EASY NEVER TASTED SO GOOD.

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Italian Pot Pie

This Italian Pot Pie is a twist on the classic, with plenty of Italian sausage, peppers and mushrooms, all cooked in Sonoma Gourmet Plum Tomato Marinara Sauce. The pot pie is finished off with a golden brown biscuit crust for a hearty meal that’s big on flavor. Serves: 4-6

INGREDIENTS (FILLING):

  • 1 TABLESPOON OF OLIVE OIL

  • 1 RED ONION, PEELED AND THINLY SLICED

  • 1 YELLOW BELL PEPPER, CORED, SEEDED AND SLICED INTO STRIPS

  • 1 GREEN BELL PEPPER, CORED, SEEDED AND SLICED INTO STRIPS

  • 8 OUNCES OF WHITE MUSHROOMS, SLICED

  • 1 POUND OF MILD ITALIAN SAUSAGE, CASINGS REMOVED

  • 1 JAR OF SONOMA GOURMET PLUM TOMATO MARINARA SAUCE

  • SALT AND PEPPER TO TASTE

  • COOKING SPRAY

INGREDIENTS (BISCUITS):

  • 1 CUP ALL PURPOSE FLOUR

  • 1 AND ½ TEASPOONS SUGAR

  • 1 AND ½ TEASPOONS BAKING POWDER

  • ½ TEASPOON GARLIC POWDER

  • ¼ TEASPOON SALT

  • ½ CUP BUTTERMILK

  • ¼ CUP BUTTER, MELTED

  • ½ CUP FRESHLY GRATED PARMESAN CHEESE

  • 1 TABLESPOON CHOPPED PARSLEY

PREPARATION:

1. Preheat the oven to 450 degrees. Coat an 8 or 9 inch square pan with cooking spray.

2. Heat the olive oil in a large pan over medium high heat. Add the sausage and cook, stirring occasionally and breaking up the meat with a spoon, until browned and cooked through (approximately 5 minutes).

3. Add the onion and cook for 3 minutes.

4. Add the mushrooms to the pan and cook for 4-5 minutes or until tender. Add the yellow and green peppers and cook for 3-4 minutes. Season with salt and pepper to taste.

5. Pour the marinara sauce into the pan. Reduce heat to low and simmer for about 10 minutes or until sauce has started to thicken.

6. Pour the sausage mixture into the greased pan.

7. While the sausage mixture is cooking, prepare the biscuit topping. In a large bowl mix together the flour, sugar, baking powder, garlic powder and salt.

8. Add the butter and buttermilk into the flour mixture and stir just until a dough forms. Add the parmesan cheese and stir to combine.

9. Place large spoonfuls of the biscuit dough on top of the sausage mixture for a total of 4-6 biscuits.

10. Place the pan in the oven and bake until biscuit topping is golden brown, approximately 12-15 minutes.

11. Sprinkle with parsley and serve immediately.


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In This Recipe

SONOMA GOURMET PLUM TOMATO MARINARA SAUCE

We use organically grown California and Italian Plum tomatoes which are considered by chefs as the best tomatoes for high quality sauces. We then add our own special blend of herbs, spices and extra virgin olive oil to make it our own. Try This Sauce >>


Wild Mushroom Pot Roast with Bacon and Vegetables

Pot roast is made easy with Sonoma Gourmet Wild Mushroom Pasta Sauce! Simply pour the sauce over a beef chuck roast and cook at a low temperature until the meat is tender. Add some vegetables towards the end of the cooking process and you’ve got a one pot meal that’s comfort food at its finest. Serves: 6-8

INGREDIENTS:

  • ½ pound of thick cut bacon, coarsely chopped

  • 1 4-5 pound beef chuck roast

  • 1 jar of Sonoma Gourmet Wild Mushroom Pasta Sauce

  • ½ cup dry red wine

  • kosher salt and freshly ground black pepper to taste

  • 1 pound small potatoes, halved

  • 1 pound of baby carrots, peeled (or 1 pound of regular sized carrots, peeled, quartered and cut into 3 inch pieces)

  • coarse salt and finely chopped parsley for garnish (optional)

PREPARATION:

1. Preheat oven to 325 degrees. In a large Dutch oven, cook bacon over medium heat, stirring occasionally, until fat is rendered and bacon is crisp. Transfer the bacon to paper towels to drain; set aside.

2. Season the beef generously with salt and pepper, and add beef to the bacon fat in the pot. Increase heat to high and cook, turning with tongs, until browned on all sides, about 5-6 minutes per side.

3. Pour the wine into the pot and cook for 2-3 minutes.

4. Pour the jar of Wild Mushroom Pasta Sauce over the beef. Cover the pot, transfer to oven, and cook until beef is almost tender, about 3 hours.

5. Remove pot from oven and place potatoes, carrots, and reserved bacon around the pot roast. Season the vegetables with salt and pepper. Cook until vegetables and beef are tender, about 1 hour more.

6. Remove beef from pot and let rest 15 minutes, then slice against the grain. Arrange on a platter with vegetables and drizzle with braising liquid.

7. Garnish with parsley and coarse salt if desired and serve.


IN THIS RECIPE

SONOMA GOURMET WILD MUSHROOM SAUCE

Domestically grown Portabella, Crimini, Shittake, Oyster, Woodear, and Bolete mushrooms deliver earthy flavor and texture. Try This Sauce >>


Shrimp Penne Alla Vodka

This Shrimp Penne Alla Vodka is a quick and easy meal idea that’s on the table in just 20 minutes. This 6 ingredient recipe features succulent shrimp, paired with penne pasta and Sonoma Gourmet Vodka & Cream Pasta Sauce. Add a sprinkling of parsley and parmesan and dinner is served! Serves: 6-8

INGREDIENTS:

  • 1 pound penne pasta

  • 1 and ½ pounds of large shrimp, peeled and deveined

  • 1 tablespoon olive oiL

  • salt and pepper to taste

  • 1 Jar of Sonoma Gourmet Vodka & Cream Pasta Sauce

  • ½ cup grated parmesan cheese

  • ¼ cup chopped parsley or basil

PREPARATION:

1. Cook pasta in salted water according to package directions.

2. In a large pan, heat the olive oil over medium high heat. Season the shrimp with salt and pepper and add them to the pan.

3. Cook the shrimp for 3-4 minutes, stirring occasionally, or until shrimp are pink and opaque.

4. Drain the pasta and return to the pot. Add the jar of pasta sauce to the pasta and stir to combine; season with salt and pepper to taste if desired.

5. Place the shrimp on top of the pasta; sprinkle with parmesan and parsley and serve immediately.


IN THIS RECIPE

SONOMA GOURMET VODKA & CreamSAUCE

When we decided to come up with a vodka sauce, we knew exactly where to turn—literally right down the road here in Sonoma. The Hanson family and Sonoma Gourmet team both believe in using the finest ingredients to deliver exceptional taste and this vodka sauce is no exception. Here is our take on a classic. Cheers!  Try This Sauce >>