If you still believe a low-fat and high-carbohydrate diet is the best health choice for the majority of people, you probably shouldn’t eat this. If you know better, you can make this and thank me later. You can also thank the heavy cream for coming to the party, bringing rich and complex flavour in a short amount of cooking time. Serve it as is or over spaghetti squash so you can pretend it’s pasta.
Time: 20 minutes
15g extra-virgin olive oil
1 yellow onion – diced
2 cloves garlic – finely chopped or grated
0.5g chili flakes
796ml can San Marzano tomatoes
200ml heavy cream
5g kosher salt
500g Italian sausage links – grilled or pan fried
5g flat-leaf parsley – finely chopped
Place a deep sauté pan on medium heat and add the oil.
Add the onion, garlic and chili flakes, stirring occasionally for three minutes.
Break apart the tomatoes with your fingers and add them to the pan.
Stir in the cream and salt.
Submerge the sausages in the sauce. Bring to a simmer and reduce heat. Simmer partially covered for ten minutes.
Stir in the parsley or sprinkle on top.