One day I decided to make a cacciatore using sausages instead of chicken. Why not? You could serve the cacciatore with polenta,** roasted potatoes with rosemary,** gnocchi** or with a short, tubular pasta. And…when the weather co-operates, why not brown the sausages on the barbecue, then finish with the veggies & sauce?
Makes 4 Servings
4 Italian sausages, sweet or mild or Italian turkey sausages**
1 batch tomato-herb sauce**
1 onion sliced
1 each red & green bell peppers, stems removed, cored, cut into 1/2″ wide strips lengthwise
½ cup white or red wine
1 bay leaf
2 tsp. fresh rosemary, chopped, or 1 tsp. dried crumbled
2 tsp. fresh oregano, or 1 tsp. dried
2 Tbsp. fresh Italian (flat-leaf) parsley, chopped
1 Tbsp. fresh basil, chopped
Salt & freshly ground black pepper to taste
(opt.) pepperoncino (red pepper flakes) to taste
Heat a sauté pan over medium-low heat. Add 1 Tbsp. EVO & sauté the sausages until lightly browned on all sides. Remove to a plate & set aside. Add the onions & peppers to the pan, sauté until soft. Add the wine and reduce until only a couple of tablespoons are remaining. If using pepperoncino, stir it in now & sauté for 30 seconds. Add the tomato-herb sauce to the pan; return the sausages to the pan, add bay leaf, rosemary & oregano to the pan. Cover the pan, reduce heat to simmer & cook for 20 minutes. Add the parsley & basil & allow to simmer for 5 minutes longer.
**To make the tomato sauce for the peppers, please go to Tomato Herb Sauce.
**If you would like to make the polenta, please go to Creamy Polenta.
**If you would like to make the potatoes, please to go Rosemary Roasted Potatoes.
**If you would like a source for Italian sausages, please go to My Source List, for
**If you would like to make gnocchi, please go to Making Gnocchi.