Salsiccia (Sausage) Ragu Sauce
6sausage links, removed from casings
1 smallonion, halved and sliced
1/2 jar(s)roasted red peppers, sliced
2 - 3 clovegarlic, chopped
2 tspfresh oregano, chopped
1 can(s)san marzano tomatoes
·salt and pepper, to taste
1/2 lbcooked pasta
·fresh grated parmesan cheese
How to Make Salsiccia (Sausage) Ragu Sauce
- Remove the sausages from their casings and break up into smaller pieces. Brown sausage, onions, salt and black pepper in a little olive oil in a large skillet over medium heat. When the onions are almost translucent and the sausage almost browned, add the garlic and red peppers. Simmer until the sausage is all browned.
- Remove the whole tomatoes from the sauce with a spoon (reserve the sauce for another recipe) and squish them into the pan. I just used my hand. Add the oregano and simmer on low for about 45 minutes.
- Next add about a half pound of cooked pasta to the pan and stir it up for a few minutes so the pasta will absorb all the flavors. I used egg noodles but you can use your favorite pasta. I also topped it with fresh grated Parmesan cheese and warm Italian bread.
- Just a note: I kept hearing about "San Marzano" tomatoes on the cooking shows. I highly recommend them! The taste is distinctively different than regular whole tomatoes from a can. They say right on the can "Imported from Italy". I believe it! Try not to substitute them. It just wouldn't be the same. Enjoy!