Print
Total:
40 min
Prep:
10 min
Cook:
30 min
Yield:
about 2 quarts
Level:
Easy

Ingredients

  • 1 tablespoon olive oil
  • 1 1/2 pounds chorizo sausage (or other smoked sausage), diced or crumbled into 1/2-inch pieces
  • 8 ounces button mushrooms, quartered
  • 1 cup diced onion
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced green bell pepper
  • 1 tablespoon thinly sliced garlic
  • 2 tablespoons tomato paste
  • 2 (28-ounce) cans whole tomatoes, roughly chopped and juice reserved 
  • 2 (28-ounce) cans whole tomatoes, roughly chopped and juice reserved
  • 2 cups chicken stock
  • 1 tablespoon marjoram leaves
  • 1 1/2 teaspoons salt

Directions

Set a 4-quart saucepan over medium-high heat and add the olive oil. Once hot, add the sausage to the pan and cook, stirring occasionally until well caramelized, about 5 minutes. Add the mushrooms, onions and peppers to the pan and cook for 7 to 8 minutes. Add the garlic and tomato paste to the pan and cook for 1 minute. Add the chopped tomatoes, juices, chicken stock and marjoram to the pan, and season with the salt. Bring to a boil, reduce the heat to a simmer, and cook until the flavors have married, about 20 minutes.

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