| | Directions |
- Pour the olive oil in a saucepan and add the garlic clove. Cook on low heat for a few minutes to soften but not brown the garlic.
- Add the 1-pound package of Premio hot or sweet sausage and cook on a slightly higher heat until the sausage is brown, about 30 minutes. Watch that the garlic doesn't get dark.
- Add the 28-ounce can Italian tomatoes. Crushed tomatoes work best, but diced can also be used, or cut whole pear-shaped tomatoes.
- Add the sugar, salt, and pepper. Bring to a boil, and then reduce the sauce to a simmer. Simmer for 45 minutes, stirring occasionally, watching that the sauce doesn't burn.
- Discard the garlic.
- For peak flavor, make the sauce at least one day ahead of when it is to be served. The better quality tomatoes and oil, the better the sauce will taste.
- Note: Don't forget to add the sugar or the sauce will be acidic.
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Servings: 4
|  | | Ingredients | | - | | 1 pound Premio hot or sweet sausage |
| - | | 1 can Italian tomatoes (28-ounce can) |
| - | | 1 tablespoon sugar |
| - | | salt (to taste) |
| - | | freshly ground black pepper (to taste) |
| - | | 1/4 cup olive oil (or enough to cover the bottom of the pan) |
| - | | 1 clove garlic |
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