Salsiccia and rapini (sausage and radish)

Remember to remove the white layer of acid that forms when you are cooking the tomatoes. You can serve this sauce over pieces of garlic bread or pasta, preferably penne. And finally be careful when cooking the rapini because if you do too much fire or could lose their wonderful properties against cancer. Accompany this dish with chicken salad.

Ingredients

• 1/2 cup olive oil, divided
• 4 cloves garlic, divided
• 4 cans whole tomatoes (roma type) of 14.5 ounces
• 2 bunches fresh basil, thinly sliced
• 1 bunch fresh parsley, chopped
• Salt, pepper and dried chilli to taste
• 2 shallots, finely chopped
• 1 Spanish onion, chopped
• 1 pound Italian sausage
• ½ cup white wine
• 3 bunches of rapini (broccoli rabe), cooked al dente 2 minutes
• ¼ cup ricotta salata

Preparation

• To prepare the tomato sauce, heat ¼ cup olive oil in a large pot over medium-high heat. 
• Add 2 cloves of garlic and saute 1-2 minutes. 
• Add the tomatoes with the sauce. 
• Season with basil, salt, chile pepper and dry. 
• boil and then lower the heat to low. Bake 20 minutes to leave the acid of the tomatoes. Remove the tomato layer that rises to the surface with a spoon. 
• To follow, peel the sausage to remove the skin. 
• Heat ¼ cup olive oil in a saucepan over medium-high heat. 
• Add 2 cloves of garlic. When they start to brown, add the shallots, onion and sausage. Sauté 4-5 minutes, using a wooden spoon to crumble meat. 
• Add the white wine and using wooden spoon, scraping the pan to incorporate all the flavors in the sauce. 
• Season with parsley, salt, pepper and dried chile. 
• Add tomato sauce and stir well. 
• Serve over toasted bread with garlic and rosemary. Garnish with rapini and fresh parsley.

Preparation time:  10 min

Ready in:  10 min

Country:  Italy

Season / Occasion: All year

Main ingredient:  Red Meat