Real Recipes From Real Home Cooks ®

mostaccioli, roasted red peppers and sausage

(2 ratings)
Recipe by
Dana Vervier
Pittsburgh, PA

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 ratings)
prep time 1 Hr
cook time 1 Hr

Ingredients For mostaccioli, roasted red peppers and sausage

  • 3 lg
    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

How To Make mostaccioli, roasted red peppers and sausage

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

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