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How To make Pasta with Roasted Peppers& Sausage
1 lb Mild Italian sausage
1 sm Garlic head
1 lg Onion,sliced
2 lg Red or yellow bell peppers,
-stemmed, seeded, and sliced 1/4 c Balsamic or red wine vinegar
2 tb Dijon mustard
1 t Dried oregano leaves
1 lb Penne or other tube pasta
Place sausage, whole garlic, onion, and peppers in a 12x17" pan; pierce meat all over. Bake in a 425'F.
oven until vegetables are limp and edges dark brown, about 1 hour; stir often. Thinly slice sausages; keep warm. Cut garlic in half crosswise; squeeze pulp into a bowl. Add vinegar, mustard, and oregano; stir well. Bring 3 quarts water to a boil in a 5-6 quart pan over high heat. Add pasta; cook, uncovered, until just tender to bite, 8-10 minutes. Drain; pour into a bowl. Add sausage and garlic mixtures. Mix well. Serve hot or at room temperature. Per serving: 453 calories; 17 grams protein; 19 grams fat; (6.5 grams saturated fat); 53 grams carbohydrates; 535 milligrams sodium; 43 milligrams cholesterol. ~ Josie Ingber, Berkeley, California
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Sausage and Pepper Pasta
Here I show you how to turn the classic 'Sausage and Peppers' into the most delicious pasta recipe imaginable! Chris x
Sausage and Pepper Pasta | Serves 4
FULL RECIPE POST:
INGREDIENTS
10.5oz / 300g Short Cut Pasta (here I use Casarecce)
14oz / 400g Italian Sausages (see notes)
2x 14oz / 400g cans of Peeled Plum Tomatoes
3 small/medium Peppers, cored & sliced (preferably 3 different colours)
1 medium White Onion, sliced
2 heaped tbsp Tomato Paste (Tomato Puree in UK)
2 fat cloves of Garlic, finely diced/minced
1 tsp EACH: Dried Oregano, Dried Basil
1/4 cup / 20g freshly grated Parmesan, plus more to serve
~ 1/4 cup finely diced Fresh Parsley, save some to serve
Olive Oil, as needed
Salt & Pepper, to taste
pinch of Chilli Flakes, to taste
METHOD
In a large pan over medium-high heat add a drizzle of olive oil then place in your sausages. Fry until deep golden all over, turning frequently, then remove from the pan leaving the fat behind. Rest then slice just before needed. Don't worry about cooking the sausages right through, this is just about browning the outside and rendering down the fat.
Add in peppers & onion and fry until they begin to soften and lightly brown. Lower heat slightly, then make space in the centre for the garlic and fry for 1-2mins until it just begins to pick up colour. Stir in tomato paste and fry for another couple of minutes.
Pour in tomatoes then fill one of the cans about half the way up with water. Use this to swill out the cans and pour that in too. Add in oregano, basil, salt, pepper and chilli flakes. Give it a stir and burst some of the tomatoes with your wooden spoon. Stir in the slices of sausage then lower heat to a gentle simmer. Cook for 30mins, stirring occasionally & gently bursting the chunks of tomato as needed. This time is important to reduce the sauce and marry all the flavours together.
Meanwhile, pop your pasta in heavily salted boiling water and cook until al dente. Retain a cup of the pasta water just before draining.
Stir pasta into the sauce, then sprinkle in parmesan & parsley and give it all another good stir. If you need to thin out the sauce slightly just add a splash of starchy pasta water (discard otherwise).
Serve up with extra parmesan & parsley!
As always, for full nutrition, guidance and recipe notes head to the full blog post:
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One-Pot Sausage Peppers & Pasta ~ Pressure Cooker Recipe
So much flavor in such a short time! This one-pot meal is made right in your pressure cooker and tastes like it took hours to make! Make it in your Ninja Foodi Pressure Cooker or any electric pressure cooker.
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PENNE PASTA WITH BRATWURST SAUSAGE RECIPE
How to cook Penne Pasta with Bratwurst Sausage Recipe. So easy to make and definitley delicious. We made use of bratwurst sausage in this recipe but you can use any kind of sausage that you can find. Perfect dish for this coming holidays. Try it we all can cook
INGREDIENTS:
1/2 K PENNE PASTA
475 G TOMATO SAUCE
1/4 CUP ALL PURPOSE CREAM
1/4 CUP CHEDDAR CHEESE
1/4 CUP PARMESAN CHEESE
1 TBSP BROWN SUGAR
1 MED ONION
6 CLOVES GARLIC
2 BRATWURST SAUSAGES OR ANY SAUSAGE
PARSELY FOR GARNISH
CHILI FLAKES FOR GARNISH(OPTIONAL)
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Quick Sausage and Peppers