Salchicha a la cazadora

Ingredientes

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

Preparación

1. 1

   Heat olive oil over medium-high heat in a large heavy-bottom saute pan or skillet. Add sausage and cook until crumbled and browned, about 5 minutes. Remove to a bowl with a slotted spoon.

2. 2

   To the same pan, add onions, bell peppers, and mushrooms. Season with salt and pepper, to taste. Cook until the vegetables begin to soften, while stirring occasionally, about 5-8 minutes. If veggies begin to stick to the pan, add 1-2 tablespoons of water to loosen up. Stir in garlic and cook just until fragrant.

3. 3

   Add wine and let reduce by half, about 2-3 minutes.

4. 4

   Add tomatoes, oregano, sugar, and water. Season with salt and pepper. Bring to a simmer. Stir in sausage. Simmer on low, partially covered, for 15-20 minutes or until sauce is slightly thickened, and vegetables fully tender. Stir in parsley and serve over cooked egg noodles.