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• 1 # bulk hot Italian sausage

• 1 T. olive oil

• 1 onion, chopped

• 6 garlic cloves, sliced thin

• 1 tsp. fennel seeds

• 2 T. tomato paste

• ¾ c. red white

• 1 ½ C. chicken stock

• Salt and pepper to taste

• 4 sprigs thyme

• Dash of crushed red pepper

• 1 (14.5 oz) can fire roasted diced tomatoes, undrained

• 1 (15 oz) can cannellini beans, rinsed and drained

• 2 tsp chopped fresh oregano

1. Heat a large skillet over medium-high heat. Add sausage to pan; cook until the sausage is no longer pink – do not break up the sausage more than necessary. Big sausage-y chunks are good!


2. Remove sausage from pan. Add oil to pan; swirl to coat. Add onion; saute 3 minutes, then add the garlic and fennel seeds and cook until fragrant. Add tomato paste and cook 1 minute, stirring frequently. Add wine; cook 1 minute, scraping pan to loosen browned bits.


3. Stir in stock and next 6 ingredients (through beans); reduce heat to medium low, and simmer 8 minutes or until slightly thickened. Stir in cooked sausage and oregano. Top with more grated cheese.


Sun Dried Tomato & Basil Polenta


1. Bring 3 cups water to a boil in a medium saucepan over medium heat. Gradually add ¾ c. polenta, stirring constantly. Reduce heat to low, and cook until thickened, stirring frequently. Remove pan from heat. Stir in ¼ C grated parmesan cheese, 2 T/ butter, ¼ C. chopped sundried tomatoes and 10 chiffonade basil leaves. Season with salt and pepper. (optional, to make more creamy, fold in 2-3 T. sour cream or Greek yogurt, or mascarpone.