Sausage Cacciatore

Oh yeah, it’s Recipe Swap time again!! The theme for this swap was Pasta, and I received Sausage Cacciatore from Ashley at Cheese Curd in Paradise. Because I’m a picky beotch, I had to make a few omissions from the ingredient list, but I kept as close to the assigned version as I could. I was very pleased with this dish as I am always looking for new pasta dishes, and I happen to love Hot Italian Sausage. This dish turned out delicious! Please, please check out Ashley’s blog for a pic including the peppers and onions that I left out, and other great recipes, too!

Sausage Cacciatore
Adapted from Cheese Curd in Paradise

Ingredients

• 3 Hot Italian Sausages
• 2 tablespoons olive oil
• 1 small onion, sliced (I did not use)
• 1 red pepper, sliced (I did not use)
• 1 green pepper, sliced (I did not use)
• 4 cloves garlic, minced
• 1 portobello mushroom cap, diced (I did not use)
• 2 cans diced tomatoes, drained (I used 1 can of crushed tomatoes)
• 1 cup chicken stock
• 1/2 teaspoon marjoram
• 1/2 teaspoon oregano
• 1/4 teaspoon thyme
• 2 bay leaves
• salt & pepper, to taste
• 1 teaspoon sugar
• 1 lb. pasta (I used farfalle, aka bowtie)
• parmesan cheese for garnish

1. In large skillet, brown sausages on both sides until thoroughly cooked. Remove from pan.
2. Saute onions, peppers, mushrooms and garlic in olive oil over medium heat until they start to soften, 3 minutes. **Since I didn’t use the onions, peppers, and mushrooms, I sauteed the garlic for about 30 seconds and then moved on to the next step**
3. Slice sausages into 1/4 inch coins and add back into pan. Pour in tomatoes, stock and seasonings. Cover and simmer 30-40 minutes. In the mean time, boil water and cook pasta.
4. Spoon cooked pasta into serving bowl, top with sausage cacciatore and Parmesan cheese.