Recipes using "salt and pepper"

Recipes

Cheesy Meatball Casserole
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A surefire crowd pleaser - -
Servings
12
Servings
12
Cheesy Meatball Casserole
Print Recipe
A surefire crowd pleaser - -
Servings
12
Servings
12
Ingredients
  • 30 DiRusso's® 1 oz. Italian Style Meatballs
  • 4 tablespoons olive oil
  • 3 green bell peppers, cut into 1/2 inch strips
  • 2 large onions, cut into 1/2 inch strips
  • salt and pepper
  • 1 jar (24 oz.) Marinara Sauce
  • 1 cup water
  • 1/4 cup fresh parsley, chopped
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon crushed red pepper
  • 2 cups shredded mozzarella cheese
  • 1/4 cup grated Romano cheese
Servings:
Instructions
  1. Preheat oven to 350ºF. Grease 9 x 13 inch baking dish.
  2. Heat oil in frying pan, add peppers. Season with salt and pepper and sauté until tender.
  3. In the baking dish, layer meatballs, peppers, onions and half of the cheese. Combine marinara sauce, water and seasonings and ladle over all. Top with remaining cheese.
  4. Cover with foil and bake for 35-40 minutes.
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Recipes

Stuffed Spaghetti Squash
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When cooked, the inner strands of this healthful squash take on the texture of spaghetti - -
Servings
4
Servings
4
Stuffed Spaghetti Squash
Print Recipe
When cooked, the inner strands of this healthful squash take on the texture of spaghetti - -
Servings
4
Servings
4
Ingredients
  • 1/2 pound DiRusso's® Italian Sausage Links or Patties
  • 1 (6-inch long) spaghetti squash
  • 1 tablespoon vegetable oil
  • 1/2 cup onions, finely chopped
  • 1/4 cup pepper, finely chopped
  • 1/4 cup celery, finely chopped
  • 1 clove garlic, minced
  • 1/2 cup canned tomatoes
  • 1/2 cup mushrooms, diced
  • 1/3 cup cooked rice
  • 1 teaspoon oregano
  • salt and pepper to taste
  • 1 tablespoon fresh parsley, chopped
  • 1/4 cup shredded mozzarella cheese
Servings:
Instructions
  1. Preheat oven to 350°F.
  2. Halve the squash lengthwise; discard seeds. Place squash cut side down on baking pan with 1/2-inch of water. Bake for 55 minutes or until tender.
  3. In frying pan, sauté onion, pepper, celery and garlic in oil. Remove and reserve. Remove casings from sausage links. Add sausage to pan and cook over medium heat, crumbling with a wooden spoon.
  4. Stir in tomatoes, mushrooms, rice, parsley, oregano, salt, pepper, and sautéed vegetables. Simmer over low heat for 5 minutes.
  5. When squash is ready, using a fork, pull out the flesh of the squash (it will form spaghetti-like strands). Mix with pan mixture and stuff squash with filling.
  6. Sprinkle tops with cheese and bake until cheese melts.
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Recipes

Escarole, Sausage and White Beans
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Escarole, healthy, full of vitamins, and oh so good - -
Servings
6
Servings
6
Escarole, Sausage and White Beans
Print Recipe
Escarole, healthy, full of vitamins, and oh so good - -
Servings
6
Servings
6
Ingredients
  • 1 pound DiRusso's® Italian Sausage Links
  • 2 large heads escarole
  • olive or canola oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • salt and pepper
  • crushed red pepper
  • 1 can (15 ounce) Great Northern Beans
  • Romano cheese, grated (optional)
Servings:
Instructions
  1. Wash escarole in cold water. Tear each leaf into small pieces and place in a colander to drain.
  2. Cook escarole in large kettle of boiling water. Drain in colander and run cold water over escarole to stop the cooking. Make small bundles and squeeze out excess water. Cut escarole into small pieces.
  3. In a large skillet, over medium heat, cook sausage until brown and cooked through. Remove and cut into 1/2 inch pieces. Reserve.
  4. In same skillet, add additional oil and sauté onion. Add garlic and lightly sauté. Move the onion and garlic to the back of the pan.
  5. Add and heat a layer of oil in skillet. Add a layer of escarole, season with salt, pepper and crushed red pepper. Cook and turn over several times with a pair of tongs until heated through. Move escarole to the back of the skillet stirring in the onions and garlic.
  6. Repeat above steps until all the escarole is cooked. Add the can of beans and sausage pieces. Mix all ingredients together and simmer for several minutes to blend flavors.
Recipe Notes
  • This dish can be made with a mix of your favorite greens, such as swiss chard, mustard greens and curly endive.
  • Chicken broth can be added to add flavor.
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Recipes

