Last month I went to Pittsburgh and went with my brother and his wife to the Strip District. I love food shopping in the Strip District because everything is so fresh and you can get just about anything you want. One place I was excited to go to was the butcher shop.
My brother had been telling me about the chorizo sausage at the shop so I bought some. I also purchased some bacon. I figured I could use it in a few dishes at home.
When I got home I divided the chorizo into two separate bags so I could use it in two recipes. I already had my eye on a recipe that used fresh tomatoes, chorizo sausage, and fresh herbs to make a thick and chunky sauce to put over top of rice, couscous, or even potatoes.
The sauce just looked amazing. It had chunks of the spicy chorizo sausage, fresh tomatoes, and the fresh herbs. As it simmered I couldn’t help but taste it several times. I told myself I was just checking for seasoning but really I just had to try it.
The rougaille ended up being thick and delicious. I could have eaten it on a piece of bread and I think it would make an awesome crostini. However, this time I put it over top of couscous. I thought the couscous went perfectly with the sausage rougaille because it had a good texture but didn’t add much to the already flavorful sauce.
My husband was pleasantly surprised by the spice and taste of the rougaille. He wasn’t really in the mood for something tomato based but loved the spiciness and thickness of this dish. I agreed and will be putting it on our list of dishes to make each month.
- ¾ lb. chorizo sausage
- 1 T. olive oil
- 2 onions, chopped
- 8 garlic cloves, minced
- 2 tomatoes, diced
- 1 can (14.5 oz) diced tomatoes
- 1 t. salt
- 1 t. black pepper
- 3 sprigs thyme, chopped
- 1 T. parsley, minced
- ¼ c. red wine (optional-can use beef broth)
- ½ t. hot pepper flakes
- 1 c. water
- Slice the chorizo into 1 inch coins. Add to a large pot along with olive oil and sauté for 5 minutes, stirring frequently, or until they begin to brown.
- Add in the onions and garlic and cook for 2 minutes.
- Stir in the fresh and canned tomatoes, black pepper, thyme, and parsley.
- Add the red wine and stir until well combined.
- Add in hot pepper flakes and water and bring to a boil. Reduce to low heat and simmer, uncovered, for 60 minutes, topping off with water as needed.
- Serve hot over top of rice, couscous, or potatoes.