Pasta with Sausages and Peppers


This dish can be made ahead adn frozen or kept for another day. in the refrigerator. I would make it on the weekend and have it ready for quick meals when I was working and had a hungery family at home.  This recipe serves


  • 2 lbs Italian sausages ---1/2 sweet and 1/2 hot or all sweet
  • 3 tbsp olive oil Oil, olive, salad or cooking
  • 1 cup finely chopped yellow onions Onions, yellow, sauteed
  • 3 sweet peppers julienned (red and green are a good mix)
  • 1 cup dry red wine Alcoholic beverage, wine, table, red
  • 1 40oz canned Italian plum tomatoes including the liquid
  • 1 cup water Water, municipal
  • 1½ tbsp dried Italian oregano
  • 2 tsp thyme Spices, thyme, ground
  • pepper to taste Spices, pepper, black
  • hold the salt until you taste. If too salty add 1 tsp sugar
  • 1 tsp fennel seeds Spices, fennel seed
  • 1/2 cup finely chopped Italian parsley
  • 6 or more cloves garlic finely chopped Garlic, raw


Step 1

Prick links and cook in 1/2" of water. Set over medium heat and simmer uncovered about 20 minutes. They will boil dry and brown ( watch they do not burn) Turn and cook 10 minutes more. Remove and drain Remove all fat BUT do not wash the pan. Over low heat add oil and onions, cook covered until tender about 15 minutes. Add peppers increase and cook uncovered for 5 minutes, stirring often. Add wine, tomatoes, water, oregano, thyme, and pepper. Boil and then reduce heat and simmer partially covered for 30 minutes. After its simmered 30 minutes add sausage and fennel seeds. Simmer uncovered another 20 minutes. Add parsley and chopped garlic. Simmer 5-10 minutes. Serve now on hot pasta or cool and refrigerate or then freeze.


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