Sausage, Cannellini, and Tomato Ragout
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Cook time: 
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Serves: 4 servings
 
Ingredients
  • 12 oz hot Italian turkey sausage, casings removed
  • 1 Tbsp olive oil
  • ½ onion, chopped
  • 1 Tbsp tomato paste
  • 2 garlic cloves, minced
  • ¾ cup dry red wine
  • 10 oz unsalted chicken stock
  • ¼ tsp kosher salt
  • ¼ tsp freshly ground black pepper
  • Dash of crushed red pepper
  • 1 (14.5 oz) can unsalted diced tomatoes, undrained
  • 1 (15 oz) can unsalted cannellini beans, drained and rinsed
  • 2 tsp fresh oregano, minced
Instructions
  1. Heat a large skillet over medium-high heat. Once hot, add sausage to pan and cook 5-6 minutes, breaking up meat with a wooden spoon, until cooked through. Transfer sausage from pan to a plate.
  2. Return skillet to heat and add oil to pan; swirl to coat. Add onion; sauté 3 minutes. Add tomato paste and garlic; cook 1 minute, stirring frequently. Add wine; cook 1 minute, scraping pan to loosen browned bits.
  3. Stir in stock and next 5 ingredients (through beans); reduce heat to medium-low, and simmer 8-10 minutes or until slightly thickened. Stir in cooked sausage and oregano.
Notes
Recipe slightly adapted from Cooking Light
Nutrition Information
Serving size: ¼ recipe (about 1½ cups) Calories: 314 Fat: 10.8 Carbohydrates: 26.3 Sugar: 6.5 Sodium: 491 Fiber: 2.5 Protein: 19.3 Cholesterol: 53
Recipe by Prevention RD at https://preventionrd.com/sausage-cannellini-and-tomato-ragout-weekly-menu/