* 1 kg fresh ripe tomatoes
* 30 ml extra virgin olive oil
* 1 tsp dried oregano
* 1 tsp salt – or to taste
# For the Pasta:
* 400 g Tuscan Sausages – sliced (or other good quality/outdoor breed pork sausages)
* 1 medium-sized onion – diced
* 2 garlic cloves – minced
* 300-350 g spaghetti – De Cecco or other good quality pasta
* 1-2 tbsp extra virgin olive oil
* Freshly grated Parmesan cheese – for garnish
* Freshly ground black pepper – to taste
* Fresh basil leaves – for garnish (optional)
#
# Prepare the Fresh Tomato Reduction:
* Place the tomatoes in a large pot or bowl. Pour boiling water over them, ensuring they are fully submerged. Leave for **10-15 minutes** until the skins start to break.
* Remove the tomatoes from the water, peel off the skins, and chop them, discarding the hard white core.
* In a large, heavy-bottomed pot, heat 30 ml of extra virgin olive oil over medium heat. Add the chopped tomatoes, salt, and dried oregano.
* Bring to a boil, then reduce the heat to low and simmer for **1-1.5 hours**, stirring occasionally, until most of the liquid has evaporated and the sauce thickens.
# Cook the Sausages and Pasta:
* While the tomato reduction is simmering, heat 1-2 tbsp of olive oil in a large skillet over medium heat. Add the diced onions and sauté until soft and translucent, about **5 minutes**.
* Add the minced garlic and cook for another minute until fragrant.
* Add the sliced sausages to the skillet and cook until browned and fully cooked, about **8-10 minutes**. Set aside.
* Cook the spaghetti in a pot of salted boiling water according to package instructions until al dente. Reserve about 1/2 cup of pasta water, then drain the pasta.
# Combine and Serve:
* Add the sausage mixture to the tomato reduction, and stir to combine. If the sauce is too thick, use a little reserved pasta water to reach the desired consistency.
* Add the cooked spaghetti to the sauce and toss to coat well.
* Serve hot, garnished with freshly grated Parmesan cheese, black pepper, and fresh basil leaves if desired.
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# Ingredients:
# For the Fresh Tomato Reduction:
* 1 kg fresh ripe tomatoes
* 30 ml extra virgin olive oil
* 1 tsp dried oregano
* 1 tsp salt – or to taste
# For the Pasta:
* 400 g Tuscan Sausages – sliced (or other good quality/outdoor breed pork sausages)
* 1 medium-sized onion – diced
* 2 garlic cloves – minced
* 300-350 g spaghetti – De Cecco or other good quality pasta
* 1-2 tbsp extra virgin olive oil
* Freshly grated Parmesan cheese – for garnish
* Freshly ground black pepper – to taste
* Fresh basil leaves – for garnish (optional)
#
# Prepare the Fresh Tomato Reduction:
* Place the tomatoes in a large pot or bowl. Pour boiling water over them, ensuring they are fully submerged. Leave for **10-15 minutes** until the skins start to break.
* Remove the tomatoes from the water, peel off the skins, and chop them, discarding the hard white core.
* In a large, heavy-bottomed pot, heat 30 ml of extra virgin olive oil over medium heat. Add the chopped tomatoes, salt, and dried oregano.
* Bring to a boil, then reduce the heat to low and simmer for **1-1.5 hours**, stirring occasionally, until most of the liquid has evaporated and the sauce thickens.
# Cook the Sausages and Pasta:
* While the tomato reduction is simmering, heat 1-2 tbsp of olive oil in a large skillet over medium heat. Add the diced onions and sauté until soft and translucent, about **5 minutes**.
* Add the minced garlic and cook for another minute until fragrant.
* Add the sliced sausages to the skillet and cook until browned and fully cooked, about **8-10 minutes**. Set aside.
* Cook the spaghetti in a pot of salted boiling water according to package instructions until al dente. Reserve about 1/2 cup of pasta water, then drain the pasta.
# Combine and Serve:
* Add the sausage mixture to the tomato reduction, and stir to combine. If the sauce is too thick, use a little reserved pasta water to reach the desired consistency.
* Add the cooked spaghetti to the sauce and toss to coat well.
* Serve hot, garnished with freshly grated Parmesan cheese, black pepper, and fresh basil leaves if desired.