Sausage Cacciatore
Sausage Cacciatore
Photography by Yvonne Duivenvoorden
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 501 |
| pro | 25 g |
| total fat | 19 g |
| sat. fat | 6 g |
| carb | 58 g |
| fibre | 7 g |
| chol | 46 mg |
| sodium | 1 mg |
| % RDI: | - |
| calcium | 18 |
| iron | 31 |
| vit A | 106 |
| vit C | 85 |
| folate | 45 |
Cooking the sauce and sausages separately speeds up supper preparations for this robust dish.
Ingredients
- 1 tbsp vegetable oil
- 1 onion, thinly sliced
- 1 sweet green pepper, sliced
- 2 cups mushrooms, quartered
- 2 carrots, sliced
- 4 cloves garlic, minced
- 1/2 tsp dried oregano
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 can (19 oz/540 mL) tomatoes
- 1/4 cup tomato paste
- 3 lean Italian sausages, a912 oz/75 g)
- 4 cups rotini pasta
- 1/4 cup grated romano cheese
Preparation
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:
- Meatball Cacciatore
- Quick Pasta Cacciatore
- One-Pot Chicken Cacciatore
- Chicken Cacciatore and Polenta
- Chicken Cacciatore over Pasta
Source : Canadian Living Magazine: February 2004
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