Spaghetti with Italian Sausage and Peppers

by Emily Kemme
Spaghetti plated

There is nothing as satisfying as digging into a big bowl of spaghetti and meat sauce. Great year-round, it has been a family favorite while watching a movie, or the Oscars!1 lb. ground spicy Italian sausage.

Spaghetti with Italian Sausage and Peppers plated

Great comfort food

1 lb. ground mild Italian sausage

1 large yellow onion, diced

6 garlic gloves, chopped

1 green pepper, seeded and diced

2-28oz cans tomato puree

3-15oz cans tomato sauce

1-28oz can diced tomatoes with juice

1 c. red wine

1 T. each dried basil, marjoram, oregano and thyme

1/2 T. fennel seeds (Note:  if you prefer ground fennel, that’s fine.  Grind in a coffee grinder reserved for that purpose, or you can use a hand grinder.  Kuhn Rikon makes a nice one.)

2 bay leaves

Brown sausage in large heavy pot, breaking into small pieces, until no longer pink.  Remove to bowl.  Add onion and garlic to skillet and sauté in sausage drippings until golden. Add green peppers and cook until they begin to soften and are browned slightly in spots, scraping up any browned bits.  Return sausage to pot.  Note:  You may drain sausage if you prefer to not add drippings to sauce at this point. Add remaining ingredients; stir to combine.  Heat to boiling, then reduce to simmer, covered and stirring occasionally to make sure sauce isn’t sticking to bottom, for at least 4 hours so flavors have time to develop.  Serve over spaghetti.

Thoughts:  I usually double this recipe and freeze the leftovers.  Also, if you prefer the crock pot method, brown meats, onion and garlic in a large skillet as directed above.  Combine all ingredients in large crock pot on low setting for 8 hours.

A few more thoughts:  As with any recipe, I believe that what suits the diner is the bottom line.  If you prefer a thicker, more meatier sauce, use less of the tomato products.

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