Wednesday, March 4, 2009

Sausage and Red Pepper Pasta Sauce

Whenever I ask William what kind of pasta he would like for supper the answer will invariably be, "the kind with the sausage and red peppers."

Good choice. It's not labor intensive, tastes great and the leftovers make a really good pizza sauce (see post below).

The two most important ingredients in this sauce are the sausage and the peppers. Don't substitute green peppers - it will not taste the same.

I have also used supermarket brand sausage and regretted it.


3Tbs butter or olive oil

3 medium to large red peppers

1 pound hot or mild Italian sausage

1 large white onion

3 cloves of garlic

1 28 ounce can of diced or chef's cut tomatoes

1 14 ounce can tomato sauce

1 Tbs Italian seasoning

1/2 cup dry white wine or chicken broth.


Dice the onions, mince the garlic and cut the red peppers into bite sized pieces. Set aside.

Remove the sausages from their casings. The easiest way to do this is to run a sharp knife down the length of the sausage and peel the casing away. Pinch the sausage into small pieces and saute them in the butter or olive oil until they are lightly browned.

Add the peppers, onion and garlic and saute for five or ten minutes over medium heat until the onion starts to turn translucent. Add the Italian seasoning, tomatoes, tomato sauce and broth or wine.
Simmer for at least 30 minutes or up to a couple of hours. The longer the sauce simmers, the more mellow the flavor will be.

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