Time 32m Yield 8 serving(s) Number Of Ingredients 11 Steps:
Heat the oil in a large pan, over medium heat. Add the sausages and cook, turning frequently. You want them browned all over and this takes about 10 minutes. Add the onions and stir up the browned bits on the bottom of the pan. Then after another 2 minutes, add the peppers, garlic, salt, pepper, and dried oregano. After lowering the heat cook for another 5-10 minutes until the vegetables are tender and the sausages are cooked through.
Time 35m Number Of Ingredients 8 Steps:
In a large pan add the olive oil and sliced sausage, cook turning often, for approximately two minutes on medium heat or until lightly browned. Add the sliced peppers, spices and water. Cover the pan and cook on low/medium heat for approximately 15 minutes, turning occasionally. Remove the cover and cook stirring occasionally (so it doesn’t burn) on medium/high (not too high) heat for approximately 10-15 minutes or until cooked. Serve immediately. Enjoy!
Time 45m Yield 6 servings Number Of Ingredients 11 Steps:
Heat the oil in a large skillet over medium high heat. Add the sausages and cook until well browned on all sides, about 10 minutes. Remove the sausages from the pan and set aside. Pour off all but 1 tablespoon of oil. Add the onions and cook, stirring, until golden, about 5 minutes. Stir in the tomato paste and cook for 1 minute more. Add the peppers, garlic, and season with salt and pepper to taste. Cook until the peppers are wilted, about 5 minutes. Return the sausages to the pan, cover, and cook over medium heat, stirring frequently, until the sausages are cooked through, about 12 minutes more. Stir in the vinegar. Divide the sausage and peppers evenly amongst the crusty rolls and serve.
Time 45m Yield 4 Number Of Ingredients 9 Steps:
Heat the oil in a skillet over medium heat. Add the sausages; cook until browned on all sides, following cooking instructions indicated on the packaging. Remove sausages from the pan. Drain grease, leaving about a tablespoon for the vegetables. Cook peppers and onions in skillet over medium heat until they begin to soften. Add garlic, salt, and pepper and cook one more minute. Stir in Classico Tomato & Basil Sauce. Increase heat until sauce begins to boil; reduce heat and simmer over low heat. Cut the sausages into 1-inch pieces; add to the pan and stir to combine. Cook until the sauce has thickened and the peppers and onions are soft, about 10 minutes. Serve in bowls or on rolls as sandwiches.
Time 40m Yield 6 Number Of Ingredients 10 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.
Time 55m Yield 4 to 6 servings Number Of Ingredients 14 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.
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!
Time 30m Yield 6 serving(s) Number Of Ingredients 14 Steps:
In a large,skillet brown the sausage until it is cooked through. Drain the fat and drain the sausage on paper towels. In the same pan heat your olive oil add and sauté the peppers, and onions, until the onion is translucent,then add the garlic and sauté gently but do not brown your garlic. This will make the dish bitter. The vegetables should be tender. Stir in the tomatoes, spices, Romano cheese and sausage. Cover the pan and simmer all over a medium-low heat for 8-10 minute. If your mixture seems too thick you can add a little water or red wine. While the meat mixture is cooking, the pasta can be prepared as per directions. You do not want to overcook your pasta. You want a little firmness to your noodles. When you are ready to serve use a large platter. The noodles first, then spoon the meat mixture over. Mix slightly. Sprinkle with the Parigiano-Reggiano and place your fresh basil leaves atop. This goes well with a full bodied red wine, a green salad with Italian oil and vinegar dressing, and most of all a good hard crusted peasant bread.
Time 1h15m Yield 8 servings. Number Of Ingredients 17 Steps:
Seed wax peppers if desired; cut wax and bell peppers into 2-in. pieces. In a large skillet, saute peppers and onions in oil until tender. Stir in the tomatoes, tomato paste, water, garlic, bay leaves and seasonings; heat through., Meanwhile, in another large skillet, brown sausages. Transfer to an ungreased 13-in. x 9-in. baking dish. Top with pepper mixture. , Cover and bake at 350° for 35-40 minutes or until a thermometer reads 160°. Discard bay leaves. Serve on buns.
Time 45m Yield 12 servings. Number Of Ingredients 11 Steps:
In a Dutch oven, cook the sausage over medium heat until no longer pink; drain. Add the remaining ingredients. , Cover and cook for 30 minutes or until vegetables are tender, stirring, occasionally. Serve with a slotted spoon.
More about “italian sausage and peppers recipes”
Time 45m Yield 4 servings Number Of Ingredients 7 Steps:
Heat oil in large skillet on medium-high heat. Add peppers and onions; cook and stir 5 to 7 min. or until crisp-tender. Remove vegetables from skillet. Cook sausage in same skillet 4 min. on each side or until evenly browned on both sides. Add pasta sauce; stir. Cover; simmer on medium-low heat 10 min. or until sausage is done (160°F). Return cooked vegetables to skillet; stir. Cook 1 to 2 min. or until heated through, stirring occasionally. Remove sausage links from skillet; place on cutting board. Cut each sausage lengthwise in half, being careful to not cut all the way through to bottom of link. Open sausage links; place, cut sides down, on bottom halves of rolls. Top with cooked vegetable mixture and cheese.
