Ingredients:
1. I 28 OZ can of whole peeled plum tomatoes
2. 1 6 OZ can tomato paste
3. ¾ cup Pinot Grigio or Sauvignon Blanc
4. 1 green pepper
5. 2 sweet sausages
6. 2 hot sausages (all uncooked)
7. 1 yellow onion
8. 1 package of sliced button mushrooms
9. 10+ Castelvetrano Sicilian Green Olives (or other young green olives if you can’t find this type)
10. shredded pecorino cheese
11. Chiffonade cut basil
Instructions:
Dice the entire onion and green pepper and add to a pot that’s been drizzled with olive oil and sprinked with a teaspoon of sea salt
Once the onions become translucent, squeeze the contents of the sausages out of their casings and into the onions.
Break the pieces of meat apart as much as you can (I’ve even had to take a pair of scissors to the meat while it's in the pot to break them apart!)
Cook the meat until it’s slightly browned, but don’t over do it because it will continue to cook while the sauce is simmering
Pour the entire can of tomatoes into the pot. Get in there with your hands and squeeze the tomatoes so that they begin to break apart – watch out, they like to squirt! Stir to combine
Add ½ of the can of tomato paste – save the rest in case you want to add more later
Add the ¾ C of wine, stir
Add the olives, continue to stir
Add the sliced mushrooms, stir
If you prefer to make the sauce thicker at this point, add the remainder of the tomato paste
Add salt and freshly ground pepper to taste
Let the mixture simmer for at least 30 minutes. The longer it simmers the better the ingredients will meld together
While the sauce is simmering, put a large pot of water with 1 teaspoon of sea salt and one Tablespoon of olive oil over high heat to boil the pasta of your choice.
When the pasta is cooked (al dente of course) and you are ready to serve, ladle the sauce over the noodles, garnish with Pecorino cheese and basil and enjoy!
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