Sausage Cacciatore


Grill Master
Staff member
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Sausage Cacciatore

Sausage cacciatore is a hearty Italian dish that combines sweet Italian sausage with a flavorful tomato sauce and plenty of fresh herbs and vegetables.


  • 4 Tbsp. olive oil
  • 1 lb. bulk mild Italian sausage
  • 1 medium yellow onion, chopped
  • 1 large red bell pepper, chopped
  • 8 oz. white or cremini mushrooms, thinly sliced
  • 3 garlic cloves, minced
  • 3/4 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
  • 1 (28 oz) can good-quality crushed tomatoes, such as San Marzano
  • 1 1/2 tsp. dried oregano
  • 1/2 tsp. sugar
  • 1/2 cup water
  • 1/4 cup fresh chopped parsley or basil
  • Kosher salt and fresh black pepper


  1. Heat olive oil over medium-high heat in a large heavy-bottom saute pan or skillet. Add sausage and cook until crumbled and browned, about 5 minutes. Remove to a bowl with a slotted spoon.
  2. To the same pan, add onions, bell peppers, and mushrooms. Season with salt and pepper, to taste. Cook until the vegetables begin to soften, while stirring occasionally, about 5-8 minutes. If veggies begin to stick to the pan, add 1-2 tablespoons of water to loosen up. Stir in garlic and cook just until fragrant.
  3. Add wine and let reduce by half, about 2-3 minutes.
  4. Add tomatoes, oregano, sugar, and water. Season with salt and pepper. Bring to a simmer. Stir in sausage. Simmer on low, partially covered, for 15-20 minutes or until sauce is slightly thickened, and vegetables fully tender. Stir in parsley and serve over cooked egg noodles.
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