Total comfort food that couldn't be easier!!! Whip it together in 5 minutes and simmer for 45 minutes. Italian restaurants usually serve this on a bun/roll, but we prefer it "as is" (without bun and low carb). Make sure you cook a little extra. . .cut up your sausage, mix back in the sauce, place the sauce overtop pasta noodles, cover with cheese and bake. . .what wonderful leftovers! This freezes very well if you are a good think-ahead kind of cook.
- 453.59 g Italian sausage (will probably be 4 nice sized links)
- 473.18 ml cheese-flavored spaghetti sauce
- 1 small yellow bell pepper, cored and cut into strips
- 1 small green bell pepper, cored and cut into strips
- 118.29 ml sweet onion, cut into strips like the pepper (optional)
- 425.24 g can Italian-style diced tomatoes (drained)
- 118.29 ml shredded mozzarella cheese
- 59.14 ml grated parmesan cheese (optional)
- In a large skillet, mix together spaghetti sauce, peppers, onions (if you are using them) and drained tomatoes.
- Set your sausage links in the sauce.
- Cover and simmer on med-low for 45 minutes.
- If sauce is thick enough for you, move on to the next step. Otherwise, if you prefer a thicker sauce, remove the sausages and thicken your marinara sauce by adding 1 tsp of cornstarch mixed with 1 tbsp cold water to your sauce, turn up to med-high heat and bring to a boil, return it to a simmer for 5 more minutes and it should be plenty thick.
- To serve, place one sausage on your plate, cover with 1/2 cup of sauce and sprinkle with the cheeses to your liking (cheese will melt immediately). Note that you can serve these in buns/rolls if you like!
Yummy! I used hot Italian sausages and red bell pepper - wish I'd had green for a prettier color presentation. I think that I should have thickened the sauce a little more but it didn't impact the flavor at all. My grandson loved these and took all leftovers home with him, lol. Thanks JanuaryBride for a simple, quick and tasty meal. Made for ZWT by a fellow Emerald City Shaker.
*Made for Australia/NZ Swap #38* This was very tasty -- I did with fresh yellow pepper and green pepper, frozen from last year's garden, and Rinaldi's 3 cheese pasta sauce. I simmered the whole sausages in the sauce, then cut them in small slices, and added back to the sauce for 20 minutes. Served over corkscrew pasta, with the cheese. Next time, I would use a regular yellow onion -- I think the sweet onion was just a tad on the sweet side, and we like our sauces more tart. It was an interesting method, and I am glad you posted, JanuaryBride !
This was good and easy to make. I followed the recipe as written other then I used a bag of frozen peppers and onion. I also used more cheese then the recipe called for as we love cheese. We all enjoyed this.