Sausage and Pepper Pasta Sauce
Servings: 12
Calories: 325kcal
Make-ahead pasta sauce can make mealtimes a breeze, especially when the sauce is freezer friendly like this Sausage and Pepper Pasta Sauce. Big chunks of Italian sausage, sweet bell peppers, and a great tasting marinara – the perfect sauce for any pasta!
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Ingredients
- 2 pounds Italian sausage, casings removed, roughly crumbled
- 2 large red bell peppers, chopped
- 1 large green bell pepper, chopped
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 can crushed tomatoes, 28 ounces
- 1 can tomato sauce, 15 ounces
- 1 can tomato paste, 5 ounces
- 2 tablespoons brown sugar
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried red chili flakes, optional
- 2 whole bay leaves
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup fresh parsley, finely chopped (plus more for garnish)
Instructions
- In a large sauce pot or Dutch oven, over medium heat, add the crumbled sausage and cook for 20 minutes, stirring often. Break apart the larger pieces as the sausage cooks, but not too small - a chunkier, meatier consistency is what we are going to achieve.
- Add the garlic, onion, and the red and green bell peppers; stir into the sausage. Continue to cook for 10 more minutes.
- Add all other ingredients except the parsley. Stir well to combine and lower the heat to a low simmer. Place a lid on the pot and allow the sauce to simmer for 2 hours, stirring every 30 minutes.
- Turn off the heat, stir in the parsley, and place the lid back on the pot. Let the sauce sit for 5 minutes before serving with your favourite cooked pasta.
Nutrition
Calories: 325kcal | Carbohydrates: 15g | Protein: 13g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 57mg | Sodium: 1109mg | Potassium: 744mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1685IU | Vitamin C: 62.3mg | Calcium: 59mg | Iron: 3mg