I had these ingredients in my refrigerator and after a quick improvisation, this very tasty and satisfying dish emerged. I used turkey sausage, but feel free to substitute Italian pork sausage (spicy or sweet). And while I chose Romanesco, broccoli or cauliflower would work as well. Happy cooking!
Serves 2
Ingredients:
- 2 tablespoons of olive oil
- 5 basil leaves, cut into ribbons
- 1 medium onion, diced
- 2 cloves of garlic, finely chopped
- ½ teaspoon of crushed red pepper
- 4 turkey sausage links, removed from casings and broken up
- ½ pint of cherry tomatoes, halved
- ½ head of Romanesco, broken into florets
- ½ cup dry sherry
- Salt and cracked black pepper
- 1 baguette, sliced
Directions:
- Heat the olive oil in a medium Dutch oven over medium-high heat
- Add onions, stirring occasionally to ensure they do not burn
- After about 2 minutes, add the garlic, 1/3 of the basil, crushed red pepper, and about a teaspoon of salt and stir together
- When the onions are translucent, add the sausage, broken into large chunks, to the pan. Cook for about 5-7 minutes, or until lightly browned
- Add the tomatoes, Romanesco, the remaining basil, 1 teaspoon of black pepper and another teaspoon of salt
- Toss all ingredients together and let cook for 2 minutes
- Mix the sherry into the pot and cover
- Let ingredients simmer for a few minutes, or until sherry has reduced slightly
- Adjust salt and pepper seasoning to taste
- Serve with baguette slices on the side