SAUSAGE, CANNELLINI, AND TOMATO RAGOUT RECIPE - (4.4/5)

Sausage, Cannellini, and Tomato Ragout Recipe - (4.4/5) image

Provided by á-70694

Number Of Ingredients 13

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6 ounces bulk hot Italian sausage
1 tablespoon olive oil
1 cup chopped onion
1 tablespoon unsalted tomato paste
2 garlic cloves, minced
1/3 cup dry red wine
3/4 cup unsalted chicken stock (such as Swanson)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Dash of crushed red pepper
1 (14.5-ounce) can unsalted diced tomatoes, undrained
1 (15-ounce) can unsalted cannellini beans, rinsed and drained
2 teaspoons chopped fresh oregano

Steps:

1. 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; sauté 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 20 minutes or until slightly thickened. Stir in cooked sausage and oregano. Serve over pasta or polenta.