Cacciatore-Style Spaghetti (GF)

Cacciatore-Style Spaghetti (GF)

(4 servings)

Ingredients:

1 lb. Chicken Sausage Links, hot or mild

3 tbsp. Olive Oil, divided

1 medium Onion, halved and thinly sliced

2 cloves Fresh Garlic, minced

1 large Red Bell Pepper, cored, seeded and chopped

1 large Green Bell Pepper, cored, seeded and chopped

8 oz. Cremini Mushrooms, sliced

2 tsp. Fresh Thyme

1 tsp. Lemon Zest

¼ tsp. Ground Turmeric

¼ tsp. Red Pepper Flakes

¾ cup White Wine

1 can (28 oz.) Plum Tomatoes, drained

2 tbsp. tomato Paste

1 tbsp. Small Salted capers, drained

½ cup Fresh Parsley, chopped, divided

8 oz. Gluten-Free Spaghetti

1 tbsp. Kosher Salt

½ cup Parmesan Cheese, grated

Directions:

Freeze sausage links for 15-20 minutes before thinly slicing.  In a large Dutch oven over medium heat, warm 2 tbsp. oil.  When ready, add sliced sausage and cook until no pink remains.  Now add onion and garlic.  Cook until onion is soft.  Add peppers and cook another minute or two.  Add mushrooms and cook another minute or two.  Now add thyme, lemon zest, turmeric and pepper flakes.  Stir to combine and simmer a few minutes.  Place whole tomatoes in a large bowl and break up with a knife.  Add the tomatoes with juice, tomato paste and capers to mixture.  Simmer 30 minutes, partially covered.  Add half the parsley and stir to combine.  While this has been going on, cook pasta according to package directions less a minute or two.  Be sure to add the salt to the boiling water just before adding the pasta.  Drain cooked pasta and transfer to a large platter.  Top with some of the sauce mixture and garnish with the parsley and some of the parmesan cheese.  Pass the remaining sauce and cheese as the platter is served.

Notes:              If chicken sausage links aren’t available or you prefer something else.  You could use Italian sausage links or even small meatballs, if desired.  Also, the whole tomatoes are best, but you could use diced.  Just drain most juice first.

Ideas for Future Efforts

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