Spicy sausage wine sauce for pasta/spaghetti squash
Spicy sausage wine sauce for pasta/spaghetti squash
Simmered on the stove all afternoon. Recipe below, if anyone would like it.
#NotPrettyButPrettyTasty
I just browned some hot Italian pork sausage in a heavy-bottomed stock pot, then added some sweet onions to saute. I de-glazed the pot with some red wine (about 1/2 cup), and then added a can of whole peeled tomatoes and turned the heat up to med-high to let them get warm. Then I mashed the tomatoes with the back of a wooden spoon and added salt and pepper to taste and let the sauce simmer for a few hours on low, stirring occasionally. I can’t remember if it was three or four. Anywhere between two and four is OK. Longer is better, and you can always add more tomato sauce or tomatoes/water if you feel like it’s too reduced, but I felt like the meat was breaking down to the point I wasn’t going to be able to taste it.
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Delicious
Looks good to me 🙂
I want to dip a big piece of bread in that
It’s waiting in mah fridge for me when I get home. On my way to a film screening.
Totes is. C’mon over.
Rose D I just browned some hot Italian pork sausage in a heavy-bottomed stock pot, then added some sweet onions to saute. I de-glazed the pot with some red wine (about 1/2 cup), and then added a can of whole peeled tomatoes and turned the heat up to med-high to let them get warm. Then I mashed the tomatoes with the back of a wooden spoon and added salt and pepper to taste and let the sauce simmer for a few hours on low, stirring occasionally. I can’t remember if it was three or four. Anywhere between two and four is OK. Longer is better, and you can always add more tomato sauce or tomatoes/water if you feel like it’s too reduced, but I felt like the meat was breaking down to the point I wasn’t going to be able to taste it.
Bobbi Jo Woods thanks.
YW!