Red Pepper & Chicken Sausage Linguini

I have received SO many compliments on my homemade sauce. The baby has loved this since I started him on solid foods. It’s delicious and is, hands down, as healthy as you can get!

This sauce, freezes really well. So, make a huge batch and portion it out for things like spaghetti and meatballs, chicken parmesan, lasagna, or this!

So, let’s get started!

Ingredients:

(If you’re going to make a large batch to freeze, double your veggies, at LEAST. This makes enough for the 3 of us to eat and have leftovers for a day or 2. But, since everybody loves it, so it goes quickly! If you like a thicker sauce, that will “stick” to your noodles, add a small can of tomato paste. I would recommend adding it to the sauce you intend to use in lasagna so it holds together better, or if you are using small pasta, like a bowtie pasta.)
10 Roma tomatoes, you don’t have to use Roma tomatoes, they are just my favorite.
1 Large yellow onion
2 Large bell peppers
4 Cloves garlic
Thyme
Oregano
Rosemary
Basil
Pinch of Sea Salt & sugar
Olive Oil
Isernio’s Hot Italian Chicken Sausage, AMAZING brand, I’ve mentioned it before. Find it here.
1 Pkg Whole wheat linguini

Directions:
Chop all the veggies. I don’t peel my tomatoes, so I chop them smaller than everything else. In a LARGE skillet, brown the sausage over medium high heat. It’s okay if it sticks and burns a little. Since it’s chicken, it doesn’t really render much fat while cooking, but it all works out, trust me. Drizzle a good amount of olive oil into the pan and add the onion and garlic, cooking over medium heat until onion starts to become translucent.
Add the bell peppers and herbs, cooking over medium high heat until the peppers get a little soft. Add the tomatoes and cook simmer, covered, stirring occasionally for about 20 minutes. Uncover cook an additional 20 minutes or until the sauce reduces to your liking. Salt and sugar to taste. Don’t forget this part. Tomato sauce from the jar has a lot of salt, so if you taste this sauce without salt and sugar, you’ll be pretty shocked.

If you’re making a large batch and don’t have a big enough pan, or are busy and like to make use of your crock pot, you can always stop after your onions are cooked and add everything to a large crock pot. Cook on low as long as you’d like. It really can’t over-cook!
I hope this is as big of a hit for you as it is for me! It’s always good to have a pasta sauce recipe ready to go (and in the freezer) if you ever get unexpected guests for dinner. And, I’ve always found people just appreciate food that’s made from scratch, a little bit more…. And that makes me happy.

Enjoy!