Sumptuous Sausage Stew alla Puttanesca for a cold snowy winter’s day!

I don’t know about you but when the temperature drops I need a delicious stick to your ribs food. Warm filling spicy food to raise my body temperature.  I make filling stews that are high on taste but low on fats and calories!  No need to pack on the extra pounds during the cold winter months.  I used chicken sausage and Del Monte petite diced tomatoes with no salt added to cut down on fat and salt.

Served over Italian bread!

2 tablespoon olive oil

5 chicken sausage about 1 pound

4 anchovy fillets packed in oil, drained

4 garlic cloves, thinly sliced

1 large onion, thinly sliced

1 can(14.5 oz) petite diced tomatoes, I like Del Monte with no salt

1/2 cup red wine

2 teaspoons Tuscan Sunset blend from Penzys

1 teaspoon crushed red pepper flakes

1/2 cup cut-up Parmesan rind

sea salt

black pepper

Italian bread

grated Parmesan cheese

In a large Dutch oven over medium heat cook sausage until browned about 5 minutes on each side.  Remove sausage and set aside to use later. You can either slice the sausage into 2-inch pieces or leave whole. I leave the sausage whole, the choice is yours.  Cook anchovies, and garlic stirring occasionally, until garlic is soft and anchovies are dissolved about 4 minutes. Add onions.  Increase heat to medium-high and cook, stirring occasionally, until onion is very soft and golden brown, 6–8 minutes. Add diced tomatoes, wine, red pepper flakes, and Tuscan Sunset. Reduce heat to a simmer.

Add reserved cooked sausage, and Parmesan rind: salt and pepper to taste. Cover, and simmer, stirring occasionally for about 30 minutes.

You can serve this over pasta or I like to just top two slices of fresh Italian bread with this warming stew!

DO AHEAD: Stew can be made 3 days ahead. Let cool; cover and chill.





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