How To make Spaghetti with Sausage and Peppers

Summer Sausage Pasta | Jamie Oliver

This colourful recipe for a spicy sausage pasta dish ticks every box. Tastes amazing, smells amazing and is really simple to prepare.
Quality sausages browned with fresh herbs, chilli and fragrant tomatoes livened up with a good glug of balsamic vinegar. This slowly cooked dish is so full of flavour it makes the perfect pasta topping. Finish with grated salted ricotta for a taste bud party your tongue won’t want to leave!

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Pasta with Italian Sausage and Peppers - Chef Kendra's Easy Cooking!

I show you how to make Pasta with Italian Sausage and Peppers. This is very easy Pasta and Italian sausage recipe and your family will love it. We're using rigatoni, guys. You can use mild Italian sausage but I prefer spicy. FOR RECIPE GO HERE:

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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

Fabio's Kitchen: Season 2 Episode 15, Sausage & Pepper Pasta

One of my FAVORITE PASTA DISHES is in this week’s episode of Fabio’s Kitchen. What is it, you might ask ?? It’s Sausage & Pepper Pasta with braised onion…it’s a knockout flavor that I can’t wait to teach you!

Sausage & Pepper Pasta recipe can be found here:

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