Oven Penitentiary Sauce with Sausage
Source of Recipe
Recipe Link
Recipe Introduction
From: The Wiseguy Cookbook by Henry Hill, Priscilla Davis
(Publisher; October 2002.
List of Ingredients
1 pound mild or spicy Italian sausage
1/4 cup olive oil
6-8 cloves of garlic (about 2 tablespoons)
Two 28-ounce cans peeled plum tomatoes with basil, drained, reserving juice
12 large basil leaves, tom in large pieces, or 1 tablespoon dried
1/4 cup finely chopped Italian parsley or 2 teaspoons -1 tablespoon dried parsley
1 cup dry red wine
1 teaspoon each salt and pepper
Grated Parmesan or Romano cheese
Fresh Italian bread slices
1 pound pasta of your choice, cooked and drained
Recipe
Preheat the oven to broil. Poke sausages allover and place on baking sheets covered with aluminum foil. Grill sausages, turning when browned, 10-15 minutes, until barely cooked.
Reduce oven heat to 350 degrees. Add all remaining ingredients to a large baking pan and mix very well. Place pan in oven. Cook 15 minutes (but watch your back!). Add sausages, and continue cooking, skimming off, any grease that rises to the top, for 45 minutes or until sauce has thickened and sausage is tender. Serve with 1 pound cooked pasta if you can, and fresh bread to sop up the sauce, or just bread if you can't get to a stove to boil the pasta.
Henry's Notes and Tips: You don't have to cook the sausages through because they'll finish baking in the sauce. And if they're not fully cooked, they'll add fat and flavor to the tomatoes.
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