Italian Sausage Cacciatore Recipes

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SAUSAGE AND RICE CASSEROLE



Sausage and Rice Casserole image

Quick and easy Italian Sausage and Rice Casserole. Cooks in just ONE POT! Smoky chicken sausage, juicy bell peppers, and brown rice in a zesty tomato sauce.

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 30m

Number Of Ingredients 14

2 tablespoons extra-virgin olive oil (divided)
12 ounces cooked Italian chicken sausage links (not breakfast sausage, cut into 1/4-inch slices*)
1 red bell pepper (cored and 1/2-inch diced (about 1 cup))
1 orange or yellow bell pepper (cored and 1/2-inch diced (about 1 cup))
1 small or 1/2 large yellow onion (1/4-inch diced (about 1 cup))
1 teaspoon dried basil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 cup instant brown rice*
2 cloves garlic (minced)
Pinch red pepper flakes (optional)
1 cup low-sodium chicken broth
1 15-ounce can fire-roasted tomatoes in their juices
Chopped fresh parsley (optional for serving)

Steps:

  • Heat 1 tablespoon olive oil in a large nonstick skillet with a tight-fitting lid over medium-high heat. Add the sausage slices and cook for a few minutes on each side, until brown, about 5 to 8 minutes total. Remove to a plate, blot with paper towels to remove any excess oil, and set aside. (Tip: To finish this meal in 30 minutes, prep the peppers and onions while the sausage browns.)
  • With a paper towel, carefully wipe the skillet until it is mostly clean. Heat the remaining tablespoon olive oil over medium high. Add the bell peppers, onion, basil, salt, and pepper and cook until the onion begins to soften and brown, about 3 minutes. Add the rice, garlic, and red pepper flakes, stirring to coat the rice. Cook until fragrant, about 30 seconds. Add the chicken broth and canned tomatoes in their juices, stirring well. Bring to a boil, stir again, then cover and simmer on low heat for 5 minutes.
  • Stir in the reserved sausage slices until evenly distributed, then re-cover the skillet and remove from the heat. Let stand 5 minutes, until most of the remaining liquid is absorbed and the rice is tender. Sprinkle with parsley and serve warm.

Nutrition Facts : ServingSize 1 (of 4), about 1 3/4 cups, Calories 277 kcal, Carbohydrate 24 g, Protein 20 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 66 mg, Sodium 1215 mg, Fiber 4 g, Sugar 4 g

SAUSAGE CACCIATORE



Sausage Cacciatore image

A take on chicken cacciatore from the busy girl's kitchen. Use italian sausage, bratwurst, kielbasa, turkey sausage, or chicken sausage flavored with sundried tomatoes if you can find it. In my opinion, the last sausage listed is the tastiest (and healthiest) with this dish. I added zucchini and yellow summer squash because I had them, you can leave them out if you prefer. Maybe add mushrooms instead! Serve over pasta.

Provided by AB_Fan

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil or 1 tablespoon vegetable oil
1 small onion, cut in rings
1 green bell pepper, chopped
2 teaspoons garlic, minced fine
1 (14 1/2 ounce) can diced Italian-style tomatoes
1 (10 ounce) can condensed tomato soup, undiluted
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon salt
1/4 teaspoon black pepper
4 links Italian sausage, raw, cut in 1 inch pieces
1 cup sliced zucchini
1 cup sliced summer squash

Steps:

  • Cook onions and peppers over medium high heat for 5 minutes until they begin to soften.
  • Add garlic, reduce heat to medium low and cook for 5 minutes more.
  • Add tomatos and tomato soup, basil, oregano, salt, and pepper. Stir to combine. Increase heat and bring to a boil, then reduce heat back to medium low and simmer for 15 minutes.
  • Add sausage. If using raw sausage, cover and simmer for about 20 minutes or until sausage is completely cooked through. If using pre-cooked sausage, reduce simmering time to 10 minutes.
  • Add zucchini and summer squash slices, and cook for 5-8 minutes more. Squash should still be firm, not mushy, but cooked through.
  • Remove from heat and let stand 5 minutes before serving.
  • Serving suggestion: Spoon over angel hair or linguini. Also great with cheese tortellini. Pass the parmigiana!

