This is one of those super simple, scrumptious recipes that you just can’t mess up and it always gets rave reviews regardless of the audience.
By Chris Scheuer
This is one of those super simple, scrumptious recipes that you just can't mess up and it always gets rave reviews regardless of the audience.
Author: Chris Scheuer, adapted from Rao's Italian Restaurant, New York City, New York
Recipe Type: Side
- 4 28 ounce can imported Italian plum tomatoes with basil, try to find Marzano, they're a bit more expensive but will make a HUGE difference
- 2 tablespoons extra virgin olive oil
- 6 tablespoons minced onion
- 1 pound mild or sweet Italian sausage (If you don't have a favorite, we love Johnsonville Italian Sausage.)
- 1 tablespoon dried basil
- 2 tablespoons dried oregano
- 1 tablespoon salt
- 1 teaspoon freshly ground black pepper
- 3 cloves fresh garlic, minced
- 8 leaves fresh basil leaves, finely chopped
- Drain tomatoes, reserving the juice. Using your hands, crush the tomatoes, gently breaking them into small pieces, removing and discarding the hard core from the stem end. (I actually use my stick blender for this or put in food processor and pulse a few times - you do want a little chunkiness left.) Also remove any skin or tough membranes. Set aside.
- Heat oil in large, heavy duty sauce pan over medium-low heat. Add sausages and sauté until nice and brown on all sides. Remove sausages and drain on several thicknesses of paper towel. Add onions to pot and saute for 5 minutes or until translucent and soft. Stir in garlic, basil, oregano and salt and saute for an additional 30 seconds.
- Add tomatoes and bring to a boil. Reduce to a low simmer and cook for 5-6 hours, stirring occasionally or until sauce is thick and the aroma in your house is driving you crazy. Slice sausages and add to sauce during the last half hour of simmering. Add fresh basil and remove from heat.