Description
This is my own recipe for a fairly quick pasta sauce, meaning it doesn’t take all day to cook. Use your own judgment when it comes to adding the spices, that’s what makes it fun! Great served with angel hair pasta, fresh garlic bread, and Chianti wine.
Ingredients
- 4 tablespoons olive oil
- 8 cloves crushed garlic
- 1 onion, chopped
- ½ (12 ounce) jar roasted red bell peppers
- ½ cup chopped fresh basil
- ground black pepper to taste
- ⅛ teaspoon freshly ground white pepper
- 1 pinch cayenne pepper
- 1 pinch dried sage
- 1 pinch onion powder
- 2 teaspoons dried parsley
- 2 teaspoons dried oregano
- salt to taste
- 1 tablespoon monosodium glutamate (MSG)
- 1 fluid ounce sweet vermouth (Optional)
- 2 anchovy filets (Optional)
- 1 (28 ounce) can Italian-style whole peeled tomatoes
- 2 (6 ounce) cans tomato paste
- 1 bay leaf
- ⅛ teaspoon fennel seed
- 1 tablespoon dried chives
- 1 cube chicken bouillon
- ¾ pound sweet Italian sausage
- ¾ pound spicy Italian sausage
- 2 tablespoons olive oil
Servings: 4