Mostaccioli, Roasted Red Peppers And Sausage Recipe

No Photo

Have you made this?

 Share your own photo!

Mostaccioli, roasted red peppers and Sausage

Dana Vervier


All of the spices are "to taste"!! If you like less garlic, use less...if you like more, use more, that goes for all of the spices. For sodium free people...there is really no need to use salt at all..there are enough spices in this to omit the salt.

pinch tips: Perfect Pasta Every Time


1 Hr


1 Hr


3 large
roasted red peppers
8 oz
button mushroom, sliced
1 1/2 lb
bulk italian sausage (sweet or hot)
1 lb
3 clove
garlic, minced
1 c
fresh parsley, finely chopped
1/2 c
fresh basil, finely chopped
2 Tbsp
oregano, dried
2 tsp
salt and pepper
1/2 c
olive oil, extra virgin
1 Tbsp
thyme, dried
1 pkg
pecorino-ramano cheese shaved

Directions Step-By-Step

Julienne the roasted red peppers and set aside.
Cook the sausage until done and set aside.
In the same pan, ( turn heat down to medium high) pour olive oil and deglaze pan. Add sliced mushrooms and saute until limp.
Add remaining spices and saute for 2 minutes.
Add sausage and red peppers to pan and keep warm.
Cook mostaccioli according to al dente directions. Combine all ingrediants together in a large serving dish and serve with shaved pecorino-ramano or parmegiano-reggiano cheese.

About this Recipe

Course/Dish: Pasta, Pork, Roasts
Regional Style: Italian