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!
Ingredients
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}
Instructions
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.