Just sharing a wonderful meal that I had last night with my sister, her husband, and my girlfriend.
Fry up a package of Johnsonville Hot Sausage links on high heat. No oil, they’re fatty and they won’t stick. When they start to brown cut them at 1/2 inch intervals. Burn them until they are a little crispy. Set sausage aside and drain the pan of any grease.
Dice peppers and onions into small pieces, and saute in a sauce pan until supple. When supple, add your favorite spaghetti sauce. I’m a third generation off-the-boat WOP and I’m telling you there ain’t much difference here - your favorite.
Put a little of the sauce in the sausage pan, scrape up all that delicious browning, and put it back in with the sauce. When the sauce is to your liking in heat, put the sausage pieces in.
Serve with angel hair pasta.
The only down side to this recipe is that I eat so much that I wake up in the middle of the night ravenous from my belly expanding and emptying.
I make something very similar using turkey sausages from a local farm. I like to build the sauce gradually with peeled Roma tomatoes and use Penne as my pasta of choice. And more garlic than I probably should.
Skip the tomato sauce. Cook the pasta while dealing with the onions/peppers. When the pasta is done, toss it in the pan along with the veggies, add some crushed garlic and a drizzle of extra virgin olive oil. Add the sausages and toss everything together. Mmmmm.
Make sure you have a big enough skillet, btw. I have a 12-inch diameter monster I bought at Restaurant Depot awhile ago.
Saute bacon until browned, remove from pan. Add thinly sliced onions to the bacon fat and saute until translucent. Return bacon to pan and add the tomatoes. Cover, simmer for about an hour. Serve over pasta, garnish with fresh basil and ground pepper.