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The ultimate Sausage and Peppers Pasta recipe you need
This is a delicious sausage and peppers pasta recipe that will be a hit with any pasta lover! The ingredients are simple and all you need is some pasta and a few ingredients to make this delicious dish.
Measurements Used:
8 oz Linguine Pasta
2 cups Spinach
16 oz Hot or Mild Italian Sausage
1 cup Heavy Whipping Cream
1/2 White Onion chopped
1 Yellow Bell Pepper chopped
1 Red Bell Pepper chopped
2 to 3 Minced Garlic Cloves
1 tablespoon Olive Oil
1 teaspoon Dijon Mustard
1 teaspoon Flour
1 teaspoon Season Salt
1/2 teaspoon Smoked Paprika
1/2 teaspoon Black Pepper
Pasta and bell peppers recipe - Quick Pasta recipe ( 10 minutes meal preparation) Meatless recipe
10 Minutes Pasta and Bell peppers recipe - Low calorie meal preparation- Healthy vegetables recipe - Full of vitamins and mineral recipe
Ingredients
2 cups uncooked pasta of your choice
1/2 head of onion ,chopped
1 tablespoon olive oil
3 garlic cloves, chopped
1 cup chopped sweet red pepper
1 cup chopped green pepper
1 cup chopped yellow pepper
1 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/4 cup water
grated cheese for toppings
2 pcs dried laurel
1/8 tsp ground black pepper
PROCEDURES
- Wash and Slice the vegetables.
In a wok, saute onion in oil for
2 minutes.
- Add the chopped garlic , the dried bay leaves and cook for 1 minute.
- Add the 3 colored peppers, cook and stir for 5 minutes until the vegetables are tender.
- Stir in the dried oregano, cayenne pepper , salt and ground black pepper.
- Add water.
- Cook and stir until mixture comes to a boil.
- Cook pasta according to package directions.
- Drain pasta and stir into the wok
- Remove from heat.
-Serve immediately and sprinkle with a cheese on top
#Quickpastarecipe
#Healthypastaandbellpeppersrecipe
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Italian Garden Pasta Recipe | Vegetable Pasta with Zucchini, Eggplant and Peppers | PIATTO RECIPES
A healthy and delicious Italian garden pasta recipe! This vegetable pasta recipe with eggplant, zucchini and peppers is typical of the garden pasta (Pasta all'Ortolana) made in homes and restaurants throughout Italy.
#pastarecipes
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In this PIATTO™ video recipe, we present:
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Italian Garden Pasta Recipe | Vegetable Pasta Recipe with Zucchini, Eggplant and Peppers
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Pasta all'Ortolana is a celebration of the garden! Packed with garden vegetables popular in Italy including: onion, celery, carrots, eggplant, zucchini and peppers!
This dish is flavored with a splash of white wine, a hint of butter, plenty of extra-virgin olive oil and umami-rich Parmigiano Reggiano cheese! This pasta is creamy, nutritious and delicious.
TIP: Serving this dish for a special occasion? To preserve the beautiful colors from the vegetables and avoid them neutralizing one another into a tasty but beige-colored sauce, give the garden vegetables a quick blanching before cooking them in the skillet. Not necessary, but helps to make the colors pop when presentation matters!
TIP: Lighten it up? Add less butter and more hot pasta water to create a creamy sauce with less saturated fat.
This recipe includes both minced and medium-size vegetables. The mix ensures that the pasta sauce base is packed with flavor, but there are still bites of vegetables for decoration and texture.
In this video recipe for PIATTO™ RECIPES, we use handmade pici pasta to make our Italian Garden Pasta. Pici is like a thick handmade spaghetti. However, feel free to use spaghetti, linguine, fettuccine or a pasta you prefer.
If you are looking for mediterranean diet recipes, this is a great one! Built around vegetables with plenty of heart-healthy olive oil. It's Italian cooking at its best!
INGREDIENTS (SERVES 4)
Eggplant - 220 g/ 8 oz (roughly 1/2, diced)
Zucchini - 1 medium; diced
Red Pepper - 1/4 large (1/2 minced, 1/2 julienned)
Yellow Pepper - 1/4 large (1/2 minced, 1/2 julienned)
Green Pepper - 1/4 large (1/2 minced, 1/2 julienned)
Celery - 1/2 rib (minced)
Carrot - 1/2 carrot (minced)
Onion - 1/2 spring onion (minced)
Olive oil - as needed
Butter - 1-2 tbsps
Parmigiano Reggiano - 3 oz (80 g) (finely ground)
White Wine - 1/2 cup
Pasta Water - 1-2 ladles (hot)
Pasta for Four - 11 oz (320 g) of dry pici, spaghetti, fettuccine, linguine or a pasta of your choice
PICI FOR 4 PEOPLE
flour — 4 cups (1/2 kg) all-purpose or, better yet, 'pasta' flour
eggs — 1 whole (optional but recommended)
fine salt — couple pinches
hot water — as needed (about 50% by weight of the flour; about 40% the weight of the flour if there is an egg added)
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time - description
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Spicy Pasta Sauce With Sausages & Sweet Peppers - Chris De La Rosa
Learn how to make a quick and delicious one pot pasta dish with spicy Italian sausages, bell peppers and other flavor ingredients with the help of cookbook author Chris De La Rosa. Not your traditional Caribbean dish, but with the slight kick from the spicy sausage and dried pepper flakes, you'll get a slight heat element.
4 Hot Italian Sausages
rotini pasta (any pasta)
1 tablespoon olive oil
3-4 cups bell peppers
1 small onion diced
3-4 cloves garlic
1 tablespoon chopped parsley
3/4 teaspoon basil
3/4 teaspoon oregano
1 1/2 cup prepared pasta sauce
2-3 tablespoon tomato concentrate
parmigiana cheese
salt (adjust accordingly)
More Caribbean recipes can be found at
Get my Gourmand Award winning cookbook, The Vibrant Caribbean Pot - 100 Traditional And Fusion Recipes Vol 2 @ or Amazon @
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Best Vegan Pasta I've Just Invented - Roast Peppers Vegan Pasta
Wait a minute here, I might just have invented the best vegan pasta....an explosion of flavours and super easy to make. Just let the oven do the work and caramelise all your ingredients before turning them into an indulgent cream.
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INGREDIENTS:
3 Peppers
1 Large Onion
1 Stick of Celery
20 Cherry Tomatoes
Garlic
Thyme
Bread Crumbs
Salt and Pepper
Extra Virgin Olive Oil
Handful of cashew nuts
Half a glass of Oat Milk
COOKING EQUIPMENT, PASTA'S AND OTHER INGREDIENTS I USE
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