Sausage and Peppers Ragu

Ingredients

  • 4 lbs of sweet Italian sausage
  • 1 lb box of rigatoni
  • 6 sweet bell peppers (2 green, 2 yellow, 2 red) Seeds removed and sliced into 1/4 inch strips)
  • 1 28 0z can of Italian style peeled tomatoes (We like Cento, because of its rich sauce and full flavor)
  • 2 tbs of Italian seasoning
  • 5 large cloves of garlic, minced
  • 2 large red onions
  • Bunch of fresh basil
  • 4 large fresh oregano sprigs
  • 1 tbs sugar
  • 1/4 cup of extra virgin olive oil
  • 1 tbs red pepper flakes
  • 1/2 bottle of Malbec or other red wine
  • Kosher salt and fresh cracked black pepper to taste
  • Halve peppers, remove seeds/pith, and cut into 1/4 inch strips.
  • Peel and halve the onions slicing into strips.
  • Add 1/2 of the olive oil to a large saute pan and saute peppers, onions and garlic, stirring frequently till almost done. About 15 minutes. Season with salt and pepper.
  • Remove peppers from pan and reserve in a large bowl.
  • Prick the Italian sausages with a fork all over.
  • In the same saute pan add the remaining olive oil .
  • Using medium heat, brown the sausages on all sides until brown. About 15 minutes.
  • When sausages are almost done remove them from the pan and let cool slightly.Add the canned tomatoes to the pan breaking up the tomatoes with a wooden spoon.
  • Cut the sausages into bite sized pieces and add back to the tomatoes.
  • Reintroduce the peppers to the pan and mix well.
  • Add the  red wine and sugar and let cook for 10 to 15 minutes.
  • Meanwhile cook the rigatoni, following the package directions.
  • Cut the basil into thin strips (Chiffonade) and mince the oregano and add to the pan.
  • Spoon the sausage and peppers over the rigatoni and serve with crusty bread and red wine.

 

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