Mostaccioli, roasted red peppers and Sausage

Mostaccioli, Roasted Red Peppers And Sausage Recipe

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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.

★★★★★ 2 votes
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


1Julienne the roasted red peppers and set aside.
2Cook the sausage until done and set aside.
3In the same pan, ( turn heat down to medium high) pour olive oil and deglaze pan. Add sliced mushrooms and saute until limp.
4Add remaining spices and saute for 2 minutes.
5Add sausage and red peppers to pan and keep warm.
6Cook 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 Mostaccioli, roasted red peppers and Sausage

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