Andouille Sausage and Peppers Marinara

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 large yellow pepper, cut into thin strips
• 1 large red pepper, cut into thin strips
• 1 large yellow onion, cut into thin wedges
• 1 tablespoon fresh garlic, minced
• 1 lb andouille sausage, sliced into 1/2 inch pieces (I used Johnsville brand )

• 1 (22 ounce) can diced tomatoes, undrained

• 1 (6 ounce) can tomato paste
• 3/4 cup water
• 1 1/2 tablespoons italian seasoning
• 2 bay leaves
• 2 teaspoons paprika
• 1/4 cup sugar
• salt and pepper

Directions

1. 1

   In a large skillet over med-high heat, saute peppers and onion in the olive oil.

2. 2

   Once the vegetables are "crisp tender", add the garlic and sausage, sauteing for 1 minute, being careful not to let the garlic burn.

3. 3

   Add the diced tomatoes.

4. 4

   Whisk the tomato paste and water together and add to the skillet.

5. 5

   Add all the spices.

6. 6

   Bring to a boil, then reduce heat. Simmer covered, for 20 minutes, uncover and simmer for 10 more minutes.

7. 7

   Serve tossed with cooked pasta or rice.