Jimmy the Saint's Sausage and Pepper Sauce

Jimmy the Saint's Sausage and Pepper Sauce

8

"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."
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Ingredients

servings 938 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 938 kcal
  • 47%
  • Fat:
  • 74.5 g
  • 115%
  • Carbs:
  • 35.2g
  • 11%
  • Protein:
  • 31.4 g
  • 63%
  • Cholesterol:
  • 131 mg
  • 44%
  • Sodium:
  • 3068 mg
  • 123%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

8
  1. 9 Ratings

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Most helpful positive review

I was a little nervous about this recipe, as no one else had reviewed it yet...I figured I'd give it a go! Let me start by saying that this is the best sausage and peppers I have EVER had!!!! I ...

Most helpful critical review

UPDATE: MY BF & I JUST HAD LEFTOVERS. THE SAUCE (AS IS) IS VERY THICK. TODAY IT WAS REALLY THICK (ALMOST THE CONSISTENCY OF TOMATO PASTE!). I THEREFORE, ONLY RECOMMEND EATING THIS FRESH. Pretty ...

I was a little nervous about this recipe, as no one else had reviewed it yet...I figured I'd give it a go! Let me start by saying that this is the best sausage and peppers I have EVER had!!!! I ...

I made this exactly as written except I added a few more anchovys. Absolutely delicious and addictive. One of the best sauces I've ever made.

UPDATE: MY BF & I JUST HAD LEFTOVERS. THE SAUCE (AS IS) IS VERY THICK. TODAY IT WAS REALLY THICK (ALMOST THE CONSISTENCY OF TOMATO PASTE!). I THEREFORE, ONLY RECOMMEND EATING THIS FRESH. Pretty ...

This was very good red sauce! I took this to a potluck and there was not a sausage left! I did all of it in a fry pan and then transferred it to the crock pot and it worked like a charm. The ...

A really wonderful recipe -- definitely the best sauce I've ever had on pasta! My family loved it (even my picky little brother).

This was a great recipe. I added fresh herbs as I grow them, and didn't have sweet vermouth so used a blush zinfandel, but really didn't stray from the original posted recipe. (didn't add MSG e...

AMAZING! WOW! Absolutely the best red sauce I've ever prepared. This recipe is a long-term keeper. I made this for friends and nobody noticed I used low fat sausage instead of the regular Italia...

I made this recipe yesterday, and I do have to say it was very tasty. I will be making this again in the near future. Thanks for a great recipe Jimmy!