Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 1 1/2 pounds chorizo sausage (or other smoked sausage), diced or crumbled into 1/2-inch pieces

  3. 8 ounces button mushrooms, quartered

  4. 1 cup diced onion

  5. 1/2 cup diced red bell pepper

  6. 1/2 cup diced green bell pepper

  7. 1 tablespoon thinly sliced garlic

  8. 2 tablespoons tomato paste

  9. 2 (28-ounce) cans whole tomatoes , roughly chopped and juice reserved

  10. 2 cups chicken stock

  11. 1 tablespoon marjoram leaves

  12. 1 1/2 teaspoons salt

Instructions Jump to Ingredients ↑

  1. Set a 4-quart saucepan over medium-high heat and add the olive oil. Once hot, add the sausage to the pan and cook, stirring occasionally until well caramelized, about 5 minutes. Add the mushrooms, onions and peppers to the pan and cook for 7 to 8 minutes. Add the garlic and tomato paste to the pan and cook for 1 minute. Add the chopped tomatoes, juices, chicken stock and marjoram to the pan, and season with the salt. Bring to a boil , reduce the heat to a simmer , and cook until the flavors have married, about 20 minutes.


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