Friday, June 5, 2020

Spaghetti Sauce with Sausages from Vicki Delany

I got this recipe from my good friend, the writer and marvellous cook Rick Blechta, and I’ve adapted it slightly.  Check out Rick’s blog A Man for All Seasonings, about his food adventures and travels.

Spaghetti Sauce with Sausages

Serves 4-5


2 Tbs extra virgin olive oil

2 cups diced onions

1 Tbsp. minced garlic

1 Tbsp. oregano

1.5 Tbsp. dried rosemary

1 small can tomato paste

1 large can diced tomatoes

2 tsp sugar

1.5 tsp sea salt

1 tsp black pepper

4 whole Italian sausages


Heat olive oil over medium heat in a saucepan

Sauté the onions with a half teaspoon of the salt until they’re getting fairly soft and translucent. When nearly ready, add the minced garlic

Add the herbs and tomato paste and mix thoroughly while cooking for 1-2 minutes, stirring constantly.

Stir in the tomatoes, the remaining salt and pepper until everything is well mixed.

In the meantime sauté the sausages in a separate pan until they are ALMOST cooked though (but not quite)

Remove sausages from heat and slice into chunks.

Add sausages to tomato sauce

Lower heat to a simmer and cook for about an hour. Check the salt level before serving over cooked spaghetti

Coming in July, Tea and Treachery, the first in the new Tea by the Sea series from Kensington. Now available for pre-order.

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  1. This looks like a fun recipe. I even save time making it since Kosher Italian Sausage is already cooked and all I'd have to do is dice it up.

    1. You could do that, but the reason the sausages are not fully cooked is so they finish cooking in the sauce, and thus absorb more of the flavour.

  2. Simple and tasty.

  3. Both the book and the recipe look really good. Will check it out

  4. If I could comment, I now make this sauce a slight bit differently. First, I only use a teaspoon of salt. Mostly this is because sausage can be very salty on its own, however I'm also trying to cut down on salt anyway. You can always add more at the end. If you have a mortar and pestle, you might want to use it to grind the rosemary (assuming you're using dried leaves) maybe not into a powder, but at least into smaller pieces. I also now have a rather large rosemary plant, so I recommend fresh rosemary wholeheartedly, oregano too, for that matter. Buon appetito!

  5. Thanks for the extra tips. Your original recipe to me had lots of Italian parsley, but I didn't have any so I substituted.