mostaccioli, roasted red peppers and sausage
(2 RATINGS)
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.
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prep time
1 Hr
cook time
1 Hr
method
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yield
Ingredients
- 3 large roasted red peppers
- 8 ounces button mushroom, sliced
- 1 1/2 pounds bulk italian sausage (sweet or hot)
- 1 pound mostaccioli
- 3 cloves garlic, minced
- 1 cup fresh parsley, finely chopped
- 1/2 cup fresh basil, finely chopped
- 2 tablespoons oregano, dried
- 2 teaspoons salt and pepper
- 1/2 cup olive oil, extra virgin
- 1 tablespoon thyme, dried
- 1 package pecorino-ramano cheese shaved
How To Make mostaccioli, roasted red peppers and sausage
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Step 1Julienne the roasted red peppers and set aside.
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Step 2Cook the sausage until done and set aside.
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Step 3In the same pan, ( turn heat down to medium high) pour olive oil and deglaze pan. Add sliced mushrooms and saute until limp.
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Step 4Add remaining spices and saute for 2 minutes.
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Step 5Add sausage and red peppers to pan and keep warm.
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Step 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.
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