Back to Food: Sausage and Peppers

Well, with getting ready for a garage sale, holding the garage sale, cleaning up after the garage sale and then having company and indulging in 4th of July festivities, my blog has been neglected. So I thought what better way to get rolling but with a post about what we do best – food. Over the holiday we did the usual, ribs, potato salad, coleslaw; but Saturday we fell back on a staple in this household: sausage and peppers. In an earlier post I talked about Steak smothered in Pasta which hinted at this sausage and peppers recipe but today I am going to give you the original without any creative additions.

Let me start out by saying this is a simple recipe that can be done quickly but is very yummy and seems to be enjoyed by everyone we have served it to. For two servings with leftovers for lunch, start with two Italian sausages (I use one mild and one hot but choose to suit your taste), one green bell pepper, one large yellow onion and some jarred marinara sauce, red wine, basil (fresh is best but dried is OK), oregano.

basic ingredients

Fry up the sausages in a tablespoon of olive oil.  I start with frozen sausages and put a tablespoon or so of water in the pan and start then with a fairly tight lid to steam-thaw the sausage).  Saute the sausage until well browned and set aside (don’t worry if they’re a little undercooked, they’ll get some more cooking time later).  In the reserved oil and exuded sausage juices, saute the onion (we had part of a red onion left from another dish) and pepper, both cut into rough 1″ x 1″ pieces.  Cook the onion and pepper over medium-high heat until they pick up a little color around the edges but they are still a little crunchy.

cook until peppers and onions are soft

Roughly cut up the fried sausages and add them to the onions and peppers along with about 8 ounces of sauce, a couple of splashes of red wine (if I’m at the end of the jar of sauce, I rinse the jar out with the wine before adding to the vegetables).  Add roughly torn fresh basil (about 1/4 C.) and oregano 1/2 T. or to taste.continue cooking the vegetable/sausage mix to blend the flavors and the vegetables have soften somewhat.

Cook enough penne for 3-4 servings and add to the sausage and pepper sauce. Stir well.  Add a little of the pasta cooking water if the mix seems dry.

simmer together

add cooked penne

Get out one of your nicest serving plates, add the mixture,

top with grated Parmesan cheese and serve.

plate by Curt

Ready to bring to the table.

PS: For those interested we did really well at the garage sale, enough for a REALLY nice vacation, plane tickets and all.

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5 thoughts on “Back to Food: Sausage and Peppers

  1. Pingback: A Week of Dinners – Saturday Night Special « Another Stir of the Spoon

  2. Hello, i just wanted to say that I enjoyed your blog. Your recipe sounds just like the way I cook. You don’t need exact measurements and if you have a piece of left over onion…you add it. How could anyone not love sausage and peppers (we use all hot) and when you mix it with pasta it has to be a winner.

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