Our Thanksgiving eating was delicious - barbeque on Wednesday, turkey and and ham on Thursday, followed by a fish fry on Friday. The sides were heavy on the starch side. When we got home I was ready for something spicy! This week I made chicken enchiladas and tried a new recipe - Sausage and Pepper Sauce from Rosalie Serving Italian.
Sausage and Pepper Sauce
3 peppers; green, red, yellow, or mixed
1/4 cup olive oil
1 small onion, chopped
2 cloves garlic, chopped
salt and pepper to taste
2 Italian sausage links cut into 2" rounds
1 15 oz. can tomato sauce
1/2 tsp.sugar
1/4 tsp. dried basil leaves
1/4 tsp. red pepper flakes
1/4 cup chicken broth
1. Wash, core, and seed peppers. Cut in julienne pieces, not too thin. Place peppers in saucepan with olive oil, onion and garlic. Salt and pepper to taste. Add sausage and saute until peppers are tender and sausage is cooked.
2. Add tomato sauce, sugar, basil, red pepper flakes, and chicken broth. Simmer sauce on low heat, about 15 minutes.
3. Cook pasta of your choice ~ I used whole wheat spaghetti. Combine and enjoy!
My cookbook said serves 4 to 6 ~ that usually means 6 to 8 for us, but this time we only got 4 servings. We would have enjoyed more leftovers of this one, it was so good!
Nutritional info for sauce only: 150 calories / 7.25 g protein / 2.6 g carbs / 10.75 g fat / 0.87 g fiber / 3.8 WW Points Plus
1 comment:
On today's menu was "Something to do with the peppers." I found beautiful yellow and red bell peppers at UniMart-- couldn't believe it. This recipe sounds great, and just the ticket! Thanks!
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