Cooking with Cathy: Marinara Sauce De Fino

By: By: Kathleen Hagan
By: By: Kathleen Hagan

1/4 c. Olive Oil de Fino, (available at Kelly Square)
2 TBS. minced garlic
1 pkg. Italian sweet sausage, sliced, about 1-1/4 lb.
1 medium yellow onion, diced
1 large red bell pepper, diced
1 TBS. Italian seasoning
1 heaping TBS. dried sweet basil
1 TBS. sugar
1/2 tsp. black pepper
2 c. sliced mushrooms
1/4 c. wine, white or red
4 TBS. capers
2-28 oz. canned whole tomatoes, pureed in blender

In a blender, puree tomatoes on high for 15 seconds. Set aside. In a large skillet over medium-high heat, brown sausage in Olive Oil de Fino. Stir in garlic, bell pepper, yellow onion, spices and herbs. Cook about 5 minutes. Add mushrooms capers and wine. Stir to incorporate. Pour in pureed tomatoes, cover, and bring to a boil. Lower heat and simmer for10 minutes.

Serve over Angel Hair pasta with your favorite fresh grated cheese.

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