Thursday, May 31, 2012
2 Tbsp olive oil
1 (14.5oz) can fire roasted tomatoes
2 Tbsp unsalted butter
2 Sweet Italian sausages, casings removed
2 Cups baby bella mushrooms
1 Garlic clove, mined
1 Small onion, thinly sliced
Salt and pepper, to taste
Chopped fresh parsley, for serving (optional)
Place a large skillet over medium heat. Add 1 tablespoon of oil and allow to heat. Once the oil is warm add the sausage and allow to cook until cooked through. Using a slotted spoon, remove the sausage from the pan and place on a paper towel lined plate.
Return pan to medium heat, add butter along with mushrooms and onions. Allow to cook until tender, and onions begin to turn translucent, about 5 minutes. Onces the vegetables are almost cooked through add the garlic and cook an additional 30 seconds. Return the sausage to the pan, and stir to combine with onions and mushrooms. Add the fire roasted tomatoes and season with salt and pepper. Bring the mixture to a simmer, cover and allow to simmer for 5-10 minutes, until mixture has thickened slightly.
Spoon ragu over prepared rice or polenta, sprinkle with fresh parsley.
Recipe source: adapted from Food and Wine via Delish