Page 94 - 2016TOHCookbook

Pastorello Sausage and Peppers
Morin Family | NORTH ANDOVER, MA
“This one-pot meal is a warm welcome after a long day of classes, commuting or other college activities. For three generations, this dish has been a family fa- vorite. It’s hearty enough to sustain through a long night of studying and easy enough to have at the ready should a request be made.” LIZ MORIN
INGREDIENTS
Serves 4
1 pound Italian sausages, frozen 12 ounces button mushrooms
1 large green bell pepper
1 large red bell pepper
Olive oil
2 garlic cloves, diced
1 (15-ounce) can Contadina tomato sauce 2 tablespoons dried basil
Steamed rice or sub rolls, for serving
PREPARATION
1. While frozen, use scissors to cut and discard the casing from each sausage. Slice the links into discs to thaw.
2. While the sausage thaws, slice the mushrooms in half and cut the peppers into strips.
3. Drizzle a small amount of olive oil into a frying pan and turn heat to medium. Add the sausages and cook until browned. Transfer to a paper towel-lined plate to drain and tent with foil to keep warm.
4. Add the mushrooms and peppers to the sausage drippings and cook until the mushrooms are brown and the peppers are crisp-tender. Add the garlic and cook 3 minutes more. Return the sausages to the pan and stir in the tomato sauce and basil. Turn heat to low and simmer 20 to 30 minutes. Serve over rice or in sub rolls.
PAGE 84 | UMASS DINING