Sausage in sauce is a simple and tasty dish, ideal for Sunday lunch when you want to eat something good with very little time spent in the kitchen. It is a typically Italian seasoning that is very flavorful and delicious, perfect for allowing ourselves a little extra pleasure by making an exception to the rule. With this sauce, you can use any type of sausage from any region, even very spicy ones. The sauce will be perfect for seasoning any type of pasta, polenta, fresh or toasted bread, or simple couscous as I did on this occasion.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 522.31 (Kcal)
- Carbohydrates 4.17 (g) of which sugars 3.62 (g)
- Proteins 24.15 (g)
- Fat 45.30 (g) of which saturated 0.15 (g)of which unsaturated 0.02 (g)
- Fibers 1.50 (g)
- Sodium 2,558.73 (mg)
Indicative values for a portion of 180 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 11 oz sausage
- 1 cup tomato sauce
- 1 glass wine
- 1 glass water
- 1 drizzle extra virgin olive oil
- 1 clove garlic
- 2 leaves bay leaf
- 1 few rosemary
- 1 pinch salt
Tools
- 1 Pan
Steps
To make sausage in sauce, first, I made a sauté with oil, crushed garlic, bay leaf, and rosemary.
Then I added the sausage, whole or in pieces, choose whichever you find more practical because it makes no difference. Then I add the white wine and let it cook on low heat for about ten minutes.
When the wine has almost completely evaporated, you can remove all the spices, the garlic, and add the tomato sauce with a glass of water, which will help us complete the cooking of the sausage.
The sauce starts to boil, I add salt and let it cook for 30 minutes on low heat until the sauce becomes thicker and richer.
While the sauce slowly cooks, we can take advantage to toast some bread as an accompaniment to the sausage in sauce, or some polenta or couscous as I did. In short, choose whatever you prefer to best enjoy this delicacy.
Finally, when the sauce has thickened to the right point and the sausage is well cooked, we turn off the gas and let it rest for about ten minutes before serving and plating, allowing all the cooking aromas to reemerge.
Finally, the sausage in sauce is ready to be enjoyed however you prefer!
Bon appétit from DadCook!..
