Sauteed peppers and onion with pan-fried Field Roast Italian Grain Sausage. Simmered in a stewed tomato, garlic and basil sauce. Tossed with bow tie pasta!

Serves 8-10


4 T. extra virgin olive oil

1 jumbo or 2 sm. green pepper(s), cut into 1/2 inch squares

3 sm. yellow onions, cut into 1/2 inch squares

1/2 t. salt

freshly ground black pepper

28 oz. can stewed tomatoes, including liquid; cut tomato slices in half

12 oz. can tomato paste plus 1 can water

1 c. additional water

1 t. dried basil, and then to taste later

1/2 t. dried oregano

2 t. ground fennel seed

2 lg. garlic cloves, coarsely chopped

1 t. garlic powder

1/4 t. ground allspice

1/4 t. red cayenne pepper

1 t. salt

freshly ground black pepper

In extra-large skillet, over medium heat, melt olive oil. Add peppers and onion, salt, and freshly ground black pepper to taste. Saute till wilted.

Add stewed tomatoes, tomato paste plus 1 can water, and additional 1 cup water. Stir well.

Add basil, oregano, fennel, fresh garlic and powdered garlic, allspice, red cayenne pepper and salt. Stir well, then add freshly ground black pepper to taste.

Reduce heat to low, cover and cook for 1 hour, stirring occasionally.

Next, cook grain sausage: 

2 T. extra virgin olive oil

12.95 oz. pkg. Field Roast Grain Meat Italian Sausage; remove casings according to pkg. instructions, then cut into 3/8 inch thick rounds

In large skillet, over medium heat, melt oil. Add sausage and fry till golden on both sides. This won’t take long, so don’t leave the stove. Empty into sauce skillet, stir and continue to cook for 1 hour, covered, stirring occasionally. Adjust for seasoning.

When nearly ready to eat, cook bow tie pasta in lots of salted, boiling water till tender. Drain thoroughly.

Pour sauce into empty pasta pot. Add pasta. Toss gently, and serve.

Notes: Veggie meats often have a squeaky feel against the teeth. To avoid this, make the sausage sauce the day before you serve it and refrigerate in covered container overnight to allow the acid from the tomato products to tenderize the sausage. The next day, reheat the sauce, cook your pasta, mix and serve. It’s great either way, but if you want to finesse the texture, then make the sauce the day before using it.


© 2017 by Chef Sharon Davies-Tight, artist, author, animal-free chef, activist. IT'S free to read, and share with proper credit, not to own or share as your own. CHANGING a few words doesn’t alter the DNA of the work. LIKE a mother knows her children no matter the alterations in appearance, I know my gift when I see it on someone else, even when portions are replaced with a poacher’s words. IF you receive the goods, you are as much a poacher of talent, words and images as the poacher who stole them – no matter the purpose. I am not free and you are making me less free by stealing my intellectual material and putting other peoples names to it. CHANGING A FEW WORDS PROVES YOU KNOW YOU'RE LIABLE. STEALING another person's intellectual material isn't flattery; it's stealing. ~ Sharon Lee Davies-Tight

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