Spicy Pork Pasta Sauce

    Spicy Pork Pasta Sauce

    (9)
    1save
    1hour30min


    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.

    Ingredients
    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

    Directions
    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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    Reviews and Ratings
    Global Ratings:
    (9)

    Reviews in English (9)

    by
    17

    I was a little nervous about this recipe, as no one else had reviewed it yet...I figured I'd give it a go! Let me start by saying that this is the best sausage and peppers I have EVER had!!!! I followed the recipe exactly, and I am not sorry about a thing! Well, I did add a little extra water as the sauce was a little to thick, and we like to serve it on rolls. Don't be intimidated by all of the spices in this sauce...it makes your taste buds stand up and take notice. Thank you Jimmy for this recipe and for not being afraid to add a little of this and a little of that...BRAVO!!!  -  20 May 2006  (Review from Allrecipes USA and Canada)

    by
    15

    I made this exactly as written except I added a few more anchovys. Absolutely delicious and addictive. One of the best sauces I've ever made.  -  12 Mar 2010  (Review from Allrecipes USA and Canada)

    by
    6

    UPDATE: MY BF & I JUST HAD LEFTOVERS. THE SAUCE (AS IS) IS VERY THICK. TODAY IT WAS REALLY THICK (ALMOST THE CONSISTENCY OF TOMATO PASTE!). I THEREFORE, ONLY RECOMMEND EATING THIS FRESH. Pretty good sauce. Made this for dinner last night. My bf enjoyed it and thought it was quite filling (it was just "OK" for me). My only complaint (if you can call it that...) is the expense incurred for MSG (never used it in all my years of cooking!), vermouth and anchovies. I ended up tossing most of my leftover anchovies as they do not refrigerate well and I rarely ever use them. I WILL use the vermouth, although not often (most of my recipes do not call for it and I do not care for martinis...). I found MSG at my local specialty spice store (small bag only cost $1.75) and REALLY cheap, freshly made Italian sausage at the Italian market. Neither the vermouth or anchovies lent a distinct taste to the sauce (IMHO). In the future, I think both could be omitted. Served over penne pasta with a side of sun-dried tomato & garlic parmesan artisan bread to soak up all the yummy sauce and spumoni ice cream/Italian butter cookies (compliments of my Italian bakery) for dessert! A couple of things to note: This makes a TON (def. more than 4 servings worth). Also, if you are concerned about using anchovies... DON'T BE. They dissolve into the simmering sauce and are barely noticeable. Thanks for sharing!  -  10 May 2009  (Review from Allrecipes USA and Canada)

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