Italian Sausage, Roasted Red Pepper, and Tomato Sauce

  • 2 tablespoons olive oil
  • 5 cloves garlic, minced
  • 3 large sweet red peppers
  • 4 links Italian sausages, casing removed
  • 1 28-ounce can crushed tomatoes
  • 1/2 teaspoon red chili flakes
  • 1 tablespoons fresh basil, chopped
  • 1 tablespoon fresh oregano, minced
  • salt and pepper
  • Preheat the oven to 400 degrees F. Half the red peppers lengthwise, remove the seeds from the cavities. Line a baking sheet with a piece of aluminum foil, place the peppers on the baking sheet facing up. Drizzle with 1 tablespoon of olive oil and roast in the oven for about 15 minutes. Flip over the peppers and continue roasting for another 15 minutes, or until the peppers are soft and nicely charred. Remove from the oven and cool down.
  • Place the roasted peppers in a food processor and pulse until smooth. Set aside.
  • In a heavy pot, heat the remaining of olive oil over medium heat. Add loose sausage and cook until golden brown, breaking them up with the spatula. Add minced garlic and chili flakes, mix and continue cooking for another 3 minutes.
  • Add canned tomatoes, red pepper puree, basil and oregano. Season with salt and pepper. Reduce the heat to low, cover the pot with lid, and continue cooking for about 20-30 minutes, stirring occasionally. Remove from the heat.