Rating: 4 stars
11 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0

Dress up potato pierogies with a hearty chorizo marinara sauce. A handful of peppery watercress (and a bit of Parmesan, if you like) finishes off this 25-minute Italian dinner recipe.

Source: Better Homes and Gardens


Credit: Andy Lyons

Recipe Summary

25 mins


Ingredient Checklist


Instructions Checklist
  • In a Dutch oven cook pierogies in 4 cups lightly salted boiling water according to package directions. Drain; cover to keep warm.

  • Meanwhile, in a 12-inch skillet brown sausage. Drain fat. Reserve 1/2 cup of the tomatoes; add remaining tomatoes and tomato sauce to skillet. Cook, uncovered, for 6 to 8 minutes or until tomatoes begin to soften.

  • Divide pierogies among plates; spoon on sauce. Top with reserved tomatoes and watercress.

Nutrition Facts

419 calories; fat 24g; cholesterol 54mg; saturated fat 8g; carbohydrates 34g; mono fat 10g; poly fat 2g; insoluble fiber 3g; sugars 6g; protein 20g; vitamin a 1943.6IU; vitamin c 33.7mg; thiamin 0.4mg; riboflavin 0.3mg; niacin equivalents 3.9mg; vitamin b6 0.5mg; folate 24.2mcg; vitamin b12 1.2mcg; sodium 1331mg; potassium 720mg; calcium 70.7mg; iron 2.9mg.