HOT AND SWEET ITALIAN SAUSAGES IN TOMATO SAUCE
Provided by Food Network
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- In a large saute pan or pot, cook the sausage over medium-high heat until the fat is rendered and the sausages start to brown, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Remove all but 2 tablespoons of fat from the pan.
- To the fat remaining in the pan, add the onions and garlic and cook, stirring, over medium-high heat until soft, about 3 minutes. Add the fennel seeds, salt, and red pepper, and cook, stirring, until fragrant, 20 to 30 seconds. Add the tomatoes and their juice, the tomato paste, oregano, and cooked sausage and cook, stirring, until thick and fragrant, 20 to 25 minutes. Remove from the heat and adjust the seasoning, to taste.
- Meanwhile, in a pot of salted water, cook the pasta until al dente. Drain and toss in the pot with the sauce. Stir in the ricotta salata and basil. Serve immediately and garnish with Parmesan cheese at the table.
CHICKEN AND SAUSAGE RECIPE WITH PEPPERS
This easy chicken and sausage recipe combines hearty chicken thighs, Italian sausage, loads of bell pepper and baby red potatoes. It's all cooked in an easy red sauce for one comforting meal you and your family will love.
Provided by Dawn | Girl Heart Food
Categories Main Course
Time 1h10m
Number Of Ingredients 18
Steps:
- Preheat oven to 400 degrees Fahrenheit. Place baby potatoes in a cast-iron skillet, drizzle with 1 tablespoon of olive oil and season with 1/4 teaspoon each of salt and black pepper. Cook in the preheated oven for 20 minutes. Remove from the oven and set aside when time is up. Note: the potatoes will finish cooking later in the sauce.
- Meanwhile, season chicken thighs with 1/4 teaspoon each of salt and pepper.
- Heat 1 tablespoon of olive oil in a 12-inch heavy-bottomed sauté (or deep) pan over medium heat on the stovetop.Note: The pan should have a lid for use later.
- Place the chicken in the pan and brown for 5 to 7 minutes on one side. Flip the chicken to the other side and brown for another 5 to 7 minutes. Transfer the chicken to a plate and set aside. Note: Chicken is not cooked at this point, we're just adding a little colour to it.
- Add the sausages to the pan and brown for 2 to 3 minutes on one side. Flip the sausages and brown on the other side for another 2 to 3 minutes. Transfer sausages to a plate and set aside. Note: Sausages are not cooked at this point.
- Remove any excess oil from the pan. Add remaining 1/2 tablespoon of olive oil. Add onion and cook, stirring often, for about 2 minutes.
- Deglaze with chicken broth (loosening up any brown bits on the bottom of the pan from the chicken and sausages with a wooden spoon) and cook until the broth is reduced by half, about 5 minutes. Stir in garlic and cook for 1 minute more.
- Add peppers, mushrooms, cooked potatoes, herbs, crushed red pepper flakes, remaining 1/2 teaspoon each of salt and black pepper. Cook, stirring, for about 3 to 4 minutes.
- Make a little space in the centre of the pan by pushing veggies to one side. Add tomato paste and stir in.
- Add tomatoes and stir.
- Place reserved chicken and sausages (and any juices) back into pan, tucking into the sauce and covering with it. Bring to a simmer (you want to maintain a gentle bubbling as it cooks) and cover with a lid. Cook, stirring about halfway so the sauce doesn't stick to the bottom of the pan, for 30 to 35 minutes or until the potatoes are fork-tender and the chicken and sausages are fully cooked through (the internal temperature of the chicken reaches 165 degrees Fahrenheit and the internal temperature of the sausage reaches 160 degrees Fahrenheit when checked with an instant-read meat thermometer). I actually enjoy dark meat chicken cooked a little longer, about an internal temperature of 175 to 185 degrees Fahrenheit or so.Note: To check the internal temperature of the chicken, insert the instant-read meat thermometer into the thickest part of the meat, all the way to the middle, without touching any bone, fat or gristle. To check the internal temperature of the sausage, insert the instant-read meat thermometer into the end of the sausage. Remove the thermometer from the food after checking the temperature.
- Stir in balsamic vinegar. Season with additional salt and pepper, if desired, to taste.
- Garnish with parsley and Parmesan. Serve and enjoy! Great with a hunk of crusty bread to soak up that delicious sauce.