Sausage Omelet
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The Italian equivalent of a frittata - -
Servings
4
Servings
4
Sausage Omelet
Print Recipe
The Italian equivalent of a frittata - -
Servings
4
Servings
4
Ingredients
  • 1/2 pound DiRusso's® Italian Sausage Links or Patties
  • 3 tablespoon olive oil
  • 1 cup onions, chopped
  • 4 ounces fresh mushrooms, sliced
  • 1 tablespoon butter
  • 1/4 teaspoon dried basil
  • Few sprigs fresh parsley, chopped
  • 1 medium ripe tomato, chopped
  • 6-8 extra large eggs
  • 1 tablespoon milk or water
  • 1/4 cup Parmesan cheese
  • salt and pepper to taste
Servings:
Instructions
  1. Remove casings from sausage links.
  2. Heat one tablespoon of oil in a 12-inch frying pan. Add the sausage and cook over medium heat crumbling sausage with a wooden spoon.
  3. Add the onions, mushrooms and butter and cook until onions are soft. Add the basil, parsley and tomato. Cook for about 3 minutes.
  4. Beat the milk into the eggs, stir in the cheese and season with salt and pepper. Add the remaining oil to the frying pan. Pour eggs over the sausage and vegetables and stir with a fork to distribute.
  5. Cook over low heat until the bottom is golden brown and well set, lifting the edges with a fork to allow the uncooked egg on top to trickle into the pan.
  6. Put a plate slightly larger than the frying pan over the omelet. Hold the plate down with one hand.
  7. With the other hand, hold the frying pan handle and turn the frying pan and plate upside down, so that the omelet is cooked side up on the plate.
  8. Slide it, uncooked side down, back into the frying pan and cook until golden brown and set. Then slide it onto a serving plate, cut into wedges, and serve hot or cold as a first or main course.
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Recipes

Mama's Pasta Meat Sauce
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A family recipe - -
Servings
8
Servings
8
Mama's Pasta Meat Sauce
Print Recipe
A family recipe - -
Servings
8
Servings
8
Ingredients
  • 1 1/2 pounds DiRusso's® Italian Sausage Links
  • 1 1/2 pounds DiRusso's® 1oz. Meatballs
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/4 cup onion, minced
  • 1 (28 oz) can crushed tomatoes
  • 1 (28 oz) can tomato sauce
  • 1 (6 oz) can tomato paste
  • 1 teaspoon celery salt
  • 1/2 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 2 dried bay leaves
  • 6 sprigs fresh parsley, chopped
  • salt and pepper to taste
  • 3 cups water
  • 1/4 cup grated Romano cheese
Servings:
Instructions
  1. Cut sausage links in halves.
  2. In a large sauce pan, heat oil. Add sausage links and brown on all sides. Remove sausage and reserve.
  3. Add garlic and onion to sauce pan and sauté.
  4. Add crushed tomatoes, tomato sauce, tomato paste, water and seasonings. Stir well and bring to a boil.
  5. Simmer for 30 minutes. Add sausage and meatballs. Cook over low heat for approximately 1 hour.
Recipe Notes
  • Makes enough sauce for 1½ pounds of spaghetti.
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Recipes

