Sausage, Italian, In Red Sauce, over Rice

By arthurlemay

Ingredients

• 1 1/2 pounds sweet or hot italian sausages, or a few links of each, casings removed
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 clove garlic, minced
• 2 cans (28 ounces) whole tomatoes, with juice
• 2 tablespoons tomato paste
• 1 bay leaf dash of dried oregano
• salt and pepper to taste
• 2 cups arborio rice
• 1/2 cup pecorino romano cheese, grated

Details

Servings 4
Preparation time 30mins
Cooking time 90mins

Preparation

Step 1

Crumble sausage meat into a skillet over medium-high heat. Cook, stirring often until well browned, 3-5 minutes. Drain and discard excess fat.

Meanwhile, heat olive oil in a saucepan over medium-low heat. Add onion and cook until onion is tender, about 5 minutes. Add garlic and cook 1 minute. Set aside.

Set food mill over separate saucepan. Add tomatoes and push through food mill. Stir in tomato paste, bay leaf and oregano and bring mixture to boil.

Return skillet with the sausage meat to the heat. Add the onions and garlic from the saucepan and the tomatoes from the second saucepan along with 1/4 cup of water. Cook, uncovered, stirring occasionally, over medium-low heat until the sauce is thick and fragrant, about 1 hour.(can be made to this point and reheated later). Season to taste with salt and pepper. Remove bay leaf.

Just before serving, add the rice to 3 1/2 cups of boiling water in a large saucepan. Cook uncovered over low heat, stirring occasionally, until water is absorbed and the rice is tender, about 15 minutes.

To serve, spoon rice onto serving plates. Sprinkle generously with the grated cheese and top liberally with sausage in red sauce.