Rustic Italian sausage and tomato sauce

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PREP TIME

20 min

Makes

18 cups (4.5 L)

* PLUS Cooking time: 40 minutes
Rustic Italian sausage and tomato sauce

© Royalty-Free/Masterfile


Ingredients

  • 4 bell peppers , preferably yellow or green
  • 1/2 cup kalamata olives
  • olive oil
  • 8 hot Italian sausages
  • 1 tbsp dried oregano leaves
  • 1 tbsp basil leaves
  • 1 tbsp granulated sugar
  • 1/2 tsp salt
  • 1/2 cup red wine , optional
  • 369-mL can tomato paste
  • 4 796-mL cans diced tomatoes

Instructions

  • Core and seed peppers, then coarsely chop. Remove and discard pits from olives. Coarsely chop olives. Lightly coat a large wide saucepan with oil. Place over medium-high heat. Slice sausages in half, then squeeze meat into pan. Discard casings. Stir frequently with a fork to keep meat crumbly and until no longer pink, about 6 minutes.
  • Add peppers. Stir frequently until they start to soften, 2 to 3 minutes. Sprinkle with oregano, basil, sugar and salt. Pour in wine. Using a wooden spoon, scrape up and stir in brown bits from pan bottom. Stir in tomato paste, tomatoes and olives. Bring to a boil, stirring often. Then reduce heat to medium-low. Simmer, uncovered and stirring occasionally, to develop flavour and thicken sauce slightly, about 30 minutes.

Nutrition (per serving)

  • Calories
  • 198,
  • Protein
  • 9.4 g,
  • Carbohydrates
  • 15.3 g,
  • Fat
  • 12.2 g,
  • Fibre
  • 3.1 g,
  • Sodium
  • 793 mg.

It’s wonderful to have a good pasta sauce and even better to have one that can be made in a big batch. This hearty topper can be enjoyed in many ways.

From the freezer

Seal sauce in a plastic bag. Freeze up to 1 month. Defrost and reheat in microwave or on stove-top. Great over rice, potatoes or noodles.

Later

Cover and refrigerate up to 3 days. Toss with cooked penne or fusilli, sliced green onions and lots of grated cheddar or Swiss cheese. Place in a baking dish. Sprinkle with more cheese. Bake until cheese melts and pasta is hot. Serve with a green salad.

Now

Spoon sauce overtop hot large pasta shells and top with chopped fresh basil and Parmesan.