I was a little pessimistic when I set out to make this colorful Christmas pasta dish. I thought, sure, it looks Christmasy (and it’s nowhere near Christmas time), but I wasn’t sure it’d have a lot of flavor. I was pleasantly surprised at the end result, which Anita absolutely raved about.
This Christmas pasta is an incredibly easy way to cook up a big dish for a crowd. Also try my baked Angel hair with sausage. It’s also a big favorite of ours.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 -12
- 1 tablespoon olive oil plus more for drizzling
- 2 pounds sweet Italian Sausage torn into bite-sized pieces
- 3 red bell peppers cut into 1" chunks
- 3 green bell peppers cut into 1" chunks
- 3 sweet onions cut into 1" chunks
- 3/4 teaspoons salt
- 1/2 teaspoons black pepper
- 5 cloves garlic minced
- 1 1/2 pounds spaghetti cooked al-dente
- Parmesan cheese
Preheat oven to 350 F.
Spray a large casserole dish with non-stick spray.
Heat oil over medium-high heat in large skillet. You need a skillet large enough to hold the meat, veggies, and pasta, so if you don't have a really large one, use a big pot instead.
Add sausage and cook until done.
Meanwhile, cook the pasta until almost done. Drain well.
Remove sausage with a slotted spoon.
Add in the peppers and onion and cook until starting to soften, 8-10 minutes.
Season with salt and pepper and add the garlic and cook another minute.
Remove from heat. Stir the meat back into the veggies.
Add the pasta to the pan and stir well.
Pour mixture into the casserole, cover with foil, and bake 35-40 minutes.
Serve drizzled with a little olive oil and sprinkled with freshly grated Parmesan cheese.
I’ve been subscribing to Chile Pepper magazine for quite some time now. Though I certainly don’t consider myself to be a Chilehead, I do like some heat in my dishes, like this four-pepper chicken fried rice. A lot of people are afraid of using peppers or hot sauces in their dishes, but I’ve found that if you experiment with them you can get a better tasting dish, and one that doesn’t burn off the roof of your mouth.
I found this recipe for four-pepper chicken fried rice in the November 2009 issue of the magazine. It came out absolutely fantastic. You can use whatever peppers you have really. I had some roasted chicken left from a cookout on my Big Easy, which worked just great in this meal. I’d make this again in a heartbeat.
Also try my grilled Kung Pao chicken with egg-fried rice.
Four-Pepper Chicken Fried Rice
Fantastic flavors with a little kick to boot!
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
- 1 cup brown rice
- 3 tablespoons olive oil divided
- 1 pound fresh green beans trimmed, and cut into 1" lengths
- 3 jalapenos seeded if desired, cut into strips
- 2 red bell peppers cut into strips
- 2 poblano peppers can sub green bell peppers, cut into strips
- 6-8 dried chiles
- 2 eggs lightly beaten
- 1 tablespoon soy sauce plus more for serving
- 1 tablespoon hot sauce I used Cholula, my favorite
- 2 cups roasted chicken chopped
- Green onions chopped, for garnish
Cook rice per package instructions.
Heat 1 tablespoon of the oil in a large skillet. Add the green beans and cook until slightly tender, about 8 minutes.
Add in the peppers and dried chiles and cook until tender, about 5 minutes.
Remove the vegetables to a large bowl.
Reduce heat to low.
Add the eggs and scramble. Cook until done. Remove to the bowl with the vegetables.
Add the remaining oil. Increase the heat to medium high. Add in the rice and toss to coat. Cook for 1 minute.
Add in the chicken, soy sauce, and hot sauce. Stir. Cook until the chicken is heated.
Add the vegetables and eggs back and heat.
Serve garnished with green onions and a little extra soy sauce on the side.