Italian Sausage Spaghetti - Food Wishes
There are basically three ways you can do Italian sausage and spaghetti. Two of those ways are very popular, and perfectly acceptable. This recipe features the much lesser known third method, which I feel is vastly superior in both taste and texture. Enjoy!
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Italian Grandma Makes Sausage and Peppers
Sausage & Peppers:
3-4 lbs Sweet Italian Sausage
4 Red Bell Peppers
4 Green Bell Peppers
4 Orange Bell Peppers (or Yellow)
2 Large White or Yellow Onions
3 Large Potatoes
1 qt Peeled Tomatoes
Olive Oil
Salt, Pepper, and Garlic Powder to taste
*Optional – Red Pepper Flakes to taste
COOKBOOK: Cooking with Grandma Gina is available on Amazon in Paperback and eBook.
Recipes in cookbook are based on videos released prior to March 2021.
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FAQ:
Who is this lady?
Gina Petitti was born in 1935 in Faeto, Italy. Her family ran a farm in Italy and she met her husband, Vito, in the same town. In 1970 Gina, Vito, and her 4 children immigrated to America. Gina’s husband passed away in 2012, but she is surrounded by a large family, which includes 9 grandchildren, and lives 5 minutes away from her eldest daughter in New Jersey. Gina spends her time cooking, gardening, and being an active member of her local Church.
Where does Gina get her recipes?
Most of these recipes are from what she learned growing up in Italy, but some of them have evolved over time. She has also learned new recipes from friends and family in America. She is always eager to try new things.
Why is no one helping her in the video?
Grandma Gina doesn’t want help! Usually, it’s because we will slow her down or not do it “her way.” For the videos we only show her, but when the camera cuts we jump in and help form the cookies or prep for the next step.
Why don’t we buy her a new...?
Grandma Gina has a closet and garage full of new gadgets, spoons, forks, pots, etc… but she doesn’t like them because she is used to doing it with her old tools. She has fun getting her hands dirty!
Who is behind the camera?
Her retired son-in-law films, her daughter helps her prep, and she usually has one or two grandkids in the kitchen.
Does Gina read the comments?
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Valerie Bertinelli's Sausages with Peppers and Onions | Valerie's Home Cooking | Food Network
You can use any type of sausage you'd like for Valerie's easy recipe! She transforms this typically meaty dish into a plant-based meal by sautéing vegan sausages with bell peppers and caramelized onions!
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Valerie Bertinelli is more than a successful actress. She's a homegrown whiz in the kitchen. Influenced by family recipes, her cooking is easy and delectable. Join Valerie as she shares her passion for cooking delicious meals!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Sausages with Peppers and Onions
RECIPE COURTESY OF VALERIE BERTINELLI
Level: Easy
Total: 1 hr 45 min (includes cooling time)
Active: 45 min
Yield: 6 servings
Ingredients
3 tablespoons extra-virgin olive oil
1 1/2 pounds sausages (spicy Italian, mild Italian, plant-based, etc.)
2 orange bell peppers, seeded and sliced
2 red bell peppers, seeded and sliced
2 yellow bell peppers, seeded and sliced
2 white onions, halved and sliced
Kosher salt and freshly ground black pepper
4 cloves garlic, sliced
1 tablespoon apple cider vinegar
2 tablespoons chopped fresh basil
Directions
Heat a large braiser or high-sided skillet over medium-high heat. Add 1 tablespoon olive oil and swirl to coat the skillet. Once the oil is shimmering, add the sausages and brown on all sides until browned but not cooked through, 5 to 7 minutes. Remove them to a plate and let cool until cool enough to handle, then slice them into 1 1/2-inch pieces. Set aside.
Turn the heat down to medium-low and add the remaining 2 tablespoons olive oil to the skillet. Add the peppers and onions and season with 1 teaspoon salt and 1/4 teaspoon pepper. Cook the peppers and onions, stirring occasionally, until they begin to soften, about 5 minutes. Add the garlic and stir to incorporate. Continue cooking the vegetables over low heat until they’re very soft, beginning to caramelize and have some spots of browning, about 40 minutes. If the vegetables start to look like they’re getting too browned too quickly, add a splash of water to deglaze.
Add the apple cider vinegar and the sausages to the skillet and stir to incorporate. Continue cooking until the sausages are cooked through, 10 to 15 minutes. Turn the heat off.
Garnish with the basil and serve immediately.
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Valerie Bertinelli's Sausages with Peppers and Onions | Valerie's Home Cooking | Food Network
Episode #27 - Italian Sausages with Italian Grandmother Nonna Paolone and Nonno Jerry Paolone
In Episode #27 we got Nonno Paolone teaching us how to make homemade Italian Sausages. These sausages can be either cured in your Cantina or frozen. If you are like us, living in Southern California where we do not have catina's you can see Nonno's Sausage Maker Curing Cabinet. Nonno loves making sausages and he is always so proud to share with his family and friends. Watch to get the step by step instructions... One important ingredient that both Nonna and Nonno always adds to their recipes is cooking with their hearts. So, be sure when you make this you do it with all your heart. Enjoy!
