Recipe by al fresco all natural
"Sundried tomato chicken sausage adds extra flavor to this roasted vegetable dish."
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1 (12 ounce) package
al fresco® Sundried Tomato Chicken Sausage, sliced on the bias, 1/4 inch
eggplant, cut into 1/4 - 1/2-inch dices
cherry tomatoes, cut in half
red pepper, cut into 1 inch dices
white onion, sliced 1/8 inch thick
fresh garlic, finely chopped
extra virgin olive oil, divided
ground black pepper
pasta sauce, sundried tomato and herb
low fat, low sodium chicken broth
thinly sliced fresh basil leaves
sun-dried tomato halves, thinly sliced
Extra virgin olive oil cooking spray
I had to roast the veggies for about 35 minutes to get some color on them. The eggplant really cooked down, so the next time I make this, I will cut a little larger than 1/2" cubes (ragu needs some substance). Also, do yourself a favor and use a 12" skillet. I ended up having to brown the sausage in two batches, and by the time I added the sauce ingredients, the 10" skillet was full (and I slopped sauce all over the stove stirring it). Be sure to use a decent pasta sauce and red wine, as I think this is key to the rich flavor of the sauce. The fresh veggies really shine in this recipe. Served this over penne, the chicken sausage was really tasty, and the sun dried tomato added another layer of flavor to this recipe. Enjoyed this, and I definitely will make it again. All in all, a pretty heart-healthy meal.
Made this last night and it really turned out well! I followed the recipe as described - maybe went a little heavy on the zucchini but can you really have too much zucchini? :) This will definitely be made in the future at my house!
First off, the sausage is incredible! The food was very nice but the cooking time and portions of ingredients were a little off. Only use half an onion and double the amount of eggplant. Then, roast the vegetables in the oven for 35 minutes as another helpful reviewer suggested.
This was delicious! My husband is hard to please and we both talked about this dish for hours. I followed the recipe exactly and it was perfect. I plan on making it for the second time after less than a week.
First , I must tell the WORLD that al fresco chicken sausage is the very best chicken sausage I have ever eaten! I am a very rigid cook when it comes to buying quality foods. It must be the best to create an outstanding meal. Second, this recipe was delicous! A few changes just for personal preference. I added kosher salt to the veggies before roasting I also added a few quartered mushrooms to the mix. Used two tbsp of minced garlic, 1/2 cp chopped basil. Thank you, al fresco, for the opportunity to try your product!
This was amazing! Everyone at our house enjoyed this. The kids asked for seconds and couldn't get enough. The flavors were great and not overpowering. You could add extra veggies if wanted. Would be great served along fried polenta.
Fabulous! Wouldn't change a thing!
What a great recipe. Only change I made was to roast the veggies about 10mins. longer to get them browned and sweet. Used Stop&Shop "Enjoy" storebrand Marinara
sauce. Served it over mini penne and topped with Pecorino grated cheese. Will do again, enjoy the different flavored chicken sausages.
* Percent Daily Values are based on a 2,000 calorie diet.
Sundried Tomato Chicken Sausage Ragu with Roasted Eggplant and Tomato
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 88
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