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
INGREDIENTS
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
METHOD
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.
Find Vicki at www.vickidelany.com and follow her on Facebook at www.facebook.com/evagatesauthor for news of her books and contests and giveaways
yum
ReplyDeleteThis 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.
ReplyDeleteYou 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.
DeleteThis looks really good.
ReplyDeleteSimple and tasty.
ReplyDeleteBoth the book and the recipe look really good. Will check it out
ReplyDeleteIf 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!
ReplyDeleteThanks for the extra tips. Your original recipe to me had lots of Italian parsley, but I didn't have any so I substituted.
ReplyDelete