Best 3 Sausage And Pepper Penne Recipes

SAUSAGE AND PEPPER PENNE

Steps:

• Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
• Heat oil in a large skillet over medium heat, and cook and stir sausage, onion, green bell pepper, red bell pepper, orange bell pepper, and mushrooms until vegetables are tender, about 10 minutes.
• Stir diced tomatoes, tomato sauce, minced garlic, garlic powder, oregano, basil, salt, black pepper, and red pepper flakes into vegetable mixture; bring to a simmer and cook, stirring occasionally, about 10 minutes.
• Drain pasta and spoon onto plates and top with sauce mixture.

SAUSAGE AND PEPPER PENNE

Steps:

• Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
• Heat oil in a large skillet over medium heat, and cook and stir sausage, onion, green bell pepper, red bell pepper, orange bell pepper, and mushrooms until vegetables are tender, about 10 minutes.
• Stir diced tomatoes, tomato sauce, minced garlic, garlic powder, oregano, basil, salt, black pepper, and red pepper flakes into vegetable mixture; bring to a simmer and cook, stirring occasionally, about 10 minutes.
• Drain pasta and spoon onto plates and top with sauce mixture.

SAUSAGE AND ROASTED PEPPER PENNE

Steps:

• 1.Slice the bell pepper into quarters, removing the stem and the seeds. Arrange quarters, "skin" side up, on a foil lined baking sheet. Broil in the oven on the top rack until the skin is blackened and blistered. Remove peppers from the baking sheet and place them immediately into a pan and cover with the lid for about 10-15 minutes. The peppers will "sweat", and the blistered skin will peel right off. After peeling and discarding the skin, chop the pepper coarsely and set aside. 2.In a large skillet, sauté the sliced sausage over medium heat until browned. Remove cooked sausage and set aside. 3.Add 1 tbsp olive oil to the drippings in the pan (use more oil if your pan is nonstick). Add the chopped pepper, dried rosemary, and the minced garlic. Sauté until the garlic just begins to turn golden. 4.Carefully pour in the red wine, and boil for a few minutes, until the liquid is reduced by about half. 5.Return the sausage to the skillet, and stir in the arrabbiata sauce. Simmer on low heat and stir occasionally while the pasta cooks. 6.Pour the meat sauce on top of cooked, drained pasta and top with cheese and parsley, if desired.