One 28 ounce can of whole peeled tomatoes in their juice or puree
One small or 1/2 large onion diced small
6 to 8 cloves minced gar4lic
1 Tablespoon dried Italian herbs
1 four inch line anchovy paste
1/2 stick butter
1 pound sweet Italian sausage
1/2 teaspoon crushed red pepper flakes
1 two inch piece of Parmesan rind (optional)
1 cup water or broth
Fry the sweet sausage, breaking it up into small pieces. Continue to cook until the sausage renders and begins to caramelize. Remove the meat to a slow cooker.
Saute' the onions in the fat from the sausage until translucent. Add the garlic and continue to cook until the garlic turns fragrant. Transfer the onions and garlic to the slow cooker.
Add the remaining ingredients to the slow cooker and stir well.
Set the cooker to low and simmer 4 or more hours.
Taste and adjust with salt and pepper.
Cooking and Serving Notes
The anchovy paste and the cheese rind will add a depth of flavor without being able to taste them individually.
Do note the lack of salt in the recipe. The anchovy paste and cheese rind will add salt to the sauce so wait until the end to adjust.
Serve with bucatini, fusilli, penne or other pasta with size or ridges. Spaghetti does not have enough surface area.
When ready to serve, make sure the cooked pasta and sauce are mixed together well before serving. Ladling sauce on top of the pasta may look good in television commercials, but for eating you will want every bit of the pasta coated.