Italian sausage, red pepper and mushroom rigatoni.
Italian sausage, red pepper and mushroom rigatoni
Photo Courtesy/NEWS CANADA
1 lb hot Italian sausage
1 lb rigatoni, penne or corkscrew pasta
1 tsp canola or olive oil
1 large onion, chopped
4 cloves garlic, minced
2 sweet red peppers, cut in chunks
2 cups thickly sliced mushrooms
1 can diced tomatoes
2 tsp dried basil
2 tsp dried oregano
Freshly ground pepper
1/2 cup chopped fresh parsley, dill or basil
2 tbsp freshly grated Parmesan cheese
In skillet, cook sausage over medium heat until no longer pink in centre, 15 to 20 minutes. Drain well; cut into thin round slices.
Meanwhile, in large pot of boiling water, cook pasta until tender but firm; drain and return to pot.
In non-stick pan, heat oil over medium heat; cook onion until tender, about five minutes. Add garlic, red peppers and mushrooms; cook, stirring often for five minutes.
Add tomatoes, basil and oregano; simmer, uncovered, for five minutes. Add cooked sausage, and pepper to taste. Pour over pasta; toss to mix.
Sprinkle with parsley and Parmesan; toss again. Pass extra Parmesan at the table.
~ Recipe courtesy of News Canada and Anne Lindsay
Grilled tomato, sausage and pepper
4 tomatoes (about two pounds), cut in wedges
1 lb Italian sausage links, cut in two-inch pieces
1 yellow bell pepper, cut in eight pieces
1/3 cup prepared balsamic or Italian salad dressing
Heat grill or broiler.
Thread tomato wedges lengthwise (through skin) onto skewers. Thread sausage slices and pepper pieces onto skewers; brush tomatoes, sausage and peppers with dressing.
Place skewers on a grill or broiler pan. Grill sausage and pepper until sausage is cooked through, about seven minutes on each side.
Add tomato skewers to the grill or broiler pan; grill until tomatoes are hot and skin is lightly browned in spots, about four minutes on each side.
Serve with buttered orzo or rice, if desired.
~ Recipe courtesy of Florida Tomatoes