Photo: Mike Kenneally
Jimmy the Saint's Sausage and Pepper Sauce
25 ingredients
4 servings
openrecipes
"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."
Estimated Nutrition (whole recipe, rough)
903
Calories
93g
Protein
43g
Fat
36g
Carbs
Counts 20 of 22 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 20 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Anchovy | 100g | 210 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Fennel | 1/2 bulb (87g) | 27 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Vermouth | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 tablespoons olive oil
- 8 cloves crushed garlic
- 1 onion, chopped
- 1/2 (12 ounce) jar roasted red bell peppers
- 1/2 cup chopped fresh basil
- ground black pepper to taste
- 1/8 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
- 1/8 teaspoon fennel seed
- 1 tablespoon dried chives
- 1 cube chicken bouillon
- 3/4 pound sweet Italian sausage
- 3/4 pound spicy Italian sausage
- 2 tablespoons olive oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes