The Recipe I hope you have some of these ingredients on hand. The Italian Sausage here where I live is $2.89 a pound and that's 4 links. This recipe calls for you to cut the sausage into 1/4 inch pieces and then brown. That's OK because then you brown the vegis in the pan drippings. I would instead brown the sausage in the pan with olive oil on both sides and then bake at 350 degrees for 20 or so minutes. Then, I would remove the links and place onto a dish. Then I would saute the vegis until they became just a little translucent. Then I would cut diagonally the sausage and add the pieces to the vegetables, the garlic, the tomatoes, the balsamic vinegar and wine. Let's do it! Cacciatore with Italian Sausage Makes 4 servings 1 teaspoon olive oil 1 pound mild Italian sausage, cut on the diagonal into 1/4-inch pieces 1 medium sweet onion, peeled and thinly sliced 1 medium bell pepper, seeded and julienned 2 cups mushrooms, cleaned, stems removed and quartered 1 teaspoon freshly minced garlic 1 (28-ounce) can crushed tomatoes 1/2 cup dry red wine 1 tablespoon balsamic vinegar 1 teaspoon dried oregano 1 teaspoon dried basil 1/4 teaspoon freshly ground black pepper 8 ounces whole wheat OR whole grain penne pasta Heat oil over medium-high heat in a large, heavy skillet. Add sausage and brown, stirring frequently. Transfer, with a slotted spoon, to a paper towel lined bowl. Reserve 1/2 teaspoon pan drippings and discard other drippings. Add onion, bell pepper and mushrooms to skillet. Saute over medium heat, stirring occasionally until vegetables are soft. Add garlic and saute only until fragrant, about 30 seconds. Add tomatoes, wine, balsamic vinegar, herbs and pepper. Return sausage to pan. Cover pan and gently simmer mixture for 10-15 minutes, stirring occasionally. Meanwhile, cook pasta according to package directions, until tender but firm. Drain. Toss ingredients together and serve immediately in shallow pasta bowls. Buon appetito!
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