Pizzaiola Sauce with Sausages
Introduction
Serves: 3-6
Ingredients
1 clove garlic, peeled and crushed
2 Tbsp olive oil
400g (14 oz) canned cherry tomatoes in thick sauce
1 Tbsp tomato concentrate mixed with 1 Tbsp water
1 tsp dried Sicilian or Greek oregano (or fresh marjoram)
1 tsp red wine vinegar
1 Tbsp capers, drained, patted dry and chopped
Salt
Pinch of sugar
Freshly ground black pepper
To serve
6 quality sausages
Butter
Hot and fluffy potato purée
Broccoli or green salad
Method
1 Put shallot, garlic and olive oil in medium-sized frying pan (skillet). Cook gently until shallot is tender and lightly golden; be careful not to let it burn. Add tomatoes, tomato concentrate mixed with water, oregano, vinegar and capers. Season with a quarter teaspoon of salt, a pinch of sugar and a good grind of black pepper. Bubble gently for 10 minutes, stirring often. Taste and adjust salt if necessary.
2 Gently fry sausages in a small non-stick frying pan (skillet) in sizzling butter until golden and sticky, turning often; cook gently or they will burn before they are cooked through.
3 Dish potato purée and serve with sausages, broccoli (or salad) and pizzaiola sauce.
Recipe Notes
This is quick to make but keep an eye on the shallots and garlic and don’t let them burn. The sauce is also great on pizzas.
