Photo: Spicy Sausage Sauce Recipe
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 pound spicy Italian sausage links
- 1 tablespoon thinly sliced garlic
- 2 serrano chiles
- 1 cup lightly packed, torn fresh basil leaves
- 1 (28-ounce) whole tomatoes, pureed with their juices
- Gray salt
- Freshly ground black pepper
Directions
Heat the oil in a large saucepan over high heat. Add the sausages and enough water to come about half way up the sausages. Cover, reduce the heat to medium low, and cook until done, about 10 minutes. Remove the lid and allow the water to evaporate. The sausages will then fry in their oil when water evaporates. Remove the sausages from the saucepan and drain them on paper towels. Remove all but 2 tablespoons of fat from the saucepan. Add the sliced garlic and chiles and cook until the garlic begins to brown, about 1 minute, stirring occasionally. Add the basil and cook for 15 seconds, then add the tomato puree. Simmer the mixture for 15 to 20 minutes, stirring occasionally. Taste and adjust seasoning with salt and pepper.
Cut the sausage links in half lengthwise, then crosswise into 1/4-inch pieces, creating half-moons. Return the sausages to the saucepan and heat through.
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By dzyla
Corona, CA
on April 23, 2011
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Actually, 3 1/2 stars - 'flavor' was a little bit 'light'. Plenty hot without being overpowering - a note to earth456 - did you forget to take the seeds and veins out of the serranos? Not unexpected, since this recipe - as posted - does not say one word about how to 'prepare' them! Use them whole? Slice them? Hmmmmm... Anyway, will use again, but I'm looking for a way to amp up the 'depth' of flavor.
By earth456_12558838
NA, 41
on January 15, 2010
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Great way to cook sausage but we should have been warned us more about the heat level of Serrano chilies. Here in the southwest we are used to spicy chillies but these were way too much for a pasta sauce.
Not sure that my family will ever let me cook for them again after this flaming disaster.
By cdcassidy_9623068
Wilmington, NC
on June 22, 2009
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I loved the way Michael advised cooking the sausage. The sausage was just the right texture and the spiciness of the dish was right on. This is definitely a keeper!
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