Italian Sausage Cacciatore Recipe

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This is one of my husband's favorite meals. I came up with this recipe after sampling a similar dish in a restaurant. This one is just as good.
TOTAL TIME: Prep: 10 min. Cook: 30 min.
MAKES:2 servings
TOTAL TIME: Prep: 10 min. Cook: 30 min.
MAKES: 2 servings


  • 1/4 medium green or sweet yellow pepper, julienned
  • 3 tablespoons chopped onion
  • 1 garlic clove, minced
  • 1-1/2 teaspoons olive oil
  • 1 Italian sausage link (about 1/4 pound), casing removed
  • 1 cup canned diced tomatoes, undrained
  • 2/3 cup tomato juice
  • 15 slices pepperoni, halved
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon dried basil
  • Pepper to taste
  • 1/3 cup sliced fresh mushrooms
  • 1 tablespoon sliced ripe olives
  • 2 tablespoons Romano or Parmesan cheese
  • Hot cooked linguine orfettuccine

Nutritional Facts

1 cup: 284 calories, 20g fat (7g saturated fat), 42mg cholesterol, 1138mg sodium, 14g carbohydrate (9g sugars, 3g fiber), 14g protein.


  1. In a skillet, saute the green pepper, onion and garlic in oil until crisp-tender. Crumble sausage into skillet; cook over medium heat until meat is no longer pink. Drain. Add the tomatoes, tomato juice, pepperoni, oregano, basil and pepper. Reduce heat; cover and simmer for 10 minutes. Add mushrooms and olives. Simmer, uncovered, for 10-15 minutes or until slightly thickened. Stir in cheese. Serve over pasta. Yield: 2 servings.
Originally published as Italian Sausage Cacciatore in Cooking for One or Two Cookbook 2003, p208

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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