This is a "wow" recipe that I created last night. I had been wanting to try Andouille sausage and finally found it at a local grocery. It gives this dish just the right "kick" to spice up your dinner, though feel free to add some red pepper flakes if you really like it hot! My husband took one bite and said "you have got to write this recipe down"!
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- 2 tablespoons extra virgin olive oil
- 1 large yellow pepper, cut into thin strips
- 1 large red pepper, cut into thin strips
- 1 large yellow onion, cut into thin wedges
- 1 tablespoon fresh garlic, minced
- 1 lb andouille sausage, sliced into 1/2 inch pieces (I used Johnsville brand )
- 1 (22 ounce) can diced tomatoes, undrained
- 1 (6 ounce) can tomato paste
- 3/4 cup water
- 1 1/2 tablespoons italian seasoning
- 2 bay leaves
- 2 teaspoons paprika
- 1/4 cup sugar
- salt and pepper
- 1In a large skillet over med-high heat, saute peppers and onion in the olive oil.
- 2Once the vegetables are "crisp tender", add the garlic and sausage, sauteing for 1 minute, being careful not to let the garlic burn.
- 3Add the diced tomatoes.
- 4Whisk the tomato paste and water together and add to the skillet.
- 5Add all the spices.
- 6Bring to a boil, then reduce heat. Simmer covered, for 20 minutes, uncover and simmer for 10 more minutes.
- 7Serve tossed with cooked pasta or rice.
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Nutritional Facts for Andouille Sausage and Peppers Marinara
Serving Size: 1 (336 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 619.6
- Calories from Fat 347
- Total Fat 38.6 g
- Saturated Fat 11.9 g
- Cholesterol 64.6 mg
- Sodium 2051.5 mg
- Total Carbohydrate 45.8 g
- Dietary Fiber 6.4 g
- Sugars 27.9 g
- Protein 26.3 g
The following items or measurements are not included: