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Gallery Read the full recipe after the video. Recipe Summary prep: 20 mins total: 20 mins Servings: 4 sausage-and-pepper-ragu-over-polenta-236-d113040-1.jpg
Ingredients Ingredient Checklist 4 tablespoons unsalted butter 4 hot or sweet Italian sausage links (about 1 pound total) 2 red, yellow, or orange bell peppers, or a combination 1 medium onion Coarse salt and freshly ground pepper 2 tablespoons tomato paste 2 3/4 cups low-sodium chicken broth 1 cup quick-cooking polenta 1/4 cup packed grated Parmesan, plus more for serving Fresh flat-leaf parsley leaves, for serving
Gallery Read the full recipe after the video.
Recipe Summary prep: 20 mins total: 20 mins Servings: 4 sausage-and-pepper-ragu-over-polenta-236-d113040-1.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 20 mins total: 20 mins Servings: 4
Recipe Summary
prep: 20 mins total: 20 mins
Servings: 4
prep: 20 mins
total: 20 mins
prep:
20 mins
total:
Servings: 4
4
sausage-and-pepper-ragu-over-polenta-236-d113040-1.jpg
sausage-and-pepper-ragu-over-polenta-236-d113040-1.jpg
Ingredients
Ingredients
- 4 tablespoons unsalted butter 4 hot or sweet Italian sausage links (about 1 pound total) 2 red, yellow, or orange bell peppers, or a combination 1 medium onion Coarse salt and freshly ground pepper 2 tablespoons tomato paste 2 3/4 cups low-sodium chicken broth 1 cup quick-cooking polenta 1/4 cup packed grated Parmesan, plus more for serving Fresh flat-leaf parsley leaves, for serving
Directions
Heat a large skillet over medium-high; melt 2 tablespoons butter. Pierce sausages with a fork; add to skillet. Cook until browned in places, 4 to 5 minutes. Transfer to a plate. Meanwhile, cut vegetables into 1/2-inch slices; add to skillet. Season with salt and pepper; cook, stirring, until browned in places, 4 to 5 minutes. Stir in tomato paste; cook 1 minute. Return sausages to skillet with 3/4 cup broth; bring to a boil. Cover, reduce heat, and simmer 4 to 5 minutes. Uncover; simmer until slightly thickened, 1 to 2 minutes more.
In a saucepan, combine polenta, 2 cups broth, and 1 cup water; bring to a boil. Reduce heat to medium; cook, stirring constantly, until thick and smooth, 1 to 2 minutes. Remove from heat. Stir in 2 tablespoons butter and cheese; season with salt and pepper. Serve, with ragu, parsley, and more cheese and pepper.
Cook’s Notes
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All Reviews for Sausage-and-Pepper Ragu Over Polenta
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Sausage-and-Pepper Ragu Over Polenta
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
