Main courses
Sausages in tomato sauce with Sugo Cilentano
Sausages in tomato sauce are the home-style main course that gives you two dishes: browned sausages simmered in tomato, and a sauce that takes on their flavour to dress the pasta. With Minnelea Sugo Cilentano, already cooked with extra virgin olive oil, garlic and oregano, all it takes is a quick browning and twenty minutes of slow cooking.
Method
- Prick the sausages with a fork. In a wide saucepan heat the oil and brown the sausages over a medium heat for 6–8 minutes, turning them, until golden on all sides.
- If using wine, pour it in and let it evaporate for 2 minutes. If the sausages have released a lot of fat, remove some of it.
- Pour in the Sugo Cilentano with half a glass of water and, if you like, the chilli. Bring to a gentle simmer, cover leaving a gap and cook over a low heat for 20 minutes, turning the sausages once.
- Taste the sauce and adjust the salt only at the end. Serve the sausages with bread; use the leftover sauce for pasta.
Minnelea products for this recipe
The preserves used in this recipe.
With 2 jars of sauce there is enough left over for 320 g of pasta: the classic Sunday pasta course and main course in one. You can add potato wedges or peas for the last 15 minutes. With chicken sausages, cut the simmering time in the sauce to 15 minutes.