Sausage And Roasted Peppers Pasta Bake Recipes

Steps:

• Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
• Heat 2 tablespoons of the olive oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes and 1 cup water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil sprigs and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard the basil and season with salt and pepper.
• Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Transfer the sausage to a large bowl using a slotted spoon. Add the green and red bell peppers and onion to the skillet with the sausage drippings and cook, stirring occasionally, until softened and golden in spots, about 8 minutes. Transfer to the bowl with the sausage.
• Cook the rigatoni in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl.
• Add the tomato sauce, half of the fontina and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining fontina and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving.

Steps:

• Heat oven to 425 degrees. Heat oil in a 12-inch ovenproof skillet over medium-high. Crumble sausage into skillet, using a spoon to break it into small pieces. Cook until starting to brown, stirring occasionally, 5 to 7 minutes. Stir in garlic, oregano, fennel seeds and red-pepper flakes (if using), and cook another 1 to 2 minutes.
• Stir in whole tomatoes and their juice, using a spoon to break them up. Add crushed tomatoes, bay leaves and 2 teaspoons salt, and bring to a simmer. Simmer for 10 minutes to thicken slightly.
• Stir in pasta and 1 cup water and return to a simmer. Continue to simmer for 2 minutes, stirring frequently to make sure pasta doesn't stick to the bottom of the pan. Remove from heat, pluck out the bay leaves, and fold in about a third of the mozzarella.
• Top pasta with remaining mozzarella and dollops of ricotta. Sprinkle with Parmesan, then transfer to oven. Bake until pasta is tender when poked with a fork, and cheese is bubbly and lightly golden, 18 to 22 minutes. (If you'd like a more deeply browned topping, run the pan under the broiler for 1 or 2 minutes.) Remove from oven and let cool slightly before serving. Top with basil, plenty of black pepper, and more red-pepper flakes, if you like.

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!

Steps:

• Heat oven to 450 degrees F.
• In a 13 x 19 x 2 inch baking dish, toss peppers, onion, garlic, olive oil and basil; spread in an even layer.
• Add sausage pieces.
• Bake 25 minutes, uncovered, stirring half-way through baking time.
• Stir in tomatoes with juice; bake 10 more minutes.
• Meanwhile, cook pasta according to package directions; drain.
• Remove sausage and cut into thin slices; stir back into pepper mixture.
• Toss hot pasta and pepper mixture; sprinkle with parmesan cheese.

Steps:

• Preheat oven to 375 degrees.
• Cook noodles in salted, boiling water, about 8 minutes. Be sure to slightly undercook noodles. Drain and set aside.
• Make tomato meat sauce: saute chopped onion for 5 minutes; add mushrooms and garlic, saute another 5 minutes. To onion mixture, add crumbled sausage and saute until sausage is no longer pink. Add tomato paste to sausage mixture, saute 1 minute. Add spaghetti sauce, 1 teaspoon salt, pepper, oregano, thyme, basil and 1 teaspoon garlic powder. Cook sauce at least 20 minutes.
• Roast the pepper medley: Using a broiler, char peppers (jalapenos, poblanos, red and yellow peppers) on all sides, about 5 minutes per side. When skins have blackened, place peppers in a bowl and cover with plastic wrap. Allow peppers to steam and cool. When cool enough to handle, remove skins from the peppers (skins should peel off easily with a paper towel or your hands). Remove stems, seed and chop peppers. Mix chopped peppers together in a bowl and set aside.
• Prepare cheese layer: In a bowl, combine softened cream cheese, flavored cheese wedges, sour cream, parsley, spinach and 1/2 cup of mozarella cheese. Stir in 1 teaspoon each salt and garlic powder.
• In a 9 x 13 inch pan, layer 1/3 of meat sauce, 1/2 of the noodles, all of the peppers and all of the cream cheese mixture. Top with 1/3 of meat sauce, 1/2 of the noodles. Cover the noodles with the remaining 1/3 of meat sauce and the remaining 1 1/2 cups of mozarella cheese. Sprinkle with 1/2 cup of grated parmesan.
• Bake at 375 for 55 minutes for a very well-done cheesy crust.
• Let sit for 10-15 minutes prior to serving. Makes 8-12 servings.

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.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat 2 teaspoons olive oil in a large skillet over medium heat, and cook and stir the sausage until browned. Transfer the cooked sausage to a large baking dish.
• Pour 1/4 cup of olive oil into the skillet, and cook the potatoes, stirring occasionally, until browned, about 10 minutes. Place the potatoes into the baking dish, leaving some oil in the skillet.
• Cook and stir the green and red peppers and onions in the hot skillet until they are beginning to soften, about 5 minutes. Add the vegetables to the baking dish.
• Pour wine and chicken stock over the vegetables and sausage, and sprinkle with Italian seasoning, salt, and pepper. Gently stir the sausage, potatoes, and vegetables together.
• Bake in the preheated oven until hot and bubbling, 20 to 25 minutes. Serve hot.

Steps:

• Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to the package's instructions.
• Meanwhile, heat oil in a large heavy-bottomed skillet over medium-high. Add sausage and cook, stirring occasionally, until browned, 5 to 7 minutes. Add shallot and garlic and cook, stirring often, until translucent, about 2 minutes.
• Add collard greens and toss to wilt, 2 to 3 minutes. Season with salt and pepper. Add the thyme, cannellini beans and tomatoes and toss to warm through. Season again with salt and pepper to taste.
• Reserve 1/2 cup pasta water and drain pasta. Return pasta to the empty pot and set over medium-low. Add the sausage mixture and toss to combine, gradually adding the reserved pasta water as needed to create a sauce.
• Remove from the heat and sprinkle with parsley, chives, lemon zest and Parmesan. Season with salt and pepper to taste. Divide among bowls, drizzle with olive oil and serve with lemon wedges.