Ingredients
- 4 Russet Potato
- 1 tbsp Cento Imported Extra Virgin Olive Oil
- ½ lb, (4 sausage links) Sweet Italian Sausage, casing removed
- 2 Bellino Whole Garlic Cloves, chopped
- 2 cups Onion, chopped
- 1 tsp Cento Oregano
- 1 cup Cento All Purpose Crushed Tomatoes
- 4 tbsp Unsalted Butter
- 4 tbsp Parmigiano-Reggiano Cheese, grated
- 2 Fresh Basil Leaves, chopped
Directions
Preheat oven to 350°F. Clean and prep potatoes. Place potatoes on a baking sheet and bake for at least 1 hour, until cooked all the way through. In a large saucepan, heat olive oil over medium heat. Add sausage and cook until brown, breaking up the meat as it cooks. Add onions and cook until translucent. Add garlic and oregano, and cook for 1 minute, while stirring. Add crushed tomatoes and stir. Simmer for 10 minutes until your sauce has thickened. Turn off the heat. In a separate small bowl, mix butter, and parmesan cheese, and melt in the microwave, for about 30 seconds. Mix well and set aside. Once potatoes are ready, make a slit lengthwise in each potato and fluff inside with a fork. Drizzle each potato with butter and cheese mixture. Top with sausage and tomato sauce, and sprinkle with parmesan cheese and basil. Serves 4.
