I adapted this recipe from Marcella Hazan’s Tomato Sauce With Onion and Butter. The original recipe is delicious, but I wanted to try it with some kind of meat or seafood. I decided on mild Italian sausage and red pepper flakes for a little heat.
First, I made the original recipe. Next I made the same recipe and added clams, shrimp and chopped lobster tail. It was delicious, but some clams didn’t open and the lobster pieces disappeared into the sauce. Next I tried sausage and decided I liked this one the best. The fennel in the sausage is a great addition to the sauce. I feel like I’m still not finished experimenting with this recipe, and will continue to try other ingredients to this already delicious recipe. —Fazeela Thompson
mild italian sausage
Half of a medium onion chopped
whole peeled tomatoes
28 oz. can, crushed or pulsed in food processor