Best Jimmy The Saints Sausage And Pepper Sauce Recipes
JIMMY THE SAINT'S SAUSAGE AND PEPPER SAUCE
This is my own recipe for a fairly quick pasta sauce, meaning it doesn't take all day to cook. Use your own judgment when it comes to adding the spices, that's what makes it fun! Great served with angel hair pasta, fresh garlic bread, and Chianti wine.
Provided by Jimmy Tosnia
Categories Seafood Pasta Sauce
Yield 4
Number Of Ingredients 25
Steps:
- In a large saucepan saute garlic, onion, and roasted peppers in 2 tablespoons olive oil until onions turn golden brown. Stir in fresh basil and blend well. Add ground black pepper, ground white pepper, ground red pepper, ground sage, onion powder, ground sage, onion powder, dried parsley, dried oregano, and salt. Stir until well blended. If desired, add MSG. Stir in chopped Italian tomatoes and both cans of tomato paste. Cover and simmer over medium-low heat until paste has liquefied.n
- Once sauce has liquefied, add bay leaf, fennel seed, dried chives, bouillon cube, and ,if desired, anchovy fillets and Vermouth. Cover and let simmer for 30 minutes. Stir occasionally.n
- In a separate skillet prepare sausage by lightly browning in 2 tablespoons olive oil. Using medium heat, cover and let cook for 15 minutes. At the completion of cooking time, remove sausage from pan, and cut into 1 inch pieces. Add to sauce pot.n
- Cover sauce and simmer for an additional 15 minutes. Stir occasionally and serve warm.n
Nutrition Facts : Calories 937.6 calories, Carbohydrate 35.2 g, Cholesterol 131.2 mg, Fat 74.5 g, Fiber 6.4 g, Protein 31.4 g, SaturatedFat 22.2 g, Sodium 3068.3 mg, Sugar 18.6 g
JIMMY THE SAINT'S SAUSAGE AND PEPPER SAUCE
This is my own recipe for a fairly quick pasta sauce, meaning it doesn't take all day to cook. Use your own judgment when it comes to adding the spices, that's what makes it fun! Great served with angel hair pasta, fresh garlic bread, and Chianti wine.
Provided by Jimmy Tosnia
Categories Seafood Pasta Sauce
Yield 4
Number Of Ingredients 25
Steps:
- In a large saucepan saute garlic, onion, and roasted peppers in 2 tablespoons olive oil until onions turn golden brown. Stir in fresh basil and blend well. Add ground black pepper, ground white pepper, ground red pepper, ground sage, onion powder, ground sage, onion powder, dried parsley, dried oregano, and salt. Stir until well blended. If desired, add MSG. Stir in chopped Italian tomatoes and both cans of tomato paste. Cover and simmer over medium-low heat until paste has liquefied.n
- Once sauce has liquefied, add bay leaf, fennel seed, dried chives, bouillon cube, and ,if desired, anchovy fillets and Vermouth. Cover and let simmer for 30 minutes. Stir occasionally.n
- In a separate skillet prepare sausage by lightly browning in 2 tablespoons olive oil. Using medium heat, cover and let cook for 15 minutes. At the completion of cooking time, remove sausage from pan, and cut into 1 inch pieces. Add to sauce pot.n
- Cover sauce and simmer for an additional 15 minutes. Stir occasionally and serve warm.n
Nutrition Facts : Calories 937.6 calories, Carbohydrate 35.2 g, Cholesterol 131.2 mg, Fat 74.5 g, Fiber 6.4 g, Protein 31.4 g, SaturatedFat 22.2 g, Sodium 3068.3 mg, Sugar 18.6 g
SUPER-EASY SAUSAGE AND PEPPERS
A simple and delicious way to serve sausage and peppers with a tomato-based sauce. This is one of my husband's and kids' favorite meals. They like it served over rice because it makes a lot of 'gravy' that soaks into the rice. It 's one of my favorites because it's quick, easy, and has only a few ingredients that I usually have on hand.
Provided by Michele Novellano League
Categories 100+ Everyday Cooking Recipes
Time 1h15m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spread sausage pieces into a baking dish.
- Bake sausage in preheated oven until heated through, about 20 minutes.
- Heat olive oil in a large skillet over medium-high heat. Saute onion in oil until translucent, 5 to 7 minutes.
- Stir sausage with the onion. Pour tomato sauce over the sausage mixture; bring to a simmer and cook for 20 minutes.
- Stir bell pepper into the mixture to coat in tomato sauce; cook until the bell pepper is tender, about 20 minutes more.
Nutrition Facts : Calories 355.6 calories, Carbohydrate 9.3 g, Cholesterol 51.8 mg, Fat 27.2 g, Fiber 1.6 g, Protein 18.2 g, SaturatedFat 9 g, Sodium 1127.9 mg, Sugar 3.5 g
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