Nutrition Facts : Calories 410.1, Fat 26.8, SaturatedFat 8.7, Cholesterol 47.3, Sodium 1915.8, Carbohydrate 25.2, Fiber 3.5, Sugar 13.6, Protein 19.2

ITALIAN SAUSAGE CACCIATORE



Italian Sausage Cacciatore image

This is one of my husband's favorite meals. I came up with this recipe after sampling a similar dish in a restaurant. This one is just as good.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 2 servings.

Number Of Ingredients 15

1/4 medium green or sweet yellow pepper, julienned
3 tablespoons chopped onion
1 garlic clove, minced
1-1/2 teaspoons olive oil
1 Italian sausage link (about 1/4 pound), casing removed
1 cup canned diced tomatoes, undrained
2/3 cup tomato juice
15 slices pepperoni, halved
1/4 teaspoon dried oregano
1/8 teaspoon dried basil
Pepper to taste
1/3 cup sliced fresh mushrooms
1 tablespoon sliced ripe olives
2 tablespoons Romano or Parmesan cheese
Hot cooked linguine orfettuccine

Steps:

  • In a skillet, saute the green pepper, onion and garlic in oil until crisp-tender. Crumble sausage into skillet; cook over medium heat until meat is no longer pink. Drain. Add the tomatoes, tomato juice, pepperoni, oregano, basil and pepper. Reduce heat; cover and simmer for 10 minutes. Add mushrooms and olives. Simmer, uncovered, for 10-15 minutes or until slightly thickened. Stir in cheese. Serve over pasta.

Nutrition Facts :

ITALIAN SAUSAGE CACCIATORE



Italian Sausage Cacciatore image

I decided to try Cacciatore with some Italian Sausage I needed to use up. Excellent it was! I also used a few pieces of bacon, but that is up to you. Serve with your favorite pasta.

Provided by daisygrl64

Categories     Pork

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

4 links Italian sausage, diced (casing removed)
6 slices bacon, diced (optional)
1 (19 ounce) can diced tomatoes
1 onion, thinly sliced
1 green pepper, sliced
1/2 cup celery, diced
2 cups mushrooms, diced
2 carrots, sliced
1/4 cup tomato paste
1/4 cup romano cheese, grated
4 garlic cloves, minced
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper (optional)
1/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • In a sauce pan heat oil over medium heat.
  • Fry sausage, and bacon if using until golden.
  • Remove all but 1 tbsp of fat from pan.
  • Add onion, green peppers, celery, mushrooms, carrots, garlic, oregano, salt, pepper until mushroom liquid evaporates.
  • Add tomatoes and tomato paste, bring to a boil.
  • Stir, reduce heat and simmer for about 10 minutes.
  • Add sausage to tomato mixture, cover and simmer for about another 10 minutes.
  • Ladle over individual servings of pasta.
  • Sprinkle with Romano cheese.
  • Cook your favorite pasta according to package direction.

Nutrition Facts : Calories 433.5, Fat 27.1, SaturatedFat 10.4, Cholesterol 62, Sodium 1774, Carbohydrate 25.4, Fiber 5.2, Sugar 11.9, Protein 24.3

ITALIAN CHICKEN CACCIATORE



Italian Chicken Cacciatore image

Chicken cacciatore is a classic Mediterranean chicken dish from Italy. This is my favorite recipe made with chicken thighs, tomatoes, herbs, and olives.

