Ingredients with Measurements:
- 1 pound magnocca pasta
- 1 pound Italian sausage, casings removed
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 4 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
Special equipment needed:
- Large pot for boiling pasta
- Large skillet or Dutch oven for cooking sausage and peppers
Step-by-step instructions:
1. Cook magnocca pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet or Dutch oven, heat olive oil over medium-high heat. Add Italian sausage and cook until browned, breaking it up into small pieces with a wooden spoon.
3. Add sliced peppers, onion, and garlic to the skillet. Cook until vegetables are tender, about 5-7 minutes.
4. Pour in crushed tomatoes and add dried basil and oregano. Season with salt and pepper to taste. Bring to a simmer and let cook for 10-15 minutes.
5. Add cooked magnocca pasta to the skillet and toss with the sausage and pepper mixture.
6. Sprinkle grated Parmesan cheese over the top of the pasta and serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-high heat for cooking sausage and peppers
- Simmer for cooking tomato sauce
Serving size:
- This recipe serves 4-6 people
Nutritional information:
- Calories: 643
- Fat: 31g
- Carbohydrates: 60g
- Protein: 30g
- Fiber: 6g
Substitutions for ingredients:
- Magnocca pasta can be substituted with any other short pasta, such as penne or rigatoni.
- Italian sausage can be substituted with ground beef or turkey.
- Red and green bell peppers can be substituted with any other color bell pepper or other vegetables, such as zucchini or eggplant.
Variations:
- Add a can of drained and rinsed cannellini beans for extra protein and fiber.
- Use spicy Italian sausage for a kick of heat.
- Add a splash of red wine to the tomato sauce for added depth of flavor.
Tips and tricks:
- Be sure to break up the sausage into small pieces while cooking to ensure even cooking and distribution throughout the pasta.
- Reserve some of the pasta water before draining in case the sauce needs to be thinned out.
- Top with fresh basil or parsley for added freshness and flavor.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a large pasta bowl or individual plates.
- Garnish with fresh herbs or grated Parmesan cheese.
Garnishes:
- Fresh basil or parsley
- Grated Parmesan cheese
Pairings:
- Garlic bread
- Caesar salad
- Red wine, such as Chianti or Sangiovese
Suggested side dishes:
- Roasted vegetables
- Grilled asparagus
- Garlic mashed potatoes
Troubleshooting advice:
- If the sauce is too thick, add a splash of pasta water or chicken broth to thin it out.
- If the pasta is too dry, add more tomato sauce or olive oil to coat the noodles.
Food safety advice:
- Be sure to cook the sausage to an internal temperature of 160°F to ensure it is fully cooked.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Magnocca pasta is a traditional Italian pasta shape that originated in the Campania region of Italy.
Flavor profiles:
- Savory, slightly spicy, and tangy from the tomato sauce.
Serving suggestions:
- Serve hot as a main dish for dinner or lunch.
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Region: Italian