Drunken Sausage and Pepper Sauce
Prep time
Cook time
Total time
Cuisine: Italian
Serves: 4
  • 10 oz button or cremini mushrooms, sliced
  • 2 cloves or garlic, minced
  • 1 T butter
  • 1 medium spanish onion, diced
  • 1 red bell pepper, cored, halved and sliced
  • 1 orange bell pepper, cored, halved and sliced
  • 1 yellow bell pepper, cored, halved and sliced
  • 3 Roma tomatoes, peeled
  • 1 cup white wine, (I used chardonnay)
  • 5 sweet italian pork sausages, casing removed
  • red pepper flakes, to taste
  • salt and freshly cracked black pepper, to taste
  • flat leaf parsley, chopped, for garnish
Sautéed Mushrooms
  1. As to not overcrowd the mushrooms, sauté in batches over high heat in canola oil until tender and almost crispy. Add a pat of butter and a pinch of the minced garlic. Cook for about a minute more, season with salt and pepper and strain through a strainer to remove the execs fat. Wipe down the pan and repeat. Set aside.
Drunken Sausage and Pepper Sauce
  1. In a large pot over medium heat, add about 2 T canola or olive oil. Add the onions and bell peppers and stir constantly until tender. About 20 minutes.
  2. Add the peeled tomatoes by crushing them with your hand. Cook for about 3 minutes more.
  3. Add the remaining garlic and cook for about a minute or until aromatic.
  4. Pour in the chardonnay and reduce until dry.
  5. Add the sausage and break it up with the spatula. (you could also cook them first and put it aside to brown the sausage and develop flavor, but I wasn't trying to dirty a ton of dishes and this worked perfectly for me)
  6. Season with salt, pepper and crushed pepper flakes to taste. Refrigerate overnight to develop flavor if desired. (If you do decide to do this, reserve about a cup of the starchy cooking liquid from your pasta and reheat the sauce in a pot. Otherwise it may be too thick to coat the fresh pasta after it is cooked)
Recipe by A Sue Chef at http://www.asuechef.com/drunken-italian-sausage-and-pepper-noodles/