Easy Recipe Finder
Recipe Feeder
6 red peppers, quartered and seeded 6
6 tbsp extra virgin olive oil 90 mL
salt and freshly ground pepper, to taste
1 lb fresh mushrooms, sliced 450 g
1/2 cup Italian parsley 125 mL
1 tbsp fresh oregano leaves 15 mL
1 tbsp fresh thyme leaves 15 mL
2 garlic cloves, coarsely chopped 2
black olives, sliced, to taste
1 lb Italian sausage, removed from casings 450 g
1 lb penne or other tubular pasta 450 g
1/4 cup reserved pasta cooking liquid or bouillon 60 mL
freshly grated Parmesan cheese, to taste
Heat oven to 450°F/230°C.
Cut peppers into 1/2-in/1-cm thick diagonal pieces.
Place in a 9- x 13-in/22- x 30-cm baking dish. Drizzle with 3 tbsp/45 mL of olive oil, salt and pepper to taste.
Bake until peppers are charred on edges and tender, stirring occasionally, for 30 minutes. Remove from oven.
Finely chop parsley, oregano, thyme and garlic together and set aside.
Heat 3 tbsp of oil in a large non-stick skillet. Add mushrooms and cook over medium-high heat until golden brown.
Add chopped herbs and sauté for 2 minutes. Season with salt and pepper and transfer to a side dish. Add black olives. Wipe out skillet.
Place sausage in skillet, cook, stirring over medium heat until sausage is browned. Transfer to strainer and drain. Add to dish with red peppers. Cover with foil and keep warm in oven set at lowest temperature.
Cook pasta and reserve 1/4 cup/60 mL cooking liquid or bouillon.
In a large, deep platter combine pasta, pepper, mushroom and sausage mixture. Stir to combine. Add pasta cooking liquid to moisten pasta. Sprinkle with cheese.
6 tbsp extra virgin olive oil 90 mL
salt and freshly ground pepper, to taste
1 lb fresh mushrooms, sliced 450 g
1/2 cup Italian parsley 125 mL
1 tbsp fresh oregano leaves 15 mL
1 tbsp fresh thyme leaves 15 mL
2 garlic cloves, coarsely chopped 2
black olives, sliced, to taste
1 lb Italian sausage, removed from casings 450 g
1 lb penne or other tubular pasta 450 g
1/4 cup reserved pasta cooking liquid or bouillon 60 mL
freshly grated Parmesan cheese, to taste
Heat oven to 450°F/230°C.
Cut peppers into 1/2-in/1-cm thick diagonal pieces.
Place in a 9- x 13-in/22- x 30-cm baking dish. Drizzle with 3 tbsp/45 mL of olive oil, salt and pepper to taste.
Bake until peppers are charred on edges and tender, stirring occasionally, for 30 minutes. Remove from oven.
Finely chop parsley, oregano, thyme and garlic together and set aside.
Heat 3 tbsp of oil in a large non-stick skillet. Add mushrooms and cook over medium-high heat until golden brown.
Add chopped herbs and sauté for 2 minutes. Season with salt and pepper and transfer to a side dish. Add black olives. Wipe out skillet.
Place sausage in skillet, cook, stirring over medium heat until sausage is browned. Transfer to strainer and drain. Add to dish with red peppers. Cover with foil and keep warm in oven set at lowest temperature.
Cook pasta and reserve 1/4 cup/60 mL cooking liquid or bouillon.
In a large, deep platter combine pasta, pepper, mushroom and sausage mixture. Stir to combine. Add pasta cooking liquid to moisten pasta. Sprinkle with cheese.
