1 cup finely chopped onions
3 tablespoons olive oil or canola oil
1 tablespoon minced garlic
2 28-ounce cans crushed tomatoes
Salt and black pepper to taste
1 to 2 tablespoons minced flat leaf parsley, if desired
1 cup chopped red bell pepper
1 cup chopped green bell pepper
1 pound bulk Italian hot or mild sausage
3 tablespoons chopped fresh basil, if desired
Saute bell peppers with onions in oil. Add garlic and sausage to the vegetables, stirring and cooking until sausage is browned. Drain off excess fat. Stir in crushed tomatoes. Simmer, covered 15 minutes, stirring occasionally Season sauce to taste with salt and pepper and add fresh basil and parsley if desired. Serve with pasta such as corkscrews, fusilli, whole wheat penne or ziti.
Yield: 4 servings
Source: J. M. Smucker Co.
Guidelines: Please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. Comments that violate these standards, or our privacy statement or visitor's agreement, are subject to being removed and commenters are subject to being banned. To post comments, you must be a registered user on toledoblade.com. To find out more, please visit the FAQ.