Rice and Sausage
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Delicioso!
Servings
6
Servings
6
Rice and Sausage
Print Recipe
Delicioso!
Servings
6
Servings
6
Ingredients
  • 1/2 pound DiRusso's® Italian Sausage Links or Patties
  • 6 tablespoon butter
  • 1 medium onion, minced
  • 1 cup dry white wine
  • 1 1/2 cups uncooked long grain rice
  • 4 cups beef bouillon or water
  • salt and pepper
  • 1/2 teaspoon dried sage
  • 2 tablespoon parsley, chopped
  • grated Parmesan cheese
  • 1/2 cup cream (optional)
Servings:
Instructions
  1. Remove sausage link casings.
  2. Heat 4 tablespoons of the butter in a saucepan. Add sausage and onion. Cook over medium heat, crumbling sausage with a wooden spoon.
  3. Stir in the wine and bring to a boil. Stir in rice and cook over medium heat, stirring constantly, for about 3 minutes, or until rice is opaque.
  4. Stir in bouillon or water and mix well. Season with salt and pepper to taste; stir in the sage.
  5. Simmer covered over low heat for about 15 minutes or until rice is tender but still firm. Stir frequently. If necessary, add a little more water.
  6. This dish should be moist and a little soupy. Stir in remaining 2 tablespoons of butter and the cream and heat through. Sprinkle with parsley and serve immediately, with plenty of Parmesan cheese.
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Recipes

Eggplant and Sausage Parmigiana
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This casserole is substantial enough to serve as an entree - -
Servings
10
Servings
10
Eggplant and Sausage Parmigiana
Print Recipe
This casserole is substantial enough to serve as an entree - -
Servings
10
Servings
10
Ingredients
  • 2 eggplants, medium size
  • 1 pound DiRusso's® Italian Sausage Links
  • 1 cup flour
  • 2 eggs
  • 2 tablespoons water
  • salt and pepper
  • vegetable oil
  • 5 cups Marinara Sauce
  • 1 cup Romano cheese, grated
  • 2 cups mozzarella cheese, shredded
Servings:
Instructions
  1. Peel and slice eggplants into 1/4 inch thick slices. Layer eggplant slices on a large platter and sprinkle each layer lightly with salt. Place a heavy object on top of the sliced eggplant to drain for 1 hour to be less bitter.
  2. Remove casings from sausage. In a large skillet, cook the sausage over medium heat until brown, crumbling with a wooden spoon. Set aside.
  3. Place flour in a shallow dish and mix in 1/2 teaspoon salt and 1/8 teaspoon pepper. In another shallow dish, beat eggs with water, 1/2 teaspoon salt, and 1/8 teaspoon black pepper.
  4. In a skillet, heat layer of oil over medium-high heat. Dip each slice into the flour, then into the egg mixture. Saute eggplant to golden brown on each side, adding additional oil as needed.
  5. In bottom of a 13x9x2 inch baking dish, spread a thin layer of marinara sauce. Top with a layer of eggplant, crumbled sausage, marinara sauce, Romano and mozzarella cheese.
  6. Repeat layers, finishing with a topping of marinara sauce and the Romano cheese.
  7. Bake at 350°F for 35 minutes or until lightly browned and thoroughly heated.
  8. Marinara Sauce

    Ingredients
    1/4 cup olive or canola oil
    1 small onion, chopped
    1 clove garlic, minced
    1 can (28 ounce) tomato sauce
    1 can (28 ounce) crushed tomatoes
    4 cups water
    1/4 teaspoon dried oregano
    1 tablespoon dried parsley
    1/2 teaspoon dried basil
    pinch red pepper flakes
  9. Instructions
    In a saucepan, saute the onion and garlic in oil.
  10. Add tomato sauce, crushed tomatoes, water and spices.
  11. Stir well. Bring to boil and simmer for 45 minutes, partially covered.
Recipe Notes
  • Casserole can be frozen before baking.
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