Sunday, November 21, 2010
Spaghetti sauce with sausage, olives and bell pepper
14.5 oz can diced tomatoes
8 oz can tomato sauce
1 handful whole black olives
1/2 bell pepper, sliced
2 Italian sausage links
a sprinkle of Italian seasoning
2 cloves garlic, minced
a drizzle of olive oil
1/2-3/4 pound of pasta, your choice
I brown the sausage a bit in the pan, then add the olive oil and saute the garlic along with the sausage for a couple of minutes. Then add the tomatoes, tomato sauce, the bell pepper, olives and a sprinkle of Italian seasonings.
I'm serving this over shell pasta tonight, but you can use angel hair or any other pasta you like.
The bell pepper adds a nice depth of flavor to the sauce.
This will feed three or four with a main course... or two if you are both super hungry.
If you can get a focaccia to go with this, that would be nice, along with a simple green salad. Tonight I'm serving it with a bottle of Tempranillo that I found at Cost Plus.
This is a very "homey" sauce that will make you feel like you're in the presence of your grandma. In my case, my late Grandma Pompeii, who was also a great cook.