Ingredients with Measurements:
- 1 pound Ravaggiolo Romagnolo pasta
- 4 Italian sausages, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 onion, sliced
- 3 cloves garlic, minced
- 1/4 cup olive oil
- 1/4 cup white wine
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- Large pot for boiling pasta
- Large skillet or wok 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 Ravaggiolo Romagnolo pasta and cook according to package instructions until al dente. Drain and set aside.
2. In a large skillet or wok, heat olive oil over medium-high heat. Add sliced Italian sausages and cook until browned on both sides, about 5-7 minutes.
3. Add sliced red and yellow bell peppers, sliced onion, and minced garlic to the skillet. Cook until the vegetables are tender, about 10-12 minutes.
4. Pour in white wine and stir to deglaze the pan. Cook for an additional 2-3 minutes until the wine has reduced.
5. Add the cooked Ravaggiolo Romagnolo pasta to the skillet and toss to combine with the sausage and pepper mixture.
6. Season with salt and pepper to taste. Sprinkle grated Parmesan cheese over the top.
7. Serve hot and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 550
Fat: 28g
Carbohydrates: 48g
Protein: 23g
Sodium: 900mg
Substitutions for ingredients:
- Ravaggiolo Romagnolo pasta can be substituted with any other type of pasta.
- Italian sausages can be substituted with any other type of sausage.
- Red and yellow bell peppers can be substituted with any other type of bell pepper.
- White wine can be substituted with chicken or vegetable broth.
Variations:
- Add sliced mushrooms to the skillet for an extra earthy flavor.
- Use spicy Italian sausages for a kick of heat.
- Add a can of diced tomatoes to the skillet for a more saucy dish.
Tips and tricks:
- Be sure to cook the sausage until browned on both sides for maximum flavor.
- Use a large skillet or wok to ensure that all of the ingredients cook evenly.
- Don't overcook the vegetables, they should be tender but still have a bit of crunch.
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 in a large bowl or on individual plates. Garnish with fresh parsley or basil.
Garnishes:
Fresh parsley or basil
Pairings:
- Serve with a side salad for a complete meal.
- Pair with a glass of red wine.
Suggested side dishes:
- Caesar salad
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the sausage and peppers are sticking to the skillet, add a bit more olive oil.
- If the pasta is too dry, add a bit of pasta water to the skillet.
Food safety advice:
- Be sure to cook the sausage to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
Ravaggiolo Romagnolo is a type of pasta that originated in the Emilia-Romagna region of Italy. It is a short, tube-shaped pasta that is often used in soups and stews.
Flavor profiles:
This dish is savory and slightly spicy, with a hint of sweetness from the bell peppers.
Serving suggestions:
Serve hot with a side salad and a glass of red wine.
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Region: Italian