Receta Sausage, Cannellini, and Tomato Rag
This weekend I was looking for something to make for my husband and I. I wanted something that didn’t require a trip to the store. I’m all about cleaning out my pantry lately. I also wanted to make something that I knew he’d love since we’ve had a few “kid-centric’ meals lately. Here is a simple, earnest recipe that is absolutely delicious and really quick to make. It’s also pretty healthy, but you wouldn’t know since the flavors are so rich and have depth. This “stew” takes less than 20 minutes to make, yet has all of that depth of a slow simmered stew thanks to the red wine. The fresh oregano right at the end gives it that extra oomph as well. The crushed red pepper gives it a nice amount of heat, which my husband loved.
So, if you are craving some warm comfort food and don’t feel like simmering a pot all day or even prepping the slow cooker in the morning, this is your meal. Frankly, it’s great even if you do want to spent lots of time in the kitchen! To save even more time, my new favorite “why didn’t I think of that trick” is to use frozen diced onion. Dinner time is a bit chaotic around here nowadays!
Sausage, Cannellini, and Tomato Ragout
Ingredients
- 6 oz bulk hot Italian sausage
- 1 Tbsp olive oil
- 1 cup chopped onion
- 1 Tbsp unsalted tomato paste
- 2 garlic cloves, minced
- 1/3 cup dry red wine
- 3/4 cup unsalted chicken stock
- 1/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- Dash of crushed red pepper
- 1 (14.5 oz) can unsalted diced tomatoes, undrained
- 1 (15 oz) can unsalted cannellini beans, rinsed and drained
- 2 tsp chopped fresh oregano
Heat a large skillet over medium-high heat. Add sausage to pan; cook 2 minutes, stirring to crumble. Remove sausage from pan. Add oil to pan; swirl to coat. Add onion; saute 3 minutes. Add tomato paste and garlic; cook 1 minute, stirring frequently. Add wine; cook 1 minute, scraping pan to loosen browned bits. Stir in stock and next 5 ingredients (through beans); reduce heat to medium-low and simmer for 8 minutes or until slightly thickened. Stir n cooked sausage and oregano.
Source: Cooking Light Magazine, January 2016