I always buy “al freso” chicken sausage, it comes with 5 sausages in a package; there are so many to choose from. This recipe for Sundried Tomato Chicken Sausage Ragu with Roasted Eggplant and Tomato seems like it will be a hit with me. I never thought of putting the eggplant and tomato in with the sausage, but from now on I just might do so. You have to roast the eggplant, cherry tomatoes, pepper and onions first. Then in a skillet you brown the sausage slices; follow directions; then serve immediately. Thanks for the delicious recipe al fresco all natural and All Recipes.
Here is what you’ll need to make Sun-Dried Tomato Chicken Sausage:
1 (12 ounce) package al fresco® Sundried Tomato Chicken Sausage, sliced on the bias, 1/4 inch
2 cups eggplant, cut into 1/4 – 1/2-inch dices
2 cups cherry tomatoes, cut in half
1 large red pepper, cut into 1 inch dices
1 cup white onion, sliced 1/8 inch thick
1 tablespoon fresh garlic, finely chopped
3 tablespoons extra virgin olive oil, divided
1/2 teaspoon ground black pepper
1/4 cup red wine
1 cup pasta sauce, sundried tomato and herb
1/4 cup low fat, low sodium chicken broth
1/4 cup thinly sliced fresh basil leaves
1/4 cup sun-dried tomato halves, thinly sliced
Extra virgin olive oil cooking spray
Being Italian, Sausage and peppers is something of a staple in my house. This looks even better! Just get me some nice bread and I’m in heaven! For the full instructions, head over to All Recipes now. Enjoy!
