Pork sausage with fennel seeds cooked in tomato sauce In addition to eating it simply as it is, perhaps served with a few slices of bread or even making a stuffed sandwich, you can season pasta with the same tomato sauce and get two dishes.
Serves 4, Preparation 10 mins, Cooking approx 40 min
- 6 Italian Fennel pork sausages
- Tinned Peeled Plum Tomatoes, 800 g
- a teaspoon of Tomato puree/paste in tube
- 1 onion, sliced
- 1 bay leaf
- 3-4 basil leaves
- Extra Virgin Olive Oil, 3 tablespoons
- Salt and Black Ground Pepper, a pinch
- A little of hot water
Prick the sausages with a toothpick or the prongs of a fork and let them degrease in a non-stick pan browning them well about 10 mins without adding oil nor butter. Crush the peeled tomatoes with a fork.
Drain the fat from the pan, set the sausages aside, clean the pan as it will be reused.
Heat up 3 tbsp of Evoo, add the sliced onion with the bay leaf and stir-fry until soften (add a little hot water). Pour in the crushed peeled tomatoes, a pinch of salt and blak ground pepper, stir and cook for 10 mins.
Add sausages as soon as tomato sauce boils, add a drop of hot water, a teaspoon of tomato paste, basil leaves and take off the bay leaf, cover with a lid half closed on low heat about 25-30 mins. The longer it cooks, the better.
The sauce should darken and congeal well. If it dries out too much during cooking, add a little hot water again.