Wednesday, May 26, 2010

2 for 1...Italian Sausages and Peppers

  We agree to disagree. Ever have one of those nights? You want one thing for dinner and they want something else. We had agreed on the italian sausage, except he wanted subs and I wanted pasta. So I decided he was going to have pasta as a side. And that was that! Besides, I had purchased two of the more expensive jarred marinara suaces and was dying to try one of them. I chose to try the Alessi. I almost always choose the Bertolli sauces which are often on sale. The Alessi is twice the price at a little more than $7.00 a jar. I don't think I will be buying the Bertolli anymore. Wow is all I can say. Definately worth the money. Don't get me wrong I often make a large pot of sauce either from my garden fresh tomatoes or from organic canned tomatoes, and then freeze in dinner size portions. But in a pinch this sauce is great. I give it 5 stars. A little fresh basil thrown in at the end, magnificent. So here is our simple compromise.

I love these Italian Sweet Sausages.
Though I really do miss my Italian Deli (in another state).

Shells and my new favorite sauce.

Chop peppers, onions, and garlic.

In a tablespoon of olive oil over medium high heat brown sausages.
Remove from pan and set aside.

Turn heat down to medium.
Saute vegetables for about 5 to 8 minutes.
Sprinkle with salt and pepper.

Add sausages back to pan with the vegetables
and worchestershire

Cover and turn heat to low.
Let cook for about another 20 minutes.
(Giant pan, no lid.)

Nicely sauteed vegetables.

Italian Sausages and Peppers


1/2 each tri-color bell pepers plus 1/2 green bell pepper (for a total of 2 whole bell peppers),
sliced julienne style
3 - 4 cloves garlic, sliced thin
1/2 medium onion, sliced
1 tablespoon olive oil
2 tablespoons worchestershire sauce
1 package sweet italian sausage


Heat a large skillet over medium high heat, add olive oil and brown sausages on all sides. Remove sausages and set aside. Reduce heat to medium and add onions and garlic. Saute until just tender. Add peppers,  worchestershire sauce, salt, and pepper to taste to pan, saute 5-8 minutes to soften peppers. Add sausages back to pan and cover. Cook over low to medium low heat for 20 minutes longer, until peppers have wilted and sausages are cooked through.
Serve on toasted hoagie rolls or over pasta.
Serves 4

I know this is too simple and ridiculous to post, however I wanted to point out an easy way to please everyone with one meal. Normally I would have put the sauce into the pan with the sausages and peppers, except Michael didn't want sauce on his hoagie. It's all about the compromise. 
Michael and Carla


  1. Wonderful dish! I can almost smell the wonderful flavors. My family and I all seem to have different tastes which can be challenging. I like how you solved the problem with this dish.

  2. Love ALL of this! The photos, the story...nice job you guys!

  3. Sausage and peppers is a winner. I can relate to your situation. Compromise is the best policy.

    Although, I must say I like your version better. Great job.


  4. I'm with Micheal...I would want the sub...I love Italian sausage...I eat it ever chance I get.

  5. This looks like a great compromise :) I'll have to check out that Alessi sauce. I loved all the colorful peppers you used. Fun post!

  6. Mmmm, looks delish! You would have to reverse it here tho, I'm the hoagie he's the pasta. :}

  7. I LOVE Italian sausages! Looks delicious!

  8. Your meal looks so lovely,
    I'm sure it's very very tasty!

  9. This looks delicious!!!!Wonderful meal.

  10. Nice compromise. Anything recipe with Italian sausage is a winner.

  11. Wonderful outcome to a very common dilemma! Of course sausages and peppers should make everyone happy, no matter how they are served. GREG

  12. Great way to compromise. I love Johnsonville sausage. Best we've found here in Phoenix

  13. Thank you everyone for the lovely comments.


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