Sausage, Cannellini, And Tomato Ragout

• 6 ounces, weight Bulk Hot Italian Sausage
• 1 Tablespoon Olive Oil
• 1 cup Chopped Onion
• 1 Tablespoon Unsalted Tomato Paste
• 2 whole Garlic Cloves, Minced
• 1/3 cups Dry Red Wine
• 3/4 cups Unsalted Chicken Stock
• 1/4 teaspoons Kosher Salt
• 1/4 teaspoons Freshly Ground Black Pepper
• Crushed Red Pepper
• 1 can (14.5 Oz. Size) Unsalted Diced Tomatoes, Undrained
• 1 can (15 Oz. Size) Unsalted Cannellini Beans, Rinsed And Drained
• 2 teaspoons Chopped Fresh Oregano

1. Heat a large skillet over medium-high heat. Add sausage to pan; cook 2 minutes, stirring to crumble. Remove sausage from pan.
2. Add oil to pan and swirl to coat. Add onion and saute 3 minutes. Add tomato paste and garlic, cook 1 minute, stirring frequently. Add wine and cook 1 minute, scraping pan to loosen browned bits.
3. Stir in stock, salt, pepper, crushed red pepper to taste, tomatoes, and beans. Reduce heat to medium-low and simmer 8 minutes or until slightly thickened. Stir in cooked sausage and oregano.
4. Recipe from Cooking Light Magazine, January 2016.

italian sausage, olive oil, onion, garlic, red wine, chicken, ubc, ubc, red pepper, tomatoes, beans, oregano

Taken from tastykitchen.com/recipes/soups/sausage-cannellini-and-tomato-ragout/ (may not work)