Sausage Cacciatore

Ingredients:

• 4 tablespoons olive oil
• 1 pound bulk mild Italian sausage
• 1 medium yellow onion, chopped
• 1 large red bell pepper, chopped
• 10 ounces white or cremini mushrooms, thinly sliced
• 3 cloves garlic, minced
• 3/4 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
• 1 (28-ounce) can good-quality crushed tomatoes, such as San Marzano
• 1 1/2 teaspoons dried oregano
• 1/2 teaspoon sugar
• 1/2 cup water
• 1/4 cup fresh chopped parsley or basil
• Kosher salt and fresh black pepper

Optional additions:

• 1/4 cup grated Parmesan cheese
• 1/4 cup crumbled feta cheese
• 1/4 teaspoon red pepper flakes

Instructions:

1. Brown sausage: Heat olive oil over medium-high heat in a large heavy-bottom sauté pan or skillet. Add sausage and cook until crumbled and browned, about 5 minutes. Remove to a bowl with a slotted spoon.
2. Sauté vegetables: To the same pan, add onions, bell peppers, mushrooms, and garlic. Season with salt and pepper. Cook until vegetables begin to soften, stirring occasionally, about 5-8 minutes. If vegetables begin to stick to the pan, add 1-2 tablespoons of water to loosen up.
3. Add wine and tomatoes: Add wine and let reduce by half, about 2-3 minutes. Add tomatoes, oregano, sugar, and water. Season with salt and pepper. Bring to a simmer.
4. Combine sausage and sauce: Stir in sausage. Simmer on low, partially covered, for 15-20 minutes, or until sauce is slightly thickened and vegetables are fully tender.
5. Finish and serve: Stir in parsley and serve over cooked egg noodles.

Optional additions:

• For extra flavor: Add grated Parmesan cheese, crumbled feta cheese, or a pinch of red pepper flakes.
• For a thicker sauce: Add a tablespoon of cornstarch mixed with 2 tablespoons of water to the sauce.
• For a spicier kick: Increase the amount of red pepper flakes or add a pinch of cayenne pepper.

Enjoy your delicious Sausage Pasta!