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Jimmy the Saint's Sausage and Pepper Sauce

Jimmy the Saint's Sausage and Pepper Sauce

Jimmy Tosnia

This is my own recipe for a fairly quick pasta sauce, meaning it doesn't take all day to cook. Use your own judgment when it comes to adding the spices, that's what makes it fun! Great served with angel hair pasta, fresh garlic bread, and Chianti wine.

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 938 kcal
  • 47%
  • Fat:
  • 74.5 g
  • 115%
  • Carbs:
  • 35.2g
  • 11%
  • Protein:
  • 31.4 g
  • 63%
  • Cholesterol:
  • 131 mg
  • 44%
  • Sodium:
  • 3068 mg
  • 123%

Based on a 2,000 calorie diet

Directions

  1. In a large saucepan saute garlic, onion, and roasted peppers in 2 tablespoons olive oil until onions turn golden brown. Stir in fresh basil and blend well. Add ground black pepper, ground white pepper, ground red pepper, ground sage, onion powder, ground sage, onion powder, dried parsley, dried oregano, and salt. Stir until well blended. If desired, add MSG. Stir in chopped Italian tomatoes and both cans of tomato paste. Cover and simmer over medium-low heat until paste has liquefied.
  2. Once sauce has liquefied, add bay leaf, fennel seed, dried chives, bouillon cube, and ,if desired, anchovy fillets and Vermouth. Cover and let simmer for 30 minutes. Stir occasionally.
  3. In a separate skillet prepare sausage by lightly browning in 2 tablespoons olive oil. Using medium heat, cover and let cook for 15 minutes. At the completion of cooking time, remove sausage from pan, and cut into 1 inch pieces. Add to sauce pot.
  4. Cover sauce and simmer for an additional 15 minutes. Stir occasionally and serve warm.
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Reviews

TRACYCOOK
17
5/20/2006

I was a little nervous about this recipe, as no one else had reviewed it yet...I figured I'd give it a go! Let me start by saying that this is the best sausage and peppers I have EVER had!!!! I followed the recipe exactly, and I am not sorry about a thing! Well, I did add a little extra water as the sauce was a little to thick, and we like to serve it on rolls. Don't be intimidated by all of the spices in this sauce...it makes your taste buds stand up and take notice. Thank you Jimmy for this recipe and for not being afraid to add a little of this and a little of that...BRAVO!!!

David Robinson
14
3/12/2010

I made this exactly as written except I added a few more anchovys. Absolutely delicious and addictive. One of the best sauces I've ever made.

Chef Mickey (aka Mickey)
6
6/8/2009

UPDATE: MY BF & I JUST HAD LEFTOVERS. THE SAUCE (AS IS) IS VERY THICK. TODAY IT WAS REALLY THICK (ALMOST THE CONSISTENCY OF TOMATO PASTE!). I THEREFORE, ONLY RECOMMEND EATING THIS FRESH. Pretty good sauce. Made this for dinner last night. My bf enjoyed it and thought it was quite filling (it was just "OK" for me). My only complaint (if you can call it that...) is the expense incurred for MSG (never used it in all my years of cooking!), vermouth and anchovies. I ended up tossing most of my leftover anchovies as they do not refrigerate well and I rarely ever use them. I WILL use the vermouth, although not often (most of my recipes do not call for it and I do not care for martinis...). I found MSG at my local specialty spice store (small bag only cost $1.75) and REALLY cheap, freshly made Italian sausage at the Italian market. Neither the vermouth or anchovies lent a distinct taste to the sauce (IMHO). In the future, I think both could be omitted. Served over penne pasta with a side of sun-dried tomato & garlic parmesan artisan bread to soak up all the yummy sauce and spumoni ice cream/Italian butter cookies (compliments of my Italian bakery) for dessert! A couple of things to note: This makes a TON (def. more than 4 servings worth). Also, if you are concerned about using anchovies... DON'T BE. They dissolve into the simmering sauce and are barely noticeable. Thanks for sharing!