- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 527
- Total Fat
- 14 g
- Saturated Fat
- 4 g
- Carbohydrates
- 69 g
- Dietary Fiber
- 5 g
- Sugar
- 6 g
- Protein
- 25 g
- Cholesterol
- 34 mg
- Sodium
- 704 mg
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 527
- Total Fat
- 14 g
- Saturated Fat
- 4 g
- Carbohydrates
- 69 g
- Dietary Fiber
- 5 g
- Sugar
- 6 g
- Protein
- 25 g
- Cholesterol
- 34 mg
- Sodium
- 704 mg
Ingredients
Directions
- Heat the oil in a large skillet over medium heat. Cook the sausage, breaking up with a wooden spoon, until browned, about 5 minutes. With a slotted spoon, transfer the meat to a bowl.
- Add the garlic, onion, green pepper, red pepper, paprika and chile flakes to the pan. Cook, stirring, until softened, about 5 minutes. Add the tomato paste and cook, stirring, until the paste begins to caramelize, 2 to 3 minutes. Pour in the wine and cook until nearly evaporated, about 1 minute. Add the tomatoes with their juices and simmer until very thick and the liquid is evaporated, 6 to 8 minutes.
- Stir the cooked sausage into the peppers and onions along with the rice, basil and parsley. Cook briefly until heated through.
- Divide the mixture among 4 shallow bowls. Scatter about 1/4 cup of the chopped giardiniera over the top of each and garnish each bowl with some grated provolone. Serve immediately.
