Sausage Cacciatore is a hearty, comforting meal that is easy to make. It has a flavorful sauce that is ready in 30 minutes and is served over pasta.
Cacciatore means “hunter” in Italian. This is a style of cooking that includes onions, herbs, tomato, green pepper, mushrooms and wine. This recipe uses marinated mushrooms to add a bit more flavor to the sauce. The Chicken Cacciatore recipe on the site uses fresh mushrooms.
Italian sausage is great combined with pasta and makes this Italian sausage cacciatore a hearty meal. Check out Creamy Mushroom Sausage Rigatoni, Sausage Tortellini Soup, Sausage Pepper Rigatoni, and Tomato Sausage Sauce for some other sausage recipes.
SOME THINGS TO KNOW:FAQ’S
INGREDIENT TIPS:
- Opt for high quality sausage from your local butcher or specialty store. If you prefer a bit more heat, you can use a mix of sweet and hot Italian sausage. Read Sweet vs Hot Italian Sausage.
- Use extra virgin olive oil for the best flavor. It adds a fruity, peppery taste.
- Make sure to choose firm, bright green peppers. They should feel heavy for their size and have no blemishes.
SPECIAL EQUIPEMENT NEEDED:
- Large Skillet or Sauté Pan: A wide skillet with deep sides is perfect for browning the sausage and sautéing the vegetables. If it is large enough, you can also use it to combine the pasta and sauce together at the end.
- Wooden Spoon: Wooden spoons are ideal for cooking, especially when browning sausage and sautéing vegetables because they do not scratch the pan and can withstand high heat.
- Chef’s Knife: A good chef’s knife will make prepping the vegetables much easier and safer.
- Cutting Board: A sturdy cutting board is necessary for chopping vegetables and slicing sausage.
- Large Pot: For boiling the pasta, you’ll need a large pot that can hold enough water to cook the pasta freely.
- Colander: To drain the pasta once it is cooked.
SUBSTITUTIONS:
- If you are out of olive oil, you can use another neutral oil like avocado oil or vegetable oil
- If you can’t find sweet Italian sausage or prefer another protein, you can substitute it with chicken sausage or turkey sausage.
- Red, yellow, or orange bell peppers are great substitutes for green bell peppers.
- Shallots or white onions can be used in place of yellow onions.
- If fresh garlic is not available, you can use ½ teaspoon of garlic powder for each clove, or pre-minced garlic.
- Crushed tomatoes or tomato sauce can also be used if diced tomatoes aren’t available.
- Dry white wine can be substituted for sherry wine.
- If you can’t find marinated mushrooms, use 8 ounces of fresh sliced mushrooms and sauté them with the onions and peppers.
HOW TO STORE SAUSAGE CACCIATORE:
- Place the cooled Sausage Cacciatore into an airtight container. It should be good in the refrigerator for 3-4 days.If possible, store the sauce and pasta separately. The pasta will continue to absorb the sauce as it sits, which can change the texture.
- Sausage Cacciatore can be frozen for up to 3 months.Use airtight containers or heavy-duty freezer bags to protect against freezer burn. If using bags, squeeze out as much air as possible before sealing.
- It’s best to thaw the sausage cacciatore in the refrigerator overnight.
HOW TO REHEAT SAUSAGE CACCIATORE:
- For the best results, reheat the Sausage Cacciatore in a skillet over medium heat. Add a splash of water or broth to loosen the sauce if it has thickened too much. Stir occasionally until heated through.
- If you’re reheating a single portion, the microwave is convenient. Place the Sausage Cacciatore in a microwave-safe dish, covered with a lid or microwave-safe plastic
- To reheat the cacciatore in the oven preheat your oven to 350°F (175°C). Place the Sausage Cacciatore in an oven-safe dish, cover with foil to keep it from drying out, and heat for about 20 minutes, or until bubbling and heated through.
Add the olive oil to a large skillet and brown the sausage.
Add the green bell pepper, onion and garlic to the skillet. Cook for 3 minutes.
Add the tomatoes, tomato paste, sherry wine and oregano to the skillet. Simmer uncovered for 15 minutes.
Stir in the marinated mushrooms and simmer the sauce for an additional 5 minutes.
While the sauce is simmering, cook and drain the pasta.
Sausage Cacciatore
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Ingredients
- 2 tablespoons olive oil
- 1 pound sweet Italian sausage, removed from casings
- 1 large green bell pepper, diced
- 1 cup yellow onion diced
- 2 garlic cloves, minced
- 28 ounce can diced tomatoes
- 2 tablespoons tomato paste
- ½ cup sherry wine
- 2 teaspoons dried oregano
- 12 ounce jar marinated mushrooms, drained and sliced
- 1 pound gemelli pasta
Instructions
SAUCE:
Heat the olive oil in a large skillet over medium low heat,
Add the sausage to the pan and cook until it is browned. This will take about 4-5 minutes. While it is cooking use a fork and knife or potato masher to break it up into small chunks.
Add the green peppers, onions and garlic to the skillet. Cook for 3 minutes, stirring occasionally.
Add the diced tomatoes, tomato paste, sherry wine and oregano to the skillet. Bring the heat up high until the sauce comes to a boil.
Turn the heat back down to low and let the sauce simmer uncovered for 15 minutes, stirring occasionally.
Stir the marinated mushrooms into the sauce and let it simmer for an additional 5 minutes.
PASTA:
While the sauce is simmering, bring a large pot of water to a boil over medium-high heat. Cook the gemelli according to the directions on the package for the doneness that you prefer.
Drain the pasta and place it into a large bowl or serving platter. Spoon the sauce over the top.
Serve with some red wine, crusty bread and parmesan cheese.
