Updated 05/11/2012 05:00 AM
Recipe: Italian Sausage, Pepper and Onion Marinara with Toasted Garlic Bread
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4 links Italian Sausage
Olive oil for sauteing
2 medium onions, peeled and sliced
2 medium peppers, deseeded and sliced
2 cloves garlic, minced
1/2 tsp dried basil
1/2 tsp dried oregano
1 28-ounce can tomato sauce
1/4 cup water
1 loaf bread (baguette or batard) cut into 4 individual servings
Soft butter and minced garlic as needed for garlic bread
Just like any meat based sauce, you'll, want to brown the meat first. So get the sausage going in a large pot in a little olive oil and, once it is browned all around, take it out of the pot, add a little more oil if you need to, and add the sliced onion and deseeded and sliced pepper and cook those to soften.
At this point, the sausage doesn't need to be cooked all the way through yet and, once the onions and peppers have softened up and cooked down a bit, add the minced cloves of garlic, and a little sprinkling of dried basil and dried oregano. Let that cook along for a couple of minutes and then add 1 28-ounce can tomato sauce.
Rinse the can out with about 1/4 cup water and add that to the pot, let it simmer along for 10 minutes or so and then add the sausage back to the pot.
At some point, when the sauce is close to being done, slice the bread into individual servings and slather the cut sides with a generous amount of fresh minced garlic butter and then place the tray underneath the broiler to brown the bread.
Once the bread is nicely toasted and the sausage is cooked through, it is time to eat. Finish with grated parmesan cheese.
Use your judgment, you may not need to toast the whole loaf of bread, but leftovers are good if you have them.
Cut the sausages in half on a bias before serving for a nicer visual presentation.