These pork sausages in tomato sauce will be devoured in no time. What’s more, it’s a smart recipe because they double up as a topping for a pasta dish, so you get two dishes.
Serves 4, Preparation 10 mins, Cooking approx 40 min
- 6 Italian Fennel pork sausages
- Tinned Peeled Plum Tomato or Tomato Passata, 800 g
- a teaspoon of Tomato puree/paste in tube
- 1 onion, sliced
- 1 bay leaf
- 3-4 basil leaves
- Olive Oil or Extra Virgin Olive Oil, 3 tablespoons
- Salt and Black Ground Pepper, a pinch
- A little of hot water
Mash the peeled tomatoes with a fork.
Prick the sausages with a toothpick or the prongs of a fork and degrease them in a non-stick frying pan by browning them for 10 minutes without adding oil or butter.
Drain the fat from the pan, set the sausages aside and clean the pan with kitchen paper as it will be used again.
Heat 3 tablespoons of olive oil, add the sliced onion with the bay leaf and fry until soft. If necessary, add a drop of hot water. Pour in the crushed peeled tomatoes, a pinch of salt and a grinding of pepper, stir and cook for 10 minutes.
Add the previously cooked sausages, add a teaspoon of tomato paste, the basil leaves and remove the bay leaf, cover with a half-closed lid on a low heat for about 20 minutes. The longer it cooks, the better.
The sauce should darken and congeal. If it dries out too much while cooking, add a little more hot water.