Tomato Sauce with Sausages

About this recipe

Buy real sausages at an Italian supermarket. They typically come 3-4 to a 1-lb pack and are 6-8 inches long. Cut widthwise into 1-inch pieces or remove the casing to add the sausage loose. P.S. Because sausages are already spiced, you needn’t add as much salt and chili pepper.


Place a large saucepot on the stove; turn heat to just under medium and fry:

  • 2-3 tbsp. olive oil,
  • ½ cooking onion (diced),
  • 3-4 cloves garlic (minced, or added whole and removed before browning).

When the onion looks good, add:

  • 2 lb. sausages (cut widthwise into 1-inch pieces or casing removed and broken up),
  • 1½ tbsp. basil, 1½ tsp. salt, 1½ tsp. chili pepper, and ½ tsp. marjoram (optional).

Brown sausage for a few minutes, and then add:

  • 1 cup white wine.

Reduce heat, cover, and let wine absorb into meat for 10-15 minutes. Once the sausages are drunk, remove lid, turn heat back up, and cook until the wine has almost evaporated. Then add:

  • 3 (28 oz.) cans plum tomatoes (either hand-squashed or blended) and a little water,
  • 1 stalk celery,
  • 1 peeled carrot.

Bring to a boil. When boiling, reduce heat, cover, and simmer for 1–1½ hours. Taste for seasoning after 30 minutes.

After simmering, uncover, turn heat back up to medium, and add:

  • ½-1 lb. fresh mushrooms (microwave in water for 5 minutes first).

Cook another 20 minutes with the lid off. When sauce is ready discard, the celery and carrot.


    For baked rigatoni, slightly undercook 1-1½ lb. rigatoni. In a baking dish, place a layer of sauce, half the rigatoni, more sauce, and a sprinkle of Parmesan cheese. Then do it again with the rest of the rigatoni, more sauce, and more Parmesan. Top with grated mozzarella and bake at 350°F for 20 minutes covered, and then 20 minutes uncovered. It’s excellent!

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