Thursday, December 9, 2010

Baked Sweet Italian Sausage with Red Wine Marinara

I absolutely love this dish.  The compliment of the sweet sparkly wine with the acidity of the tomatoes is fabulous paired along with some creamy cheese filled pasta.  The sauce has a deep rich flavor and the sausage cuts like butter.  When I want pasta, this is the way I want it.  Not only is this wonderful and delicious, it is also quick and easy.  You can prepare this the same way, but instead of baking it off you can toss it into your slow-cooker on LOW for 6-8 hours.  But the oven is definitely the way to go if you can.  It gives the sauce and vegetables a roasted flavor.

5 sweet Italian sausages
1 lg green sweet pepper (halved then sliced)
1 T. of extra virgin olive oil
1 med red onion (halved then sliced)
1/4 cup Lambrusco red sweet wine
1- 29oz. lg can of tomato sauce
1- 15oz. can of fire roasted diced tomatoes (un-drained)
1 T. of Italian seasoning
1 large ripe red tomato (sliced)
1 lb of prepared cheese tortellini
fresh parsley for garnish (chopped)

-Preheat oven to 350*.  Boil sausage for about 10 minutes (to get the grease out of them); plate and set aside. Saute the sweet pepper in a large saucepan over medium heat with some e.v.o. for about 2 minutes, then add in the onions.  Continue to saute until the vegetables are tender.  Pour in the wine, bring to a boil (while scrapping all of the 'flavor' off the bottom of the pan with a wooden spoon), then add in the red sauce, the tomatoes and the Italian seasonings.  Again bring this back up to a boil, then transfer it into your large casserole dish.  Add in your boiled sausages, lay your sliced tomatoes across the top and cover the top tightly with aluminum foil.  Bake for 2-2 1/2 hours.  Prepare tortellini as directed.  Serve sausage and marinara sauce over pasta with a sprinkle of parsley on top.  Serves 5.  Enjoy!

1 comment:

  1. Thank you for causing me to re-read and edit this recipe :) I don't know what I was doing, I skipped the whole part of sauting the veggies, deglazing the pan and even talking about the sliced tomatoes across the top! I never do anything without sauting and deglazing when it comes to sauces ;)