We were turkey-ed out after Thanksgiving, and something with Italian flavors sounded good as a change. So I concocted this dish using pantry items and frozen Italian sausage patties we had on hand.
Key ingredients which make it an Italian chili: sausage instead of beef, white beans instead of red beans, and basil and oregano instead of cumin and chili powder plus the greens. Parmesan Regianno instead of Pepper Jack cheese.
Turned out to be a keeper!
---Barbara
Italian Chili
1 T. olive oil
1.5 lbs. ground hot Italian sausage
2 large onions, chopped, chunky
3 to 4 carrots, scraped, chopped, not too small
1 large (28 ounce) can San Marzano tomatoes with juices
1 large (28 ounce) can tomato puree
2 cups cooked rotini pasta (spirals), cooked per package directions
1 can (15 ounce) cannellini beans (white beans), drained well
1 T. dried French basil (or 2 T. fresh)
1 T. dried oregano
water, if needed
2 cups sliced greens, Iceburg lettuce, or escarole
grated Parmesan-Reggiano cheese
Requires a large stockpot (6 to 8 quart) with lid.
On medium - high heat, add a little olive oil to base of the pot. Break up the sausage into large chunks and saute until browned, stirring every so often, about 4 minutes.
Add chunky chopped onions, and continue to saute, stirring to prevent burning.
Add chopped carrots, continue to saute.
Reduce heat to medium, add chopped garlic, stir and saute. Do not let garlic brown.
When the mixture has softened but is not limp, add the can of San Marzano tomatoes with their juices to the pot. Use a little water to rinse the can and add to the pot, too. With a wooden spoon, break up the tomatoes.
Turn up the heat to high.
Then add the tomato puree.
Add the basil and oregano.
Stir together and bring to a simmer.
Reduce heat to low.
Cover, but leave the top slightly cracked, and simmer for 1/2 hour.
Then, add the pre-cooked pasta (we used leftover cold pasta) and drained cannelini beans, and greens.
Bring to a simmer and cook for another 15 minutes.
Ladle into bowls and serve with grated cheese.
B