B.I.T Rustic Italian Sausage Pasta Salad with Roasted Red Peppers and Arugula
Ingredients:
1 1/2 lbs B.I.T Rustic Italian Sausage, Hot or Mild (loose without casing)
2-3 cups baby arugula
1 Red Peppers, Large Roasted
1/2 cup Parmigiano-Reggiano cheese
1/4 - 1/3 cup Extra Virgin Olive Oil
1 Red or yellow onion, sliced
12-15 Basil leaves
1 pound Orecchiette Pasta
1 1/2 lbs B.I.T Rustic Italian Sausage, Hot or Mild (loose without casing)
2-3 cups baby arugula
1 Red Peppers, Large Roasted
1/2 cup Parmigiano-Reggiano cheese
1/4 - 1/3 cup Extra Virgin Olive Oil
1 Red or yellow onion, sliced
12-15 Basil leaves
1 pound Orecchiette Pasta
Preparation:
Roast the red peppers in your oven at 500° for 30 minutes or until charred on the outside. Peel off the charred skins and discard them, remove seeds and cut into small pieces, about 1/2". Julienne the basil leaves and grate the Parmigiano Reggiano cheese. Peel onion and slice thinly.
Directions:
Heat the olive oil, in a large sauté pan over medium high heat. Add the loose sausage meat, breaking up the sausage meat with a fork as it browns. Cook for 15-20 minutes until it is browned and begins to stick to the bottom of the pan. Lower heat and add in the onion and cook for another 5-8 minutes or until onions are lightly colored and soft, turning it gently as it cooks. Remove sausage mixture from heat and set aside.
Cook pasta al dente according to the directions provided on the package and drain. In a large bowl combine the cooked pasta, sausage mixture, roasted red pepper pieces, basil, Parmigiano-Reggiano
Roast the red peppers in your oven at 500° for 30 minutes or until charred on the outside. Peel off the charred skins and discard them, remove seeds and cut into small pieces, about 1/2". Julienne the basil leaves and grate the Parmigiano Reggiano cheese. Peel onion and slice thinly.
Directions:
Heat the olive oil, in a large sauté pan over medium high heat. Add the loose sausage meat, breaking up the sausage meat with a fork as it browns. Cook for 15-20 minutes until it is browned and begins to stick to the bottom of the pan. Lower heat and add in the onion and cook for another 5-8 minutes or until onions are lightly colored and soft, turning it gently as it cooks. Remove sausage mixture from heat and set aside.
Cook pasta al dente according to the directions provided on the package and drain. In a large bowl combine the cooked pasta, sausage mixture, roasted red pepper pieces, basil, Parmigiano-Reggiano
cheese and gently combine. Once the ingredients are combined, gently fold in the baby arugula and serve.
Can be served warm or room temperature as an appetizer or main dish. Buon Appetito!!
Original B.I.T Recipe: B.I.T Rustic Italian Sausage Pasta Salad with Orecchiette, Roasted Red Peppers and Arugula
Courtesy of Chef Bertha Teresa Thomas
© Copyright 2015 Becoming Italian Today, All Rights Reserved.
Can be served warm or room temperature as an appetizer or main dish. Buon Appetito!!
Original B.I.T Recipe: B.I.T Rustic Italian Sausage Pasta Salad with Orecchiette, Roasted Red Peppers and Arugula
Courtesy of Chef Bertha Teresa Thomas
© Copyright 2015 Becoming Italian Today, All Rights Reserved.
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