Based on 81 reviews

Arrabbiata Sauce

Made with
Arrabbiata Sauce

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  • Serves 6
  • |
  • prep time: 30 minute(s)
  • |
  • cook time: 55 minute(s)
1 Tbsp. Bertolli® Classico™ Olive Oil
1 lb. boneless, skinless chicken thighs, cut into bite-size pieces
1 lb. hot or sweet Italian sausage links, cut into 1-inch pieces
1 lb. all-purpose potatoes, peeled and cut into 1/4-inch-thick slices (about 2 potatoes)
1 large onion, thinly sliced
1 small fennel bulb, trimmed and thinly sliced (optional)
1/4 cup red wine vinegar
1 jar (7 oz.) roasted red peppers, drained and thinly sliced
1 jar Bertolli® Arrabbiata Sauce

  • Heat olive oil in deep 12-inch nonstick skillet or 5-quart saucepot and brown chicken and sausage over medium-high heat. Remove chicken and sausage and set aside.
  • Cook potatoes, onion and fennel in same skillet over medium-high heat, stirring occasionally, 10 minutes or until vegetables are tender and starting to brown. Stir in vinegar and roasted red peppers and cook 1 minute. Stir in Sauce and bring to a boil over high heat. Reduce heat to low, then return chicken and sausage to skillet. Simmer covered, stirring occasionally, 40 minutes or until chicken is thoroughly cooked. Garnish, if desired, with chopped fresh parsley.

Cost per recipe*: $13.51.

Cost per serving*: $2.25.

*Based on average retail prices at national supermarkets.

Nutrition Information per serving
Calories 360, Calories From Fat 120, Saturated Fat 3.5g, Trans Fat 0g, Total Fat 13g, Cholesterol 85mg, Sodium 1070mg, Total Carbohydrates 29g, Sugars 5g, Dietary Fiber 4g, Protein 30g, Vitamin A 60%, Vitamin C 90%, Calcium 8%, Iron 20%