Sausage Cacciatore

Truth be told, I had no idea sausage cacciatore even existed until about two years ago when a friend brought it to a party. Up until that moment, I thought chicken cacciatore was the only “hunter’s” Italian dish out there. (Fun fact: Cacciatore actually means “hunter” in Italian.)

Anyway, I took one bite, and just like that, it became one of my absolute favorite Italian meals. In fact, I’ve probably made it more than any of my other go-to recipes over the last couple of years—not just because it’s so good, but also because it’s incredibly easy to make.

Now, at first, I thought my friend had just made this up. He’s a great cook, so I didn’t question it. But then, I went to an Italian restaurant in Boston’s North End and saw sausage cacciatore right there on the menu. Wait… have I been living under a rock? Where has this dish been all my life?!

So, of course, I had to share it with you. If you haven’t tried sausage cacciatore yet, you’ll want to add it to your next Sunday dinner lineup! Trust me—you’re going to love it.

Other gluten-free italian dinners to try: Gluten Free Chicken Parmesan, Tagliatelle Carbonara, Ragu Alla Bolognese, Risotto, Sunday Sauce, and Italian Sausage Stuffed Peppers.

Reasons This Recipe Works

• One-pot recipe – Everything cooks in a single pot, which means less prep and easy cleanup.
• Naturally gluten-free – No substitutions needed, just use high-quality ingredients. If you’re serving it over pasta, swap in your favorite gluten-free option—I’ll share some recommendations below.
• Everyone loves it – This sausage cacciatore is always a hit. It’s great for a weeknight dinner but also works well for feeding a crowd.
• Make-ahead and freezer-friendly – If you have leftovers, they reheat well and freeze perfectly, making this a great meal prep option.

The Ingredients

This recipe uses many of the same ingredients as chicken cacciatore, but with one key swap—we’re using sausage instead of chicken.

• Extra virgin olive oil – Almost every great Italian recipe starts with olive oil. Choose the highest quality you can for the best flavor.
• Veggies – This sausage cacciatore includes green bell peppers, white onion, and white mushrooms.
• Seasonings – Italian seasoning and fresh garlic bring classic Italian flavors to this dish. You can use a high-quality, store-bought Italian seasoning (organic is best to ensure it’s gluten-free), but I highly recommend making my homemade Italian seasoning—it adds incredible depth to any recipe.
• Italian sausage – Use mild, medium, or hot Italian sausage, depending on your spice preference. Just be sure to choose a high-quality brand without fillers or additives, especially if you need it to be gluten-free. The spice level of the sausage will determine how bold the flavors are in the dish.
• Jarred spaghetti sauce – Okay, don’t judge me on this one! This is how my friend makes it, and honestly, it’s so good—why mess with a great thing? I recommend using a high-quality sauce like Rao’s, Aldi Specially Selected Marinara, or Wegmans Organic Marinara for the best flavor.
• Grated Parmesan cheese – This is a twist my friend added that I absolutely love! Instead of just sprinkling the cheese on top, he stirs some directly into the sauce and then serves extra on the side. For the best flavor, buy a block of Parmesan and grate it yourself. You can find great deals on large blocks at wholesale stores like BJ’s Wholesale, Costco, or Sam’s Club.

Supplies Needed

• 5 ½ – 6 quart Dutch oven or large sauce pot – I use my Le Creuset, and it works perfectly for this recipe.
• Large spoon or spatula – For stirring and mixing everything together.
• Sharp knife and cutting board – To prep the vegetables and sausage.

How to Make Sausage Cacciatore

Step 1: Prep the Vegetables

Before you start cooking, get all your veggies ready. Slice the bell peppers after removing the ribs and seeds. Peel and slice the onion, finely chop the garlic, and clean the mushrooms if needed. Prepping everything ahead of time makes the cooking process much smoother.

Step 2: Sauté the Vegetables

Heat one tablespoon of olive oil over medium heat in a 5-6 quart Dutch oven or large pot. Once the oil is hot, add the bell peppers and onions. Cook for 4-5 minutes until they soften and the onions become almost translucent.

Next, stir in the mushrooms and cook for another 2-3 minutes until they soften. Push all the vegetables to one side of the pot, then add the remaining one tablespoon of olive oil to the empty space.

Step 3: Add Garlic and Seasonings

Add the chopped garlic to the oil and let it cook for 1-2 minutes until it becomes fragrant—this step makes a big difference in flavor. Stir everything together, then mix in the Italian seasoning. Let it cook for another minute to bring out the full flavor of the spices.

Step 4: Cook the Sausage

Now for the most important part—cook the sausage whole! Add the raw Italian sausage links to the pot and let them brown for 4-5 minutes, turning occasionally. At this stage, the sausages will be mostly cooked but still slightly pink in the center. Don’t worry—they’ll finish cooking in the sauce.

