B.I.T Rustic Italian Sausage Pasta Salad with Roasted Red Peppers and Arugula

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

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

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.

B.I.T Rustic Italian Sausage and Quinoa Medley

B.I.T Rustic Italian Sausage and Quinoa Medley

Ingredients:
2 lbs B.I.T Rustic Italian Sausage, Hot or Mild (loose without casing)
1 Bay Leaf
1 cup Quinoa
2-3 cups Chicken Stock
1 1lb Package of Kale, Frozen
1 cup Wild Mushrooms, Fresh or Dried
3 Red Peppers, Large Roasted
¾ cup Parmigiano Reggiano cheese
¾ cup Feta cheese
¼-1/2 cup Extra Virgin Olive Oil
1 Red Onion, sliced

Preparation:
Rinse the Quinoa for 2-5 minutes under cold water in a mesh strainer, drain and set aside.
Cook the Kale for 2 minutes in salted boiling water, drain and set aside.

Roughly chop mushrooms into pieces and set aside. If you are using dried mushrooms, soak in warm water until softened, drain, and roughly chop into pieces. Julienne the basil leaves and set aside.

Grate the Parmigiano Reggiano cheese and crumble the feta cheese and set aside. 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 and thinly slice the peppers and set aside.

Directions:
Heat a couple tablespoons of olive oil in a large sauce pan over medium high heat. Add the drained Quinoa and toast for 5 minutes. Pour in the white wine and stir until the Quinoa is coated and continue to cook over medium high heat until the wine has evaporated.

Once the wine has evaporated, add the hot chicken stock, bay leaf and bring to a boil. Taste and salt if necessary. Once the stock has come to a boil, cover and lower heat to a simmer and cook for 15 minutes. Do not remove the cover until the time is up. Then taste to see if it the Quinoa is done. If it is not tender but firm to the bite, cook for an additional 10-15 minutes more until it is done.

Heat the rest of 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. Add in the red onion and cook for another 5-8 minutes, turning it gently as it cooks.

Add in the chopped mushrooms, drained kale and the roasted red peppers and gently combine. Transfer the sausage mixture to a large bowl and toss gently with the cooked Quinoa, basil, Parmigiano-Reggiano and Feta cheeses. Taste for seasoning and adjust accordingly. Serve warm or room temperature as an appetizer or main dish with a hearty green salad.  Buon Appetito!!

Original B.I.T Recipe: B.I.T Rustic Italian Sausage Quinoa Medley
Courtesy of Chef Bertha Teresa Thomas
© Copyright 2015 Becoming Italian Today, All Rights Reserved.