Spicy Sausage Ragout
|Olive oil||1⁄4 Cup (4 tbs) (50 Milliliter)|
|Sweet italian sausage||1 1⁄2 Pound, sliced (750 Gram)|
|Hot italian sausage||1 1⁄2 Pound, sliced (750 Gram)|
|Onion||1 Large, chopped|
|Garlic||3 Clove (15 gm), minced|
|Sweet red peppers||3 , cut in slivers|
|Plum tomatoes||1 Can (10 oz)|
|Tomato sauce||1 Cup (16 tbs) (250 Milliliter)|
|Chopped fresh parsley||1⁄2 Cup (8 tbs) (125 Milliliter)|
|Dry red wine||1⁄2 Cup (8 tbs) (125 Milliliter)|
|Crumbled dried oregano||1⁄4 Teaspoon (1 Milliliter)|
|Crumbled dried basil||1⁄4 Teaspoon (1 Milliliter)|
|Freshly ground pepper||To Taste|
|Hot buttered egg noodles||1 Cup (16 tbs)|
In Dutch oven or heavy saucepan, heat oil; saute sausages until browned.
Add onion and garlic; cook for 5 minutes or until softened.
Stir in peppers; cook for 5 minutes or until tender.
Stir in tomatoes, sauce, parsley, wine, oregano, basil, and salt and pepper to taste; simmer, uncovered, for 30 minutes or until heated through and flavors have mingled.
Taste and adjust seasonings if necessary.
Serve over egg noodles.