Italian Sausage in Red Gravy
The hubby and I never go out for Italian, even though our friends rave about a couple of Italian restaurants right here in our neighborhood. I don’t doubt their word. It’s just that I’m used to New Orleans Italian cooking. Creole-Italian. And, unfortunately, that kind of unique Italian fare doesn’t exist here in Woodstock, Georgia. You see back home these great establishments, whether serving up Northern Italian, Tuscan or Sicilian food, all have a New Orleans spin. For the most part, their menus read like they would in other parts of the country. But between the lines of familiar dishes are Creole-Italian specialities, like red gravy and muffulettas, and unique offerings that combine local ingredients (especially fresh Louisiana seafood) with generations old Italian cooking techniques. Those menus also include a generous list of classic Creole dishes. Would you like a bowl of Seafood Gumbo with that Veal Parmesan? Those restaurant gems also cover every price point and are located in every nook and cranny of Greater New Orleans. Some of my favorites include Vincent’s (Metairie and the Riverbend), Impastato’s (Metairie), Irene’s (French Quarter), Mandina’s (Mid-City and Mandeville), Nuvolari’s (Mandeville) and Sal and Judy’s (Lacombe; “Sal” is the brother of Joe who runs Impastato’s in Metairie). Unfortunately, I can’t eat at those places as often as I’d like. So I recreate many of those Creole-Italian dishes, like Italian Sausage in Red Gravy, at home. And with recipes like these, so can you!
Italian Sausage in Red Gravy Recipe
Print Recipe
2 pounds sweet or hot Italian sausage (or a combination of the two)
2 tablespoons extra virgin olive oil
1 large onion, chopped
3 garlic cloves, minced
1 12-ounce can tomato paste
1 28-ounce can tomato puree
4 cups chicken broth
2 bay leaves
1 teaspoon dried oregano leaves
1 teaspoon dried basil leaves
1/8 teaspoon allspice
1/8 teaspoon cayenne pepper
Salt and black pepper to taste
Cooked pasta, for serving
Pierce sausage links several times with a fork. Heat oil in a large saucepan over medium-high heat. Add sausage and cook, turning often, until brown on all sides. Transfer to a paper towel lined plate to drain. Add onions and garlic to hot pan; cook, stirring frequently, until tender, about 5 minutes. Add tomato paste. Fry paste mixture for about 5 minutes, stirring constantly to prevent burning. Add tomato puree, chicken broth, bay leaves, oregano, basil, allspice and cayenne. Season to taste with salt and black pepper. Bring sauce to a boil, stirring frequently. Reduce heat to simmer and cook, partially covered for 30 minutes. Cut browned sausage links into 1/2-inch rounds and add to sauce. Simmer, partially covered, for an additional 2 hours. Adjust seasonings and serve warm over cooked pasta. Makes 6-8 servings.
Genêt
