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:
For more fast recipes and quick meals, order Fabio's latest cookbook Fabio's 30-Minute Italian here:
Looking to purchase “The Original Pasta Pot by Bialetti”? visit
SUBSCRIBE NOW to Fabio’s Kitchen in order to receive video links when each episode launches, and share with your friends! Only those who subscribe will receive episode links to this exclusive show:
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:
SHARE ON TWITTER:
Subscribe to Chef Kendra's Easy Cooking Channel so you never miss anything new! Thanks for watching!
I'm not claiming this recipe is made in a authentic way, this is a easy cooking YouTube channel.
FREE UPDATES:
*Video Links*
Easy Pasta Sauce:
Easy Baked Beans
Cheesy Chicken and Rice Cassorole
CHEF KENDRA'S SOCIAL STUFF:
TWITTER:
PINTEREST:
INSTAGRAM:
Music Information:
Title Cut and Run (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
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!
WATCH OUR FOOD/COOKING PODCAST:
WATCH SAUSAGE AND PEPPERS TWO WAYS!
SUPPORT ON PATREON:
MY AMAZON STORE (This is an affiliate link)
SAUSAGE AND PEPPERS RIGATONI PRINT RECIPE:
Disclosure:
I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.
Betty's Spaghetti with Italian Sausage and Peppers
Betty demonstrates how to make a hearty and tasty dish, Spaghetti with Italian Sausage and Peppers. This dish is a large platter of spaghetti topped with a rich sauce of Italian Sausage and green and red bell peppers and onions. There is a sprinkling of Romano cheese and parsley to top it off.
Spaghetti with Italian Sausage and Peppers
18-oz. hot Italian link sausage, cut into 1/2-inch slices (You may use more or less sausage, and you may substitute mild in place of the hot, if you like.)
2 green bell peppers, washed and cut into strips about 1-inch long
2 red bell peppers, washed and cut into strips about 1-inch long
2 medium onions, peeled and cut into chunks about 1-inch long
24-oz. jar of Italian sauce (I used Prego Traditional, but any Italian sauce will do.)
14-oz. jar of pizza sauce (Any pizza or Italian sauce will be fine.)
16-oz. spaghetti, cooked according to package directions (I cooked only 8 oz. spaghetti and used only half of the sauce, freezing the remainder of the sauce for a pasta meal later.)
1/2 cup grated Pecorino Romano cheese (You may use any type of Romano or Parmesan cheese, and you may use more or less than the 1/2 cup.)
1/3 cup chopped fresh parsley, washed, dried, and snipped (You may use more or less than 1/3 cup.)
Brown the 18-oz. sliced Italian sausage in a deep skillet over medium heat. Stir gently to brown, but do not stir vigorously, as this will crumble the sausage.) When done, remove sausage with a slotted spoon, and place on paper toweling to drain. Cook 2 chopped green peppers, 2 chopped red peppers, and 2 chopped onions in the pan drippings 5 to 6 minutes, or until tender. Add browned Italian sausage, 24-oz. Italian sauce, and 14-oz. pizza sauce. Simmer, uncovered, over low heat, stirring occasionally. Place cooked spaghetti in the bottom of a large platter. Spoon the sausage mixture over the spaghetti. Sprinkle with 1/2 cup grated Romano cheese and 1/3 cup snipped parsley. Serve immediately. This dish is wonderful with Italian or French bread and a green salad. If you are looking for a easy (but impressive) dinner for your sweetheart on Valentine's day, this could be it! Enjoy!!! Happy Valentine's Day! --Betty :)
Please subscribe:
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
NEW Cookbook: Betty's Kitchen Cookbook: 2013 Recipes (c) 2014
Also available: The Betty's Kitchen Collection: Second Edition (c) 2013
*Both can be ordered from or
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Betty's Website:
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Other places to watch Betty's Kitchen:
Facebook:
Pinterest:
Twitter:
Google+:
ifood.tv:
Roku:
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!
Subscribe to #discoveryplus to stream more episodes of Valerie's #HomeCooking:
Get the recipe ▶
Subscribe to Food Network ▶
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!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
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.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP:
▶ WEBSITE:
▶ FULL EPISODES:
▶ FACEBOOK:
▶ INSTAGRAM:
▶ TWITTER:
#ValerieBertinelli #ValeriesHomeCooking #FoodNetwork #SausagesWithPeppersAndOnions
Valerie Bertinelli's Sausages with Peppers and Onions | Valerie's Home Cooking | Food Network
Sausage and Pepper Bolognese, An Italian American Ragu
For a VERY limited time, Cometeer is offering a huge discount of 40% off your first purchase (plus free shipping) when you use my code NOTANOTHER40 at Order today, you don’t want to miss out on this one!
Taking the Italian American classic, Sausage and peppers and mashing it with the traditional Ragu Alla Bolognese from Emilia-Romagna. The result is a ragu Italian Americans can all their own.
Recipes:
Sausage and Pepper “Bolognese”, An Italian American Ragu
(Website Design by:
The Pizza I Made for Wolfgang Puck
Cacio E Pepe
Carbonara
PATREON:
Music by GurtyBeats