- 1 lb. Hot Italian Sausage Links
- 1 Green Bell Pepper
- 2 Banana Peppers
- 1 Large Onion
- 2 Tbs. Olive Oil
- 1 28 oz. Can Tomato Puree
- 2 Cloves Minced Garlic
- 2 Tbs. Basil
- 1 Tbs. Oregano
- 2 Tsp. Parsley Flakes
- 1 Tsp. Red Chili Flakes
- 1 Tsp. Sugar
- Salt & Pepper
I have a problem. Sometimes, I forget who I am, and I think I am an old, Italian grandmother. I LOVE to cook pasta sauces, meatballs, fresh pasta and other things you would think of an Italian g-ma cooking for you.
I got this recipe from my friend, Bryan, but of course, I perfected it.
Start by slicing the peppers and onions in 1/4 inch strips. Banana peppers can be tricky with the heat because you never know how hot they are until you bite into one. If you’re scared of heat, just use another bell pepper and leave out the banana peppers.
Next, cut the sausage into 1/2 inch chunks. Heat the olive oil on medium-high heat in a saucepan with high sides and add the sausage. Cook until brown, about 5 minutes, and add the onions and peppers. Cook these for another 3-4 minutes until they start to soften.
At this point, add the garlic and the spices and cook for 30 seconds. Add the tomato puree and the sugar, cover and cook on a low simmer for 30 minutes.
Now, for the best part…
You can eat this as a sausage & pepper sandwich, pasta sauce or even a pizza sauce and topping. But my all-time favorite thing to do is to simply eat it with some ciabatta bread for dipping.
This is one of the best tasting red sauces ever.