Spaghetti Marinara w/Sausage and Peppers

Marinara w/Sausage and Peppers

  • 1/2 cup Extra-Virgin Olive oil
  • 2 small onions, diced
  • carrots, peeled and finely diced
  • 2 stalks celery, finely diced
  • large garlic cloves, finely diced
  • 2 tsp. dried sweet basil (rub to crush between palms)
  • 1/2 tsp. each sea salt and freshly ground black pepper
  • 2 (32-ounce) cans Roma tomatoes ( pour into a bowl and crush the tomatoes by hand for best results)
  • 2 dried bay leaves

In a  deep heavy non-corrosive pot, heat the oil over a medium-high heat. Add the onions and saute until the onions are translucent, about 10 minutes. Add the carrots, celery,  garlic and salt and pepper. Saute until all the vegetables are soft, about 15 minutes. Add the crushed tomatoes, bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaves. Adjust salt and pepper seasonings, to taste.

(Marinara can be made ahead. Cool then cover and refrigerate. )

Sausage and Peppers

  • 2 tbsp. Extra-Virgin Olive oil
  • 6  Turkey Sausages, cut on the diagonal into coins
  • 1 large red bell pepper
  • 1 large green bell pepper
  • 1 large yellow bell pepper
  • 1 large sweet (Vidalia®) onion, sliced in half moons then layers separated.
  • 1/2 tsp. sea salt and freshly ground black pepper)
  • 2 cloves of garlic, crushed then chopped
  • 3 oz. shredded Parmigiano Reggiano
  • Flat leaf parsley and basil for garnish (optional)

In a large heavy skillet, heat the oil over medium high heat.  Brown sausage coins  to caramelize the cut edges slightly, about 5 – 6 minutes.  Add sliced peppers and onion, seasonings and garlic.  Saute for 5 more minutes, then reduce heat to low and cover.  Continue to cook until peppers are softened and shiny, but not limp (about 3 minutes).

Add the peppers and sausage to the previously made Marinara and simmer together for about 15 minutes (while you cook and drain 12 oz. spaghetti).

Toss the cooked spaghetti together with the Sausage and Peppers Marinara,  and serve with Sour Dough Bread, shredded Parmigiano Reggiano and herbed garlic butter alongside.

(May be made ahead, added to Marinara and held for no longer than two days.)

NOTE:  Pour this sauce over oven roasted chicken in a baking casserole dish and heat to 145°F (about 25 minutes) for a delicious, company-worthy Cacciatore.

©Barbara A. Ziegler/BAPantryGourmet.com 2013                                                                -A subsidiary of Partridge Press              All rights reserved

 

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