Valerie Bertinelli's Sausages with Peppers and Onions | Valerie's Home Cooking | Food Network
You can use any type of sausage you'd like for Valerie's easy recipe! She transforms this typically meaty dish into a plant-based meal by sautéing vegan sausages with bell peppers and caramelized onions!
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Valerie Bertinelli is more than a successful actress. She's a homegrown whiz in the kitchen. Influenced by family recipes, her cooking is easy and delectable. Join Valerie as she shares her passion for cooking delicious meals!
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Sausages with Peppers and Onions
RECIPE COURTESY OF VALERIE BERTINELLI
Level: Easy
Total: 1 hr 45 min (includes cooling time)
Active: 45 min
Yield: 6 servings
Ingredients
3 tablespoons extra-virgin olive oil
1 1/2 pounds sausages (spicy Italian, mild Italian, plant-based, etc.)
2 orange bell peppers, seeded and sliced
2 red bell peppers, seeded and sliced
2 yellow bell peppers, seeded and sliced
2 white onions, halved and sliced
Kosher salt and freshly ground black pepper
4 cloves garlic, sliced
1 tablespoon apple cider vinegar
2 tablespoons chopped fresh basil
Directions
Heat a large braiser or high-sided skillet over medium-high heat. Add 1 tablespoon olive oil and swirl to coat the skillet. Once the oil is shimmering, add the sausages and brown on all sides until browned but not cooked through, 5 to 7 minutes. Remove them to a plate and let cool until cool enough to handle, then slice them into 1 1/2-inch pieces. Set aside.
Turn the heat down to medium-low and add the remaining 2 tablespoons olive oil to the skillet. Add the peppers and onions and season with 1 teaspoon salt and 1/4 teaspoon pepper. Cook the peppers and onions, stirring occasionally, until they begin to soften, about 5 minutes. Add the garlic and stir to incorporate. Continue cooking the vegetables over low heat until they’re very soft, beginning to caramelize and have some spots of browning, about 40 minutes. If the vegetables start to look like they’re getting too browned too quickly, add a splash of water to deglaze.
Add the apple cider vinegar and the sausages to the skillet and stir to incorporate. Continue cooking until the sausages are cooked through, 10 to 15 minutes. Turn the heat off.
Garnish with the basil and serve immediately.
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Valerie Bertinelli's Sausages with Peppers and Onions | Valerie's Home Cooking | Food Network
How I Make Amazing Sausage and Peppers With This One Special Ingredient
Today we're making sausage and peppers rigatoni. I love traditional sausage and peppers, but I also love to make it with pasta for a full meal that the whole family loves. If you like it spicy use hot sausage or add some Calabrian chili paste. I hope you enjoy the recipe!
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Recipe: Italian Sausage, Pepper & Onion Skillet
Dinner in a skillet means easy prep, colorful and full of flavor.
Recipe:
Product information:
One-Pot Sausage And Peppers Pasta
Here is what you'll need!
One-Pot Sausage And Peppers Pasta
Servings: 4-5
INGREDIENTS
1 pound any short pasta (we used bow ties)
1 tablespoon olive oil
3 hot Italian sausages
3 sweet Italian sausages
1 red bell pepper, large diced
1 green bell pepper, large diced
1 yellow bell pepper, large diced
½ white onion, sliced
2 cloves of garlic, sliced
28 ounces can diced tomato
1 teaspoon oregano
1 teaspoon salt
1 teaspoon black ground pepper
PREPARATION
1. 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.
2. Strain pasta and set aside. Toss with a small amount of oil to prevent sticking
3. In the same pot, heat 1 tbsp of olive oil and fry sausages, working in batches as needed, until deeply browned on all sides.
4. Remove sausages, slice in ¾-inch rings, and set aside.
5. Sauté all of the bell peppers, onion, and garlic for about 2 minutes.
6. Add the canned tomatoes, all of the spices, and the sausage slices to the pot.
7. Simmer about 10 minutes.
8. 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.
8. Serve with grated parmesan.
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MUSIC
Play With Fire_Main
Licensed via Warner Chappell Production Music Inc.
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Italian Sausage and Peppers Pasta
Italian sausage and peppers pasta is loaded with flavourful Italian sausage and peppers in a rich tomato-based sauce. It’s a quick and easy weeknight dinner that tastes just like something you’d have in an Italian restaurant! See the recipe at:
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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