Friday Night's Dinner- Italian Sausage and Rosemary Sauce

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 35 years. 

 I love the combination of rosemary with the Italian sausage. 

 

 Italian  Sausage And Rosemary Sauce 

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 Adapted from Robert Alda's recipe.

 

 4 to 6 Italian Sausage, hot or sweet, or combination 

Olive oil 

2 shallots 

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 and size of sausages.) 

 Par boil sausage for 2 to 4 minutes. 

 Mince Mortadella 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. 

  Options: 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)