Time 30m Yield 8 servings. Number Of Ingredients 13 Steps:
Cook spaghetti according to package directions. Meanwhile, in a Dutch oven coated with cooking spray, cook and stir sausage until lightly browned. Add peppers and onion; cook 2 minutes longer. Stir in the tomatoes, garlic, pepper sauce, paprika, salt and cayenne; cook until vegetables are tender., Combine cornstarch and broth until smooth; add to sausage mixture. Bring to a boil. Cook and stir until thickened, about 2 minutes. Drain spaghetti; toss with sausage mixture.
Yield 4 servings Number Of Ingredients 13 Steps:
Bring a large pot of water to a rolling boil, add a generous amount of salt, and cook pasta 2 minutes less than the package instructions. Strain pasta and set aside. Toss with a small amount of oil to prevent sticking In the same pot, heat 1 tbsp of olive oil and fry sausages, working in batches as needed, until deeply browned on all sides. Remove sausages, slice in ¾-inch (2 cm) rings, and set aside. Sauté all of the bell peppers, onion, and garlic for about 2 minutes. Add the canned tomatoes, all of the spices, and the sausage slices to the pot. Simmer about 10 minutes. Add the pasta back to the pot and stir gently until all the ingredients are coated in the sauce. Continue simmering until pasta is al dente. Serve with grated parmesan. Enjoy!
Yield Serves 2 Number Of Ingredients 13 Steps:
In a large saucepan sauté the onion, the garlic, and the bell pepper in the oil over moderately high heat, stirring, until the vegetables begin to brown. Add the chicken, the sausage, the tomatoes with the juice, the wine, the orégano, the basil, and the sugar and boil the mixture gently, stirring occasionally, for 10 minutes. While the mixture is boiling, in a kettle of boiling salted water boil the spaghetti until it is al dente and drain it well. To the tomato mixture add the cream and salt and pepper to taste and simmer the sauce for 3 minutes, or until it is thickened slightly. Divide the spaghetti between 2 plates and spoon the sauce over it.
Number Of Ingredients 1 Steps:
In a large saucepan sauté the onion, the garlic, and the bell pepper in the oil over moderately high heat, stirring, until the vegetables begin to brown. Add the chicken, the sausage, the tomatoes with the juice, the wine, the oré gano, the basil, and the sugar and boil the mixture gently, stirring occasionally, for 10 minutes. While the mixture is boiling, in a kettle of boiling salted water boil the spaghetti until it is al dente and drain it well. To the tomato mixture add the cream and salt and pepper to taste and simmer the sauce for 3 minutes, or until it is thickened slightly. Divide the spaghetti between 2 plates and spoon the sauce over it.
Time 20m Number Of Ingredients 13 Steps:
In a large pot of boiling salted water, cook pasta until al dente, according to package instructions; drain. Meanwhile, in a large skillet over medium heat, bring broth, garlic, and red-pepper flakes to a simmer. Cook until garlic is tender, about 2 minutes.Transfer mixture to a large bowl, and stir in lime juice, ketchup, soy sauce, and sugar. Add pasta, chicken, bell pepper, cilantro, and salt to the bowl, and toss to combine with the sauce. Serve on a bed of shredded cabbage, if desired.
Time 30m Yield 4 serving(s) Number Of Ingredients 12 Steps:
In a large frying pan, heat the oil over moderate heat. Add the sausage and cook, turning, until browned and cooked through, about 8 minutes. Remove from pan. When cool enough, cut into 1/2 inch slices. Add the onion, peppers and 3/4 teaspoon of the salt to the pan. Cook, stirring frequently until the vegetables begin to brown, about 5 minutes. Cover and cook, stirring occasionally until the vegetables are soft, about 3 minutes longer. Add the garlic and cook, stirring, for about 30 seconds. Add the tomatoes, broth, vermouth, the reserved sausage and any accumulated juices, the parsley and the remaining 1 teaspoon of salt, and bring to a simmer. In a large pot of boiling salted water, cook the spaghetti until just done, about 12 minutes. Drain and toss with the sausage and pepper mixture and the Parmesan. Serve with more Parmesan.
Time 1h20m Yield 6-8 serving(s) Number Of Ingredients 18 Steps:
Cut sausage into one inch pieces and brown in olive oil in large saucepan. Add mushrooms, celery, onion, green pepper and garlic; Sauté until vegetables are tender. Stir in tomato sauce, diced tomatoes, wine, water, oregano, sugar, rosemary, bay leaf and salt and pepper; simmer uncovered for 1 hour. Cook spaghetti according to package directions and drain well. Remove bay leaf from sauce. Serve spaghetti with sauce and parmesan cheese.
Time 1h5m Yield 4 Number Of Ingredients 14 Steps:
Arrange 2 racks in middle and upper thirds of oven and preheat to 425 degrees F (220 degrees C). Line two 10x15-inch baking pans with foil. Toss bell peppers, onion, and tomatoes together in a large bowl with 1 tablespoon oil, balsamic vinegar, Italian seasoning, 1/8 teaspoon salt, and 1/8 teaspoon black pepper. Transfer to one of the prepared pans. Roast in the preheated oven for 30 minutes. Meanwhile, drizzle bread slices with remaining olive oil and sprinkle with remaining salt and black pepper. Arrange on the other prepared pan. Remove the vegetables from the oven; push to one side of the pan. Add sausage to the exposed portion of the pan. Roast until vegetables are tender and sausage is heated through, 10 to 15 minutes more, adding the pan with bread in the last 5 minutes of roasting time. Sprinkle vegetables and sausage with oregano and serve with bread.
