March 26, 2011

Sweet & Savory Sausage Sauce

Some friends have requested more of my go-to recipes and suggested I post them here, on the blog. This has been a favorite recipe for a few years. The sauce is cram-packed full of flavor that is so delicious! It's not a difficult dish to prepare, but it does take time to simmer and cook.  I will often double this recipe and freeze some for another day.  If you do double the recipe don't double the white wine and chicken broth otherwise the sauce is very liquidy (still delicious though).

Sweet & Savory Sausage Sauce

adapted from The Figs Table

1lb sweet Italian sausage, taken out of casing and crumbled
6 garlic cloves, chopped
2 teaspoons chopped fresh rosemary leaves
2 teaspoons fresh thyme leaves
1 Spanish onion, chopped
1 cup white wine
3 cups chicken broth
2 anchovy fillets, finely chopped
two 28 oz cans whole plum tomatoes, drained and hand crushed

Place a large stockpot over medium-high heat and, when it is hot, add the sausage. When the fat begins to render, add the garlic and 1 teaspoon each of rosemary and thyme.  Cook until lightly toasted, about 2 minutes. Discard any excess fat. Add the onion, lower the heat to medium, and cook until it it almost caramelized, about 30 min.

Add the wine to deglaze the pan. Add the broth, and cook until reduced to a thick syrup, about 30 minutes.  Add the anchovies and tomatoes and the remaining 1 teaspoon each of rosemary and thyme.  Cook until the flavors meld together, about 20-30 minutes. Serve over medium shells or orecchiette.
Oliver helping me hand crush the tomatoes.

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