Sunday, February 24, 2013

Sausage and Ditalini Stew Recipe

A quick easy meal we use to dunk our crusty Italian bread in. Sometimes if we were lucky enough, we had shredded mozzarella to add to this dish and that was a huge bonus. A hearty one bowl meal that went a long way on a small budget!
 
 
 1 28 oz can of whole tomatoes put through the food processor
1 whole green pepper sliced into chunks
1 lb hot Italian sausage cut into pieces
1 14.5oz can of white beans or fresh
2 cups fresh blanched or canned green beans
2 cups baby bella mushrooms
2 cloves of minced garlic
1 teaspoon each of parsley, basil, oregano, salt, pepper
1/4 teaspoon cayenne pepper
1 cup Marsala Wine
1 cup chicken broth or water, add more if it gets too thick
1/4 cup romano cheese and extra for on top
1/2 cup of ditalini pasta cooked
1/4 cup extra virgin olive oil
In a large saucepot add olive oil, garlic, peppers, mushrooms, sausage. Saute till sausage is browned. Add tomatoes, chicken broth, wine. Simmer for around 30 minutes on low. Add cooked green beans, white beans to the tomato mixture with herbs. Just before serving add cooked pasta. Top with grated cheese.


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