Tomato Sauce With Sausage and Red Pepper Flakes


Author Notes: 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

Serves: 4
Prep time: 15 min
Cook time: 2 hrs

Ingredients

  • Mild Italian sausage 1lb.
  • Onion Half of a medium onion chopped
  • Whole peeled tomatoes 28 oz. can, crushed or pulsed in food processor
  • Red pepper flakes One half to one teaspoon
  • Butter 5 Tablespoons
  • Salt One half to one teaspoon
  • Fresh Basil About 5 to 6 leaves chopped
  • Parmesan cheese Grated
In This Recipe

Directions

  1. Brown sausage in medium saucepan. Turn off heat. Place on paper towel in a bowl and set aside.
  2. In same pan, heat butter and add chopped onion , salt and red pepper flakes and cook until onion is softened. Add tomatoes and cook on medium low for about 45 minutes.
  3. Add sausage to sauce and simmer for about 15 to 20 minutes.
  4. Serve over pasta of your choice. Top with chopped basil and Parmesan cheese.

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