At the end of summer in the midwest means lots of garden fresh veggies such as tomatoes and peppers. In my hometown Hudson, WI we even throw a festival to celebrate the abundance of fresh produce. Our town has a history of Italian immigrants who migrated here which have helped shape this festival to what it is today called “The Pepper Festival”. You can expect lots of of Italian classic foods but some you may not have heard of such as the “Hot Dago” sausage & beef patty covered in tomato sauce, served with a side of bread and make sure you get a side of the peppers! This recipe is inspired by all of this and of course my father. He has a garden full of peppers and tomatoes and really nothing tastes better than fresh veggies from the garden. I don’t what it is but the taste is incomparable. The hot peppers cooking in the tomato sauce adds tons of flavors, spice and the aroma while its cooking is so mouthwatering.
Spaghetti with Hot Peppers & Sausage
- Large Sauce Pan
- Sauce Pan
- Food Processor
- 1 pound spaghetti noodles cook per instructions on box
- 1 pound cooked hot sausage drained of fat
- 1 28 oz canned San Marzano whole peeled tomatoes
- 5 hot banana peppers chopped and deseeded
- 8 cloves garlic chopped
- 1 carrot peeled and cut in half
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 4 tbsp parmigiana reggiano grated
- In a large saucepan add the olive oil and garlic. Saute over medium-high heat for 2-3 minutes or until the garlic is golden brown. Add in the canned tomatoes and carrot.
- Lower the heat to low and simmer the sauce for 20 minutes. While the sauce is simmering break up the tomatoes with the back of a wooden spoon.
- After the sauce simmers remove the carrot pieces. Blend the sauce with an emulsion blender or food processor until well blended. If you prefer, a more chunky sauce you can skip this step.
- Add sauce back to pan and add in the hot diced banana peppers. Cook until peppers are tender or around 15 minutes.
- Add the butter, cooked spaghetti noodles and sausage to the sauce. Season with salt and pepper and top with parmigiana reggiano. I like to save this sauce in