By JanuaryBride on May 06, 2008
Photo by lazyme
Photo by lazyme
"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."
Serving Size: 1 (315 g)
Servings Per Recipe: 4
"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."
"Very nice! I used a regular spaghetti sauce instead of cheese flavored, and a bag of frozen three pepper blend along with fresh onion. We had ours on rolls, but I can see this being just as good over pasta or by itself. I'll keep this in my recipe book for regular rotation. Made for ZWT 4 Italy (Daffy Daffodils)"