Red and yellow bell pepper sauce with sausages from Essentials of Classic Italian Cooking (page 197) by Marcella Hazan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • eazyurk on June 02, 2026

    Great and easy recipe. I added the whole can of tomatoes (400g) to make it more saucy. I would maybe add a little less parmesan add the end, 100g was a bit too much and overpowering for me. Overall the taste was very good and easy to make would definitely make again

  • Beebopalulu on December 02, 2019

    Leaving the skins on the peppers is simpler and helps add a slight bitter note that contrasts well with the sweetness of the peppers.

  • mamacrumbcake on July 22, 2017

    Wow! What a flavorful sauce, made from simple ingredients! The peppers caramelize and become intensely flavored. As others have mentioned, season generously with salt to enhance the flavor and balance the sweetness of the peppers.

  • aeader on July 02, 2017

    Amazing with the fresh pappardelle. Relatively quick to prepare. This also makes a great pizza (can prepare the sauce in advance and then use prepared pizza dough - cooking the pizza on the grill gives it a nice smoky flavor). Peeling the peppers seems a little fussy but it does make a difference.

  • TrishaCP on September 17, 2016

    I really liked this sauce. By skinning the peppers, they become really silky and appealing. I think you "can" add stronger seasonings like red pepper flakes and such if you like, but I went with a mild sweet Italian sausage that was fairly plain, and it WAS delicious and not too sweet.

  • dclong on August 02, 2015

    This is one of my favorite pasta recipes. I disregard her opinion that you must use sausages without strong seasonings. The pat of butter at the end of cooking puts it over the top.

  • totoro on April 09, 2015

    Lovely. Works with dried pasta shapes for a quick evening meal, but it is worth making the fresh pasta if you have time. I use plain chipolatas from a good supermarket and felt that the sauce was perfectly balanced. You do, however, need plenty of salt and parmesan to balance the sweetness of the peppers.

  • Delys77 on November 20, 2013

    Pg. 197 This was very tasty and quite simple to make, much as I am finding with many of Marcella's recipes. That said, I disagree on one point with Marcella. She suggests using a non spicy sausage without fennel. I ended up using a locally made Italian Sausage that was both spicy and had fennel in it and I think it was not only great, but in my opinion the dish needed it. 3 large peppers is a lot of peppers for 1 dish, once they have cooked down along with the tomato they make for a very sweet sauce, one that needs the balance from a more aggressively spiced and seasoned sausage. Also I went with just a lb of papardelle as that is all I had and I found it just right.

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