Prep 10 mins
Cook 30 mins
This is great on pasta or rice. It's very easy and doesn't use a lot of ingredients. You could even add a can of Cannellini or Pinto beans (drained and rinsed) when you add the tomatoes to make the foundation for a basic sausage stew.
- 226.79 g Italian sausage (not in the casing)
- 1 small red bell pepper, diced
- 1 small red onion, diced
- 411.06 g can stewed tomatoes (diced with juice)
- 14.79-29.58 ml flour (if desired, used it for thickening)
- 2-3 green onions, diced
- In a medum-sized sauce pan, brown sausage, bell pepper and onion. Make sure vegies are tender.
- Drain off grease.
- Add stewed tomatoes, green onion 1-2 Tbsp of flour (for thickening--I added this to the tomatoes in separate medium-sized bowl and mixed it vigorously with a whisk. Then I added it, along with the green onion to the pan. If you like a thin sauce, don't do this step).
- Bring to a boil over HIGH heat, stirring constantly.
- Reduce to low-med, simmer covered for 15 min and uncovered for 15 min, stirring occasionally.
- Serve over pasta or rice with a nice salad on the side with garlic bread.
This makes a super quick and simple pasta sauce. I used a mild Italian sausage and wish I had added in a sprinkle of crushed red pepper. The sausage I used was very lean and I needed to add a little water to get it to cook properly. After the meat and vegetables were cooked through the flour was sprinkled over all and allowed to cook a few minutes before adding in the remaining ingredients. The sauce was served with a gluten free linguine and topped with some freshly grated parmesan and a sprinkling of fresh basil. This does make generous servings. Made in memory of VickyJ.
I made this recipe on 9/27/12 for Vicky J's " Cook-A-Thon " and because of PC problems I wasn't able to post the review until today. There were are few changes made due to what was on hand,but I don't think they affected the final outcome of the dish. Instead of 1/2 lb. of sausage, 3/4 was used,and instead of red onion the same amount of sweet white was used. My SO isn't crazy about peppers of any sort,so I used a blend of red/green freeze-dried which was reconstituted to the equal amount of fresh.Other than those changes the direction part of the recipe was done exactly as it was written. And as for a change, the sauce was served over wide egg noodles. For a little extra " Splurge " a small amount of grated Romano Cheese was added as a garnish.And of course,garlic bread on the side. This will be made again, and again. Everytime I make this, I'll think of Vicky J. " Keep Smiling :) "
This was really good, really easy and really delicious! I can't easily get Italian sausage where I live, so I subbed some Moroccan merguez, which was probably best for me because I love my food so spicy your head spontaneously combusts. I served this over shell pasta with an Israeli salad on the side. Great sauce, thanks so much for posting this!