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  • Holiday Premio Sausage & Peppers Casserole

    Holiday Premio Sausage & Peppers Casserole



    • 5 Tablespoons olive oil (divided use)
    • 1-1/2 pounds PREMIO Italian sausage (sweet, hot or a combination), cut into 1-inch pieces (or any favorite PREMIO variety sausages)
    • 2 red bell peppers, cored and sliced
    • 2 green bell peppers, cored and sliced
    • 2 large onions, sliced
    • 1 Can (28 ounces) roasted or regular diced tomatoes
    • 1 Can (6 ounces) tomato paste
    • 1/2 cups Beef or Chicken Broth
    • 1 teaspoon dried oregano
    • 1 teaspoon dried thyme
    • 1 teaspoon dried rosemary
    • 1/2 teaspoon black pepper
    • 1 pound penne pasta, cooked al dente and drained
    • 1/4 Cup shredded parmesan cheese

    How to make Holiday Premio Sausage & Peppers Casserole:

    1. Heat the oven to 350º F. Heat 3 Tablespoons of the oil in a large skillet over medium heat. Cook the Premio Sweet/Mild Italian Sausage until brown, about 10 minutes. Remove the sausage from the skillet and set aside.
    2. Place the red and green bell peppers and onions in the skillet and saute until the onions are transparent and golden brown, about 10 minutes. Return the reserved sausage to the skillet and add the tomatoes, tomato paste, water, oregano, thyme, rosemary and black pepper. Mix very well. Cook and stir for 5 minutes over low heat.
    3. In a bowl large enough to hold all the ingredients, stir the penne with the remaining oil. Stir in the sausage-and-peppers mixture. At this point, the mixture can be covered and refrigerated for up to 24 hours.

    To serve: Transfer the mixture to a casserole and bake until piping hot and the sausage is cooked through, about 45 minutes. Remove from the oven and sprinkle with cheese.

    Submitted by Diane H.


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