Orecchiette with Sausage and Roasted Peppers

Orecchiette with Sausage and Roasted Peppers (wrysmyguy)
Serves 6.

2 medium red bell peppers, four flat sides sliced off core, ribs and seeds discarded
2 medium yellow bell peppers, four flat sides sliced off core, ribs and seeds discarded
Coarse salt and ground pepper
1 pound orecchiette or other short pasta
2 teaspoons olive oil
1 pound sweet Italian sausage, removed from casings
1 tablespoon butter, cut into small pieces
1/3 cup grated Parmesan cheese

Heat broiler. Place peppers, skin side up, on a foil-lined baking sheet; broil 4 inches from heat until charred, 18 to 20 minutes. Transfer to a large bowl. Cover with plastic wrap; steam 2 to 3 minutes. Using a paper towel, rub off pepper skins, reserving any juices in bowl. Thinly slice peppers crosswise into 1/4-inch strips; return to bowl. Set aside.

In a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Drain, reserving 1/2 cup pasta water.

Meanwhile, heat oil in a large skillet over medium heat. Cook sausage, breaking it up with a spoon, until browned, 7 to 10 minutes. Add roasted peppers; cook until heated through.
Transfer sausage mixture to bowl; add pasta, butter, reserved pasta water, and Parmesan. Season with salt and pepper. Toss to combine.

Sausage and Peppers (Crockpot)

Sausage and Peppers (Happy8-13-05)
Great for game days!

1 lb hot Italian sausage
1 lb sweet Italian sausage
3 large green peppers
1 onion
16 oz can of crushed tomatoes
2 garlic cloves
pinch of mint
oregano

Cut sausage into 2-inch pieces. Partially cook in a frying pan (with some water) for about 10 minutes, or until outside turns a gray/brown color.

Remove from heat, put sausage in the crock pot. Cut peppers and onion into strips and add to crock-pot. Add chopped garlic, mint, and oregano to crock pot. Pour crushed tomatoes on top.

Cook on medium-low for 6-8 hours (or 4 hours onmedium-high). Can be served with rolls for sandwiches.

**this is my own recipe so the amounts may be off. Add more seasoning or peppers/onions to suit your taste!**

Crock Pot Italian Chicken

Crock-Pot Italian Chicken (melbride2005)

6 boneless skinless chicken thighs
1 can (28oz) crushed tomatoes (or whole peeled tomatoes)
1/4 cup red wine
1 small package frozen green beans (or can)
diced green olives
4 garlic cloves, chopped
1 cup chopped carrots
1 onion, chopped
salt, pepper, oregano, basil, garlic powder

Throw all ingredients in the crock-pot and cook on high for 4-5 hours (or low for 7-8). Serve over pasta or rice.

Mile High Lasagna Pie

Mile High Lasagna Pie (jerseyjessie)

14 lasagna noodles
2 Tbsp Olive oil
1 ½ cups finely chopped carrot
2 cups finely chopped zucchini
4 cloves garlic
3 cups sliced button mushrooms
2 6oz packages pre washed spinach
2 Tbsp fresh basil
1 egg beaten
15oz ricotta cheese
1/3 cup finely shredded parmesan cheese
½ tsp salt
¼ tsp black pepper
26 oz jar of tomato sauce (or you can make your own)
2 cups shredded mozzarella

Cook noodles, drain and rinse in cold water, set aside

Meanwhile in a large skillet heat olive oil over medium heat. Add carrot, zucchini and half garlic. Cook and stir about 5 minutes or until crisp tender. Transfer to a bowl

Add remaining oil to skillet and heat over medium-high heat. Add mushrooms and garlic. Cook and stir about 5 minutes. Add spinach, cook 1-2 minutes. Remove with slotted spoon to another bowl, stir in basil.

Combine egg, ricotta, parmesan cheese, salt and pepper.

Preheat oven to 375F.
To assemble pie use a 9x13 spring form pan. Spread ½ cup pasta sauce, arrange 3-4 cooked noodles over sauce, trim and overlap to cover sauce. Top with half of spinach-mushroom mixture. Spoon ½ ricotta cheese mixture over spinach mixture.

Top with another layer of noodles, spread with ½ remaining pasta sauce. Top with all of zucchini-carrot mixture.

Top with another layer of noodles and remaining sauce. Gently press down pie with back of spatula.

Place spring form pan on foil lined baking sheet. Bake in pre-heated oven for 60 minutes. Top with remaining cheese for last 15 minutes. Once done baking let stand on wire rack for 15 minutes before serving. Remove sides of pan.

* Allow lasagna to sit for at least 15 minutes to absorb all the sauce, if you remove the pas side too soon the lasagna pie will fall apart!*