Sausage and Peppers Pasta

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I heart sausage and peppers! I grew up in New England where amazing “mom & pop” Italian restaurants were oh so prevalent. No matter which restaurant I was at, my most favorite item to order was  Sausage and Peppers—whether it be on a grinder or over pasta (Note to self: make the grinder version ASAP!).  Since moving away from New England I have a new-found appreciation for the amazing Italian food that was readily available there, because in all the places I’ve lived since (Utah, New Mexico, South Korea, Virginia, and now Arizona) nothing compares.

This recipe is my attempt at a “quick & easy” version of the classic. I love it and it hits to spot for my Sausage & Peppers cravings.

Cook’s Note: I get a lot of questions from readers about what kitchen equipment and specific ingredients I use in recipes. I will try to list any specific ingredients & specific/super helpful kitchen equipment before each recipe. I hope this helps! J
Here’s specific equipment and/or ingredients I used in this recipe:
Large, deep skillet

Sausage & Peppers Pasta

Ingredients:

2 T olive oil
3 garlic cloves, minced
1 1/2 lbs hot and/or sweet Italian sausage (I used a combination of both),
    cut into 1-inch pieces
2 large green bell pepper, cut into strips
1 large onion, sliced
1 14 1/2-ounce can tomato sauce
1 1/2 C grape or cherry tomatoes, halved lengthwise
1 T dried basil, (crumbled or chopped if not done so already)
1 t dried oregano, (crumbled or chopped if not done so already)
1 t fennel seeds
Salt and pepper to taste

16 oz penne pasta, cooked as per manufacture’s direction

Shredded Mozzarella or Parmesan for serving


Directions:

Heat oil in a large, deep skillet over medium heat. (I used this one.)

Add the sausage and cook until brown, about 8 minutes. Add the garlic and sauté until golden brown, about 1 minute. Add the peppers and onion and cook until tender, stirring occasionally, about 4-6 minutes.

While the peppers and onions are cooking, in a medium bowl add the tomato sauce, halved, tomatoes, basil, oregano, and fennel—mix until just combined. Once the peppers and onions are just tender, add the tomato mixture to the pan and season with salt and pepper. Cover and simmer for 8 minutes. Uncover the mixture and cook for an additional 2 minutes.

Pour the sausage, peppers, and tomato mixture over the cooked penne pasta. Top with mozzarella or parmesan cheese and serve!

Makes 6-8 servings

Source: a Food, Folks & Fun original!

I’m linking this post up at:
Metamorphosis Monday, Menu Plan Monday , Skip to My Lou, Tip Me Tuesday, Today’s Creative Blog

Quick Tomato Sauce

I love this tomato sauce because it’s everything I look for in a sauce; it’s bright with fresh flavor, and easy…you can’t get much better than that! For me I much prefer this sauce over any canned variety from the store. 
 

Cook’s Note: This full-flavored tomato sauce takes only 15 minutes to prepare. High-quality canned tomatoes will make a big difference in this sauce. The preferred brands of crushed tomatoes are Tuttorosso and Muir Glen. Grate the onion on the large holes of a box grater.

Quick Tomato Sauce

Ingredients:

2 T unsalted butter

1/4 C grated onion, from 1 medium onion (see note)

1/4 t dried oregano

Table salt

2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)

1 (28-ounce) can crushed tomatoes (see note)

1/4 t sugar

2 T coarsely chopped fresh basil leaves

1 T extra virgin olive oil

Ground black pepper

Directions:

Heat butter in medium saucepan over medium heat until melted. Add onion, oregano, and ½ teaspoon salt; cook, stirring occasionally, until liquid has evaporated and onion is golden brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and sugar; increase heat to high and bring to simmer. Lower heat to medium-low and simmer until thickened slightly, about 10 minutes. Off heat, stir in basil and oil; season with salt and pepper. Serve.

Makes 3 cups, enough for 1 pound of pasta

Source: from America’s Test Kitchen

I’m linking this post up at:
Metamorphosis Monday, Menu Plan Monday , Skip to My Lou, Tip Me Tuesday, Today’s Creative Blog

Basil Spaghetti with Breadcrumb-Topped Tomatoes

I made this for dinner last week and since I’ve made it two more times! It is SO easy and SO delicious; to me this is summer on a plate! Home-grown basil and tomatoes would send this dish over the edge! I think this recipe would be a great way to dress up eggplant, too. I’ll have to try that soon and let you all know how it went!

The beautiful tomatoes...I can seriously eat them on their own!

Basil Spaghetti with Breadcrumb-Topped Tomatoes

I didn’t make any adaptations to this recipe, so head on over to Circle B Kitchen for the recipe!

