Rachael Ray's Sausage Cacciatore

I saw this recipe when I was visiting my MIL for the holidays a couple years ago. It was in the Rachael Ray Mag and I thought it looked easy, so I gave it a try. It was so easy and tasty, I've made it for some many people...my parents...my In-laws...friends...

Here's the original recipe:

Ingredients

• 1 pound sweet italian sausage links, cut into 1-inch pieces
• 3 baking potatoes (about 1 1/4 pounds), peeled and cut into 1-inch pieces
• 1/2 pound mushrooms, quartered
• 1 onion, coarsely chopped
• 2 cloves garlic, finely chopped
• 2 tablespoons extra-virgin olive oil
• Salt and pepper
• 1 28 ounce can crushed tomatoes with italian herbs
• 1/4 bunch, flat-leaf parsley, coasrsely chopped

Directions

1. Preheat the oven to 375 degrees . In a large bowl, toss the sausage, potatoes, mushrooms, onion, garlic and olive oil; season with salt and pepper. Transfer to a baking sheet and cook, tossing occasionally, for 30 minutes.
2. Add the tomatoes to the sausage and vegetables and stir to coat. Arrange the mixture in an even layer and continue cooking for 30 minutes. Top with the parsley.

Here's some changes that I make:

I don't like mushrooms and don't cook with them--ever. So I omitted the mushrooms altogether. I don't add the flat-lead parsley either. Mostly because I don't ever have it on hand. One of the main changes I make is I use Chorizo instead of Italian Sausage and it brings a better flavor to the dish. Generally I make it with red potatoes because that's what I buy, but I've used Yukon Gold and Fingerling and they work just fine too. That's about it. The only complaint I have is the cook time...it takes about 1 hour to cook...but it's so worth it. I seriously love it. Definitely a keeper!