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anna belliino ferrara la florentine little gina maurizio
Sausage alla Botto
by Chef Enrico Botto

2 tbsp Cento Extra Virgin Olive Oil
1 tsp Bellino Minced Garlic
1 tsp onion, finely diced
1 lb Botto's Sweet Italian Sausage, precooked and sliced
1/2 cup Cento Pepperoncini, stems removed and thinly sliced
Salt and Cento Ground Black Pepper, to taste
1/2 cup mushrooms, sliced
1/4 cup white cooking wine
1/4 cup sherry cooking wine
1 tsp fresh or dried basil, finely chopped
2 oz Cento Grated Romano Cheese, plus more for garnish
1/4 cup Italian Cento Chef Cut® Tomato Strips
Anna Capellini (1 lb)
1 tsp fresh or dried parsley, for garnish

Precook the sausage, then slice it on angle about a half-inch thick. In a sauté pan, heat extra virgin olive oil. Add sausage, garlic, onion, and mushrooms and sauté on high heat until ingredients are evenly browned. Add pepperoncini, tomato strips, white wine, and sherry wine. Once all the ingredients begin to simmer, add romano cheese, basil, parsley, salt and pepper, and continue to cook over high heat for another minute. Serve warm
prep cook servings
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