Sausage Cacciatore

Sausage Cacciatore Author: Canadian Living Credits: Sausage Cacciatore

Cooking the sauce and sausages separately speeds up supper preparations for this robust dish.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: February 2004

Ingredients

  • 1 tablespoon vegetable oil
  • 1 onion thinly sliced
  • 1 sweet green pepper sliced
  • 2 cups mushrooms quartered
  • 2 carrots sliced
  • 4 cloves garlic minced
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can tomato
  • 1/4 cup tomato paste
  • 3 lean Italian sausages a912 oz/75 g)
  • 4 cups rotini pasta
  • 1/4 cup grated romano cheese

Method

In saucepan, heat oil over medium heat; fry onion, green pepper, mushrooms, carrots, garlic, oregano, salt and pepper until mushroom liquid is evaporated, about 8 minutes. Add tomatoes and tomato paste; bring to boil, stirring. Reduce heat and simmer for 10 minutes.

Meanwhile, prick sausages all over with fork. In skillet, cook sausages over medium-high heat, turning occasionally, until no longer pink inside, about 10 minutes. Drain on paper towels; slice thinly. Add to tomato mixture; simmer until thickened and bubbly, about 10 minutes.

Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, 8 to 10 minutes; drain and return to pot. Add sauce and toss. Serve sprinkled with Romano cheese.

More cacciatore recipes:

Nutritional facts <b>Per serving:</b> about

  • Sodium 1228 mg
  • Protein 25 g
  • Calories 501.0
  • Total fat 19 g
  • Cholesterol 46 mg
  • Saturated fat 6 g
  • Total carbohydrate 58 g

%RDI

  • Iron 31.0
  • Fibre 0.0
  • Folate 45.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 18.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 106.0
  • Vitamin C 85.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Sausage Cacciatore

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