| | Directions |
- Slice the sausage in to 1/4 inch wheels.
- In a large skillet that has a lid heat the olive oil over med-high heat, add onions, sausage, garlic, rosemary, salt and pepper.
- Cook stirring until onions are slightly tender.
- Stir in the cubed potatoes and 1 and 1/2 cup of the water, cover.
- Stir every 2 mininutes, add more water if nessasary so that the potatoes will cook, about 8-12 min.
- When the potatoes are tender and the sausage is cooked add the tomatoes, turn down heat and allow to simmer for 2 min.
- Serve warm topped with cheese.
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| Ingredients | | - |  | 16 ounces frozen tomato, garlic and rosemary sausage - thawed |
| - | | 5 Yukon gold potatoes - large in size and cubed |
| - | | 2 onions -large in size and sliced |
| - | | 4 cloves garlic - diced |
| - | | 2 tablespoons olive oil |
| - | | 1 tablespoon fresh rosemary - chopped |
| - | | 1 teaspoon salt |
| - | | 1 teaspoon pepper |
| - | | 1 - 5 cups water |
| - | | 1 cup cherry tomatoes - halved |
| - | | 1/2 cup mozzarella cheese |
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