Marinara Makes Meals Easier
Sausage and Mushroom "Risotto" Recipe
Marinara Makes Weeknight Meals Easier
If you have an arsenal of easy recipes to make during the week when you are stressed, overburdened, and tempted to call for delivery, then you have a better chance at keeping your NSNG promise to yourself.
This is fact.
While my cookbooks have a variety of recipes with various levels of involvement, right now I want you to focus on making your life easier and your taste buds happy. And for those of you with families who eat the food you cook, let’s make them happy too.
Support = Success
I understand the harried life because I live one. I’m the mom who made different dinners for different members of the family every single night. Not every meal can be Sunday dinner complicated. But if you are not making anything delicious during the week, you will also start to feel bored and restless.
I have compiled a PDF of Marinara Meals where I’ve adapted my recipes that use tomato sauce to be simplified to use a jar of tomato sauce, plus I’ve added brand new recipes like the Sausage Mushroom “Risotto” below.
Enjoy this new recipe never published publically before. Get the Marinara Meals PDF to get more of where this came from.
And you know I make the best flavors of tomato sauce on the planet. Please consider picking up a case to stash in your pantry so you are at the ready.
Paid Substack Subscription Coming Soon
A quick word to let y’all know that starting next week, I will be releasing exclusive recipes for paid Substack subscribers. That will happen as soon as I figure out the paywall implementation. It won’t be priced crazy, probably $5/month, but it will help me continue to put out content to our community sustainably. Thank you in advance for being a superfan. The first paid community recipe will be a hanger steak recipe which might be my favorite recipe I’ve ever written.
Here’s a pic of the hanger steak to make you drool just a little bit. Those meat juices right there are what I spilled on my laptop that ruined my keyboard. If that’s not dedication, I don’t know what is!
Sausage and Mushroom “Risotto”
Sausage and Mushroom “Risotto”
For this recipe, feel free to substitute any kind of sausage you prefer. I like to use hot Italian sausage when I want to kick up the spice profile.
1/2 pound loose, uncooked Italian pork sausage
1/2 cup loosely chopped shiitake mushrooms
1/2 cup chopped baby Bella mushrooms
Salt and pepper
1 tablespoon balsamic vinegar
2 tablespoons olive oil
1/2 onion, diced
1 12-16 ounce bag cauliflower rice
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon minced fresh rosemary leaves
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 jar Eat Happy Kitchen marinara
1/2 cup chicken broth (optional, if needed for more moisture)
1 tablespoon heavy cream
1/4 cup freshly grated Parmesan, plus more for garnish
Heat a large, nonstick pan to medium-high heat and cook sausage until browned, about 4-5 minutes, using a spatula to separate any chunks into smaller pieces. Add shiitake and baby Bella mushrooms and cook 5-6 more minutes until done through. Season with salt and pepper. Stir in balsamic vinegar, cook 1-2 additional minutes. Remove from heat.
Heat olive oil in a large, flat-bottomed nonstick pan to medium-high heat and cook onion 3-4 minutes until soft and almost translucent. Add cauliflower rice and toss with cooked onion and oil. Let cook 2 minutes. Stir in onion powder, garlic powder, rosemary leaves, dried thyme, and dried oregano. Pour in marinara and chicken broth, stir well. Bring to a boil, then lower heat, cover, and let simmer 15 minutes, stirring occasionally, until cauliflower rice is done through but not overly mushy. Remove cover and let continue cooking 3-5 minutes. Turn off heat and stir in heavy cream and Parmesan cheese. Fold in sausage mushroom mix and serve, garnished with additional fresh parmesan.