Monday, February 21, 2011

Italian Sausage with Tomato Sauce

Anytime I add Italian sausage to a dish I know it will be delicious.  The anise, fennel and garlic in the sausage pack a lot of flavor that blends into each dish creating its own season packet inside the sausages.  I use it in bulk for sauces or in stuffing in place of ground beef or pork.  But I also like to use the whole links to serve alongside a nice plate of pasta.

I was planning to cook these sausages with potatoes and red peppers as suggested by Tony T another foodie who has wonderful Italian recipes.  Then when I started cooking I realized that I didn’t have either.  So, I improvised…

The simple ingredients of an onion, garlic and a can of tomatoes is all that it took to make an easy one pot meal, actually two (one for the pasta).  That resulted in a fully flavored light sauce to top an al dente plate of linguine.  All that was needed to complete this dish was a generous sprinkling of grated parmesan cheese and a French baguette.


2          pounds            Italian Sausage (about 10 sausages)
28        oz. can            Whole tomatoes, crushed (San Marzanos)
1          large                onion, sliced thin
1          large                red pepper, sliced thin
3          cloves              garlic, minced
Pinch                           sugar
Pinch                           kosher salt
Pinch                           black pepper

Heat a Dutch oven or heavy bottom pot over med high heat and added about 1 Tbsp. olive oil and brown the sausage on all sides then removed them from the pot.
Add the thinly sliced large onion along with 3 cloves of minced garlic to the pot and cooked it until the onions are very soft.
Add 1 can of whole peeled tomatoes (San Marzanos), and mashed them with a potato masher; season with sugar, salt and pepper.
Add the sausages back to the pot; cover; let it simmer for 25 minutes to let the sausages cook through and for the sauce to pick up the yummy flavors of the sausages.

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