I’m linking this post up at:
Metamorphosis Monday
Menu Plan Monday
Skip to My Lou
Tip Me Tuesday
Today’s Creative Blog

Layered Mediterranean Ravioli Salad w/ Parmesan & Herbed Bread

I was so excited when I was contacted to take part in Pasta Prima’s “Reinventing Ravioli” promotion. The idea essentially is to toss the sauce and come put with a new way of eating ravioli. To help in the process, Pasta Prima sent me 3 of their fresh ravioli varieties: Butternut Squash, Organic Spinach & Cheese, and Grilled Chicken and Mozzarella. All were completely delicious, but the Chicken and Mozzarella ones inspired me straightway to make this recipe!

I absolutely love this recipe. It’s the perfect marriage between pasta and antipasto salad. The ravioli are perfect in it; they make the salad so filling and they really round out the Mediterranean vibe I’m going for! I think this salad would be awesome for summer entertaining and could easily be made in advance, because the longer you let the salad sit in the fridge the better it gets.

The yummy ravioli I used for this recipe.

The cutest sous chef ever!

Layered Mediterranean Ravioli Salad w/ Parmesan & Herbed Bread

Ingredients:

For the Salad

1 package (8 ounces) Pasta Prima Grilled Chicken & Mozzarella Ravioli

5 T of your favorite Greek or Italian dressing, divided

1 1/2 cups cherry tomatoes, cut in half

1 1/2 C crumbled feta cheese, divided

1/2 medium red onion, thinly sliced

1/2 C chopped fresh basil, divided

1 1/2 C sliced cucumbers

1 can (about 14 oz) artichoke hearts, drained, rinsed and quartered (about 1 1/3 cups)

1 C Kalamata olives, pitted and roughly chopped

1 can (15 oz) garbanzo beans, rinsed and drained

Ground black pepper

For the Bread

1 loaf (about 14) rustic French bread from the bakery/grocery store

4 T butter, softened

Parmesan & Herb Packet from the Pasta Prima Raviolis

Directions:

For the Salad

Prepare the ravioli according to package directions; rinse in cold water then drain well. Place the ravioli in a bowl and add 2 tablespoons of the salad dressing; toss very gently to coat.

Place the tomatoes in large glass serving bowl; drizzle with 1 tablespoon salad dressing. Top with half the raviolis, the feta cheese, red onion, cucumber and half the basil. Drizzle with the remaining 2 tablespoons salad dressing and top with the remaining ravioli, artichokes, garbanzo beans, olives, and the remaining feta cheese and basil.

Cover the salad and refrigerate for at least 1 hour before serving. Season with freshly ground pepper and serve.

For the Bread

Preheat the oven to 400°F.

Cut the loaf of bread in half length-wise. Spread the softened butter evenly over the bread and sprinkle it with the contents of the Parmesan & Herb packet from the raviolis.

Bake until golden brown, about 10 minutes. Let the bread cool for 2 minutes, slice and then serve.

Makes 6-8 servings.

Both recipes are a Food, Folks, and Fun original!

Chicken Poppy Seed Pasta Salad

I love making pasta salads during the summer; they’re cool and refreshing…and those two are musts when you’re in the thick of a Phoenix summer. This would be a great recipe for luncheons or showers and it comes together in a flash and it’s very tasty.

Cook’s Note: Some leftover rotisserie chicken would be perfect in this recipe, but I didn’t have any on hand so I just cooked up some chicken tenders in the oven that were seasoned with salt and pepper.  

Chicken Poppy Seed Pasta Salad

Ingredients:

1 box (12-16 oz) of your favorite shaped pasta

2 C chopped cooked chicken

1 bunch chopped green onion

1/2 C toasted and then chopped almonds

1 (6 oz) package dried cherries or cranberries

1 1/2 C of your favorite creamy poppy seed salad dressing

Directions:

Cook pasta according to the package directions. Drain and rinse the pasta under cold water to cool it down. Add the remaining ingredients and stir until mixed.

Chill for at least 4 hours before serving.

Makes 6-8 servings

Source: Adapted from Heat Oven to 350

I’m linking this post up at:
Metamorphosis Monday
Menu Plan Monday
Skip to My Lou
Tip Me Tuesday
Today’s Creative Blog

Sausage, Broccolini & Garlic Cream Pasta

This pasta dish was MARVELOUS! My hubs and I agreed that it was “restaurant-quality”, and the best part is that it was quick and easy to make. I did up my Mise en place while the pasta water was brought up to a boil, and finished everything else off while the pasta cooked. This recipe will definitely be added to my quick-and easy weekday dinner repartuar.

Note: The recipe calls for a specific pasta, Strozzapreti, but I think any fun-shaped pasta will do.

Sausage, Broccolini & Garlic Cream Pasta

If you've never tried broccolini, I suggest you do...it's a wonderful combination of broccoli and asparagus.

For the recipe, visit The Luna Café

I’m linking this post up at:

Metamorphosis Monday

Menu Plan Monday

Skip to My Lou

Tip Me Tuesday

Today’s Creative Blog

Semi-Homemade Spinach & Mozzarella Ravioli

Yum! Who's hungry?

