What does cacciatore mean?

Cacciatore is an Italian word that means "hunter" in English. In the context of food, it typically refers to a dish that is prepared in the style of a hunter's stew, which traditionally includes game meat, tomatoes, onions, and herbs.

What's the best way to serve sausage cacciatore?

Sausage cacciatore is a versatile dish that can be served in a variety of ways. We prefer to serve it over egg noodles or red skin mashed potatoes or pair it with crusty sourdough garlic bread . It also goes well with a variety of side dishes, such as roasted vegetables or a simple green salad.

Should I remove the sausage casings before cooking cacciatore?

We prefer to remove the casings from sausage links as they can be tough and chewy. Use a sharp knife to slice through the casing and peel it off the sausage.

Sausage Cacciatore

Name: Sausage Cacciatore
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Italian
Ingredients: 4 Tbsp. olive oil; 1 lb. bulk mild Italian sausage; 1 medium yellow onion, chopped; 1 large red bell pepper, chopped; 8 oz. white or cremini mushrooms, thinly sliced; 3 garlic cloves, minced; ¾ cup dry white wine, such as Pinot Grigio or Sauvignon Blanc; 1 (28 oz) can good-quality crushed tomatoes, such as San Marzano; 1 ½ tsp. dried oregano; ½ tsp. sugar; ½ cup water; ¼ cup fresh chopped parsley or basil; Kosher salt and fresh black pepper

Description

Sausage cacciatore is a hearty Italian dish that combines sweet Italian sausage with a flavorful tomato sauce and plenty of fresh herbs and vegetables.

Ingredients

Units Scale

4 Tbsp. olive oil
1 lb. bulk mild Italian sausage
1 medium yellow onion, chopped
1 large red bell pepper, chopped
8 oz. white or cremini mushrooms, thinly sliced
3 garlic cloves, minced
3/4 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
1 (28 oz) can good-quality crushed tomatoes, such as San Marzano
1 1/2 tsp. dried oregano
1/2 tsp. sugar
1/2 cup water
1/4 cup fresh chopped parsley or basil
Kosher salt and fresh black pepper

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Instructions

Heat olive oil over medium-high heat in a large heavy-bottom saute pan or skillet. Add sausage and cook until crumbled and browned, about 5 minutes. Remove to a bowl with a slotted spoon.
To the same pan, add onions, bell peppers, and mushrooms. Season with salt and pepper, to taste. Cook until the vegetables begin to soften, while stirring occasionally, about 5-8 minutes. If veggies begin to stick to the pan, add 1-2 tablespoons of water to loosen up. Stir in garlic and cook just until fragrant.
Add wine and let reduce by half, about 2-3 minutes.
Add tomatoes, oregano, sugar, and water. Season with salt and pepper. Bring to a simmer. Stir in sausage. Simmer on low, partially covered, for 15-20 minutes or until sauce is slightly thickened, and vegetables fully tender. Stir in parsley and serve over cooked egg noodles.

Notes

Sausage: If using sausage links, make sure to remove them from casing first. Feel free to use spicy sausage too.
Mushrooms: Buy whole mushrooms and slice them yourself. They are much fresher this way and you can control the thickness of the slices.
Wine: Wine adds a hint of sweetness and acidity to the dish. I do not recommend an alternative.
Pan size: I recommend a large saute pan or deep skillet for this recipe, at least 13 inches in diameter or larger.
Leftovers: Store refrigerated for up to 5 days or freeze for up to 3 months.

Nutrition

Serving Size: 1/2 cup sauce
Calories: 265
Sugar: 5.6 g
Sodium: 86 mg
Fat: 12.4 g
Carbohydrates: 42.5 g
Protein: 7.9 g
Cholesterol: 0 mg