with any leftovers, making it truly the dish that keeps on giving.
Provided by Food Network
Categories main-dish
Time 9h30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat a 4 1/2-quart Dutch oven over medium heat. Add 1 tablespoon of the oil and heat until hot, about 1 minute. Break up the sausage into small pieces, add to the Dutch oven and cook, without stirring, until the sausage is caramelized on the bottom, about 2 minutes. Begin to break up the sausage into smaller pieces with a wooden spoon and continue to cook, stirring often, until caramelized all over, cooked through and broken into 1/2-inch pieces, another 4 to 5 minutes. Transfer the sausage to a paper towel-lined baking sheet and set aside.
- If the Dutch oven is dry, add 1 tablespoon oil if needed and immediately stir in the peppers and onions. Reduce the heat to medium low and cook, stirring often, until the vegetables are very soft, about 10 minutes; the vegetables should not take on much color besides what comes from scraping the bottom of the pot to coat them in the sausage flavor.
- Stir in the garlic and 1 1/2 teaspoons salt and cook until the garlic just begins to toast and become fragrant, about 1 minute. Add the tomato paste and cook, stirring constantly, until the paste coats the vegetables, toasts slightly and becomes a darker shade of red, about 2 minutes. Add the tomato puree, red wine vinegar, dried oregano, basil and 4 cups water. Stir the sauce together and season with additional salt to taste; make sure the sauce is well seasoned since it will season the pasta as well.
- Stir in the rigatoni and bring to a simmer, about 5 minutes. As soon as you see the first few bubbles, simmer for 1 more minute, then remove from the heat. Stir in the reserved sausage. Carefully ladle the mixture into a 9-by-13-inch baking dish. Discard the basil. Cool to room temperature, then cover and refrigerate overnight, at least 8 hours. The pasta will soften as it sits in the sauce.
- When ready to bake, remove the baking dish from the refrigerator and uncover. Preheat the oven to 375 degrees F.
- Dollop the ricotta in 2- to 3-tablespoon mounds over the top of the dish and sprinkle with the Parmesan. Bake until bubbling around the edges and the ricotta begins to brown on top, 45 to 50 minutes. Let cool for 10 to 15 minutes, then garnish with basil leaves and more Parmesan.
SPAGHETTI WITH SAUSAGE AND PEPPERS
We got this recipe from a family friend. Its delicious, and great for cold days . Its a spicy twist on spaghetti.
Provided by deidrestevens
Categories Spaghetti
Time 35m
Yield 6-8 , 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a dutch oven, brown sausage. Add peppers and onions. saute for 2 minutes Add tomatoes. garlic. hot sauce, paprika. salt.and cayenne. Cook and stir until vegetables are tender. Combine broth and cornstarch and add to sausage mixture. Bring to a boil. Stir until thickened. Add spaghetti and cook 5 minutes. Stirring occassionally.
Nutrition Facts : Calories 549.3, Fat 25.3, SaturatedFat 8.8, Cholesterol 51.6, Sodium 1401, Carbohydrate 53.5, Fiber 3.8, Sugar 4.5, Protein 25.7
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- Sauté onion and next 3 ingredients in hot oil in Dutch oven over medium-high heat 5 to 6 minutes or until vegetables are crisp-tender. Stir in tomatoes, salt, and pepper; cook 4 minutes or until thoroughly heated. Stir in sausage, pasta, and cheese. Transfer mixture to serving platter, and serve immediately.
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