September 18, 2014 by Lauren Grider
Picadillo is a dish made from ground beef and tomatoes, with other ingredients such as olives, capers, peppers and raisins depending on local custom. I made this twist on picadillo a few nights ago, and it was out of this world amazing! Sometimes I’m not sure whether that means it really was truly wonderful or whether I was just super hungry when I ate it. In any case, the inspiration for this dish actually comes from my mom, who requested that I add olives to the spaghetti-without-pasta dish that I made for her several weeks ago. Then, shopping this week yielded a great deal on Earth Fare hot Italian sausage. They make this sausage in-store, and it has a clean label: red wine, paprika, red pepper flakes, fennel seed, and other spices, no sugar in sight. So, I browned the sausage, added organic tomatoes, olives and basil. I loved the result- I hope you love it as well!
Tomato Basil Sausage Picadillo
1 lb hot Italian sausage (meat and spices only, no sugar)
15 oz organic diced tomatoes (check for clean label, no sugar)
1 tbsp coconut oil (or other healthy fat ideal for cooking)
sea salt to taste
15 oz black or green olives such as Lindsay Naturals (check for clean label)
8-10 fresh basil leaves, shredded
Add healthy fat to a skillet over medium heat and brown sausage. Add tomatoes and simmer until desired thickness is reached. Add olives and basil, stirring well and removing from heat. Serve immediately.