Italian Sausage, Peppers and Pasta

Submitted by Michelle Figueroa

"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."

 

• Ready In: 2hrs 10mins
• Ingredients: 10
• Serves: 6-8

ingredients

• 1 lb sweet Italian sausage (link)
• 1 green pepper (sliced)
• 1 yellow pepper (sliced)
• 1 green pepper (sliced)
• 1 (26 ounce) jar of la famiglia del grosso uncle jim's late night puttanesca sauce (I pick mine up at Publix Supermakets)
• 1 teaspoon crushed red pepper flakes (more to taste)
• 2 teaspoons dried oregano
• 4 garlic cloves (minced or pass through presser)
• 1⁄2 lb sliced portabella mushroom
• 2 tablespoons olive oil

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

[Zetty66]

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.

 

[JackieOhNo!]

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!