Sicilian-American Tomato Sauce

"My non-Italian wife loved this sauce and wanted to copy it. When I told her that my mother used pork skin, my wife said, "that is too gross." But secretly she loved the sauce, and one day she came home from the butcher with a piece of pork skin. Although my family ate the skin, my wife refused that final step. But her sauce always had skin in it for the rich flavor. " Al Viola

METHOD

Heat oil in a 4 quart, heavy bottomed pot. Put in garlic and cook over medium heat until beginning to brown. Do not let garlic burn or it will give a bitter flavor. When garlic is brown, put in tomatoes and pork skin. Cook over medium heat.

Prick sausage all over. Cook in a frying pan over medium heat long enough to lose some of the fat, about 15 to 20 minutes. Add sausage to tomatoes.

Cook slowly over low heat, about 1 1/2 hours or until sauce thickens. Sprinkle in parsley, and season with salt and pepper to taste. Cook for ten additional minutes.

Serves 4 - 6 with leftovers.

Contributor: Al Viola for Helen Viola      back to article on Sicilian cooking    sicilian recipes

 

 

 

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