23 BEST WAYS TO COOK CHICKEN AND SAUSAGE
These tempting chicken and sausage recipes are guaranteed winners! From pasta to jambalaya to gumbo, you'll love these delicious meals.
Provided by insanelygood
Categories Chicken Dinner Recipe Roundup
Number Of Ingredients 23
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a chicken and sausage recipe in 30 minutes or less!
Nutrition Facts :
CHICKEN AND SAUSAGE IN TOMATO SAUCE
Steps:
- Heat Oil in a large heavy skillet. Add the garlic and sauté until light golden. Remove the garlic and reserve. Prick the sausages in several places and then sear them in the hot oil. Remove and set aside, covered. Brown chicken well on all sides in the same skillet. Remove and set aside, covered. Pour 1 tablespoon of the drippings into a large Dutch oven or casserole. Discard remaining drippings or save them for another use. Crush the tomatoes with your hands and add them, with their juice, to the drippings. Add the tomato paste, salt, freshly ground pepper, basil and reserved garlic. Simmer, uncovered, for 15 minutes. Add the sausage and simmer, covered, for 20 minutes. Add the chicken, cover, and simmer for 20 minutes more. Meanwhile, deglaze the skillet with the wine. Stir wine into the sauce and simmer for a final 10 minutes. Sprinkle with parsley. Serve with pasta and freshly grated Parmesan Cheese.
Nutrition Facts :
CHICKEN SAUSAGE WITH PASTA AND TOMATO SAUCE
I found this recipe in Woman's World and made it last night. It is so fresh tasting and flavourful. It is a nice change for a pasta dish.
Provided by GaylaV
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions adding peas during the last 5 minutes of cooking time.
- Drain pasta and reserve 1/2 cup of cooking water.
- Meanwhile, heat 1 tblsp. of oil in a large non-stick skillet over med. high heat.
- Add the sausage and cook until browned and cooked through.
- Remove sausage from the pan and reserve.
- Slice the sausage into 1/2" thick slices.
- Heat the remaining oil over medium heat in the same skillet as the sausage was removed from.
- Add onion and garlic and cook until softened, about 5 minutes.
- Stir in the next 5 ingredients.
- Cook, stirring occasionally, until tomatoes soften and start to reduce, about 8 minutes.
- Toss with pasta, sausage and cheese.
- Stir in reserved pasta water.
- Sprinkle with basil.
- Enjoy!
Nutrition Facts : Calories 639.1, Fat 26.1, SaturatedFat 6.9, Cholesterol 107.6, Sodium 1649.4, Carbohydrate 75.2, Fiber 12.8, Sugar 12.7, Protein 24.5
TOMATO-SAUSAGE SAUCE
Categories Sauce Garlic Onion Pork Tomato Sauté Quick & Easy Sausage Parsley Bon Appétit
Yield Makes about 5 cups
Number Of Ingredients 9
Steps:
- Heat oil in heavy large pot over medium-high heat. Add sausages, onion, and garlic. Sauté until onion begins to color, about 10 minutes. Add crushed tomatoes and herbs and bring sauce to boil. Reduce heat to medium-low, cover, and simmer until flavors blend and sausages are cooked through, stirring often, about 30 minutes. Season with salt and pepper. Slice sausages thinly, if desired.
More about "chicken and sausage in tomato sauce recipes"
CHICKEN AND SAUSAGE WITH GNOCCHI IN TOMATO SAUCE
From girlheartfood.com
Ratings 10Category Main CourseServings 4Estimated Reading Time 6 mins
- Heat 2 tablespoons of olive oil in a large 12-inch pan (like a sauté pan or one that's about 2.5 to 3 inches deep that comes with a lid) over medium heat.
- Season chicken thighs with 1/4 teaspoon each of salt and black pepper. Place chicken in the pan and brown for 3 to 4 minutes on one side. Flip the chicken to the other side and brown for another 3 to 4 minutes. Transfer the chicken to a plate and set aside.
- Heat another 2 tablespoons of olive oil in the pan. Add the sausages to the pan and brown for 3 to 4 minutes on one side. Flip the sausages to the other side and brown for another 3 to 4 minutes. Transfer the sausages to a plate and set aside. Note: Chicken and sausage are NOT cooked at this point.
- Add onion and cook, stirring often, for about 3 to 5 minutes. Add garlic, stir, and cook 1 minute more.
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