I put a pot of my favourite Pasta sauce on to simmer Friday morning before leaving for work. I’ve been making this sauce for over 25 years. I love the combination of rosemary with the Italian sausage.
Home Cookin Chapter: Recipes From Thibeault’s Table
Sausage And Rosemary Sauce
Adapted from Robert Alda’s recipe.
4 to 6 Italian Sausage,
hot or sweet, or combination
3 ounces of Mortadella
1/2 cup dry white wine
1 tablespoon dried or fresh rosemary
1 tablespoon dried basil
2 to 4 cans tomatoes (depending on number of sausages)
Par boil sausage for 2 to 4 minutes.
Mince Mortedella and shallots in food processor.
Heat in oil in large pot and add mortadella and shallots.
Remove casings from sausage and mince in processor and add to pot.
Cook until meat starts to brown on the bottom. Add the rosemary and
basil and the wine. Simmer until wine has evaporated. Puree tomatoes
but leave some texture and add to pot. Simmer for at least 1 hour.
Remove any fat that surfaces.
Serve over fusilli or Conchiglioni (shell) shaped pasta, to pick up the
little bits of sausage.
I have made this without the Mortadella and it works.
When I don’t have good Italian Sausage I make this same dish using ground pork.
Saute the pork and season with the shallots, couple of cloves of garlic, hot red pepper flakes, grind some fennel(optional) with the rosemary and basil, and then follow the above directions. (Tastes almost identical)