Chicken And Sausage In Tomato Sauce Recipes

Steps:

• Cook pasta according to package directions adding peas during the last 5 minutes of cooking time.
• Drain pasta and reserve 1/2 cup of cooking water.
• Meanwhile, heat 1 tblsp. of oil in a large non-stick skillet over med. high heat.
• Add the sausage and cook until browned and cooked through.
• Remove sausage from the pan and reserve.
• Slice the sausage into 1/2" thick slices.
• Heat the remaining oil over medium heat in the same skillet as the sausage was removed from.
• Add onion and garlic and cook until softened, about 5 minutes.
• Stir in the next 5 ingredients.
• Cook, stirring occasionally, until tomatoes soften and start to reduce, about 8 minutes.
• Toss with pasta, sausage and cheese.
• Stir in reserved pasta water.
• Sprinkle with basil.
• Enjoy!

Steps:

• Heat oven to 200C/180C fan/gas 6. Heat half the oil in a big shallow casserole dish in which the thighs can lie in a single layer - one 30cm across is ideal, if you use a bigger dish the sauce may evaporate. Quickly brown the chicken on both sides - you don't want to cook the chicken through, just get some colour on it - then remove from the pan. Do the same with the sausages in the remaining oil, colouring them all over. Cut the sausages on the diagonal into three or four pieces. Drain the peppers of their brine and cut into broad strips.
• Add the onions and tomatoes to the dish or roasting tin with the chilli, garlic, seasoning, sherry vinegar, rosemary and sausages. Heat the stock and add that too. Mix everything together. Arrange so that the chicken is on top. Bake in the oven for 30 mins, stirring the 'sauce' that forms around the vegetables halfway through.
• When 30 mins is up, add the peppers and cook for another 10 mins. The chicken should be cooked through with a thick sauce around it. Serve with rice pilaf, little potatoes that you've roasted in olive oil or mashed potato (mash or rice with a little saffron in it would be lovely).

Steps:

• Heat oil in heavy large pot over medium-high heat. Add sausages, onion, and garlic. Sauté until onion begins to color, about 10 minutes. Add crushed tomatoes and herbs and bring sauce to boil. Reduce heat to medium-low, cover, and simmer until flavors blend and sausages are cooked through, stirring often, about 30 minutes. Season with salt and pepper. Slice sausages thinly, if desired.