Serves 4


  • 2 tablespoons of olive oil
  • 4 Italian sausages
  • 1 each seeded and sliced red, yellow and green bell peppers
  • 1/2 peeled and sliced red onion
  • 2 cups sliced button mushrooms
  • 1 24-ounce jar of Rao’s Homemade® Arrabbiata Sauce
  • 6 cups of water
  • Salt to taste
  • 2 cups of 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.

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