Olive Garden Sauce and Peppers Rustica

Olive Garden Sauce and Peppers Rustica

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  • Prep Time


  • Total Time


  • Servings



  • 1-½

    pounds Sweet and Hot mixed Italian sausage links

  • 4

    tablespoons extra virgin olive oil

  • 1 each

    red, orange and yellow peppers, seeded and cut into 1 x ¼ inch strips

  • Salsa Marinara:

  • 1

    can (28 ounces) Italian-style or plum tomatoes, including liquid

  • 1

    can (10-¾ ounces) tomato puree

  • 1

    teaspoon garlic cloves, chopped finely

  • 2

    tablespoons extra virgin olive oil

  • ½

    cup basil, fresh, chopped finely, firmly packed

  • ¾

    pound Ziti pasta

  • Parsley

  • Parmesan cheese, grated to taste

  • Salt and pepper to taste


Bake or pan-fry sausage until fully cooked. Drain. Cut sausages in half lengthwise: then cut into 1/2 inch slices. Result will be semi-circles of sausage. Saute pepper slices in olive oil until their crispness is lost, but not soft. For Salsa Marinara (5 cups): Do not puree the tomatoes, just break them up. Combine tomatoes, tomato puree, garlic, olive oil and fresh basil in sauce pan. Bring to a light simmer. Cook pasta. Drain and transfer to four warmed plates. Top with sausage, peppers and salsa marinara. Garnish each plate with parsley and grated Parmesan cheese. Serves 4.


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