Sausage Cacciatore With Grandmas Peppers Recipes

ITALIAN SAUSAGE CACCIATORE

Steps:

• In a sauce pan heat oil over medium heat.
• Fry sausage, and bacon if using until golden.
• Remove all but 1 tbsp of fat from pan.
• Add onion, green peppers, celery, mushrooms, carrots, garlic, oregano, salt, pepper until mushroom liquid evaporates.
• Add tomatoes and tomato paste, bring to a boil.
• Stir, reduce heat and simmer for about 10 minutes.
• Add sausage to tomato mixture, cover and simmer for about another 10 minutes.
• Ladle over individual servings of pasta.
• Sprinkle with Romano cheese.
• Cook your favorite pasta according to package direction.

ITALIAN SAUSAGE CACCIATORE

Steps:

• In a skillet, saute the green pepper, onion and garlic in oil until crisp-tender. Crumble sausage into skillet; cook over medium heat until meat is no longer pink. Drain. Add the tomatoes, tomato juice, pepperoni, oregano, basil and pepper. Reduce heat; cover and simmer for 10 minutes. Add mushrooms and olives. Simmer, uncovered, for 10-15 minutes or until slightly thickened. Stir in cheese. Serve over pasta.

SAUSAGE CACCIATORE

Steps:

• Cook onions and peppers over medium high heat for 5 minutes until they begin to soften.
• Add garlic, reduce heat to medium low and cook for 5 minutes more.
• Add tomatos and tomato soup, basil, oregano, salt, and pepper. Stir to combine. Increase heat and bring to a boil, then reduce heat back to medium low and simmer for 15 minutes.
• Add sausage. If using raw sausage, cover and simmer for about 20 minutes or until sausage is completely cooked through. If using pre-cooked sausage, reduce simmering time to 10 minutes.
• Add zucchini and summer squash slices, and cook for 5-8 minutes more. Squash should still be firm, not mushy, but cooked through.
• Remove from heat and let stand 5 minutes before serving.
• Serving suggestion: Spoon over angel hair or linguini. Also great with cheese tortellini. Pass the parmigiana!

SAUSAGE CACCIATORE WITH GRANDMA'S PEPPERS

Steps:

• 1. Prepare mock sauce & peppers if you do not have the canned peppers. The mock sauce isn't exactly the same, but will do in a pinch. NOTE: If preparing the mock sauce, you will omit the additional 14 oz. tomato puree. Place tomato puree, sauce, sugar, salt, cider vinegar, garlic & onion powder in saucepan. Bring to a simmer boil. Add cut up peppers and allow to cook for 10 minutes. Remove from heat, & cover until ready to use with sausage. (Covering will allow pepper flavoring to soak into sauce while preparing remainder of dish).
• 2. In a large skillet, add sausage, casings removed, and onions. Cook on low-medium heat until cooked through.
• 3. Add 2 pints of "Grandma Vinion's Canned peppers in Red Sauce" and tomato puree. If you are using mock sauce & peppers, add at this point. Add Italian seasoning. (photo is before adding tomato puree) Cover, simmer for 30-40 minutes, stirring occasionally.
• 4. In the meantime, prepare fettuccine- al dente, according to package directions. Drain & toss with a bit of EVOO to prevent sticking.
• 5. To serve, we serve fettuccine, then top with preferred amount of Sausage Cacciatore & top with Ramona cheese. Goes well with prepared fresh vegetables, broccoli, squash etc.
• 6. Can also serve up as a "Sausage Cacciatore Sloppy Joe" on fresh Italian Sausage rolls. My husband Loves this dish, and if we have any left overs, he takes the Sausage Sloppy Joe's for lunch.