Sweet Italian Sausage and Peppers in Red Wine Sauce

Sweet Italian Sausage & Peppers in Red Wine Sauce

Ingredients

1 Lb. pkg Italian sausage, scored

1 Green bell pepper, cut into strips

1 Red bell pepper, cut into strips

1 1/2 Vidalia sweet onion, cut into strips (divided)

8 oz pkg sliced Baby Bella mushrooms

30 oz Tomato sauce

14 oz stewed tomatoes

6 oz tomato paste

1/4 cup red wine

2 Tablespoons Worcestershire sauce

2 Garlic cloves, minced

1 1/2 teaspoons crushed sweet basil leaves

1/4 teaspoon ground oregano

1/4 teaspoon celery salt, or to taste

1/8 teaspoon ground red pepper, or to taste.

Directions

In a skillet over medium-low heat add 1 tablespoon each of butter and extra virgin olive oil. Add garlic and herbs. Cook 1-2 minutes.

Mix together tomato sauce, tomato paste, red wine and Worcestershire. Add to skillet with the garlic and herbs. Simmer over medium-low heat until heated throughout.

Slice sausage on the bias.

Boil sausage in beer or grill.

Saute onions and bell peppers over medium heat until tender. Add to sauce.

Saute mushroom and onions in 2 tablespoons butter and 2 tablespoons extra virgin olive oil. Add to sauce before serving.

Serve over your choice of pasta.

Sprinkle with freshly grated parmesan and freshly cut ribbons of basil and minced parsley before serving.

Goulash

Goulash I started yesterday and finished today. 

Brown...

1 lb ground beef

1 lb ground sweet Italian sausage

Along with...

1 teaspoon Italian seasoning

1 teaspoon dried sweet basil

2 Tablespoons Frenchs Worcestershire sauce

1 Vidalia sweet onion, finely chopped

1 green bell pepper, finely chopped

1 red bell pepper finely chopped

2-3 garlic cloves, minced

Do not drain. Add to sauce.

At this point, I put everything in the slow cooker.

For the Sauce...

1 cup Swanson low sodium beef stock

2 cups V8 juice

2 (14.5) Del Monte Italian style stewed tomatoes

1 (14.5) oz Hunts petite diced tomatoes

2 (10.75 oz) Hunts tomato puree

1/4 teaspoon ground cinnamon or more

1/8 cup Frenchs Worcestershire sauce

Palm full Fresh basil, finely chopped

Palm full Fresh Italian parsley, finely chopped

2 Fresh bay leaves

1/2 tablespoon Mc Cormick Italian seasoning

1 teaspoon Mc Cormick pizza seasoning

Pinch of caraway

Simmer sauce for several hours. I usually let it go for about 7-8 hours.

Add cheeses and 1 pound cooked pasta.

3/4-1 cup each of Freshly grated...

Parmesan

Provolone

Shredded Mozzarella

I top mine with a dollop of sour cream and finely chopped spring onion or chives.

Stewed Pasta

Oh My is this recipe one of my All-Time Favorites!

 So simple, yet so delish!
(Having a hard time adding photos from my new phone)
I'll add one from the computer later on

I solved the photo issues by installing the blogger app on to my phone.

ingredients

1 pound Elbow (macaroni) Pasta, cooked

4 Tablespoons Unsalted Sweet Cream Butter

1 Tablespoon Dried Sweet Basil

2 teaspoons Dried Thyme

1/2 teaspoon Garlic Powder

1/2 teaspoon Onion powder

1 teaspoon Kosher Salt

1/2 teaspoon Ground Black Pepper

1 pound of Freshly Grated Cheddar Cheese, I use a zester

2 (15 oz) cans Del Monte Stewed Tomatoes, pureed

Instructions

Cook pasta according to package directions

Melt butter, then season with basil, garlic powder, salt and pepper

Layered the bottom of a 13x9" glass PYREX baking dish with some buttered pasta

Spoon on 2 cups pureed stewed tomatoes

 Then cover with cheddar cheese

Repeat the layer again 

Cover with foil, and bake for 25 to 30 minutes.

Pasta Salad

 Mediterranean Pasta Salad

This makes a lot of salad, great for parties.
I made this for my husband and his firefighter co-workers to take out on the boat on their crabbing trip.
I also made them Italian Cold-Cuts.

Ingredients:

2 pounds Tri-Color Fusilli or Rotini (Spiral Pasta)        

1 (14.5) can Del Monte California Original Recipe Stewed Tomatoes pureed

32 ounces Kraft Zesty Italian dressing                           

1 Bulb Roasted Garlic, mashed                                      

2 teaspoons Dried Sweet Basil Leaves                          

1 teaspoon Dried Oregano Leaves                                 

2 cups Broccoli Florets, cut into bite size                      

2 cups Cherry or Grape Tomatoes, quartered                

2 1/2 cups English Cucumber, cut into half-moons       

1 cup Green Bell Pepper, cut into 1/2 inch strips           

1 1/2 cups Sliced Black Olives                                       

1 cup Orange Bell Pepper, cut into 1/2 inch strips         

1 cup Red Bell Pepper, cut into 1/2 inch strips              

1 1/2 cups Spanish Onion, cut into 1/2 inch strips         

2 cups Baby Spinach Chiffonade                                  

2 cups Yellow Squash, peeled and cut into half-moons

2-3 cups freshly grated Parmesan cheese                      

 

Directions:

Cook pasta according to package directions.
Drain and set aside.

Purée Stewed tomatoes, pour over hot pasta.
Stir to evenly distribute.
Pasta will absorb the purée very quickly.
 

Mash roasted garlic bulb, mix with Italian dressing.

Add basil and oregano, then pour over pasta.

Add all the vegetables and cheese to the pasta,
Toss to evenly coat.
 

Cover and refrigerate overnight.

 

This recipe fills a 21" L x 12" W x 3" D aluminum foil pan.

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Aim ♥

 

        Have The Best Day Ever!