I can’t resist picking up a unique (or better yet, strange) food item, and even something that seems as ordinary as pasta is no different. (Food bloggers, I know you get this…everyone else, I know it’s a little weird.)
I found this pasta a while back at a specialty store. I meant to write down the name of the shape before I threw out the package, but I forgot…does anyone know what it’s called? The noodles are long and thick and if you look closely, you’ll see they’re “S” shaped. (Incidentally, it’s pretty crazy how many kinds of pasta there are. I have no idea the exact number (I doubt it’s known at all, actually), but I know it’s at least in the hundreds.)
When I received a set of Rose Romano’s Italian Peppers Marinara and was thinking about what to use it in, a dish with sautéed bell pepper, onion, and sausage came to mind. Toss in some pasta, and serve it along with a green salad and you’ve got dinner on the table.
There are two varieties of Rose Romano’s Marinara: red bell pepper and green bell pepper. Both kinds are thick, slightly sweet, and full of bell pepper flavor. It’s not meant to drown your pasta; rather it’s meant to accentuate it, which is why 1 cup is plenty of sauce for 1/2 pound of pasta.
I also used the sauce as a topping for pan-seared cod; with black olives and a little feta sprinkled on top, it was a unique and tasty meal. I think it would make a delicious base for veggie pizza, or as a dipping sauce for a mozzarella or provolone grilled cheese sandwich.
- ½ lb (225 g) long pasta noodles (such as spaghetti, bucatini, or linguine)
- 2 tablespoons olive oil
- ¾ lb (350 g) fully cooked chicken or turkey sausage, sliced
- 1 medium-large onion, quartered and thinly sliced
- 2 medium bell peppers (red or green), quartered, cored, and thinly sliced
- 2 cloves garlic, minced
- 1 cup (250 ml) Rose Romano’s Italian Peppers Marinara (use red or green to match your fresh bell pepper)
- 1 tablespoon chopped fresh parsley, for garnish
- Cook the pasta to al dente according to the package directions.
- Meanwhile, heat the oil in a large lidded skillet over medium-high to high heat; add the sausage and cook until browned, about 5 to 7 minutes. Use a slotted spoon to transfer the sausage to a bowl and set aside.
- Turn the heat down to medium, add the onion and bell pepper, and cook until starting to soften but not turn mushy, about 3 to 5 minutes. Add the garlic and cook 1 minute more, stirring constantly.
- Stir in the sauce and cook until warm, about 1 minute, then toss in the pasta and cook 1 minute more.
- Serve with fresh parsley sprinkled on top.
Rose Romano’s is also giving away a package of their products for one lucky reader. The winner will get a set of four (16 oz) jars of sauce, two red bell pepper and two green bell pepper. (And it comes in a really pretty package…very nicely done, Rose Romano’s!)
You do not need to have a blog to enter this giveaway! To participate, you can do any of the following (please leave a separate comment for each so I can count them as separate entries):
- Leave a comment telling me your favorite way to use marinara sauce.
- Leave a comment telling me if you know the name of the pasta that’s pictured above.
- Share this giveaway on Facebook and leave a comment here telling me.
- Tweet this giveaway on Twitter and leave a comment here telling me.
This giveaway ends Monday, February 4, 2013 at 5AM EST. After that the winner will be randomly selected and notified by email. Good luck to all!
Disclaimer: I received the marinara that I discussed in this post for free from Rose Romano’s, and they are also providing the prize pack for this giveaway. I was under no obligation to review this product, and as always, opinions stated are my own.
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
A wonderfully comforting dish! This sauce looks good too and I love the shape of the pasta you used.
Cheers,
Rosa
The pasta looks like Strozzapreti to me. It roughly translates to “choke the priest”. I was told how it got that name once, but I forgot. I had it at a fabulous Italian restaurant in San Diego. It was paired with lobster and a rose sauce.
Currently, my favorite way to use marina sauce is to simmer it until it thickens, then use it as a dip for meatballs. Love!
My favorite use for marinara sauce is for meatball subs.
I love to use marinara sauce in lasagna –I sometimes make it in my slow cooker and sometimes I bake it. This looks delicious!
Is it possibly Casarecce, just a thought. Love this recipe it looks yummy. Diane
My favorite way to use marinara sauce is simple: with pasta, sauteed chard, and fresh parmesan!
And that pasta is really interesting-looking, wish I knew what it was called… (I totally would have bought some, too! :)
My favorite way to use marinara sauce is on homemade pizza!
My favorite thing to do with marinara sauce is make chicken parm.
