Ingredients with Measurements:
- 1 pound Mustacciuoli pasta
- 1 pound Italian sausage, casings removed
- 2 red bell peppers, sliced
- 1 yellow onion, sliced
- 4 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes
- Salt and pepper, to taste
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped for garnish
Special equipment needed:
- Large pot for boiling pasta
- Large skillet or Dutch oven for cooking sausage and peppers
- Colander for draining pasta
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the Mustacciuoli pasta and cook according to package instructions until al dente. Drain and set aside.
2. In a large skillet or Dutch oven, cook the Italian sausage over medium-high heat until browned and cooked through, breaking it up into small pieces with a wooden spoon as it cooks. Remove the sausage from the skillet and set aside.
3. In the same skillet, add the sliced red bell peppers and onion. Cook over medium heat until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for an additional 1-2 minutes.
4. Add the can of crushed tomatoes, dried oregano, dried basil, and red pepper flakes to the skillet. Stir to combine and bring the mixture to a simmer.
5. Add the cooked sausage back to the skillet and stir to combine. Season with salt and pepper to taste.
6. Add the cooked Mustacciuoli pasta to the skillet and toss to coat in the sauce.
7. Serve the Mustacciuoli with Sausage and Peppers hot, garnished with grated Parmesan cheese and chopped fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
5. Temperature:
Medium-high heat for cooking sausage, medium heat for cooking vegetables and sauce.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 540
Fat: 22g
Saturated Fat: 8g
Cholesterol: 50mg
Sodium: 930mg
Carbohydrates: 59g
Fiber: 6g
Sugar: 10g
Protein: 26g
Substitutions for ingredients:
- Mustacciuoli pasta can be substituted with any other short pasta, such as penne or rigatoni.
- Italian sausage can be substituted with any other type of sausage, such as chicken or turkey sausage.
- Red bell peppers can be substituted with any other color bell pepper, or with roasted red peppers.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
Variations:
- Add sliced mushrooms to the skillet with the peppers and onions.
- Use spicy Italian sausage or add more red pepper flakes for a spicier dish.
- Add a splash of red wine to the skillet with the tomatoes for extra flavor.
- Top with breadcrumbs and bake in the oven for a crispy crust.
Tips and tricks:
- Be sure to cook the pasta al dente so it doesn't become mushy when combined with the sauce.
- Use a wooden spoon to break up the sausage into small pieces as it cooks.
- Don't overcrowd the skillet when cooking the vegetables and sausage, as this can cause them to steam instead of brown.
- Taste the sauce and adjust the seasoning as needed before adding the pasta.
Storage instructions:
Leftovers can be stored 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 the Mustacciuoli with Sausage and Peppers in a large serving dish, garnished with grated Parmesan cheese and chopped fresh parsley.
Garnishes:
Grated Parmesan cheese and chopped fresh parsley.
Pairings:
Serve with a side salad and crusty bread for a complete meal.
Suggested side dishes:
- Mixed greens salad with balsamic vinaigrette
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the sauce is too thick, add a splash of pasta water to thin it out.
- If the sauce is too thin, let it simmer for a few minutes to reduce and thicken.
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:
Mustacciuoli is a type of pasta that originated in Naples, Italy. It is a short, tubular pasta that is similar in shape to penne.
Flavor profiles:
This dish has a savory, slightly spicy flavor from the Italian sausage and red pepper flakes, balanced by the sweetness of the red bell peppers and onions.
Serving suggestions:
Serve the Mustacciuoli with Sausage and Peppers as a main course for dinner.
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Region: Italian