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|3||tablespoons olive oil|
|4||cloves garlic, minced|
|3||yellow onions, finely chopped|
|2||green bell peppers, cut into 1/4" dice|
|1||pound spicy Italian sausage|
|1||cup dry red wine|
|1||28 oz. can canned tomatoes, chopped or crushed, undrained|
|2||tablespoons double-concentrate tomato paste|
|1 1/2||tablespoons dried oregano|
|1||tablespoon dried basil|
|1 1/2||teaspoons crushed red pepper flakes|
In a large skillet, heat the oil over moderate heat.
Add the garlic, onions, and green peppers; saute
until tender, 3 to 5 minutes.
Crumble in the sausage, raise the heat slightly,
and saute until the sausage begins to brown,
about 10 minutes.
Carefully pour off most of the fat. Add the wine.
Stir and deglaze the bottom of the pan with a
wooden spoon to dissolve the pan deposites.
Add the tomatoes. Stir in ramining ingredients.
Gently cook until thick, 15 to 20 minutes.
Serve over cooked pasta.
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