Sausage Cacciatore

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3 tablespoons extra-virgin olive oil, divided

1 pound fresh mild and hot Italian sausages

3/4 pound large mushrooms, quartered

1 medium onion sliced

8 Roma tomatoes, chopped

1 green pepper, sliced

1 red pepper sliced

1/2 cup dry red wine

3 large garlic cloves, minced

1 teaspoon oregano

½-teaspoon fennel seed

1 teaspoon hot red pepper flakes

1/2 cup coarsely chopped fresh basil

Angel hair pasta

Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add sausages to skillet. Sauté until brown on all sides. (about 6 minutes) Transfer sausages to bowl.

Add mushrooms, peppers, onions and fennel to skillet. Sauté until tender, about 3 minutes; add to bowl with sausage. Add remaining 1-tablespoon oil to skillet; add tomatoes, red wine, garlic, and crushed red pepper and oregano. Cover, reduce heat to medium, and cook until tomatoes soften, about 7 minutes. Lightly crush half

of tomatoes. Reduce heat to medium-low. Add sausage and vegetables. Simmer uncovered 20 minutes.

Season with garlic salt and pepper if needed.

Serve over angel hair or rigatoni pasta