e salt and gently whisk
ell peppers and cook until they begin to soften.
Add Italian sausage
>Crumble in the sausage and cook, stirring and breaking up the
re browned, cut into discs and cook each side until cooked
In a skillet over medium heat, cook sausage in water 5 minutes or until sausage is brown on both sides.
Add peppers, onion and garlic to sausage and cook until peppers are tender-crisp, stirring often.
Spoon off fat.
Stir in tomato sauce and vinegar. Reduce heat to low.
Cover and simmer 5 minutes.
Cook rice. Serve sausage and peppers over hot rice.
Cook pasta according to package directions.
Meanwhile, cut sausage into bite-size pieces.
In a large skillet cook sausage and peppers over med-high heat until sausage is brown.
Drain off fat.
Add broth & pepper to skillet.
Bring to a boil.
Reduce heat and simmer uncovered for 5 minutes.
Remove from heat.
Drain pasta and toss with sausage mixture.
ided skillet.
Meanwhile, halve peppers and onion crosswise, then cut into
Put all the above into a roaster.
Stir occasionally Cook at 250 - 300 deg. for most of the day (4- 5 hr.)
Serve the sausage and peppers and onions on French bread.
Always well liked.
usages from the skillet, and cook and stir the red bell
ell browned.
Place sliced peppers and onions into a saucepan over
In large skillet, heat oil over medium heat. Add sausage and cook stirring frequently until sausage is browned.
Add peppers, onion and garlic. Cook 7-8 minutes or until vegetables are tender.
Stir in tomatoes, Creole seasoning, red pepper and salt. Mix well.
Add pasta. Toss gently to coat.
Reduce heat to medium and cook 5 minutes or until heat throughout.
Garnish with parsley of desired.
Divide oil between 2 large skillets with lids; heat over medium heat.
Divide garlic, onion and peppers between skillets and cook, stirring as needed, until onion is translucent, about 5 minutes.
Add sausages, 4 to a skillet, and cook about 4 minutes more until sausages begin to brown.
Add tomatoes, wine, oregano and a pinch of salt to pans.
Cover, bring to simmer for about 25 minutes, until peppers are soft.
Season with salt and pepper.
Serve with crusty bread.
Saute onion, peppers and pepper flakes in olive oil until onions start to brown.
Add garlic, salt, pepper, basil and oregano. Set aside.
Prick sausage links with a fork.
Saute in skillet with a little olive oil over medium heat until brown.
Add wine vinegar and canned tomatoes (with liquid).
Add the sauteed vegetable mixture.
Cover and simmer for 20 minutes.
Meanwhile cook pasta al dente.
Add cooked pasta to sausage and pepper mixture.
Stir and serve.
edium-high heat. Add the sausage, and cook until browned, turning as
n large skillet and saute the onions and peppers until tender and beginning to
Boil sausage about 20 minutes.
Clean (cut casing off) and slice into pieces.
Slice onions and saute them in oil.
Add the sausage and slightly brown.
Slice peppers and add to mixture. Lower heat and let them steam 30 to 40 minutes.
Add tomato sauce; simmer about 20 minutes.
Can serve over rice or Italian bread or in rolls for sandwiches.
This can be made a day ahead or left in a crock-pot for a party.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
While pasta is cooking, cook sausage and peppers in large skillet over medium heat until sausage is brown and juices run clear. Drain sausage mixture and return it to the pan. Pour in the broth, season with black pepper and bring to a boil.
Toss pasta with sausage sauce and serve.
Cook pasta according to package directions.
Drain well and return to pan.
While pasta is cooking, cut the sausage into 1 inch pieces.
Cook sausage and peppers over med heat until sausage is brown and peppers are mostly tender.
Drain any fat from pan of sausage.
Stir broth and ground pepper into the the sausage and sweet peppers.
Reduce heat and simmer, uncovered for 5 minutes.
Pour over pasta.
Add parsley and toss to coat.
l just a enough so sausage doesn't stick.
ason chicken thighs with salt and black pepper. Heat 2 tablespoons