Sausage, Cannellini, and Tomato Ragout

By á-70694

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

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.