Pasta con salsicca al pomodoro

Pasta con salsicca al pomodoro
Serves 4

350-400 gram Salsiccia (Italian Sausage)
1 kg tomatoes
1 Tbsp of rapeseed/canola/sunflower oil
1 small white onion or ½ large
2 clove of garlic
1-2 tsp of sugar
1 Tbsp Balsamic vinegar
Small bunch fresh basil leaves
Salt & Pepper

Pasta of your choice for 4 portions
Fresh grated Parmesan for serving

  • Remove skin from the sausages and cut in 10-15 mm slices
  • Chop the onion finely
  • In a Dutch oven, heat up the oil and sauté onions and sausage one medium heat.
  • Cut the tomatoes in big chunks.
  • Remove the little head where the tomatoes have been attached to the stem.
  • Note: The tomatoes will juice and breakdown in the pot, therefore no need to cut tomatoes into small pieces.
  • To the pot add tomatoes, vinegar, pressed garlic and 1 tsp of sugar. Add a pinch of salt and go over with your pepper mill.
  • Stir and simmer under the lid on low heat for 15 minutes.
  • Stir occasionally.
  • After about 5 minutes the skins should all been loosen from the tomatoes and you can use a tong to remove them from the pot
  • Taste the sauce and if desirable add extra sugar, salt and pepper.
  • Take the pot off the heat and add chopped fresh basil leaves.
  • Stir and cover with the lid. Let the sauce rest for about 5 minutes.
  • Cook the pasta according to package.
  • Serve pasta with sauce and fresh grated Parmesan.

Enjoy!

Tip: In some countries you can find different Italian sausages. Some are sweet, some are hot and some has added fennel seeds to them.
If you chose sweet sausages, sugar might not be needed to the sauce. Let the sauce then boil for 5 minutes and try it. If want more sweet add one teaspoon of sugar at a time.
If you want a hotter sauce and there are no hot salsiccia to find, add a pinch of dried pepper flakes.
If you like me, love fennel with your pork, and your Italian sausages aren’t seasoned with fennel, you can add a 1 tsp of dried crush fennel seeds. Use the mortal to crush the fennel seeds.

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