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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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The Secret To Make The BEST Baked Rigatoni | Cheesy Baked Rigatoni Recipe
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Ingredients
One large onion chopped
1 beef bouillon
4 The Laughing Cow Original Creamy Swiss Spreadable Cheese Wedges
14 ounce diced tomato
1/2 half a cup red and green bell pepper
8 ounce mozzarella cheese
1/2 a tablespoon Italian seasoning
1 teaspoon celery salt
1/4 teaspoon pepper
1/4 quarter teaspoon
1/4 Dry pepper flakes
1 tablespoon chicken bouillon
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One Pot Italian-Sausage-Pasta | Ray Mack's Kitchen & Grill
One Pot Italian-Sausage-Pasta | Ray Mack's Kitchen & GrillLike ✔ Share ✔ Tag ✔ Comment ✔ Re-post ✔Follow me
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How to Make Amazing Sunday Sauce (Gravy) with Italian Sausages and Pork
There's nothing better than enjoying a pot of Sunday sauce with friends and loved ones. With good quality ingredients like San Marzano plum tomatoes, hot and sweet Italian sausages, pork chops, and the pasta of your choice, making an awesome pot of gravy is easy! All you need is time to let the flavors develop and come together. I hope you enjoy this Italian Sunday Sauce recipe!
FULL SUNDAY DINNER SERIES:
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Wood Cutting Board:
Most Used Chef's Knife:
12 Quart Pasta Pot:
Mixing Bowls:
Pasta Spider:
Frantoia Olive Oil 3 Liter:
Frantoia Olive Oil 1 Liter:
Sclafani Crushed Tomatoes:
Cento Plum Tomatoes:
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Ingredients
-(4) 28-ounce cans San Marzano plum tomatoes
-(1) 6 ounce can tomato paste
-1/2 cup olive oil
-1 medium onion
-1 tsp kosher salt
-1/2 tsp black pepper
-pinch of sugar
-2 pounds hot and sweet Italian sausage links
-1.5 pounds bone-in pork chops
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Ridiculously Easy Pasta Alla Genovese Recipe - The Must Try Easy Beef and Onion Sauce
Ridiculously Easy Pasta Alla Genovese Recipe - The Must Try Easy Beef and Onion Sauce
At it's core this is a ragu of beef and onions. Ok I hear the ultra traditional Italians crying out this isn't ziti alla genovese ricetta originale, or pasta alla genovese napoletana ricetta originale. It isn't meant to be an ultra traditional pasta alla genovese napoletana recipe... It's just my take on something I ate at a restaurant in Quebec City, that I enjoyed and thought I'd share.
Ingredients:
Oil for frying
1 Kg (2 pounds) braising beef, cut into 2” cubes
125g (¼ pound) bacon or pancetta, chopped
2 carrots, chopped
1 celery rib, chopped
Salt and pepper
125 mL (¼ cup) dry white wine
2 Kg (4 pounds) onions, chopped
1 pound dried pasta
Finely grated Parmesan or Pecorino cheese
Method:
Pre heat oven to 325ºF.
Heat oil in a heavy pot that has a tight fitting lid.
Brown the beef, and then remove from the pot.
Add the bacon, carrots, celery, salt and pepper to the pot and fry until softened.
Add the wine and simmer just a few moments before adding the onions and the beef back to the pot.
Cover and place in the oven for 4-5 hours (or longer).
Check occasionally to stir and add liquid if needed.
At the end of 4-5 hours, the onions and beef should be almost one.
Cook the pasta 75- 80% through, then cook the rest of the way with some of the sauce, and a splash of wine.
Add pasta cooking water as needed to loosen, then thicken the sauce - stirring constantly to emulsify.
Add the cheese, continue stirring, then serve.
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