Weekly Recipe

Sauce Pomodoro

1 pound of Italian sausages (mild or sweet)
1 Tablespoon Olive oil
2 teaspoons Garlic, minced
4 cups Crushed tomatoes (Roma tomatoes work best)
1 Tablespoon Oregano
1/8 teaspoon Crushed red pepper flakes

Split the sausage casings and coarsely crumble the meat into a heavy saucepan. Add the olive oil and slowly brown the sausage. Remove the cooked meat with a slotted spoon. Save to add back to the sauce at the end of cooking or use in another recipe (like pizza). Add the garlic and cook 3 minutes. Add the remaining ingredients. Reduce the heat and simmer for 1 1/2 hours, stirring frequently. Return the sausage if desired and serve warm over cooked pasta.

Serve this rich tomato pasta sauce over linguine or spaghetti.

Makes about 1 quart

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