Sausage Cacciatore

Ron and I love pasta dishes. Especially rustic, rich, and full of flavor. I came across this recipe for Sausage Cacciatore on Lauren's blog, and was immediately interested in a twist on a popular favorite.  This recipe is really easy, and makes a fantastic weeknight meal. Ron and I both sent back for seconds and turned into happy and full sofa dwellers for the rest of the evening. I kept to the original recipe, but I allowed the sauce to simmer an extra 15 minutes because there was still quite a bit of liquid in the pot. I think that that helped pull out even more delicious flavors from the veggies, herbs, and sausages. Ron and I both agreed that we preferred this dish with sausage over traditional chicken. So delicious, and a great easy breezy meal!


3 Hot Italian Sausages
2 tablespoons olive oil
1 small onion, sliced
1 red pepper, sliced
1 green pepper, sliced
4 cloves garlic, minced
1 portobello mushroom cap, diced (I obmitted this because Ron is allergic...I think they would make a wonderful addition to the dish!)
2 cans diced tomatoes, drained
1 cup chicken stock
1/2 teaspoon marjoram
1/2 teaspoon oregano
1/4 teaspoon thyme
2 bay leaves
salt & pepper, to taste
1 teaspoon sugar
1 lb. pasta
parmesan cheese {optional}


In large skillet, brown sausages on both sides until thoroughly cooked. Remove from pan. Saute onions, peppers, mushrooms and garlic in olive oil over medium heat until they start to soften, 3 minutes. Slice sausages into 1/4 inch coins and add back into pan. Pour in tomatoes, stock and seasonings. Cover and simmer 30-40 minutes. In the mean time, boil water and cook pasta.

Spoon cooked pasta into serving bowl, top with sausage cacciatore and parmesan cheese, if desired.

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