Sausage and Cannellini ragout

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If you say Italian sausages, both sweet and hot, I say dinner tonight. With some many options including sides of sausage meatballs and various legumes, this recipe adapted from Cooking light works for a big group or the night before Thanksgiving. Vary little stress just let is simmer. Warm heaping bowls of Parmesan polenta with spicy ragout and some crusty bread to dip in is going to be perfect around the firepit.

INGREDIENTS

  • 6 pounces bulk sweet sausage
  • 6 ounces bulk hot sausage
  • 1 cup chopped onions
  • 2 cubanello peppers, seeds removed and sliced
  • 2 Tablespoon tomato paste
  • 4 cloves garlic minced
  • ½ cup dry red wine
  • 1 cup chicken stock
  • Kosher salt
  • Garlic salt and fresh ground pepper to taste
  • Crushed red pepper flakes, pinch or a little more if you like spice.
  • 2 cans diced tomatoes, undrained
  • 1 ½ cans drained and washed cannelloni beans
  • 3 Teaspoons chopped fresh oregano
  • 1 teaspoon dried oregano

 Polenta:

  • 3 cups water
  • ¾ cup instant polenta
  • 2 teaspoons fresh minced rosemary
  • 1/3 cup shredded parmesan cheese plus garnish
  • 2 teaspoons low fat plain yogurt
  • 2 Tablespoons cream
  • Pinch salt
  • Minced fresh basil

Directions

Heat a large skillet over medium high heat. ADD SAUSAGE AND COOK ABOUT 4 MINUTES, BREAKING UP LARGE PIECES. Remove sausages from pan.

Add oil and salute onions. Add tomato paste and garlic, cook 1 minute then deglaze pan with wine, scraping the bottom. Stir in stock and seasonings and rinsed and drained cannelloni beans. Add tomatoes (a cheat can be jarred sauce Such as Michael’s of Brooklyn (The Fresh market carries my favorite brand)

Simmer 30 minutes, occasionally stirring. Add fresh oregano and simmer about 20 more minutes.

 

For Polenta

Bring 3 cups water to boil in medium sauce pan

Add instant polenta gradually to avoid clumps.

Stir constantly for 3 minutes.

Remove from pan add Parmesan cheese, plain yogurt and dash if cream. Stir in kosher salt and fresh ground pepper. Add fresh  minced rosemary and fresh basil.

Add polenta to bowl. Top with ragout and more Parmesan cheese