Sausage & Peppers Rustica

As I mentioned in my earlier post, Daniel loves this particular pasta dish. In fact I think this was the dish he had right before we drove across the street to the jewelry store and I came home with a big ol' diamond engagement ring. I swear I just wanted to show him what I liked, how was I to know he was going to be feeling generous and let me keep the ring I fell in love with?? Man do I love my ring!! Thanks again Sweetie!

Anyway, this recipe is straight from Olive Gardens website so thank you to them. I have adapted it somewhat because the recipe they have listed is a bit confusing and calls for 5 cups of salsa marinara which I think is a bit much and plus I didn't have fresh basil because the store was out.Ingredients:
-Peppers- Green, Yellow, seeded and cut into strips, I used 2 of each color
-Italian Sausage (I used three links), cut on the diagonal and browned
4 tbsp. Extra Virgin Olive Oil
1- 28oz. can of Plum Tomatoes, including liquid, chopped, not pureed
4 -clove of Garlic, finely chopped
1- 10 3/4 oz. can of Tomato Puree
Salt and Pepper
Penne Pasta

1.) Brown the italian sausage in your skillet and then cut into slices after you have allowed them to rest for a few minutes. Set aside in a separate bowl.2.) Add peppers to pan along with 2 tbsp. of extra virgin olive oil along with two cloves of the chopped garlic. Saute until crispness is lost, but not soft. Add sausage to peppers.3.) Cook pasta as directed on box.
4.) Combine chopped tomatoes, tomato puree, rest of the chopped garlic, and olive oil, to sauce pan and bring to a light simmer. This makes salsa marinara. I also added a tablespoon of italian seasonings along with about a tablespoon of the pepper and a tablespoon of salt.
5.) Drain pasta and serve, top pasta with sausage and peppers, and salsa marinara.
I am by no means a fan of this dish, mainly because I am not a big sausage person, but a good cook always tries the food that they make and I must admit, I would probably eat a bowl of this stuff if I allowed myself. Daniel unfortunately works second shift so I will have to wait until tomorrow to get his verdict. Something tells me he is going to like it though. This recipe is definitely a keeper and yes Uncle Dan, I will make you batch sometime!!


*I would just like to mention that during the course of this evening I received a war wound. While opening the refrigerator I had a jar of pickles fly at me, shatter at my feet and during the clean up process I had a piece of glass shoved into the palm of my hand which took FOREVER to get out. Now, not only do I smell like a dill pickle but it hurts to close my hand. For the record, if I get injured again tomorrow during the dinner preparation, then I hereby cancel all of the other meals and I am ordering a pizza! :)