The sauce
- Whole peeled tomatoes800 g1 28oz can
- Heavy cream75 g
- Butter30 g2 spoonfuls
- Rosemary, fresh1 sprig
- Red Pepper Flakesa sprinkle
- Saltto taste
Step 2: Sear the sausage & simmer the sauce
In a large saucepan, the sausage slices in 15 grams of butter over high heat until they are . Once they are cooked through and nicely colored, remove them from the pan and set them aside. Leave any remaining fat in the pan.
Add the rosemary and pepper flakes to the pan and until they are fragrant.
Next, add the tomatoes. Using a wooden spoon or spatula, scrape any fond off the bottom of the pan. Once the pan is , the heat and let it for 5-10 minutes or until the tomatoes have reduced by about a third.
Step 2: Sear the sausage & simmer the sauce
The sauce
- Whole peeled tomatoes800 g1 28oz can
- Heavy cream75 g
- Butter30 g2 spoonfuls
- Rosemary, fresh1 sprig
- Red Pepper Flakesa sprinkle
- Saltto taste
In a large saucepan, the sausage slices in 15 grams of butter over high heat until they are . Once they are cooked through and nicely colored, remove them from the pan and set them aside. Leave any remaining fat in the pan.
Add the rosemary and pepper flakes to the pan and until they are fragrant.
Next, add the tomatoes. Using a wooden spoon or spatula, scrape any fond off the bottom of the pan. Once the pan is , the heat and let it for 5-10 minutes or until the tomatoes have reduced by about a third.