Sausage Mushroom and Peppers Cabernet Sauce Recipe

Wednesday, September 3, 2014

This is the perfect sauce to start off any meal, whether you make this in a covered sandwich, over pasta, rice or even over a baked potato. 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 please on this wonderful blend of flavors if your a 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. .
+claudia lamascolo  Author

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