Our new food series, Quick, fast and in a hurry, is a biweekly column that showcases some of our staff members' favorite dishes that are — you guessed it — quick, fast and can be prepared in a ...

The Allure of Sausage Soup with Peppers and Spinach. This delicious sausage soup doesn’t need to simmer for hours to develop great flavor. Thanks to a satisfying combination of spicy Poblano ...

Pasta with pepper cream is a first course that brings joy with its bright color, bold, enticing, and honest flavor. The pasta ...

Total time: 1 1/2 hours Servings: 6 to 8 Note: Canned piquillo peppers can be found at Spanish markets or specialty stores. 2 pounds fresh spinach, tough stems removed 1 pound hot Italian sausage ...

Italian sausage makes any meal a little more savory. Hot or mild, whole or crumbled, it pairs well with a variety of vegetables — including bright peppers, crunchy kale, fennel, and briny olives ...

2 big handfuls fresh baby spinach leaves (about 4 ounces) 1 cup reserved pasta water. Zest and juice of half a lemon. 1 cup shredded shredded Parmesan cheese ...

Ingredients:1 tbsp oil1 lb. smoked sausage (recommend: andouille)1/2 cup minced onion2 garlic cloves, minced1 poblano pepper, minced1/2 cup chopped red pepper2 cups chopped tomatoes1/2 cup heavy ...

Method: Bring a large pan of salted water to the boil. Meanwhile, heat the oil in a frying pan. Remove the sausage's skins and add the meat to the pan, breaking it up with a wooden spoon. Cook the ...

This pasta, with its punchy tumble of sweet and spicy peppers, garlic, Parmesan, toasted breadcrumbs, and herbs, was inspired by a very special stuffed pepper I first encountered 16 years ago ...

Wash the spinach well but do not dry. Place in a large pot, cover and cook over high heat until wilted, about 5 minutes. Transfer to a colander to cool, then squeeze out the excess moisture.