Pomodoro and sausage sauce spices summer’s end

Pomodoro and sausage sauce. Photograph by Sebastián Flores.
Saucy Realtor Jacqueline Ruby says “hello, autumn” with this dish for brisk evenings.

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.


 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


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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