One-skillet: italian sausage and harvest vege
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Italian sausage - spicy |
| 2 | tablespoons | Olive oil |
| 2 | Onions; cook, cut in wedges | |
| 1 | large | Garlic clove; minced |
| 1 | tablespoon | Fresh rosemary; chopped |
| 1 | tablespoon | Fresh thyme; chopped |
| 6 | Carrots; in chunks | |
| 3 | Baking potatoes; peel,chunk | |
| 3 | cups | Tomatoes, ripe, chopped |
| Salt | ||
| Pepper | ||
| Parsley; chopped | ||
Directions
Preparation time = 20 minutes (plus 45 minutes simmering) Ripe tomatoes may be replaced with 3 14-oz cans of tomatoes - drained and chopped. 1. Slit sausages skins lengthwise with a knife tip. Remove sausage meat and "pinch" into small meatballs. 2. Over medium heat in a large skillet or heavy-bottomed saucepan, heat olive oil. Add sausage and onions; cook for 10 minutes or until nicely browned, stirring frequently as you prepare carrots and potatoes. 3. Stir in garlic, rosemary and thyme. Add carrots, potatoes and tomatoes. Let mixture come to a slow boil. Stir, adjust heat to simmer, cover and cook for 45 minutes or until vegetables are very tender, stirring once or twice. Check the liquid occasionally and, if necessary, add up to ¼ cup boiling water. 4. Season to taste with salt and pepper. Sprinkle each portion with chopped parsley, if desired.