 | | Directions |
- Preheat oven to 350°.
- In a medium bowl, mix sausage and pepper together and sprinkle 2-3 tablespoons of olive oil over them.
- Toss to coat.
- Put onto a baking sheet and bake for one hour, stirring occasionally.
- In a 5 quart dutch oven, drizzle in two tablespoons of olive oil.
- Sauté onion until tender, approximately 10 minutes. After the onion has cooked 7 or 8 minutes, add the garlic and stir until the onions are done.
- Add canned tomatoes and salt and pepper.
- Bring to a simmer.
- Add Worcestershire sauce and pepper flakes.
- Turn heat to medium low.
- When sausage is browned and cooked through, remove from the oven and with a slotted spoon, add to the tomato sauce along with the pepper slices.
- Stir, cover and let simmer for 2 hours.
- Serve over your favorite pasta.
- Note: This is a chunky sauce. If you prefer a smoother sauce, then place the sauce in batches in a food processor or blender and blend until smooth, however this step should be completed before adding the sausage to the sauce.
- Note: This recipe is even better the second day. Freezes well.
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Prep Time: 20 minutes
Cook Time: 2 hours
Container: medium bowl, baking sheet, dutch oven
|  | | Ingredients | | - | | 1 (15 oz.) can of stewed tomatoes with herbs |
| - | | 1 (28 oz.) can of diced tomatoes with juice |
| - | | 1 (15 oz.) can of crushed tomatoes with Italian herbs |
| - | | 4 cloves garlic, chopped |
| - | | 1/2 cup onion - chopped |
| - | | salt and pepper to taste |
| - | | 2 tablespoons olive oil |
| - | | 1 dash Worcestershire sauce |
| - | | 1 can of tomato paste |
| - | | 1/2 teaspoon red pepper flakes - or to taste |
| - | | 1 pound italian sausage - cut into 1 inch slices |
| - | | 1 red or green pepper - sliced |
| - | | drizzle of olive oil for dutch oven |
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