Jimmy The Saints Sausage And Pepper Sauce Food

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JIMMY THE SAINT'S SAUSAGE AND PEPPER SAUCE



Jimmy the Saint's Sausage and Pepper Sauce image

This is my own recipe for a fairly quick pasta sauce, meaning it doesn't take all day to cook. Use your own judgment when it comes to adding the spices, that's what makes it fun! Great served with angel hair pasta, fresh garlic bread, and Chianti wine.

Provided by Jimmy Tosnia

Categories     Side Dish     Sauces and Condiments     Sauces     Pasta Sauces     Seafood

Yield 4

Number Of Ingredients 25

4 tablespoons olive oil
8 cloves crushed garlic
1 onion, chopped
½ (12 ounce) jar roasted red bell peppers
½ cup chopped fresh basil
ground black pepper to taste
⅛ teaspoon freshly ground white pepper
1 pinch cayenne pepper
1 pinch dried sage
1 pinch onion powder
2 teaspoons dried parsley
2 teaspoons dried oregano
salt to taste
1 tablespoon monosodium glutamate (MSG)
1 fluid ounce sweet vermouth
2 anchovy filets
1 (28 ounce) can Italian-style whole peeled tomatoes
2 (6 ounce) cans tomato paste
1 bay leaf
⅛ teaspoon fennel seed
1 tablespoon dried chives
1 cube chicken bouillon
¾ pound sweet Italian sausage
¾ pound spicy Italian sausage
2 tablespoons olive oil

Steps:

  • In a large saucepan saute garlic, onion, and roasted peppers in 2 tablespoons olive oil until onions turn golden brown. Stir in fresh basil and blend well. Add ground black pepper, ground white pepper, ground red pepper, ground sage, onion powder, ground sage, onion powder, dried parsley, dried oregano, and salt. Stir until well blended. If desired, add MSG. Stir in chopped Italian tomatoes and both cans of tomato paste. Cover and simmer over medium-low heat until paste has liquefied.
  • Once sauce has liquefied, add bay leaf, fennel seed, dried chives, bouillon cube, and ,if desired, anchovy fillets and Vermouth. Cover and let simmer for 30 minutes. Stir occasionally.
  • In a separate skillet prepare sausage by lightly browning in 2 tablespoons olive oil. Using medium heat, cover and let cook for 15 minutes. At the completion of cooking time, remove sausage from pan, and cut into 1 inch pieces. Add to sauce pot.
  • Cover sauce and simmer for an additional 15 minutes. Stir occasionally and serve warm.

Nutrition Facts : Calories 937.6 calories, Carbohydrate 35.2 g, Cholesterol 131.2 mg, Fat 74.5 g, Fiber 6.4 g, Protein 31.4 g, SaturatedFat 22.2 g, Sodium 3068.3 mg, Sugar 18.6 g

SAUSAGE AND PEPPERS



Sausage and Peppers image

Provided by Food Network Kitchen

Time 45m

Yield 6 servings

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
12 fresh Italian sausages, hot or sweet (about 1- 3/4 to 2 pounds)
1 large Spanish onion, cut in halved, and cut into 1/4 inch slices
1 tablespoon tomato paste
2 large red peppers, trimmed, seeded, ribs removed, cut into 1/2-inch wide strips
2 large yellow peppers, trimmed, seeded, ribs removed, cut into 1/2-inch wide strips
2 poblano peppers, trimmed, seeded, ribs removed, cut into 1/2-inch wide strips
4 large cloves garlic, minced
Kosher salt and freshly ground black pepper
1 tablespoon balsamic vinegar
6 crusty sandwich rolls, toasted

Steps:

  • Heat the oil in a large skillet over medium high heat. Add the sausages and cook until well browned on all sides, about 10 minutes. Remove the sausages from the pan and set aside. Pour off all but 1 tablespoon of oil. Add the onions and cook, stirring, until golden, about 5 minutes. Stir in the tomato paste and cook for 1 minute more. Add the peppers, garlic, and season with salt and pepper to taste. Cook until the peppers are wilted, about 5 minutes. Return the sausages to the pan, cover, and cook over medium heat, stirring frequently, until the sausages are cooked through, about 12 minutes more. Stir in the vinegar. Divide the sausage and peppers evenly amongst the crusty rolls and serve.

