"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Sausage and Peppers Recipe

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This recipe for Sausage and Peppers, by , is from The Kadavy Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Diane
Added: Saturday, June 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 lbs Sweet or hot Italian sausage links
1 28 oz can Italian tomatoes, including liquid
1 10 3/4/oz can tomato puree
1/2 cup fresh basil, chopped finely, firmly packed
1 1/3 cups green and/or red bell peppers, seeded and cut into thick 1'' strips
1 tsp finely chopped garlic
salt and pepper to taste
Parmesan cheese
Parsley
Extra Virgin olive oil

Directions:
Directions:
Bake or pan-fry sausage until fully cooked. Drain, and let cool while you saute the peppers in a little olive oil just until crisp-tender. (I dont think OG used onions in this, but when I make it I always add sliced onions to the peppers) Cut sausages in half lengthwise, then into half inch slices, add to peppers and set aside.
Use a little olive oil in the bottom of sauce pan, add garlic, chop or break up tomatoes, add to pan along with tomato puree and basil. Bring to a simmer. Add sausage and peppers. Cook pasta, drain and toss with sauce. garnish with parsley and Parmesan cheese.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45
Personal Notes:
Personal Notes:
This is really good with fresh mozzarella, diced and stirred in just before serving, but I can't remember if this was the OG way, or just my way.

 

 

 

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