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.
