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Thursday, April 4, 2013

Sausage and Peppers

Or as I like to say, "Sorsage" in a New York accent.  Cracks me up every time.  These were delicious and easy!  I of course at them on their own, Adam ate his over some rigatoni pasta.

Serves 2


4 large hot (spicy) pork sausages
2 large green bell peppers, sliced thin
2 large yellow onions, sliced thin
4 garlic cloves, minced
1 Tbsp olive oil
1 28oz can tomato sauce
1 8oz can tomato paste
1/4 Cup marsala cooking wine
1/4 Cup mascarpone cheese
1 Tsp crushed red pepper
1/4 Cup shaved parmesan cheese
1 Tsp oregano


In a dutch oven, heat olive oil on medium-high heat.  Add sausages and cook, turning every so often.  Cook about 15 minutes, until browned on all sides.  Set aside.

In pan, add peppers and onions.  Reduce heat to medium and cook until tender, stirring and scraping up bottom of pan.  (About 10 minutes)

Add garlic, stir and reduce heat to low.  Add sauce, paste, wine, cheese and seasonings.  Place sausages back in pan and simmer on low for 1 hour.

Serve on its own, or over pasta.  Sprinkle with parmesan cheese and enjoy.

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