Total Time
2hrs 10mins
Prep 40 mins
Cook 1 hr 30 mins

Although the sauce used is a jarred sauce the outcome is a Chunky, robust flavored pasta sauce, that is slow cooked for that unique homemade taste. My husband got this recipe from an Italian co-worker.

Ingredients Nutrition

Directions

  1. Slice Italian Sausage to 1/2 inch slices.
  2. Heat pan with 1 tbl olive oil on medium heat and saute sausage until cooked and brown. Place sausage onto paper towel to drain.
  3. In same pan heat 1 tbl of olive oil on medium heat and saute peppers, garlic and mushrooms for 2 - 4 minutes.
  4. In large sauce pan combine pasta sauce, sausage, peppers, mushrooms, garlic, red pepper, oregano,.
  5. cook on med-low heat for 1 1/2 hour stirring occasionally.
  6. Use your favorite pasta and cook according to instructions.
  7. Drain pasta, serve on plate and top with sauce. YUMMY!

Reviews

(2)
Most Helpful

This will be a repeat at my house! The kids always want pasta and this is a nice way to change it up for my husband and I. I couldn't find the mentioned brand of jarred sauce, so went with a Newman's Own variety--worked fine. Also used only red peppers-next time I'll add yellow and green for color. Also, 1/2 t of red pepper flakes was plenty for us.

Zetty66 October 29, 2009

Truly outstanding! While I have had a recipe for sausage and peppers that I have relied on for ages, I decide to try something different. First of all, I used half a pound each of sweet and hot Italian sausage, so I did not add the red pepper flakes. I also used two green peppers, one yellow pepper, and one red pepper (that were all rather large). I actually found the recommended jar sauce and used that too. However, in order to capture every last drop of sauce, I poured about 1/4 cup of red wine into the empty jar, shook it around, and poured the wine/leftover sauce mixture into the pan as well. Anyway, this was delicious and delightful. I served it over some penne pasta, but I would actually like to try it next time as a sandwich on some Italian bread to really get the full flavor. I will be making this many times again! Thanks for posting this, Michelle!

JackieOhNo! August 03, 2009

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