Ingredients with Measurements:
- 1 lb. Rabeg pasta
- 4 Italian sausages
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 3 cloves garlic, minced
- 1 can (28 oz.) crushed tomatoes
- 1 tsp. dried basil
- 1 tsp. dried oregano
- Salt and pepper, to taste
- 1/4 cup grated Parmesan cheese
- 2 tbsp. olive oil
Special Equipment Needed:
- Large pot
- Large skillet
Step-by-Step Instructions:
1. Cook Rabeg pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add Italian sausages and cook until browned on all sides, about 5-7 minutes. Remove sausages from skillet and set aside.
3. In the same skillet, add sliced peppers, onion, and garlic. Cook until vegetables are softened, about 5-7 minutes.
4. Add crushed tomatoes, dried basil, dried oregano, salt, and pepper to the skillet. Stir to combine and bring to a simmer.
5. Slice cooked sausages into bite-sized pieces and add them to the skillet. Let the mixture simmer for 10-15 minutes.
6. Serve Rabeg pasta in bowls and top with sausage and pepper mixture. Sprinkle grated Parmesan cheese on top.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-high heat for cooking sausages and vegetables
- Simmer for sauce
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 489
- Fat: 20g
- Carbohydrates: 52g
- Protein: 24g
- Sodium: 1066mg
Substitutions for ingredients:
- Rabeg pasta can be substituted with any other short pasta such as penne or rigatoni.
- Italian sausages can be substituted with any other type of sausage such as chicken or turkey sausage.
- Crushed tomatoes can be substituted with diced or whole tomatoes.
Variations:
- Add sliced mushrooms to the skillet with the peppers and onions.
- Use spicy Italian sausages for a kick of heat.
- Add a splash of red wine to the skillet for extra flavor.
Tips and Tricks:
- Make sure to cook the sausages until browned on all sides before removing them from the skillet.
- Use a large skillet to ensure that all ingredients are evenly cooked.
- Don't overcook the vegetables, as they should still have a slight crunch to them.
Storage Instructions:
- Store leftover Rabeg with sausage and peppers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat leftovers in the microwave or on the stovetop until heated through.
Presentation Ideas:
- Serve Rabeg with sausage and peppers in individual bowls for a cozy and comforting meal.
Garnishes:
- Garnish with fresh basil or parsley for a pop of color and flavor.
Pairings:
- Serve with a side salad or garlic bread for a complete meal.
Suggested Side Dishes:
- Caesar salad
- Garlic bread
- Roasted vegetables
Troubleshooting Advice:
- If the sauce is too thick, add a splash of water or chicken broth to thin it out.
- If the sauce is too thin, let it simmer for a few more minutes to thicken.
Food Safety Advice:
- Make sure to cook the sausages to an internal temperature of 160°F to ensure they are fully cooked.
Food History:
- Rabeg pasta is a traditional Italian pasta shape that originated in the Puglia region of Italy.
Flavor Profiles:
- This dish is savory, slightly sweet, and has a hint of spice from the Italian sausages.
Serving Suggestions:
- Serve Rabeg with sausage and peppers as a main course for a cozy and comforting meal.
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