Best Castellane Pasta With Sausage Peppers Cherry Tomaotes And Marjoram Recipes

Castellane Pasta with Sausage, Peppers, Cherry Tomaotes, and Marjoram image

Time 35m

Yield Makes 4 to 6 servings

Number Of Ingredients 8

1 tablespoon extra-virgin olive oil
1 pound hot Italian sausages, casings removed
2 red bell peppers, chopped (about 2 cups)
1 large onion, chopped (about 2 cups)
2 1/2 teaspoons chopped fresh marjoram
2 12-ounce packages cherry tomatoes
12 ounces castellane (long oval shells) or fusilli pasta
5 ounces crumbled goat cheese

Steps:

Heat oil in large nonstick skillet over medium-high heat. Add sausages; sauté until browned, breaking up with back of fork, about 5 minutes. Add peppers and onion; sauté until soft and onion is golden brown, about 13 minutes. Stir in marjoram, then tomatoes. Simmer until tomatoes soften and release their juices, crushing with back of fork, about 5 minutes. Season generously to taste with salt and pepper.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain.
Return pasta to pot. Add sausage mixture and goat cheese; stir to blend. Transfer pasta to plates and serve.

Castellane Pasta With Sausage, Peppers, Cherry Tomaotes Recipe image

Provided by á-170456

Number Of Ingredients 8

1 tablespoon extra-virgin olive oil
1 pound hot Italian sausages casings removed
2 red bell peppers chopped (abt 2 cups)
1 large onion chopped (abt 2 cups)
2 1/2 teaspoons chopped fresh marjoram
2 packages cherry tomatoes - (12 oz ea)
12 ounces castellane (long oval shells) (or fusilli pasta)
5 ounces crumbled goat cheese

Steps:

Heat oil in large nonstick skillet over medium-high heat. Add sausages; sauté until browned, breaking up with back of fork, about 5 minutes. Add peppers and onion; sauté until soft and onion is golden brown, about 13 minutes. Stir in marjoram, then tomatoes. Simmer until tomatoes soften and release their juices, crushing with back of fork, about 5 minutes. Season generously to taste with salt and pepper. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Return pasta to pot. Add sausage mixture and goat cheese; stir to blend. Transfer pasta to plates and serve. This recipe yields 4 to 6 servings.

One-Pot Sausage And Peppers Pasta Recipe by Tasty image

Provided by Andrew Ilnyckyj

Categories Dinner

Yield 4 servings

Number Of Ingredients 13

1 lb farfalle pasta, or any short pasta
1 tablespoon olive oil
3 hot italian sausages
3 sweet italian sausages
1 red bell pepper, large, diced
1 green bell pepper, large, diced
1 yellow bell pepper, large, diced
½ white onion, sliced
2 cloves garlic, sliced
28 oz diced tomato
1 teaspoon oregano
1 teaspoon salt
1 teaspoon black ground pepper

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!