Childhood Pomodoro Spaghetti

Steps

1. Step 1

   Crush the San Marzano tomatoes by hand or with a fork in a bowl, leaving them slightly textured.

   1 can 400 g San Marzano tomatoes, including juices

2. Step 2

   Warm the olive oil in a small pan over medium-low heat, add the hotdog sausage coins, and brown them for 2 to 3 minutes until lightly caramelized at the edges.

   15 ml extra-virgin olive oil60 g hotdog sausage, sliced into coins

3. Step 3

   Finely grate or very finely chop the onion. Add the crushed garlic and onion to the pan and cook for 1 to 2 minutes, stirring often, until fragrant but not browned.

   1 small garlic clove, lightly crushed25 g yellow onion, finely grated or very finely choppedall the browned hotdog sausage and oil

4. Step 4

   Stir in the crushed tomatoes, salt, black pepper, and butter, then simmer uncovered over low heat for 20 to 25 minutes until the sauce looks thick, rich, and slightly glossy.

   Timer: Simmer tomato sauce · 25 min