Spicy Sausage Cacciatore

I’m feeling a guilty pleasure for dinner tonight, and no, it’s not something sweet! Sausage + pasta = trouble… double trouble. Every now and then, I feel I deserve to indulge in a sweet, spicy and savory dish. This isn’t just any plate of pasta, it’s Spicy Sausage Cacciatore! I initially planned to use chicken as my protein but I had a package of hot Italian sausage in my fridge, so why not.

Okay, so I cheated just a little. Instead of making a sauce from crushed tomatoes, I opted the jarred sauce instead. Don’t judge me.

Spicy Sausage Cacciatore

Here is what you’ll need:

  • 3 hot Italian sausages
  • 3/4 cup water
  • 2 Tbsp oil
  • 1/2 orange bell pepper
  • 1/2 green bell pepper
  • 1 cup mushrooms
  • 1/2 onion
  • 3 cloves garlic
  • 2 tsp basil
  • 2 tsp red pepper flakes
  • 1/2 cup white cooking wine
  • 1 jar sundried tomato & basil sauce
  • Salt and pepper
  • Basil fettuccine (or noodle of choice)

Heat oil in a large pan over medium-high heat — add sausage, water and 1 tbsp oil. Simmer on medium heat for about 20 minutes until water has evaporated and sausages are browned and thoroughly cooked. Place on a towel-lined plate. Slice. Set aside.

Heat a medium pot of water to boil and cook pasta until al dente. Drain and set aside.

Pour out any accumulated “fat” that may have rendered from the sausage, plus the combination with the water. Leave the browned bits at the bottom. To the pan, add another Tbsp of oil and sauté peppers, mushrooms and onion for about 5 minutes. Add garlic, basil and red pepper flakes, and cook for another minute. Slowly pour in the wine; bring to a soft boil for 3 minutes.

Return sausage to the pan and pour in the pasta sauce. Allow everything to simmer for 10 minutes. Season with salt and pepper to taste. Add pasta and toss to combine.

Finish it off with a sprinkle of parmesan before serving and enjoy!

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A passionate twenty-something that wears a lot of hats, writes an abundance of to-do lists, and color codes the appointments on her calendar.

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