Pomodoro and sausage sauce spices summer’s end

Pomodoro and sausage sauce. Photograph by Sebastián Flores.

What better way to celebrate a hot summer’s end and the advent of brisk evenings than with a pomodoro (tomato) and sausage sauce. There is nothing better than this and your friends will be more than happy to feast on this dish.

INGREDIENTS

 4 cans plum tomatoes
 
½ cup chopped basil
2 tablespoons chopped parsley
6 garlic cloves
 
2 bay leaves
 
½ cup red wine
→ 
 ½ teaspoon ground fennel
 
2 tablespoons tomato paste
 6 Italian sweet fennel sausages
 
½ teaspoon pepper
 
1 teaspoon salt
 
2 tablespoons olive oil – divided
 
3 tablespoons of Parmesan cheese

DIRECTIONS

1. Pour cans of tomatoes into a large bowl and break them up.
2. Gently poke 3 knife slits into each sausage.
3. In a fry pan over medium heat, add 1 tablespoon olive oil and sauté sausages 3 minutes. Drain sausages.
4. In a 4-5 quart pan, add remaining oil and sauté whole garlic cloves about 1 minute.
5. Then add red wine and reduce about 3 minutes.
6. Add plum tomatoes, tomato paste, fennel, salt and pepper, bay leaves, Parmesan cheese and sausages and stir.
7. Cook on low heat and simmer about 1 hour.
8. When sauce is finished, cut sausages into chunks, add parsley and basil and serve over your favorite pasta.

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