Spicy Pork Pasta Sauce

    Spicy Pork Pasta Sauce


    10 people made this

    Don't be put off by the long list of ingredients, most of them are spices! Great served with angel hair pasta, fresh garlic bread and Chianti wine.

    Serves: 4 

    • 4 tablespoons olive oil
    • 8 cloves crushed garlic
    • 1 onion, chopped
    • 185g roasted red capsicums
    • 1/2 cup chopped fresh basil
    • ground black pepper to taste
    • 1/8 teaspoon freshly ground white pepper
    • 1 pinch cayenne pepper
    • 1 pinch dried sage
    • 1 pinch onion powder
    • 2 teaspoons dried parsley
    • 2 teaspoons dried oregano
    • salt to taste
    • 1 teaspoon monosodium glutamate (MSG), optional
    • 30ml sweet vermouth
    • 2 anchovy filets
    • 800g tinned whole peeled tomatoes
    • 375g tomato paste
    • 1 bay leaf
    • 1/8 teaspoon fennel seed
    • 1 tablespoon dried chives
    • 1 chicken stock cube
    • 750g Italian sausages
    • 2 tablespoons olive oil

    Preparation:30min  ›  Cook:1hour  ›  Ready in:1hour30min 

    1. In a large saucepan saute garlic, onion and roasted peppers in 2 tablespoons olive oil until onions turn golden brown. Stir in fresh basil and blend well. Add ground black pepper, ground white pepper, cayenne, onion powder, sage, dried parsley, dried oregano and salt. Stir until well blended. If desired, add MSG.
    2. Stir in chopped tomatoes and both cans of tomato paste. Cover and simmer over medium-low heat until paste has liquefied.
    3. Once sauce has liquefied add bay leaf, fennel seed, dried chives, stock cube, anchovy fillets and vermouth. Cover and let simmer for 30 minutes. Stir occasionally.
    4. In a separate frypan prepare sausages by lightly browning in 2 tablespoons olive oil. Using medium heat cover and let cook for 15 minutes. At the completion of cooking time, remove sausages from pan and cut into 2cm pieces. Add to sauce pot.
    5. Cover sauce and simmer for an additional 15 minutes. Stir occasionally and serve warm.

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