• 8servings

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, C
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup 59ml Olive oil

  2. 56 oz 1591g Tomatoes - (2 cans)

  3. 4 Garlic - coarse chop

  4. 6 oz 170g Tomato paste - (1 can)

  5. 2 1/2 lbs 1135g / 40oz Sweet ital. Sausage links

  6. Salt and pepper to taste

  7. 1 1/2 lbs 681g / 24oz Hot ital. Sausage links

  8. 1/2 tablespoon 7 1/2ml Dried basil

  9. 4 Chicken legs

  10. 1/2 cup 118ml Dry red wine

  11. 4 Chicken thighs

  12. Chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. Heat Oil in a large heavy skillet. Add the garlic and saute until light golden. Remove the garlic and reserve. Prick the sausages in several places and then sear them in the hot oil. Remove and set aside, covered. Brown chicken well on all sides in the same skillet. Remove and set aside, covered.

  2. Pour 1 T of the drippings into a large Dutch oven or casserole. Discard remaining drippings or save them for another use. (Do not wash skillet; you will need it later.) Crush the tomatoes with your hands and add them, with their juice, to the drippings. Add the tomato paste, salt, freshly ground pepper, basil and reserved garlic.

  3. Simmer, uncovered, for 15 minutes. Add the sausage and simmer, covered, for 20 minutes. Add the chicken, cover, and simmer for 20 minutes more. Meanwhile, deglaze the skillet with the wine. Stir wine into the sauce and simmer for a final 10 minutes. Sprinkle with parsley.

  4. Serve with pasta and freshly grated Parmesan Cheese.


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