No matter what you can really just eat this right out of the dish then spoon it the bowl sopping up the sauce with a wonderful bakery favorite bread.
Either way, you will be very pleased on this wonderful blend of flavors if you're an Italian sausage lover.
I love this tossed over penne pasta or rigatoni. My son loves it in a sub roll baked with garlic bread and topped with mozzarella on top.
Rice and potato lovers you're also in for a treat!
Great over cooked pasta or choice of rice, mashed potatoes or serve in a covered sandwich.
Sausage Mushroom and Peppers in Cabernet Sauce Recipe
Bell peppers 3 or 4 sliced and cleaned
2 lb of Italian hot or sweet homemade or store-bought sausage cut in bite-size pieces or leave in larger links for sandwiches
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
Optional toppings: grating cheese, chopped parsley, chopped Kalamata olives, minced prosciutto, mozzarella, chopped pepperoni, crumbled feta cheese
Serving suggestions: Cooked pasta to package instructions, cooked rice to package instructions, sub or hard rolls adding melted cheese. Cooked potatoes.
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.
Saute for around 2 to 3 minutes. Add the tomatoes, wine and simmer on low for around 1 1/2 hours, adding water if needed.
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