The Pioneer Woman Tasty Kitchen
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Sausage, Cannellini, and Tomato Ragout

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Simple, delicious, healthy, and quick. Everything you want for dinner!

Ingredients

  • 6 ounces, weight Bulk Hot Italian Sausage
  • 1 Tablespoon Olive Oil
  • 1 cup Chopped Onion
  • 1 Tablespoon Unsalted Tomato Paste
  • 2 whole Garlic Cloves, Minced
  • ⅓ cups Dry Red Wine
  • ¾ cups Unsalted Chicken Stock
  • ¼ teaspoons Kosher Salt
  • ¼ teaspoons Freshly Ground Black Pepper
  • Crushed Red Pepper
  • 1 can (14.5 Oz. Size) Unsalted Diced Tomatoes, Undrained
  • 1 can (15 Oz. Size) Unsalted Cannellini Beans, Rinsed And Drained
  • 2 teaspoons Chopped Fresh Oregano

Preparation

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 and swirl to coat. Add onion and saute 3 minutes. Add tomato paste and garlic, cook 1 minute, stirring frequently. Add wine and cook 1 minute, scraping pan to loosen browned bits.

Stir in stock, salt, pepper, crushed red pepper to taste, tomatoes, and beans. Reduce heat to medium-low and simmer 8 minutes or until slightly thickened. Stir in cooked sausage and oregano.

Recipe from Cooking Light Magazine, January 2016.

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Profile photo of terrilw

terrilw on 4.4.2016

This was easy to throw together and tasted great.

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