Step 5: Simmer in Sauce

Pour in the jarred spaghetti sauce, bring everything to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 25 minutes. This slow simmer allows the sausage to fully cook while absorbing all the flavors from the sauce and vegetables.

Step 6: Let the Sausage Rest

Once the sausages are cooked through, remove them from the pot and let them rest for 10 minutes. This step is key! Letting them rest helps seal in the juices, keeping the sausage tender and preventing it from drying out when you slice it.

Step 7: Slice and Return to the Pot

After resting, cut the sausages into thick slices and return them to the pot. Stir everything together, making sure the sausage is well-coated in the sauce and vegetables.

Step 8: Stir in the cheese

Once the sliced sausage is back in the pot, stir in ½ cup of grated Parmesan or Romano cheese. This adds richness and helps thicken the sauce slightly. Let everything simmer for another 2-3 minutes, stirring occasionally, until the cheese melts into the sauce.

Step 9: Serve and Enjoy

Now it’s time to dig in! Serve your sausage cacciatore on its own, over pasta, or with crusty gluten-free bread to soak up the delicious sauce. If you like, sprinkle some grated Parmesan cheese on top for extra flavor.

Cooking Tips & Variations

• Choose your sausage – If you like a little heat, go for hot Italian sausage. You can also control the spice level by adjusting the type of sauce you use. Want a leaner option? Swap in poultry sausage to reduce the fat content while still keeping all the flavor.
• Do NOT cut the sausages before cooking – This is so important! Cooking the sausages whole in the sauce keeps them juicy and flavorful. If you slice them first, they’ll dry out—trust me, I made that mistake once, and it wasn’t the same. Instead, let the sausages cook fully in the sauce, then remove them and let them rest for about 10 minutes before slicing. This locks in the juices and gives you tender, flavorful sausage every time.
• You can add more or less sausage based on your preference – like to use a lot, so I sometimes go with 2.5 to 3 pounds, but you can also use less sausage and add more veggies. This recipe is very forgiving!
• Add more heat – If you love spice, stir in ½ to 1 teaspoon of crushed red pepper flakes for an extra kick.
• Try different bell peppers – I personally love the classic green bell peppers in this dish because they give it that traditional cacciatore flavor. However, if you prefer a touch of sweetness, swap in red, orange, or yellow bell peppers instead.
• Use different mushrooms – White button mushrooms are my go-to for this recipe, but baby portobellos (also called cremini mushrooms) work great too and add a deeper, earthier flavor.
• Use canned tomatoes instead of jarred sauce – If you prefer a more homemade approach—or just forgot to grab a jar of sauce—swap in canned tomatoes instead. Use the same variety and amount that I recommend in my chicken cacciatore recipe, and you’ll get a delicious, from-scratch version.

Serving Suggestions

• Gluten-free pasta recommendations – This sausage cacciatore pairs well with both short and long pasta. Personally, I love it with ziti or penne because the sauce clings to the noodles so well. My go-to brand for gluten-free pasta is Jovial—the flavor and texture are spot on. Aldi also has a great gluten-free short pasta that holds up nicely in a hearty dish like this.
• Make it a full meal – This dish is satisfying on its own, but if you want to round it out, serve it with gluten-free garlic bread or a homemade gluten-free Caesar salad for a complete Italian-inspired meal.

Storage Tips

One of the best things about this sausage cacciatore is how well it stores, freezes, and reheats. Whether you’re meal prepping or saving leftovers, here’s how to keep it fresh and delicious.

Refrigerating Leftovers

• Store the sauce and pasta separately to prevent the pasta from getting mushy.
• Transfer the leftover cacciatore sauce into glass storage containers and refrigerate for up to 3-4 days. If you don’t plan to eat it by then, freeze it for longer storage.
• For easy meals during the week, portion out individual servings in containers. Keep the sauce and pasta separate, then reheat the sauce in the microwave for 3-4 minutes. Stir in the pasta, and dinner is ready!

Freezing Instructions

There are a few ways to freeze this dish depending on your storage space and meal prep style:

1. Freezer Bag Method
   • Pour the sauce into a labeled freezer-safe bag, flatten it, and freeze.
   • Once frozen, you can stack it neatly to save space in the freezer.
2. Silicone Tray Method (Great for Portioning!)
   • Freeze the sauce in silicone trays in 1 or 2-cup portions.
   • Once frozen, transfer the sauce portions to a freezer bag for easy grab-and-reheat meals.
   • To reheat, add the frozen sauce to a pan and warm over low to medium heat until hot.
3. Freezer Meal Method (Pasta & Sauce Together)
   • In a 2-cup silicone tray, add 1 cup of sauce to the bottom and 1 cup of cooked pasta on top.
   • Once frozen, remove from the tray and store in a large freezer bag.
   • When ready to eat, microwave for 4-5 minutes, stirring halfway through until heated through. Mix the pasta and sauce, then enjoy!