Andouille Sausage and Peppers Marinara

Had some Andouille sausage in the freezer I needed to use, so I went on the hunt for a recipe and came up with this.  From Recipezaar.

Ingredients

• 2 Tbsp. extra virgin olive oil
• 1 yellow pepper, cut into thin strips
• 1 red pepper, cut into thin strips
• 1 yellow onion, cut into thin wedges
• 1 Tbsp.  minced garlic
• 1 lb. Andouille sausage, cut into thin slices
• 1 (22 oz.) can diced tomatoes, undrained
• 1 (6 oz.) can tomato paste
• 3/4 cup water
• 1 1/2 Tbsp. italian seasoning
• 2 bay leaves
• 2 tsp. paprika
• 1/4 cup sugar
• salt and pepper to taste

Directions

1. In large skillet over medium-high heat, saute peppers and onions.
2. When the vegetables are tender, add the garlic and sausage.  Saute for 1 min, being careful not to burn the garlic.
3. Add diced tomatoes.
4. Whisk tomato paste and water together, add to skillet.
5. Add all the spices and sugar.
6. Bring to boil, reduce heat.  Simmer covered for 20 minutes, then uncovered for 10 more minutes.
7. Season to taste with salt and pepper.
8. Serve over pasta or rice.

Next time I make it I’ll reduce the amount of sugar.  Somewhere between 2-3 Tbsp. seems like it should be right.  It was delicious, but it had too much of a sweet aftertaste for my liking.  Definitely making this one again.

edit:  Made this again using hot Italian sausage instead of Andouille sausage.  The amount of sugar in the recipe was perfect to counteract the heat of the sausage.  I’m not sure which sausage I prefer in it.  I also substituted a 28 oz. can of tomato sauce for the diced tomatoes, tomato paste, and water.  I liked the flavor and texture of this method better.