Ingredients
The following ingredients have 6 Servings
- 1 lb sausage links (I prefer a mix of sweet and hot Italian but your flavor preference)
- 1 T olive oil
- 3 T water
- 1 large bell pepper (red or green)
- 1 sweet onion (diced)
- 2 garlic cloves (minced)
- 3/4 C white wine
- 3/4 C chicken broth
- 1 can (28 oz diced tomato (do not drain))
- 3 T capers
- 1 1/2 tsp dried Italian seasoning
- salt and pepper
- 12 oz pasta (i prefer angel hair)
Instruction
- Start by browning the sausage: Heat large skillet over medium heat, add sausage links, 3 T water and 1 T olive oil. Cover and cook about 7 minutes, remove cover, turn sausages and cook an additional 5 minutes or so with cover off, until sausage is browned and water evaporated. NOTE: Sausage does not need to be cooked all the way through at this point. Remove sausage from pan and set aside on cutting board.
- Return the skillet to medium/high heat add onion, garlic, and pepper (add an additional T olive oil if pan seems dry). Cook until onion is soft. Season with salt and pepper.
- Add the wine and continue to cook until it is reduced by half. While wine is cooking out, slice your sausage into bite size slices.
- Add tomatoes, broth, capers, oregano and sausage. Stir everything together. Bring just to a boil and then simmer about 30 minutes until sausage is cooked through and sauce is thickened up to liking.
- While simmering, prepare pasta of your choice, according to package, serve over prepared pasta.
