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Sausage, Cannellini, and Tomato Ragout

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Rate this recipe 4.4/5 (10 Votes)

Ingredients

  • 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

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

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.

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