This sauce is packed with flavor. The roasted peppers complement the Italian sausage well. I like to use a mix of peppers, but I find that green bell peppers are too bitter, so I omit them.

The only slightly time consuming part is the prep of the peppers, but if you do a few extra, you can use them for multiple dishes like salads and sandwiches. 

Ingredients:

3 Bell Peppers, red, yellow and orange 

2 Tbsp Olive oil

Oregano 

6 Italian Sausages, mild or spicy, cubed, seared and drained. 

1 Onion, minced

1 Carrot, minced

1 stalk Celery, minced

4-5 cloves Garlic, crushed with side of knife. 

1 24 oz bottle of Passata 

1 Bay Leaf 

Pecorino Romano

Preparation:

Preheat your oven to 375°F, cut your peppers in half, and take away the stems. Place them on a baking sheet with parchment paper skin side down and brush them with olive oil and sprinkle them with salt, pepper and a pinch of oregano. Bake them until well roasted. It usually takes about 35 to 40 minutes. Remove them and allow them to cool.

Remove your sausage from its casing, and cube it, sear it in a pan until it starts to release some of its fat and then drain it. 

To the same pan add your onion, carrot, and celery and garlic, and allow it to sauté and soften. This is your soffritto. 

Add back the sausage and your passata and bay leaf and cook for at least one to two hours.

Serve with pasta of your choice, but tube pasta is a good option. I finished with grated Pecorino Romano cheese.