I don’t know about you, but when the temperature drops and a winter chill whips up, I need delicious stick-to-your-ribs food to soothe my soul and warm my heart. This sausage stew alla Puttanesca recipe combines a classic Italian Puttanesca with sumptuous sausage.
Warm, filling, and spicy foods are perfect for raising your body temperature and filling your family’s belly. I love to make filling stews that are high on taste, but low on fats and calories! There’s no need to pack on extra pounds during the cold winter months, so don’t. I use chicken sausage and Del Monte petite diced tomatoes, with no salt added, to cut down on excess fat, calories, and salt.
You can serve this meal over pasta, but I recommend topping two slices of fresh Italian bread with this warming stew!
Sausage stew alla Puttanesca recipe
2 tablespoons olive oil
5 chicken sausages (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 spices (from Penzys)
1 teaspoon crushed red pepper flakes
1/2 cup Parmesan rind (cut up)
Grated Parmesan cheese
In a large Dutch oven, over medium heat, cook sausages until browned, about five minutes on each side.
Remove sausages and set aside to use later. Either slice the sausages into two inch pieces, or leave whole. I prefer to leave the sausages whole, but the choice is yours.
Cook anchovies and garlic over medium heat in a large skillet, stirring occasionally, until garlic is soft and anchovies are dissolved, about four minutes.
Add onions. Increase heat to medium-high and cook, stirring occasionally, until onion is very soft and golden brown, about six to eight minutes.
Reduce heat to a simmer. Add diced tomatoes, wine, red pepper flakes, and Tuscan Sunset spices.
Add cooked sausage and Parmesan rind. Salt and pepper to taste. Cover and simmer, stirring occasionally, for about thirty minutes.
Serve over pasta or fresh Italian bread.
DO AHEAD: The entire stew can be made up to three days ahead of time. Simply let cool; cover and chill.
More from the chef: GoodDinnerMrsMellen.com – firstname.lastname@example.org