Jimmy the Saint's Sausage and Pepper Sauce Recipe
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Jimmy the Saint's Sausage and Pepper Sauce

By: Jimmy Tosnia  
"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."

Rating: This weblink has been rated 6 times with an average star rating of 4.5 Read Reviews (5)

Rate/Review | 189 people have saved this

 

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Original Recipe Yield 4 servings
 

Ingredients

  • 4 tablespoons olive oil
  • 8 cloves crushed garlic
  • 1 onion, chopped
  • 1/2 (12 ounce) jar roasted red bell peppers
  • 1/2 cup chopped fresh basil
  • ground black pepper to taste
  • 1/8 teaspoon freshly ground white pepper
  • 1 pinch cayenne pepper
  • 1 pinch dried sage
  • 1 pinch onion powder
  • 2 teaspoons dried parsley
  • 2 teaspoons dried oregano
  • salt to taste
  • 1 tablespoon monosodium glutamate (MSG)
  • 1 fluid ounce sweet vermouth (optional)
  • 2 anchovy filets (optional)
  • 1 (28 ounce) can Italian-style whole peeled tomatoes
  • 2 (6 ounce) cans tomato paste
  • 1 bay leaf
  • 1/8 teaspoon fennel seed
  • 1 tablespoon dried chives
  • 1 cube chicken bouillon
  • 3/4 pound sweet Italian sausage
  • 3/4 pound spicy Italian sausage
  • 2 tablespoons olive oil

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Cover sauce and simmer for an additional 15 minutes. Stir occasionally and serve warm.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 938 | Total Fat: 74.5g | Cholesterol: 131mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 20, 2006 by TRACYCOOK 
I was a little nervous about this recipe, as no one else had reviewed it yet...I figured I'd... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 8, 2009 by Mickey 
UPDATE: MY BF & I JUST HAD LEFTOVERS. THE SAUCE (AS IS) IS VERY THICK. TODAY IT WAS REALLY... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 4, 2009 by DAVIDRAYROB 
I did the recipe exactly according to the author without any changes. I think that is only... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 14, 2008 by SWEETJAM Supporting Member (Click to learn more about Supporting Membership)
This was very good red sauce! I took this to a potluck and there was not a sausage left! I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 27, 2008 by Melissa S. 
A really wonderful recipe -- definitely the best sauce I've ever had on pasta! My family loved... MORE

 
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