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Sausage-and-Pepper Ragu Over Polenta

By Martha Stewart

Sausage-and-Pepper Ragu Over Polenta

Prep:20min

Browning Italian sausage, colorful bell peppers, and onions before stewing them with tomato paste and chicken broth gives the resulting ragu tons of flavor. Serve this quick, easy dinner over creamy polenta topped with Parmesan and fresh parsley.

Updated at: Thu, 16 Mar 2023 13:00:58 GMT

Nutrition balance score

Unbalanced

Glycemic Index

56

Moderate

Nutrition per recipe

Calories2649.8 kcal (132%)

Total Fat158.4 g (226%)

Carbs185.8 g (71%)

Sugars25.3 g (28%)

Protein127.9 g (256%)

Sodium4189.6 mg (209%)

Fiber13.9 g (50%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

4 tablespoonsunsalted butter

1 poundhot Italian sausage links

2red bell peppers

yellow, or orange, or a combination

freshly ground pepper

2 tablespoonstomato paste

2 ¾ cupslow-sodium chicken broth

1 cuppolenta

¼ cupParmesan

packed grated, plus more for serving

Fresh flat-leaf parsley leaves

Instructions

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Notes

1 liked

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Delicious

Easy

One-dish

Krista· 2 years ago

Added minced garlic after sautéing the peppers and onions. Then chopped sundried tomatoes with the tomato paste. Deglazed with white wine. Added a can of Italian cherry tomatoes when the sausages and broth went in. Added 1/4 tsp of red chili flakes and 1 tsp of Italian seasoning. Served with either mashed potatoes or garlic Parmesan rice (I used knorr).

Added minced garlic after sautéing the peppers and onions. Then chopped sundried tomatoes with the tomato paste. Deglazed with white wine. Added a can of Italian cherry tomatoes when the sausages and broth went in. Added 1/4 tsp of red chili flakes and 1 tsp of Italian seasoning.

Served with either mashed potatoes or garlic Parmesan rice (I used knorr).