E12 Italian Sausage & Peppers (Recipe & Instructions in Description Below) Subscribe & Share!

Italian Sausage and Peppers with Marinara Sauce
Sausage preparation: Add 1lb of sausage separated into links to a heated skillet with 2Tbsp of olive oil. Brown links on each side for a few minutes and stick with a fork to release some juices. Add a ¼ cup of water to skillet. This will stop cooking and make a little a jus for later.
Set skillet aside til later.
Peppers and Onions Preparation:
2 Bell peppers (1 red,1 green)
2 medium yellow onions
pTbsp chopped garlic
2 Tbsp olive oil
½ tsp dried oregano
¼ tsp red pepper flakes
Preparation: Cut Onions and Peppers into ¼ inch strips lengthwise. Add to a heated and oiled skillet. Cook until edges of peppers start to brown then add the remaining ingredients. Continue cooking allowing flavors to blend, when peppers still have a little crunch you can remove from the fire.
Marinara Ingredients and Preparation:
2-28 oz cans of crushed plum tomatoes, 1-5oz can tomato paste
1cup chopped onions, ½ cup chopped celery, 1Tbsp chopped celery
1Tbsp sugar
½ Tsp red pepper flakes
2Tbsp Olive oil
6-8 Fresh basil leaves chopped
In a medium saucepan add olive oil and heat on medium fire. Add chopped onion and celery and let soften and add garlic and tomato paste and allow to cook while stirring for 5minutes. Add crushed tomatoes and let simmer for about 20 minutes. Salt to your taste and add sugar and cook 20-30 minutes adding basil right before finishing.
Assemble dish by first heating the sausage, then add the onions and peppers, allow flavors to blend for a few minutes before adding the marinara to the mixture. Let ingredients simmer a few minutes more before removing from stove.
Ciao & Enjoy!

[@ericcarpenter3406]

Chef Mario, I really appreciate your demonstration of skills and finesse. After watching hundreds of cooking episodes on UA-cam, you demonstrate an authentic take on Italian cooking.

[@mariomodomio4434]

Hi Eric, Thank you for your feedback. I haven’t been on my site for awhile and It’s always a pleasure to see a positive comment on what I do and have done for many years. Thanks a lot!! Chef Mario🇮🇹

[@TC-xh5wp]

I will strive to look cool as you in the kitchen now.

[@intertubicular]

AWESOME!

[@user-sn9hc4dz7i]

Looks yummy

[@amyflesch6728]

Yum!!!!!

[@paulhowarth5680]

Looks awesome thanks

[@lars2894]

Amazing recipe! Is it okay to use a pressure cooker (pressurized steam) to cook off the last part instead of using the oven? Do you think it would be too different?

[@seven_hundred-seven_hundred]

Very nice. Thank you.

[@blu_rey8656]

You are a fine looking cooking dude. Enjoyed your vid. Subscribed!

[@conradkappel9426]

Can tell you've done this many times before. Not a drop of oil or tomato sauce on your crispy white shirt! Lol. Looks great! When I make sausage and peppers (without the pasta and sauce) I learned never to poke holes in the sausage in order to keep all the fat (flavor) in the sausage. I also par boil the sausage before browning or slicing. But when using marinara sauce, I can see that poking holes and releasing some of the fat adds additional flavor to the sauce.

[@mariomodomio4434]

Hello Conrad, I’ve come to appreciate the diversity of cooking and the many ways a dish can be prepared. Par boiling sounds good for doing the grilled sausage. If you love to cook you learn something every day🇮🇹. Thx Chef Mario

[@patjeudy5250]

Gonna try this one tomorrow. Thanks for sharing!!

[@mariomodomio4434]

Hi Pat Glad you’re going to do this recipe. Good cooking and thanks for watching. I’ll be doing more, I’m at home on the stove but the technical part is a little challenging.

[@mariomodomio4434]

Glad you enjoyed watching. Chef Mario🍷🇮🇹🍷

[@johnnyangel9163]

What is the name and location of your restaurant ?

[@mariomodomio4434]

@@johnnyangel9163 Well my restaurant was Called Cafe DiBlasi and it was located in New Orleans. After a good run of 30 yrs we closed in 2014.

[@stevev2474]

Great job chef...I'm licking my chops. You're one of the few I see on youtube that uses the sauce. I like it both ways sauce or no sauce, sausage & peppers is a great dish next to veal & peppers.

[@mariomodomio4434]

Thanks Steve, glad you enjoyed the video. I gotta get back on the stove and do more videos. You hit it when you said sauce or no sauce, I like both ways.

[@jasonkilbourn4723]

Good looking dish,

[@mariomodomio4434]

Much appreciated!!

[@phils1427]

Damn, that looks good!

[@mariomodomio4434]

Thanks a lot, much appreciated🇮🇹

[@kwafflez7079]

dropped spoon dont stop the flow 😎

[@josephortega3205]

You didn't show the sausage and pepper dish but for one sec. You should hav named this pasta W/ sausage and peppers. Dam man 😆

[@mariomodomio4434]

Sorry that you didn’t think I showed what you wanted to see Joe. I tried to show the versatility of the dish, as an appetizer or as an entree with or without spaghetti. It’s easy to see Chef Mario. Thx for the comment🇮🇹

[@nycat5132]

How the heck is the apitizer based on the main course?!

[@mariomodomio4434]

NY Cat, Appreciate the question, what I would do is slice enough sausage to put in a rarebit dish add the onion and peppers and top with mozzarella and Parmesan cheeses. Put the dish in a broiler and brown the cheese. You have a nice starter for a guest that wants a tasting size of what traditionally is served as an entree.🇮🇹

[@johnnyangel9163]

Great recipe. But a.lot of work compared to other sources.

[@mariomodomio4434]

Hi Johnny. Thx for the input, but I have to say, to do a good sausage and peppers all of the elements of that dish are in the recipe. I am open to new ways to do this dish but as it is it always served me well and received many compliments. Thx Chef Mario

[@dlr106]

Video too long