Calabrian Sauce with Sausage

Sugo di Salsiccia alla Calabrese

Cooking With Nick Stellino
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Ingredients:

2 Tablespoons Olive Oil
8 Garlic cloves, thickly sliced
¾ cup finely chopped Onion
½ teaspoon Red Pepper Flakes
½ pound sweet Italian Sausage, removed from the casing
1 28 ounce can of whole peeled Tomatoes, drained, coarsely chopped and juices reserved
½ cup Red Wine
Makes 2 ½ -3 cups of sauce
Printable Version
Prepare the sauce.
In a large deep saute pan, over medium high heat, warm the olive oil. Add the garlic, onion and red pepper flakes and saute for 2 - 3 minutes.
Add the sausage, breaking it up into fine pieces with a wooden spoon. Stir the mixture and continue cooking for 3 -4 more minutes until browned and cooked through.
Add the tomatoes. Stir mixture well and cook until the liquid from the tomatoes is all gone, about 5 - 7 minutes.
Add the red wine, stirring the mixture to remove all little bits from the bottom of the pan. Continue to cook over medium high heat until the liquid has reduced by half, about 2 - 3 minutes.
Add the reserved juice from the canned tomatoes (about 2 cups) and stir well. Bring to a boil, then reduce to a low simmer until the mixture reaches sauce consistency, 15 - 20 minutes.
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