Recently I was asked what I do for dinner on the nights I don’t have time to spend an hour making dinner, and I thought my reply would make an excellent series of blog posts. So, every once and a while I’ll be posting “Semi Homemade” recipes that are not only quick and easy, but use ingredients that are easily found at the supermarket or Costco.

The Raviolis I get from Costco

I love this meal. The raviolis are ah-ma-zing and so easy to make (but be careful when cooking them because they’ll burst open if you boil them too rigorously…trust me, I know from experience). The tomato sauce is so fresh tasting, even though the tomatoes come from a can! I also use this sauce recipe over pasta with some sliced sausage or chicken…super yummy!

Semi-Homemade Spinach & Mozzarella Ravioli

Ingredients:

1/3 package Pasta Prima® Spinach & Mozzarella Ravioli (from Costco’s freezer section)

2 T Italian Herb Cheese Packet (included with the raviolis)

For the Sauce:

1 – 14 ounce can diced tomatoes

1/2 T olive oil

1/2 t garlic powder

1 t fennel seed

1 T chopped, fresh basil

Directions:

Cook the raviolis according to the package directions.

For the Sauce:

In a small saucepan over medium heat cook tomatoes, olive oil, garlic powder, and fennel seed. Cook the mixture until it comes up to a simmer and then turn off the heat.

My sauce cooking on the stove

Putting it Together:

Gently drain the raviolis with a slotted spoon and place in a shallow serving bowl. Let them sit for 2-3 minutes.

Sprinkle raviolis with 1 tablespoon of the Italian herb cheese packet. Using a slotted spoon, spoon the tomato mixture over the raviolis. Sprinkle with the remaining Italian herb cheese packet and top with the chopped basil.

Makes 3-4 servings (these little raviolis are very filling)

Source: A Food, Folks, and Fun original

I’m linking this post up at:

Metamorphosis Monday

Menu Plan Monday

Skip to My Lou

Tip Me Tuesday

Today’s Creative Blog

Shrimp Scampi with Zucchini and Tomato

It’s beginning to feel a lot like….summer! With the 80° temperatures we’ve been having lately it feels a whole lot like summer instead of Christmas! So, I decided to make a summery dish for dinner—shrimp scampi. If you’re not a fan of shrimp, no worries, you can easily substitute chicken for shrimp.

Shrimp Scampi with Zucchini and Tomato Pasta

Shrimp Scampi

Chicken Scampi

Ingredients:

2 large handfuls of shelled and deveined shrimp, frozen
2 T butter
1 T olive oil
2 cloves garlic, minced
1/3 C white wine
2 T lemon juice
1 T parsley
1 large zucchini, grated
4 handfuls of tomatoes (mixture of yellow pear and grape)
salt and pepper to taste
freshly grated Parmesan cheese

cooked pasta for 2

Ingredients:

Melt butter over medium high heat, until bubbly. Add shrimp and sauté shrimp in butter until cooked through. Add garlic, sauté one minute more. Add white wine and lemon juice. Simmer sauce until thickened, about 2 minutes. Set aside in a large bowl. Add olive oil to pan and heat. Sauté grated zucchini for 2 minutes. Add tomatoes and parsley and cook an additional minute. Combine zucchini and tomatoes, shrimp with sauce, and pasta in a large bowl. Serve with freshly grated Parmesan. Serves 2.

Source: Skimbaco Lifestyle

Easy Tomato & Basil Pasta

I have been making this dish for years now and haven’t grown tired of it. I originally saw Jamie Oliver make this recipe on Oprah at least 6 years ago. I tried to find the original recipe on the Oprah show’s website but I came up empty handed. I love this pasta dish so much because it’s healthy, fresh, and oh so easy to make. I make the tomato mixture while the pasta is cooking and I always have enough time left over to set the table. I love that there’s not need to heat the tomato mixture because the heat from the pasta cooks it. Over the years I’ve made this dish with variations like adding in capers or artichoke hearts, and adding in Mozzarella instead of the Parmesan and it’s always turned out yummy.

All you need to make this dish.

 My mise en place. Don't the heirloom tomatoes look divine?!?

Easy Tomato & Basil Pasta

Ingredients:

• 1 lb spaghetti or linguine
• 11-14 ounces of cherry, grape, or small heirloom tomatoes
• 2 handfuls of fresh marjoram and basil, leaves picked (you can leave out the marjoram if you’d like)
• 4 T of extra virgin olive oil
• 2 cloves of garlic, peeled and finely chopped
• Splash of red wine vinegar
• Salt and pepper to taste
• Freshly grated Parmesan cheese (I like to use a vegetable peeler to make beautiful shards of Parmesan)

Directions:

• Cook the pasta until al dente.
• While the pasta is cooking halve the tomatoes, put them in a bowl and add the herbs, olive oil, garlic and vinegar.
• Season the tomato mixture to taste with salt and pepper, then squeeze the tomatoes until they are slightly mashed.
• Drain the pasta, and while it’s still steaming, mix in the tomato mixture.
• Top with parmesan cheese.

Makes 4 servings.