Ingredients
- 2 lbs sweet italian sausage
- 3 tbsps olive oil
- 1 cup finely chopped cooking onions
- 3 sweet red peppers, cleaned and julienned
- 1 cup dry red wine
- 1 large can plum tomatoes, including liquid
- 1 cup water
- 1 tbsp dried oregano
- 1 tsp dried thyme
- salt and pepper to taste
- dried red pepper flakes
- 1 tsp fennel seeds
- 1/2 cup chopped italian parsley
- 6 or more garlic cloves, peeled and finely chopped
Directions
- Pierce the sausage all over with a fork and put them in a pot with 1/2 inch of water.
- Set the pot over medium heat and simmer the sausages, uncovered in the water for about 20 minutes.
- Eventually the pot with boil dry and the sausages will begin to fry in their own fat.
- Turn them occasionally and cook for another 10 minutes, or until they are well browned.
- Remove sausages from the pot and drain them on paper towels.
- Discard sausage fat, but do not wash pot.
- Set it over low heat, add the olive oil and onions and cook them covered, until tender, about 25 minutes.
- Add the peppers, raise the heat and cook uncovered for another 5 minutes, stirring often.
- Add the wine, tomatoes, water, oregano and thyme.
- Season to taste with salt, black pepper and red pepper flakes.
- Bring to a boil, reduce heat and simmer, partially covered, for 30 minutes.
- Meanwhile, slice the sausage into 1/2" rounds.
- When the sauce has simmered for 30 minutes, add sausages and fennel seeds and simmer, uncovered, for another 20 minutes.
- Add parsley and chopped garlic and simmer for another 5 minutes.
- This makes 2 quarts of sauce, enough for 2 lbs of pasta.
