Easy Linguine with Sausage and Peppers
When you can't make it to Olive Garden....
Prep Time: 5 minutes Cook Time: 25 minutes
1 lb spicy Italian sausage
24 oz alfredo sauce
1 green pepper, chopped
1 red pepper, chopped
1 lb whole wheat pasta
1 TB olive oil
Slice the sausage into medallions. Heat the olive oil in a pan over medium high heat. Once hot, add the sausage and brown. Turn down the heat and add the peppers. Saute for five minutes. Turn the heat to low and continue to stir the peppers. Once the pan has cooled a bit, add the sauce - you want a cooler pot so you don't end up splattering your entire kitchen with sauce! Allow the flavors to meld for a good ten minutes, stirring occasionally.
Notes:
Start your pasta water before you start slicing the sausage and the timing should be just perfect. I chose whole wheat pasta for the added "nutty" flavor it adds to the dish. You can have all these items in your pantry and freezer so you have an easy 30 minute meal ready and waiting!
Skillet Stovetop Spinach Lasagna
Hello Ladies! We love this recipe - enjoy! From Caitlyn Green Warren
2- 14.5oz can of diced tomatoes (I do one can diced, one can petite diced)
1-2 T olive oil
1 med onion, minced
3 med garlic cloves, minced
1/8 - 1/4 tsp. red pepper flakes
1 lbs. groundbeef
10 curly edge lasagna noodles (broken to 2inch pieces)
1- 8oz can tomato sauce
1 cup fresh spinach
1/2 cup grated/shredded parmesan-reggiano
1 1/2 c ricotta cheese
3 T chopped fresh basil
salt 1/4 tsp
pepper* to taste if desired
1. pour tomatoes w/juices into a 4cup measuring cup and add water til equals four cups total.
2. heat oil in 12inch nonstick skillet (med heat). add onion and salt cook 6-8min. stir in garlic and red pepper flakes, cook til fragrent 30sec to 1 min. add meat and cook til browned (4min).
3. scatter pasta pieces over meat, do NOT stir them in. scatter spinach over noodles. pour diced tomato/water mix over top as well as tomato sauce. cover and simmer over med/low for 20 min or until pasta is tender.
4. remove skillet from heat and stir in parm. season with salt and pepper. dot with ricotta cheese and replace cover, let stand 5 min.
5. sprinkle with basil and extra parm.
Serve! Yum!
I'd say it serves 6 easily. It takes about 40min. Start to finish.
When you can't make it to Olive Garden....
Prep Time: 5 minutes Cook Time: 25 minutes
1 lb spicy Italian sausage
24 oz alfredo sauce
1 green pepper, chopped
1 red pepper, chopped
1 lb whole wheat pasta
1 TB olive oil
Slice the sausage into medallions. Heat the olive oil in a pan over medium high heat. Once hot, add the sausage and brown. Turn down the heat and add the peppers. Saute for five minutes. Turn the heat to low and continue to stir the peppers. Once the pan has cooled a bit, add the sauce - you want a cooler pot so you don't end up splattering your entire kitchen with sauce! Allow the flavors to meld for a good ten minutes, stirring occasionally.
Notes:
Start your pasta water before you start slicing the sausage and the timing should be just perfect. I chose whole wheat pasta for the added "nutty" flavor it adds to the dish. You can have all these items in your pantry and freezer so you have an easy 30 minute meal ready and waiting!
Skillet Stovetop Spinach Lasagna
Hello Ladies! We love this recipe - enjoy! From Caitlyn Green Warren
2- 14.5oz can of diced tomatoes (I do one can diced, one can petite diced)
1-2 T olive oil
1 med onion, minced
3 med garlic cloves, minced
1/8 - 1/4 tsp. red pepper flakes
1 lbs. groundbeef
10 curly edge lasagna noodles (broken to 2inch pieces)
1- 8oz can tomato sauce
1 cup fresh spinach
1/2 cup grated/shredded parmesan-reggiano
1 1/2 c ricotta cheese
3 T chopped fresh basil
salt 1/4 tsp
pepper* to taste if desired
1. pour tomatoes w/juices into a 4cup measuring cup and add water til equals four cups total.
2. heat oil in 12inch nonstick skillet (med heat). add onion and salt cook 6-8min. stir in garlic and red pepper flakes, cook til fragrent 30sec to 1 min. add meat and cook til browned (4min).
3. scatter pasta pieces over meat, do NOT stir them in. scatter spinach over noodles. pour diced tomato/water mix over top as well as tomato sauce. cover and simmer over med/low for 20 min or until pasta is tender.
4. remove skillet from heat and stir in parm. season with salt and pepper. dot with ricotta cheese and replace cover, let stand 5 min.
5. sprinkle with basil and extra parm.
Serve! Yum!
I'd say it serves 6 easily. It takes about 40min. Start to finish.
Three Pepper Pasta Sauce
Directly from the book Famous Brand Name: Slow Cooker cookbook. I didn't modify it much but it was quick to put together and cooks long enough to start it before work.
Prep Time: 10 min Cook Time: 6 hours
28oz canned diced tomatoes, with juice
8oz tomato paste
3 peppers
1 onion, diced
1 TB oregano, basil, or rosemary
1/2 cup red wine
1/2 tsp red pepper flakes
2 TB olive oil
4 cloves of garlic, minced
salt
freshly grated Parmesan
whole wheat pasta
Combine first 9 ingredients in the crockpot. Cook on LOW for six to seven hours depending on your crockpot. Salt to taste in the last half hour. Cook the pasta according to directions on package. Top the pasta with the sauce and Parmesan.
NOTES:
I used a red, a yellow, and an orange pepper. And the wine is my addition so if you want to take it out feel free. Zach likes a "spicier" sauce so I doubled up on the spices and used five cloves of garlic instead of four. I used a combination of the spices suggested also. I wasn't overwhelmed by the spices and he thought I could do more. Not surprising there! I like whole wheat pasta for the health benefits but also because it adds a kind of nutty texture and flavor to the dish.
