Equipment
Ingredients
Base
- 15 ml olive oil
- 450 g italian sausage, casings removed
- 1 yellow onion, finely diced
- 4 garlic, minced
Sauce and Seasoning
- 30 g tomato paste
- 400 g crushed tomatoes
- 2 g dried oregano
- 1 g red pepper flakes
- 10 g fresh basil, torn
- 3 g fine sea salt
- 2 g black pepper, freshly ground
Nutrition (per serving)
Method
Place a large skillet over medium-high heat and add the olive oil, allowing it to heat until shimmering.
Add the Italian sausage to the skillet. Use a wooden spoon to break the meat into bite-sized pieces, cooking until deeply browned and fully cooked through. Ensure the internal temperature reaches at least 74 degrees Celsius or 165 degrees Fahrenheit.
Lower the heat to medium. Add the diced yellow onion to the pan with the sausage and cook until softened and translucent.
Stir in the minced garlic, tomato paste, dried oregano, and red pepper flakes. Cook the mixture until the tomato paste darkens to a brick red color and the garlic is highly fragrant.
Pour the crushed tomatoes into the skillet. Use the wooden spoon to scrape the bottom of the pan, releasing any caramelized browned bits into the sauce.
Bring the sauce to a gentle bubble, then reduce the heat to low. Allow the sauce to simmer uncovered so the flavors meld and the tomatoes thicken.
Remove the skillet from the heat. Stir in the torn fresh basil, then taste and season with fine sea salt and freshly ground black pepper as needed.
Chef's Notes
- Developing a proper fond (the browned bits on the bottom of the pan) during the sausage cooking phase is the crucial foundation for the depth of flavor in this quick sauce.
- Cooking out the tomato paste in the pan's fat before adding the liquid tomatoes caramelizes its natural sugars, completely removing any harsh, raw, tinny flavors.
- If you have a splash of red wine or dry vermouth available, use 30ml to deglaze the pan immediately before adding the crushed tomatoes for an instant restaurant-quality upgrade.
- Tear the basil leaves by hand rather than chopping them with a knife; this prevents bruising and oxidation, keeping the basil bright green and vibrant.
Storage
Refrigerator: 4 days — Store in an airtight container. The flavors will continue to deepen overnight.
Freezer: 3 months — Freeze flat in sealed bags or airtight containers. Thaw overnight in the refrigerator before reheating.
Reheating: Warm in a skillet over medium-low heat until bubbling, or microwave in 60-second intervals, stirring in between.
