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Italian Sausage and Rapini Stew

With the continuation of snow, ice, cold, and wind…we are still craving comfort food. After a while though, I always want something a tad lighter than the gut bombs I craved during the first few days of aggressive January weather. This Italian Sausage and Rapini stew has all the comforts of a good Italian dish but is rather light and healthy. It’s really easy to make and made me feel a whole lot better after cleaning the barn in the 20 degree weather and fishing out ice chunks from the water buckets for yet another day. Hopefully February will bring us some reprieve.





What you need:


2-3 tbsp olive oil

1 tbsp butter

1 small onion

1 large carrot

1 lb uncooked hot Italian sausage

3 cloves of garlic

1 28 oz can whole peeled San Marzano Tomatoes

1/4 cup Gavi or good dry white wine

1 cup chicken broth

About 2 cups roughly chopped rapini (thick stems removed)

1 Parmesan rind

salt and pepper








Begin by dicing your onion and carrot and adding to a warm pan with the olive oil and butter. Add a sprinkle of salt and pepper and begin to sweat the vegetables. After a few minutes remove the casing from your Italian Sausage and add to the pot. Break up the sausage and brown it on all sides. Add your garlic and stir so that it doesn’t burn. As soon as the garlic becomes very fragrant, scrape up the brown bits and add your 1/4 cup of white wine. Let the wine bubble for a minute or two and add your can of tomatoes. I like to use the spoon and mash and break up the tomatoes into small pieces. Now add your chicken broth, rapini, and Parmesan rind and simmer for about 30-40 minutes stirring occasionally. Fish out the Parmesan rind and serve with crusty butter bread to mop up all the yummy goodness. Enjoy.

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