Nonno Jerry Paolone is the CEO and Founder of MagnaFlow Performance Exhaust. To learn more about MagnaFlow visit magnaflow.com
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INGREDIENTS:
13 Pounds of Boneless Pork Shoulder meat (Grounded)
(*If you don’t have a meat grinder you can have your butcher grind the meat for you.)
3 Teaspoon of Fennel Seeds
3 Teaspoon of Red Hot Chili Peppers
13 Teaspoon of Salt
Black Pepper
½ Cup of Wine (White or Red Wine)
½ Teaspoon Paprika
ACCESSORIES:
- Sausage Casing
- Needle
- Rope
- Weston Butcher Series #8 Molino Electrico Meat Grinder and Sausage Maker.
- Food Saver Home Vacuum Packaging System
How to Make Italian Sausage with Peppers and Onions | Get Cookin' | Allrecipes.com
In this video, Nicole shows you how to make the classic simple meal, Italian sausage with peppers and onions. To prepare this recipe, dice an onion and slice both a green and red pepper. Now, brown the sausage over the stove using water and olive oil. Once the sausage has browned, sautée the veggies with salt, pepper, and minced garlic thrown in. Finally, deglaze the pan with white wine and add the sausage back in with the onion and peppers. Whether you eat it on its own or on a bread roll with mustard, this dinner dish is low effort and delicious!
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Read the article and get the recipes here:
0:00 Introduction
0:29 Prepping the Veggies
0:59 Cooking the Sausage
1:36 Sautéing the Veggies
2:24 The Perfect Bite
2:54 Bloopers
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How to Make Italian Sausage with Peppers and Onions | Get Cookin' | Allrecipes.com
ITALIAN GRANDMA MAKES POLENTA | How to Make Polenta | Italian Polenta Recipe
Polenta is a hearty, classic Northern Italian style dish. This is my Nonna's version, made using cornmeal only and topped with a hearty sausage ragu. It is bold and rich in flavour and was traditionally served spread onto the middle of the table so everyone could dig in and get their portion. This is sure to be your new favourite topping the next time you serve up polenta. (Did you know its also gluten free?)
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POLENTA RECIPE
INGREDIENTS:
Extra virgin olive oil
½ onion (diced into small pieces)
½ carrot (diced into small pieces)
4 x pork and fennel sausages (remove skin from 2 of them)
2 x pork ribs
500g/16oz pork mince
250g - 1.4cups cornmeal (or one packet of ready-made polenta mix)
1lt - 4cups water
Parmesan
Rock salt
Fine salt
METHOD:
1. For this Italian polenta recipe, add a generous amount of extra virgin olive oil to a small pot, the add carrot and put it on the stove at a low-medium heat.
2. Leave it to fry for a minute or so before you add a whole pork sausage and two pork ribs to the pot, along with 500g of pork mince.
3. Mix the mince through so that it starts to brown and add some more EVOO to help it cook. Stir everything through to make sure it is cooked and ready to be added to the cornmeal polenta.
4. Then, add a pinch of salt, stir through and add 500ml of fresh tomato sauce.
5. To sweeten the taste of the sauce, add a touch of rock salt, and leave to simmer and cook through for at least an hour.
6. Now, it’s time to prepare the sausage you will add to the Italian cornmeal polenta (and it will also be used on top). Getting your medium size frypan, add some EVOO and place 3 more Italian sausages inside, breaking them up using a fork, by squashing and pressing them forward. They are to be enjoyed in pieces, not whole.
7. Cook this on a low-medium heat until well browned, adding 100g of veal mince and a pinch of salt. Mix this through and ensure it is well browned by moving the meat around with a wooden spoon.
8. Put a large pot on the stove, filling it with 1L of water. Leave it to heat up – but don’t boil it!
9. Add a pinch of rock salt to the water once it starts to heat and with the wooden spoon in one hand, get cornmeal in the other and slowly drop it into the water, while mixing it through with the spoon.
10. Don’t put all of the cornmeal in the polenta at once! You will see it start to grow in the water and eventually thicken, but the key is mix, mix mix!
NONNA IGEA’S TIP: If you are using instant polenta (from a packet), make sure you read the cooking instructions carefully, adding the right amount of water and leaving it to cook for the time specified.
11. Using a ladle, pour a portion of the sauce you prepared earlier, into the cornmeal polenta, and mix it through. At the same time add half of the sausage mince you also prepared and stir it in.
12. Keep stirring the polenta until it is a thick consistency and it should start to bubble.
13. Be careful not to undercook your polenta or it will be runny and not set!
TO SERVE:
Get a small amount of sugo, and put it onto a flat plate, then add a sprinkle of parmesan cheese on top. Next, pour the polenta on top of the sugo, spreading it out and adding more delicious sugo on top with a light sprinkle of sausage mince left from earlier! Sprinkle more parmesan cheese on top, and add the sausage mince on top that was prepared earlier.
E ora si mangia, Vincenzo’s Plate…Enjoy!
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