Olive Garden Sauce and Peppers Rustica

By smleonard

Ingredients

• Salsa Marinara:
• 1-1/2 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 1/4 inch strips
• 1 can (28 ounces) Italian-style or plum tomatoes, including liquid
• 1 can (10-3/4 ounces) tomato puree
• 1 teaspoon garlic cloves, chopped finely
• 2 tablespoons extra virgin olive oil
• 1/2 cup basil, fresh, chopped finely, firmly packed
• 3/4 pound Ziti pasta
• Parsley
• Parmesan cheese, grated to taste
• Salt and pepper to taste

Preparation

Step 1

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.