Salsa di Salsiccie

Sausage sauce

Preparation info

  • 6

    • Difficulty

      Easy

Appears in

A Table in Tuscany

By Leslie Forbes

Published 1985

  • About

If you can be bothered to make pici, they are an excellent and chewy vehicle for this traditional sauce which comes from the foothills of Mont Amiata. And near Chiusi south of Montepulciano pici are eaten tossed in a sauce of ‘caviar’ from pike caught in the nearby lake.

Ingredients

  • 12 oz/350 g spicy Italian sausage, skinned and crumbled in pieces
  • 14 oz/

Method

Heat the oil in a shallow flame-proof casserole. Cook the onions in it, and when starting to turn transparent, add the sausages and the mushrooms (squeezed out and sliced if dried). Cook, stirring occasionally, for about ten minutes and then add the tomatoes, salt and pepper to taste and a generous splash red wine if you like. Cook for another 30 minutes on a low heat. Serve over the cooked, dr