This recipe is a real gem.
You start off on the stovetop, and finish in the oven - all in one pot! Few dishes + relatively little effort = for the win! This dish is impressive for the cook in that it comes together in a snap, and impressive to your guests as the flavours are comforting, intelligent and surprising.
Even though only comprised of the humblest of ingredients what comes from this combination is a sultry, creamy, spicy, dish that will imprint on you with its flavour and spiciness
This dish is based off of a recipe from "Homemade" by Yvette Van Boven but has been changed in terms of ingredients, and methods slightly as well. —thefood
What You'll Need
large italian sausages (spicy or not), casings removed & crumbled
medium red or sweet onion, peeled & diced
small bell peppers, seeds & stem removed & diced (can be any colour, but 1 of each green, red, and yellow is nice)
garlic cloves, minced
fresh rosemary, stems removed & minced very finely
dry white wine
1 1/4 cups
vegetable or chicken broth
canned crushed tomatoes with juice
chopped fresh basil
grated parmesan or pecorrino
tobasco sauce (depending on how spicy you like it!)
1/2 a lemon
salt and pepper to taste if required
Preheat oven to 350 degrees farenheit.
In a large oven-safe dutch oven or pot (with lid), heat oil over medium heat then add sausage, onions, peppers, garlic and rosemary and saute until onions are translucent and sausage is browned.
add rice and allow to toast for about 3 minutes, then add wine, broth and tomatoes. bring mixture to a boil, stirring frequently.
add all other ingredients and stir until cheese and tomato paste are melted through.
cover the vessel and bake in oven for 18-20 minutes until all liquid is absorbed. serve piping hot, straight from the oven.