Sausage Cacciatore

 Sausage Cacciatore is one of those recipes that doesn't take very long to prepare, but you can fool your guests into thinking it took you all day with the flavors that develop.

Photos Updated: 11/12/14

You may have noticed by now that I love to cook dishes that appear to the unknowing eater, that it took amazing efforts and all day to create flavor, but they really are easy.  This is again another of those dishes.  It's almost amazing how much flavor is extracted from these ingredients in such a small amount of time.  From beginning to end, under an hour making it a good weeknight choice, or you can cook it up on a Sunday night and pretend you spent all day long  over a hot stove to create a "Sunday Dinner".   I prefer the latter.
  

 I think mushrooms are a great addition in here too.  Sauté them with the onion, pepper and garlic.  Unfortunately my hubby does not share my love for the fungi! Boo to him.

Also, if you prefer, you can always turn this into Chicken Cacciatore.  Do everything the same but at the beginning just brown the chicken in a little bit of olive oil.

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Sausage Cacciatore

Christine

Sausage Cacciatore is a hearty meal that will have your guests fooled into thinking you spent the entire day cooking.

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Cuisine Italian

Servings 6 servings

Ingredients

  

1x2x3x

• 1 lb sausage links I prefer a mix of sweet and hot Italian but your flavor preference
• 1 T olive oil
• 3 T water
• 1 large bell pepper red or green
• 1 sweet onion diced
• 2 garlic cloves minced
• ¾ C white wine
• ¾ C chicken broth
• 1 can 28 oz diced tomato (do not drain)
• 3 T capers
• 1 ½ teaspoon dried Italian seasoning
• salt and pepper
• 12 oz pasta i prefer angel hair

Instructions

 

• Start by browning the sausage:   Heat large skillet over medium heat, add sausage links, 3 T water and 1 T olive oil.  Cover and cook about 7 minutes, remove cover, turn sausages and cook an additional 5 minutes or so with cover off, until sausage is browned and water evaporated.  NOTE:  Sausage does not need to be cooked all the way through at this point.  Remove sausage from pan and set aside on cutting board.
• Return the skillet to medium/high heat add onion, garlic, and pepper (add an additional T olive oil if pan seems dry).  Cook until onion is soft.  Season with salt and pepper.
• Add the wine and continue to cook until it is reduced by half.  While wine is cooking out, slice your sausage into bite size slices.
• Add tomatoes, broth, capers, oregano and sausage.  Stir everything together.  Bring just to a boil and then simmer about 30 minutes until sausage is cooked through and sauce is thickened up to liking.
• While simmering, prepare pasta of your choice, according to package, serve over prepared pasta.

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