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Sausage Pepper Mushrooms in Tomato Sauce Recipe

  Italian Specialty sandwich. This filling is so versatile. Perfect for calzone fillings, topping for pizza's, mixed with your favorite pastas or even this fabulous sandwich. You can make this and freeze it also for future dishes. 
You can come up with so many uses! This reminds me of home in Sylvan Beach,  Upstate New York area. You can find this sandwich on many menu's and if you never tried it, well now it's time!

Sausage Mushroom and Peppers in Cabernet Sauce Recipe

Bell peppers 3 or 4 sliced and cleaned and seeded
2 lb of Italian hot or sweet homemade or store bought sausage cut in bite size pieces or leave in larger links for sandwiches or loose if you prefer
2 pounds pureed plum tomatoes or canned whole tomatoes pureed

1 pound baby bella mushrooms or whatever kind you like

olive oil
1/2 cup Cabernet wine or water
4 whole cleaned garlic cloves
1 teaspoon granulated garlic
Fresh basil leaves 2 or 3
Optional: sliced raw onions
red pepper flakes optional

Optional toppings: grating cheese, chopped parsley, chopped Kalamata olives, minced prosciutto, mozzarella, chopped pepperoni, shredded provolone

Optional meats to use instead of sausage:  meatballs, steak cut up or ground sirloin cooked

Serving suggestions: Cooked pasta to package instructions, cooked rice to package instructions, sub or hard rolls adding melted cheese. Cooked potatoes added to this pot.

In a large saucepan 5 quart, saute the sausage in 3 tablespoon olive oil until browned on both sides around 10 minutes.  Add the garlic, peppers and mushrooms ( also onions if using).

Saute for around 2 to 3 minutes. Add the tomatoes, wine , herbs, spices salt pepper to taste. Simmer on low for around an hour. Add water if needed.

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