Ingredients with Measurements:
- 1 lb raviggiolu pasta
- 1 lb Italian sausage, sliced
- 2 bell peppers, sliced
- 1 onion, sliced
- 4 cloves garlic, minced
- 1 can diced tomatoes (14.5 oz)
- 1/2 cup chicken broth
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
- Salt and pepper, to taste
- 1/4 cup grated Parmesan cheese
- 2 tbsp 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. Bring a large pot of salted water to a boil. Add raviggiolu pasta and cook according to package instructions until al dente. Drain and set aside.
2. In a large skillet or Dutch oven, heat 2 tbsp of olive oil over medium-high heat. Add sliced Italian sausage and cook until browned on all sides, about 5-7 minutes. Remove sausage from skillet and set aside.
3. In the same skillet, add sliced bell peppers and onion. Cook until vegetables are softened, about 5-7 minutes. Add minced garlic and cook for an additional minute.
4. Add diced tomatoes, chicken broth, dried oregano, red pepper flakes, salt, and pepper to the skillet. Stir well and bring to a simmer.
5. Add cooked sausage back to the skillet and stir to combine. Simmer for 10-15 minutes, until the sauce has thickened slightly.
6. Add cooked raviggiolu pasta to the skillet and toss to coat with the sauce.
7. Serve hot, topped with grated Parmesan cheese.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
5. Temperature:
- Medium-high heat for cooking sausage and peppers
- Simmer for sauce
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 520
- Fat: 27g
- Carbohydrates: 46g
- Protein: 23g
- Sodium: 970mg
- Sugar: 7g
Substitutions for ingredients:
- Raviggiolu pasta can be substituted with any other short pasta, such as penne or fusilli.
- Italian sausage can be substituted with ground beef or turkey.
- Bell peppers can be substituted with any other color of bell pepper or other vegetables, such as zucchini or eggplant.
Variations:
- Add sliced mushrooms to the skillet with the bell peppers and onion.
- Use spicy Italian sausage for a little extra kick.
- Add a splash of red wine to the skillet with the diced tomatoes for extra flavor.
Tips and tricks:
- Be sure to brown the sausage well on all sides for maximum flavor.
- Don't overcook the vegetables, as they should still have a bit of crunch.
- If the sauce is too thick, add a bit more chicken broth to thin it out.
Storage instructions:
- Store any 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 pasta bowls.
- Garnish with fresh parsley or basil.
Garnishes:
- Grated Parmesan cheese
- Fresh parsley or basil
Pairings:
- Garlic bread
- Caesar salad
- Red wine
Suggested side dishes:
- Garlic bread
- Caesar salad
- Roasted vegetables
Troubleshooting advice:
- If the sauce is too thin, simmer for a few more minutes to thicken it up.
- If the sauce is too thick, add a bit more chicken broth to thin it out.
Food safety advice:
- Be sure to cook the sausage to an internal temperature of 160°F to ensure it is fully cooked.
Food history:
- Raviggiolu is a type of pasta that originated in southern Italy.
Flavor profiles:
- Savory, slightly spicy, and slightly sweet.
Serving suggestions:
- Serve hot with grated Parmesan cheese and fresh parsley or basil.
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Region: Italian