Mushroom and Pepper Pasta Sauce
I got this recipe from a friend who got it from a food page on Facebook. No amounts were given but what I’ve listed here works pretty well. Since the ingredients aren’t written in stone, I suggest that you adjust the amounts according to your taste. Mushroom and Pepper Pasta Sauce is rich, thick, and hearty with some intense flavors.
- 1 medium onion cut into ¼ moons
- 1 red bell pepper sliced
- Olive oil – enough for frying
- Salt and black pepper
- 1 tbsp. tomato paste
- 2 cups sliced mushrooms – your choice
- 3 or 4 Italian sausage cut into small pieces*
- 2 minced garlic cloves
- 1 28 oz. can tomato puree
- 1 lb. pasta – something small
*When you have to cut sausage or any soft meat, it helps to keep it in the freezer for 20 minutes first.
Start a pot of salted water on a burner for the pasta.
Sauté the pepper and onions in oil until they begin to soften. Season with salt and black pepper. Add the paste and blend. Continue cooking until peppers and onions just begin to brown and remove them from the pan.
Add some more oil and cook the mushrooms until they soften and brown. Remove them from the pan.
Add the sausage to the pan and brown. Add oil as you need it. When almost done add the garlic. Blend and add the puree and return the onion, peppers, and mushrooms. Taste for seasoning. Stir and simmer partially covered for 20 minutes.
Drain and serve the pasta. Add some pasta water if the sauce is too thick. Serve with grated parmigiana.
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