Easy Spicy Calabrian Italian Chicken Sausage Bolognese
A one-pot meal of ground sweet Italian chicken sausage given a spicy kick with Calabrian chili peppers simmered in a fire-roasted sauce of tomatoes and red bell peppers with tender chunks of portobello mushrooms and finished with fresh basil and pecorino cheese.
Servings 4
Calories: 720.98kcal
Ingredients
- 12 ounces of spaghetti pasta
- 2 tablespoons olive oil
- 1 medium onion
- 2 large portobello mushrooms
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 pound sweet Italian-style chicken sausage
- 3 garlic cloves
- ½ tablespoon Italian herb seasoning
- 2 tablespoons crushed Calabrian chili peppers
- ¼ cup white wine preferably Sauvignon Blanc
- 1 cup crushed fire-roasted tomatoes
- 12 ounce jar of fire-roasted red bell pepper
- 12 fresh basil leaves
- ½ cup grated pecorino cheese
Equipment
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Prepare the Pasta: Cook the pasta until al dente, as the package recommends, but one minute shorter in a pasta pot. Drain the pasta, toss it in one tablespoon of olive oil, and lay it on a sheet pan to cool.
- Prepare the Vegetables: While the pasta cooks, chop the onion and small dice the portobello mushrooms.
- Cook the Vegetables: Heat one tablespoon of olive oil in a Dutch oven on medium-high heat. Add the onions and mushrooms, season with salt and pepper, and stir until well combined. Then, cover and cook for 10 minutes, stirring halfway.
- Cook the Sausage: While the vegetables cook, remove the casing from the Italian sausage and set aside. Uncover the pot and allow the excess liquid to evaporate, stirring occasionally for about 5 minutes. Add the sausage and combine it with the vegetables.
- Turn the heat to high, and break the meat mixture into small pieces with a wooden spoon or spatula while it fries. Then, turn it back to medium-high heat and allow it to cook for 5 minutes.
- Season the Sausage: Chop the garlic and add it, along with the Italian herb seasoning and the Calabrian pepper. Cook for 5 minutes, stirring occasionally. While the sausage cooks, drain and chop the fire-roasted red bell peppers and set them aside.
- Make the Sauce Base: Add the white wine, and when the wine is mostly absorbed, add the fire-roasted tomatoes and red bell peppers, cover, and cook for 5 minutes.
- Finish the Pasta: Add the spaghetti and basil leaves and combine well. Once well incorporated, add the pecorino cheese and combine well.
Nutrition
Calories: 720.98kcal | Carbohydrates: 81.48g | Protein: 35.05g | Fat: 28.13g | Saturated Fat: 6.75g | Cholesterol: 93.06mg | Sodium: 2877.01mg | Fiber: 5.62g | Sugar: 7.63g
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