8 fresh pure pork sausages
900g canned whole peeled tomatoes
1 medium onion
8 tbsp extra virgin olive oil
salt, to taste
2 bay leaves
wild fennel seeds
pecorino romano cheese, to taste
½ glass of red wine
Buy fresh pure pork sausages, separate them and prick the skin of each sausage all over with a fork. Peel the onion and slice it very thinly.
Sauté the onion in extra virgin olive oil in a non-stick skillet for a few minutes over low heat until the onion is slightly golden. Then add the sausages and brown all over, turning with a wooden spoon.
When the sausages are brown, add the red wine and turn up the heat to let it evaporate. Turn the sausages often so that they are well-flavored with the wine.
Crush the tomatoes and add to the sausages, salt and add a pinch of pepper, bay leaves, and a few wild fennel seeds.
Mix well and cook over medium heat until the tomato sauce has thickened. Then add the chopped parsley and a sprinkling of grated pecorino romano cheese and mix well. Let the dish rest for a few minutes and then serve the sausages with the tomato sauce, piping hot.