Dinner Tonight: Pepper And Sausage Ragu With Polenta Recipe Recipe

Name: Dinner Tonight: Pepper And Sausage Ragu With Polenta Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups water; 1/4 teaspoon salt; 1 1/2 cups cornmeal; 1/3 cup grated Parmesan cheese (optional); 2 tablespoons unsalted butter (optional); 3 pounds pork Italian sausage, preferably in sheep casings; 7 tablespoons extra-virgin olive oil; 1 medium red onion, thinly sliced; 5 red and 5 yellow bell peppers, seeded, cored and cut into 1/2-inch strips; 1 tablespoons red chili flakes; 2 tablespoons dried oregano; 1 can tomato paste; 1 cup dry red wine

Servings: persons

4 cups water
1/4 teaspoon salt
1 1/2 cups cornmeal
1/3 cup grated Parmesan cheese (optional)
2 tablespoons unsalted butter (optional)
3 pounds pork Italian sausage, preferably in sheep casings
7 tablespoons extra-virgin olive oil
1 medium red onion, thinly sliced
5 red and 5 yellow bell peppers, seeded, cored and cut into 1/2-inch strips
1 tablespoons red chili flakes
2 tablespoons dried oregano
1 can tomato paste
1 cup dry red wine

1
In a very large frying pan (12 or 14 inches) heat 6 tablespoons of the oil over medium heat until shimmering. Add the onion, peppers, chili flakes and oregano, and cook until soft, 8-10 minutes. Spoon in the tomato paste and stir into the vegetables. Cook until its color darkens, being careful not to burn it. Add the red wine, lower the heat to a simmer, and cook for at additional 15 minutes.
2
In a second large skillet large enough to hold the sausages comfortable, heat the last tablespoon of oil over medium heat. When it is shimmering, add the sausages and cook without turning until the underside is dark golden, 7-10 minutes. Carefully turn the sausages and add the pepper mixture to the pan. Add a cup of water and bring to a boil, then simmer for 20 minutes, adding water if necessary to keep the consistency of a ragu.
3
If desired, stir in the Parmesan and butter into the polenta, then divide among shallow bowls. Top with the ragu and serve.

1303

kcal

Calories

Fat

Carbs

101

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 cups water, 1/4 teaspoon salt, 1 1/2 cups cornmeal, 1/3 cup grated Parmesan cheese (optional), and more.

Yes, Dinner Tonight: Pepper And Sausage Ragu With Polenta Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Dinner Tonight: Pepper And Sausage Ragu With Polenta Recipe

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