This is a household favorite and I thought I would share it with you. If you don't like to use Italian Sausage, you can also substitute turkey sausage and my mom likes to use the bulk sausage versus the links.
2 tablespoons extra-virgin olive oil
1 pound spicy Italian sausage links
1 tablespoon thinly sliced garlic
2 serrano chilies
1 cup lightly packed, torn fresh basil leaves
1 (28 oz.) whole tomatoes, pureed with their juices
Gray salt (whatever that is)
Freshly ground black pepper
Heat the oil in a large saucepan over high heat. Add the sausages and enough water to come about half way up the sausages. Cover, reduce the heat to medium low, and cook until done, about 10 min. Remove the lid and allow the water to evaporate. The sausages will then fry in their oil when water evaporates. Remove the sausages from the saucepan and drain them on paper towels. Remove all but 2 tablespoons of fat from the saucepan. Add the sliced garlic and chilies and cook until the garlic begins to brown, about 1 min., stirring occasionally. Add the basil and cook for 15 seconds, then add the tomato puree. Simmer the mixture for 15-20 minutes, stirring occasionally. Taste and adjust seasoning with salt and pepper.
Cut the sausage links in half lengthwise, then crosswise into 1/4-inch pieces, creating half-moons. Return the sausages to the saucepan and heat through.
This is a spicy recipe, so if you're bothered by spicy, you may want to omit the serrano peppers or at least one of them. I cook them separate for Matt because Blaine, Ethan and I won't eat spicy foods. I like to be able to taste my food.
9 hours ago