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Results 71 - 80 of 152 for pasta sausage peppers
Heat oil in skillet with ... Add anchovies, red pepper and cook for a few ... olives (prosciutto or sausage if used). Prepare pasta (linguine preferred). Drain pasta and ... with fresh chopped parsley.
Preparation time: 10 minutes. Cooking ... 12-inch skillet, saute sausage over medium-high heat until browned ... Saute onion and peppers until softened. 4. Stir in ... 6. Place drained pasta on serving platter or individual ... Kielbasa. Adjust seasonings accordingly.
Cook fettuccine according to package ... fry onion, green pepper, vegetables, garlic powder, oregano ... crisp tender. Add sausage, heat through. Stir in ... 6 to 8 servings.
74. RED PEPPER PASTA
Melt butter in skillet over ... vodka and red pepper flakes, simmer for 2 minutes. ... Mix sauce with pasta and sausage, sprinkle with cheese.
Prick skin of kielbasa before ... diagonal slices. Cook pasta, drain, cool. Toss all ... serve. Can be served warm or cold. Makes 10-12 servings.
Cut sausage into slices about 1/2 inch ... fat. Slice bell pepper into strips 1/2 inch wide. ... small pieces. Add peppers, tomatoes and about 1/2 ... to directions. When pasta is done, drain. Pour pasta ... fork. Serve at once.
77. PASTA Y FAGIOLI
Brown meat with other ingredients ... bone or Italian sausage such as Sopressato, a hot pepper, a pinch or two ... served over cooked pasta (ziti, bows, elbows, ditalini, etc). ... with sweet vinegar peppers. See also:
Preheat oven to 350°F. Brown ground beef, add pepper, garlic and onion; saute ... beef. Brown smoked sausage, drain on paper towel, ... Bake for 30 minutes.
Serving suggestion: Serve with a ... in saucepan. Remove sausage from casing, crumble into olive ... leeks, diced red pepper, garlic and parsley. Simmer ... Cook 8 ounces pasta according to package directions. Drain, ... cheese and fresh-ground pepper.
Cut sausage into 1/2 inch pieces. Peel ... discard. Cut bell pepper into strips and add to ... is cooking; cook pasta. Drain. Place pasta in ... sauce. Serve at once.
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