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.
ITALIAN SAUSAGE WITH TOMATO SAUCE
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 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.