Sausage and Peppers

Posted on March 30th, 2009 by Danielle.
Categories: dinner, recipe, sauce, sausage, spicy.

Another family recipe that we have all the time.  We like things spicy and sweet.

nane-cover

This is the cover of the cookbook my Nane made us for Christmas, full of all her recipes. Sausage & Peppers is in there. P.S. That’s a picture of the dessert table at my wedding.  She made everything on it but the cake.

Sausage and Peppers:

2 lbs sweet Italian sausage
1/4 cup olive oil
3 large bell peppers (your choice of colors)
1 small Spanish onion
4 cups Marinara sauce
1 cup water

Cut the sausages into 2 inch pieces.  Pan fry the sausage with the oil on medium heat until sausage is cooked.  Drain oil fromt he pan.  Add peppers and onions and continute to sauté for a few minutes stirring constantly.  At this point, add marinara sauce and water.  Bring to a boil. Lower heat and simmer for 10 minutes. Serves 4-5.



Follow The Recipe Extra:
The thing about this recipe is it’s easy to customize.  We like it spicy so I always throw in some crushed red pepper flakes and serve either with pasta or a really good french bread.  You can also go with sweeter and add fresh basil leaves and use a tomato vodka sauce with fresh tomatoes diced and added in.  This way is good with pasta, I like a Manicotti or a Gemelli.

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Minestrone Soup á la Aunt Teri

Posted on March 16th, 2009 by Danielle.
Categories: Stews, cheesey, dinner, onion, recipe, sausage.

For Christmas this year my family decided to make gifts for one another.  My gift included all of the family soup recipes.  I came across this minestrone soup recipe and though I’ve never really favored this soup, I thought I’d give it a try.  I’m beyond glad that I did!  It was rich, broth-y and filling.  I loved it and you will too!

Minestrone Soup:

1 lb. of Italian bulk sausage
2-3 stalks celery diced
2-3 carrots sliced
2 onions chopped
2 cloves of garlic minced
1-28oz can of italian diced tomatoes
2-8oz. cans tomato sauce
2 Tbs parsley flakes
1 bay leaf
1 tsp. basil
1/2 tsp. oregano
2 cans beef broth
1  tsp. salt
1/4 tsp. pepper
———————

2 small zucchini sliced
2 cups finely shredded cabbage
1 can great northern beans (or cannellini if you prefer)
1 cup uncooked macaroni noodles
Parmesan cheese

Begin by browning and draining the Italian bulk sausage.  Place browned sausage in a large stock pot with 3 cups of water on high heat.  Boil for 8 minutes then add all of the ingredients above the dashed line. Reduce the pot to a simmer and cook for 1 hour (or as much as 6 hours).

After the hour add the rest of the ingredients and the noodles.  Simmer for 1/2 hour more or until macaroni is cooked.  Serve with Parmesan cheese and a good bread.

Follow The Recipe Extra:
This recipe makes a ton of soup and it’s a filling soup at that.  Luckly its a soup that freezes very, very well.  Put any extras in a tuperware in the freezer.  When ready to reheat, put it in a stock pot and add a little water on med heat.  It will defrost nicely and taste wonderful.

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