ROASTED PEPPER AND SAUSAGE WITH MOSTACCIOLI
FOR THE PASTA:
4 1/2 ounces uncooked dried mostaccioli (or penne) (1 1/2 cups)
FOR THE PEPPERS AND SAUSAGE:
1 pound Italian sausage, cut into 1-inch pieces
1 large onion, cut into eighths, separated
1 teaspoon finely chopped fresh garlic
1 (7 1/4 ounce) jar roasted red peppers, drained and coarsely chopped
3/4 teaspoon Italian herb seasoning*
1/4 cup freshly grated Romano or parmesan cheese
Cook mostaccioli according to package directions. Rinse with hot water: drain. Set aside; keep warm.
Meanwhile, in 10-inch skillet cook sausage, onion and garlic over medium high heat, stirring occasionally; until sausage is no longer pink (10 to 12 minutes). Drain off fat.
Stir in roasted peppers and Italian herb seasoning. Continue cooking, stirring constantly, until heated through (2 to 4 minutes).
Serve sausage mixture over cooked mostaccioli sprinkle with Romano cheese.
*1/4 teaspoon each dried oregano leaves, dried marjoram leaves and dried basil leaves, and 1/8 teaspoon rubbed sage can be substituted for 3/4 teaspoon Italian herb seasoning.
Servings: 6
Source: Land O Lakes Great Pasta, #21
FOR THE PASTA:
4 1/2 ounces uncooked dried mostaccioli (or penne) (1 1/2 cups)
FOR THE PEPPERS AND SAUSAGE:
1 pound Italian sausage, cut into 1-inch pieces
1 large onion, cut into eighths, separated
1 teaspoon finely chopped fresh garlic
1 (7 1/4 ounce) jar roasted red peppers, drained and coarsely chopped
3/4 teaspoon Italian herb seasoning*
1/4 cup freshly grated Romano or parmesan cheese
Cook mostaccioli according to package directions. Rinse with hot water: drain. Set aside; keep warm.
Meanwhile, in 10-inch skillet cook sausage, onion and garlic over medium high heat, stirring occasionally; until sausage is no longer pink (10 to 12 minutes). Drain off fat.
Stir in roasted peppers and Italian herb seasoning. Continue cooking, stirring constantly, until heated through (2 to 4 minutes).
Serve sausage mixture over cooked mostaccioli sprinkle with Romano cheese.
*1/4 teaspoon each dried oregano leaves, dried marjoram leaves and dried basil leaves, and 1/8 teaspoon rubbed sage can be substituted for 3/4 teaspoon Italian herb seasoning.
Servings: 6
Source: Land O Lakes Great Pasta, #21
MsgID: 3140444
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Hot and Cold Pasta Recipes (12)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Hot and Cold Pasta Recipes (12)
Board: Daily Recipe Swap at Recipelink.com
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Reviews and Replies: | |
1 | Recipe: Hot and Cold Pasta Recipes (12) |
Betsy at Recipelink.com | |
2 | Recipe: Roasted Pepper and Sausage with Mostaccioli |
Betsy at Recipelink.com | |
3 | Recipe: Quick Skillet Pasta Dinner (using onion soup mix) |
Betsy at Recipelink.com | |
4 | Recipe: Spaghetti with Pesto Sauce (using parsley and pine nuts or walnuts) |
Betsy at Recipelink.com | |
5 | Recipe: Stove-Top Macaroni and Cheese |
Betsy at Recipelink.com | |
6 | Recipe: Pasta With Cilantro Cream Seafood Sauce |
Gladys/PR | |
7 | Recipe: Cold Pasta Salad with Smoked Salmon, Cucumbers and Salmon Roe |
Gladys/PR | |
8 | Recipe: Tomato and Black Olive Spaghetti - Cold and Hot recipes |
Gladys/PR | |
9 | Recipe: Homemade Pasta with Seafood Medley |
Gladys/PR | |
10 | Recipe: Pasta with Goat's Cheese and Black Olives |
Gladys/PR | |
11 | Recipe: Prawns Wrapped in Crisp Pasta |
Gladys/PR | |
12 | Recipe: Chicken with Sweetcorn Pasta |
Gladys/PR | |
13 | Recipe: Avocado and Parma Ham Tagliatelle |
Gladys/PR |
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