Dolce & Clemente's Bell Pepper Sauce with Sausage
½ 25 oz. jar of Dolce & Clemente's Imported Italian Plum Tomatoes
3 bell peppers 1 red 2 yellow
2 tablespoons chopped onion
4 fresh sweet sausages cut into ½ " pieces totaling 1 1/2 cups
4 tablespoons EVOO
1 tablespoon butter
2/3 cup of grated parmigiano reggiano
1 ½ pounds fresh pappardelle or 1 ½ pounds of boxed dried pappardelle
salt & pepper to desired taste
1.Prep: hand squeeze D&C tomatoes in a mixing bowl before sautéing.
2.Split the peppers into 4 sections, discard seeds and cores, and peel them using a swiveling blade peeler. Cut them into more or less 1 inch square pieces.
3.Put EVOO and chopped onion in sauté pan; turn the heat on medium high. Cook and stir the onion until it becomes chartreuse in nature. Add sausages and cook them for 2 minutes, then add peppers and cook for 7-8 minutes stirring occasionally. Add salt and pepper and stir well.
4.Add the tomatoes to the pan and let them simmer for 15-20 minutes. Empty the entire contents of the pan over cooked pasta and toss thoroughly, add the parmigianno cheese and butter and toss again.
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