Provided by Ita

Categories     World Cuisine Recipes     European     Italian

Time 1h20m

Yield 4

Number Of Ingredients 15

¼ cup olive oil, divided
1 onion, diced
¼ cup all-purpose flour
½ teaspoon salt
¼ teaspoon freshly ground black pepper
8 chicken thighs
½ cup dry white wine
2 (14.5 ounce) cans diced tomatoes
2 teaspoons tomato paste
¼ teaspoon white sugar, or more to taste
salt and ground black pepper to taste
½ cup chicken broth, or more as needed
½ cup black olives, pitted
1 tablespoon chopped fresh parsley
1 tablespoon torn basil leaves

Steps:

  • Heat 2 tablespoons olive oil in a skillet over medium heat and cook onion, stirring often, until soft and translucent, about 5 minutes. Transfer to a pot.
  • Combine flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Toss chicken thighs in the flour mixture until evenly coated.
  • Heat remaining 2 tablespoons olive oil in the skillet over medium heat, add chicken thighs, and brown on one side, without turning, for 5 minutes. Turn and cook until browned on the other side, about 5 minutes more. Transfer browned chicken thighs to the pot.
  • Pour white wine into the skillet; bring to a boil. Stir to loosen all the browned bits of chicken and flavors in the skillet pour into the pot. Add diced tomatoes, tomato paste, and sugar; season with salt and pepper. Add as much chicken stock as needed to cover the chicken. Cover pot and simmer over medium heat, stirring occasionally, until chicken is no longer pink in the center, about 45 minutes.
  • Stir in olives, parsley, and basil. Stir to heat through.

Nutrition Facts : Calories 520 calories, Carbohydrate 21 g, Cholesterol 116.7 mg, Fat 28.9 g, Fiber 3.6 g, Protein 35.3 g, SaturatedFat 5.9 g, Sodium 1083.9 mg, Sugar 8.5 g

CHICKEN CACCIATORE



Chicken Cacciatore image

Try Giada De Laurentiis' Chicken Cacciatore recipe, a rustic poultry-vegetable hunter's stew, from Everyday Italian on Food Network.

Provided by Giada De Laurentiis

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 15

4 chicken thighs
2 chicken breasts with skin and backbone, halved crosswise
2 teaspoons salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1/2 cup all purpose flour, for dredging
3 tablespoons olive oil
1 large red bell pepper, chopped
1 onion, chopped
3 garlic cloves, finely chopped
3/4 cup dry white wine
1 ( 28-ounce) can diced tomatoes with juice
3/4 cup reduced-sodium chicken broth
3 tablespoons drained capers
1 1/2 teaspoons dried oregano leaves
1/4 cup coarsely chopped fresh basil leaves

Steps:

  • Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.
  • In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.
  • Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.

CHICKEN AND SAUSAGE CACCIATORE WITH GRAPE TOMATOES



Chicken and Sausage Cacciatore with Grape Tomatoes image

Provided by Bon Appétit Test Kitchen

Categories     Chicken     Mushroom     Tomato     Sauté     Quick & Easy     High Fiber     Basil     Rosemary     Sausage     Red Wine     Simmer     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 9

3 tablespoons extra-virgin olive oil, divided
4 large chicken thighs with skin and bones (about 1 1/3 pounds)
3/4 pound fresh mild or hot Italian sausages
3/4 pound large mushrooms, quartered
2 12-ounce containers grape tomatoes
1/2 cup dry red wine
3 large garlic cloves, pressed
1 1/2 teaspoons chopped fresh rosemary
1/2 cup coarsely chopped fresh basil

Steps:

  • Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken and sausages to skillet. Sauté until brown, 4 to 5 minutes per side. Transfer chicken and sausages to bowl.
  • Add mushrooms to skillet. Sauté until brown, about 4 minutes; add to same bowl. Add remaining 1 tablespoon oil to skillet; add tomatoes, red wine, garlic, and rosemary. Cover, reduce heat to medium, and cook until tomatoes soften, about 5 minutes. Using potato masher, lightly crush half of tomatoes. Return chicken to skillet. Reduce heat to medium-low. Simmer uncovered 5 minutes. Add remaining contents of bowl and simmer uncovered until chicken and sausages are cooked through, turning often, about 15 minutes longer.
  • Place chicken and sausages on platter. Cut sausages on diagonal into thick slices. Stir basil into sauce. Season with salt and pepper. Spoon sauce over chicken.

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