Simmering Sausage

For our dinner tonight I decided to use the last pack of Rinaldi sausage I had. This is my FAVORITE brand of Italian sausage. It has no fennel seeds (which I hate) and has the most wonderful flavor. I can't find it anywhere in GA, so When my father visits me from MI, or vice versa I make sure to bring back as much as I can. My favorite place to buy it is at Nino Salvaggio a wonderful little market near his home. I also used up the last of the peppers I had in the freezer that I had left over from a bbq. It was so nice to not have to chop those since I had to do some prep for the other herbs and veggies.

Simmering Sausage and Vegetables

• 1 lb Italian sausage sliced
• 1 1/2 cup chopped peppers (mine were in 1/2 strips)
• 1/2 red onion sliced
• 2 stalks celery chopped
• 1 carrot peeled and sliced
• 3 cloves garlic minced
• 3 Tbs. Fresh basil chopped
• 2 Tbs. fresh parsley chopped
• 1 Tbs. dried oregano
• 1 tsp. red pepper flakes (or more for added heat)
• 3 Tbs. olive oil
• 1 6 oz. can tomato paste
• 1 15 oz. can diced tomatoes
• 1 1/2 c. chicken stock
• 1 15 oz. can cannellini beans drained and rinsed.

Heat oil in a large saute pan and add all vegetables except garlic. Let saute until vegetables are almost caramelized (about 5-8 minutes). Add sausage, garlic, fresh and dried herbs and cook until sausage is browned on all sides (about 3-5 minutes). Add tomato paste, diced tomatoes, beans and chicken stock. Stir together to combine and let simmer for 20-25 minutes until sauce is reduced and thick. Serve over white rice or pasta.

• Garlic Toast
  Cut french bread into rounds drizzle with olive oil, sprinkle with garlic powder and fresh Parmesan cheese. Toast in oven until browned.