Is that pasta Strozzapreti?
http://en.wikipedia.org/wiki/Strozzapreti
yummmm! There is something about cooked peppers and onions that always makes me hungry! I adore marinara- I could eat it right out of the jar! But I actually like using a bit of it in tomato soup
GO Josh! Whoop whoop! The cookies look absolutely perfect girl! You’ve taken so many incredible trips lately- jealous ;)
What a unique pasta – my hubby would love it. His favorite, hard-to-find pasta is long fusilli.
Those are some gorgeous pasta and recipe. I have no idea what it’s call though. My favorite way to use marinara sauce is as dipping sauce for fry raviolis…so good. I can’t wait to try these Rose Romano’s Marinara ones. They sound decadent. Topping this sauce on cod with olives sound just as delectable. Boy, I sure am getting hungry now. :)
amy [at] utry [dot] it
I have no idea what that pasta is called. Looks like Strozzapreti but way longer?
amy [at] utry [dot] it
tweeted:
https://twitter.com/uTry_it/status/295957387817398273
amy [at] utry [dot] it
Eggplant parm!
Love everything about this pasta dish, Faith!
I love making pizza casseroles with marinara, sausage, pasta, cheese, and pepperoni!
I love using homemade marinara sauce as pizza sauce. Delish!
We like marinara in a baked spaghetti dish with sauteed spinach and mushrooms.
My favorite way to use marinara sauce is in pasta.
Love to simmer sausage or meatballs in marinara sause
I like using marinara on my chicken parm
What a great weeknight meal! So hearty and homey. And that pasta is so cool – what a fun shape! This may sound odd, but I love marinara with poached eggs and sauteed peppers. With a piece of crusty bread, it’s my favorite comfort food.
I love to use marinara sauce to cook Swedish meatballs and serve with potatis and lingonberry sauce.
Its way too limber – could be Strozzapreti :)
Tweeted – https://twitter.com/Bless_Eliz/status/296097181104996352
I love using marinara in lasagna. Thanks for the chance to enter.
I don’t know what it is but it is really interesting pasta. Thanks for the chance to enter.
baked pasta and cheese
possibly long versions of casarecce
My favorite way to use marinara is in Chicken Parmesan. This pasta looks like fun!
Looks delicious, One of my favourite things in pasta is sausage, its not cassarecchi is it? trouble is with pasta names it’s very regional and its choice of the producer
I like to use it in a turkey stuffed meatloaf instead of ketchup!
I simmer meatballs, in my marinara sauce. DeLish!!!!. Thanks for the chance to enter….
I love marinara over fried polenta topped with parmesan. Divine!
eggplant parmesan, with extra, extra cheese.
I love to bake goat cheese in marinara and spread it on crostini.
On top of pizza.
This pasta would definitely be a winner at my place!!! Gorgeous photos, too!!!
It is Strozzapreti pasta. Here is a link to all the pasta shapes if anyone is interested to print one out for future reference
http://www.foodsubs.com/PastaShapes.html
My favorite way to use marinara sauce is a dipping for garlic and herb breadsticks.
I shared this giveaway on Facebook.
I tweeted this giveaway on Twitter.
My favorite way to use marinara sauce is to serve over roasted broccoli for a quick easy dinner/side dish.
I like to use marinara for lasagne
It is NOT strozzapetti, as that is rolled vs extruded. I have looked at a number of sites to try to figure out what it is, but to no avail. I’m guessing that it is an obscure antique die of some sort, though.
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Tweeted at https://twitter.com/KDFF/status/296659591675121664
I use marinara as a base for a veggie and pasta soup.
I like marinara on pizza or served up with eggplant.
I love using it on spaghetti and as a pizza sauce
I like to use half marina half pesto for a twist on your typical pasta or pizza topping
Tweeted it!
I make Confetti Spaghetti Casserole with marinara
I love using marinara on cheese ravioli!
That pasta is Casarecce!!!
I tweeted about the giveaway! @autumnsweeps
Congrats on the cookbook! I hadn’t seen it yet/heard about it.
And the pasta sounds delicious.
My favorite way to use marinara is in lasagne.
michelletucker at baconnation dot net
tweeted: https://twitter.com/michedt/status/297997538756263937
michelletucker at baconnation dot net
There’s a great Italian specialty shop here in DC I used to frequent. Everything is imported from Italy.. and the fresh food is made by Italians. Such a lovely place. As for the pasta, I’ve seen it in Italy, but not familiar with the name. I saw a few in the comments thread…either way, the dish looks great. My ex used to make me a great dish very similar to this. He was so proud too! :)
Your book review is just about done. Still so thrilled for you. Hugs.
My favorite way to use marinara is definitely on pizza