I walked into this recipe very much afraid of the outcome. The two times I attempted to make chicken cacciatore have been a complete disaster. Also, I am not a fan of sweet Italian sausage. I am happy to report that this did not end up a disaster at all and I actually caught myself snitching some of the sausage before putting the leftovers away last night!
This dish was crazy easy to make. I kept thinking about how easy this would be to throw together if you have company coming but no time to prep a meal. It does take an hour to cook but the prep time is almost nothing. The amount of equipment I used to make this dish was also very minimal:
1. Cutting board
2. Knife
3. Lasagna pan – the recipe called for a baking sheet but with 28oz of crushed tomatoes I think not.
4. Liquid measuring cup – I have one that is for tablespoons!
5. Garlic press – really not needed but I love to use it
6. Garlic roller – REALLY not needed. This may be the one piece of equipment in my kitchen that is unnecessary but I can’t help loving pristine naked garlic. In all honesty, smashing the garlic with a knife would be much more practical.
I used fingerling potatoes, not a good choice. Follow the recipe here and use baking potatoes. The fingerlings were still a little hard, even after an hour. But – there were a few purple fingerlings mixed in and I kept thinking how fun it would be to make purple mashed potatoes! I will have to investigate this further. I see no reason to peel the potatoes unless you have a picky eater. Potato peels are where all the nutrients are!
No surprise here but I used turkey sausage. The crushed tomatoes did not come already flavored with Italian herbs so I had to add my own, not a big deal at all. I did not add parsley at the end.
- 1 pound sweet Italian sausage links, cut into 1-inch pieces
- 3 baking potatoes (about 1 1/4 pounds), peeled and cut into 1-inch pieces
- 1/2 pound mushrooms, quartered
- 1 onion, coarsely chopped
- 2 cloves garlic, finely chopped
- 2 tablespoons extra-virgin olive oil
- Salt and pepper
- One 28-ounce can crushed tomatoes with Italian herbs
- 1/4 bunch, flat-leaf parsley, coarsely chopped
Preheat the oven to 375°. In a large bowl, toss the sausage, potatoes, mushrooms, onion, garlic and olive oil; season with salt and pepper. Transfer to a baking sheet and cook, tossing occasionally, for 30 minutes.
Add the tomatoes to the sausage and vegetables and stir to coat. Arrange the mixture in an even layer and continue cooking for 30 minutes. Top with the parsley.
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