ITALIAN SAUSAGE WITH PEPPERS & ONIONS



Italian Sausage with Peppers & Onions image

Number Of Ingredients 14

2 Tbsp oil
2 lbs sweet Italian Sausage links
2 bell peppers, sliced
2 onions, sliced
3 cloves garlic, minced
15 oz can tomato sauce
14.5 oz can diced tomatoes with juice
1/2 tsp salt
1 tsp Italian seasoning
1 tsp onion powder
1 Tbsp brown sugar
Hoagie buns
Provolone cheese slices
Parmesan cheese

Steps:

  • Add oil to a large skillet over high heat.
  • Brown the sausages well on all sides, I like to get a good amount of color on them. Color=flavor!
  • Remove the sausages to a platter and set aside.
  • Add the bell peppers and onions to the same skillet and cook for about 5 minutes, getting them a little bit brown as well.
  • Reduce the heat to medium and add the garlic to the veggie mixture for the last minute.
  • Next add the sausages back to the pan and dump in the tomato sauce and diced tomatoes with juice, the salt, Italian seasoning, onion powder and brown sugar.
  • Bring to a boil then reduce to low and simmer covered for an hour or until sausages are cooked through.
  • When you are ready to serve, toast your hoagie buns on both sides, then add the cheese to the inside of the buns and place back in the oven to broil until the cheese is melted.
  • Add the Italian Sausage & peppers & onions to each hoagie and sprinkle with lots of Parmesan cheese. Serve with some of the tomato sauce on the side for dipping.
  • My kiddos like their sausages cut up in bite size pieces before I put it on their hoagies, but that is optional.

SAUSAGE AND PEPPERS



Sausage and Peppers image

Provided by Food Network

Categories     main-dish

Yield 8 servings

Number Of Ingredients 11

1 red onion, minced
2 red peppers, roasted and cut 1/2-inch slices
2 yellow peppers, roasted and cut 1/2-inch slices
1 dried ancho chile
Salt and pepper, to taste
2 cloves garlic, minced
8 fresh basil leaves, torn
1 teaspoon fresh oregano, minced
2 pounds sweet Italian sausage
2 cups dry red wine
28-ounce can whole San Marzano tomatoes, crushed by hand

Steps:

  • Saute onions, peppers and chile in olive oil until onions are brown. Add salt and pepper to taste. Stir in garlic and basil. Add oregano. Hold aside.
  • Prick sausage all over with a fork. Saute in skillet over medium heat until brown. Add enough wine to cover about 2/3 of the sausage. Add Sauteed vegetables, tomatoes and any liquid. Simmer gently, partially covered, for 20 minutes. Remove sausage and slice into 1-inch pieces. Can be served on pasta or with bread.

JOHN'S KILLER SAUSAGE AND PEPPERS



John's Killer Sausage and Peppers image

This is something that John enjoys cooking when it's his turn, it's great with a glass of wine. You can serve it as a sandwich or over pasta.

Provided by Miss Erin C.

Categories     Lunch/Snacks

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 12

4 Italian sausages
1 yellow pepper, cut into strips
1 green pepper, cut into strips
1 red pepper, cut into strips
1 vidalia onion, cut into strips
1/2 jar marinara sauce
1/2 cup red wine, i use merlot
1 pinch sugar
1 pinch salt
1 pinch oregano
oil (for sauteing)
butter, just a bit

Steps:

  • Boil the sausages, drain.
  • Brown the sausages in a little bit of butter.
  • Saute the peppers and onions in a little bit of oil.
  • Add the remaining ingredients and simmer 5-10 minutes, until the sauce thickens.
  • Pour the sauce over the sausages and serve with crusty bread.

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