Saved that, thank you.
Alex

"Glenn Jacobs" > wrote in message ...
> On Fri, 20 Feb 2004 00:42:36 -0500, Lady Cake wrote:
>
> > Is is better to make Italian sausage & peppers in the oven? Or on the stove? What about a pressure cooker?
> >
> > Any good recipes? Which peppers are better.....red, green, or the fancy yellow/orange ones?
>
> Hot Italian Sausage in Sweet Basil Sauce
>
>
> 1 lb. Hot Italian Sausages (in casings) cut in 1" to 2" pieces
> 2 Medium onions chopped
> 2 Red bell peppers (or one red and one green) cleaned and cut into 1"
> pieces
> 3 Cloves of garlic sliced
> 2 Tablespoons oil (preferably olive)
> 2 Large cans whole peeled tomatoes
> 1 Teaspoon sugar
> Salt and Pepper to taste
> 1 Tablespoon sweet basil
>
>
> Sauté two cloves of garlic, one onion and the bell peppers in a sauce pan.
> When the onion is translucent add the juice from the tomatoes. Remove the
> whole tomatoes from the can and chop them into 1' pieces. Add the tomato
> pieces, sugar, salt and pepper to the sauce. Raise the heat until the
> sauce is at a medium to rapid boil. When the sauce is thickened to 80% of
> what is desired (45 minutes or so), sauté the remaining onion and garlic in
> a frying pan using a little oil. When the onion is just beginning to
> become translucent add the sausage pieces to the pan. Sauté the sausage
> until nearly done. Remove the sausage from the pan and discard grease,
> onion and garlic. Add the sausage and basil to the sauce, continuing to
> cook it down to the desired consistency. Taste the sauce and add
> additional basil if required. Sauce should have a slightly sweet flavor.
> Serve over fettuccini, with parmesan cheese. This will provide sufficient
> sauce for 5 or 6 servings.
>
> The object of this dish is to contrast the hot sausage and the sweet sauce.
> For this reason the sausage is cooked separately from the sauce to limit
> the blending of the hot and sweet flavors. It is preferable to use all red
> bell peppers as they add sweetness to the sauce, however sometimes red bell
> peppers are prohibitively expensive and then I usually use one red and one
> green. Chopped fresh tomatoes can be used in place of the canned if the
> are good'n ripe. If the sausage is too hot, half hot and half mild sausage
> can be used. The sauce is sweetened by the basil and the red peppers, the
> sugar is to enhance the flavor of the tomatoes. To sweeten the sauce add
> additional basil, not sugar.
>
> Jake 7/94