Sausage with Peppers, Onions, and Mushrooms
Sweet, spicy, and colorful. Italian sausage cooked with tricolor peppers, onions, and mushrooms in our famous Arrabbiata sauce. Serve over soft cornmeal polenta to soak up all the juices. With this easy recipe, weeknight dinners are anything but boring.
2 tablespoons Olive Oil
4 Italian Sausage Links
1 each red, yellow and green, seeded and sliced Bell Pepper
1/2 red, peeled and sliced Onion
2 cups, sliced Button Mushrooms
1 24oz jar Rao’s Homemade® Arrabbiata Sauce
6 cups Water
To taste Salt
2 cups Cornmeal
Add the oil to a large frying pan over medium heat.
Place the sausages into the pan and cook until browned and cooked through out, about 12-15 minutes.
Remove the sausages and set aside. Add the peppers, onions and mushrooms to the pan and roast over medium heat for 6 to 8 minutes or until lightly browned.
Add the sausages back into the frying pan and mix in the Rao’s Homemade® Arrabbiata Sauce until combined and cook over medium heat for 2 to 3 minutes. Keep warm.
Add 6 cups of water to a medium size pot and bring to a boil.
Sprinkle in the salt and pour in the cornmeal while continuing to whisk.
Whisk often and cook over low heat until the cornmeal has been cooked, about 6 to 8 minutes.
Serve the cornmeal alongside the sausage and peppers.