Yield: 4 Servings
|2 pounds||Hot And Mild Italian Sausage|
|3 larges||Green Bell Peppers|
|1 large||Red Bell Pepper|
|1 large||Gold Bell Pepper|
|½ pounds||Fresh Sliced Mushrooms|
|1 \N||Clove Garlic, Minced|
|4 pounds||Jar Ragu Spaghetti Sauce|
|\N \N||Salt And Pepper To Taste|
|\N \N||Oregano To Taste|
|3 tablespoons||Minced Dry Onion|
Remove the casings from the sausages. In a Dutch oven brown the sausages, then slice the sausages into ¼" slices. Add the Ragu sauce to the pot. Remove the stems and seeds from the bell peppers.
Cook the peppers for 10 minutes on high setting in the microwave or you can just add the peppers to the pot if you plan on letting the mixture simmer for awhile before serving. Add mushrooms, peppers, garlic, onion, salt and pepper. Heat the mixture over low heat and simmer as long as you can. About 15 minutes before serving, heat a large pot of water to boiling and cook your choice of pasta, preferably a large size pasta or macaroni to al dente. When ready to serve, add the cooked and drained pasta to the sausage and pepper mixture and enjoy. This is a great way to have sausage and peppers during the winter when the peppers are more expensive than in the summer, since it takes a fewer number than "Italian Sausage With Green Peppers And Mushrooms". From: Syd's Cookbook.