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Prep time
15 minutes
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Cook time
2 hours
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Serves
4
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
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Ingredients
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mild italian sausage
1lb.
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onion
Half of a medium onion chopped
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whole peeled tomatoes
28 oz. can, crushed or pulsed in food processor
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red pepper flakes
One half to one teaspoon
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butter
5 Tablespoons
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salt
One half to one teaspoon
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fresh basil
About 5 to 6 leaves chopped
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parmesan cheese
Grated
Directions
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Brown sausage in medium saucepan. Turn off heat. Place on paper towel in a bowl and set aside.
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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.
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Add sausage to sauce and simmer for about 15 to 20 minutes.
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Serve over pasta of your choice. Top with chopped basil and Parmesan cheese.
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