Sausage Mushroom and Peppers Cabernet Sauce Recipe

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 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.