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Sausages in tomato sauce


40 minutes






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.

Sausages in tomato sauce

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