A crowd-pleasing dish that can be served on a buffet table at a party, this is always a hit. It’s easy to make and perfect served over a scoop of boiled white rice.
2 tablespoons olive oil
1 large onion, diced
3 garlic cloves, minced
1 celery rib, diced
1/2 red bell pepper, seeds and ribs removed, and diced
1 (28-ounce) can diced tomatoes, undrained
3/4 cup bottled clam juice
2 tablespoons tomato paste
2 tablespoons chopped fresh parsley
1 tablespoon fresh thyme or 1 teaspoon dried
1 tablespoon chopped fresh oregano or 1 teaspoon dried
1 bay leaf
11/2 pounds cooked Scallop Sausage Provençal, Shrimp and Leek Sausage, or purchased cooked seafood or fish sausage, cut into 1-inch slices
Salt and freshly ground black pepper to taste
1. Heat oil in large covered skillet over medium-high heat. Add onion, garlic, celery, and red bell pepper. Cook, stirring frequently, for 3 minutes, or until onion is translucent.
2. Add tomatoes, clam juice, tomato paste, thyme, oregano, and bay leaf to the skillet, and bring to a boil over medium-high heat, stirring occasionally. Simmer sauce, uncovered, for 15 minutes.
3. Add sausage slices to the skillet, and cook over low heat, covered, for 2 to 3 minutes, or until sausage is heated through. Remove and discard bay leaf, season to taste with salt and pepper, and serve immediately.
Note: The sauce can be made up to 3 days in advance and refrigerated, tightly covered. The dish can be made up to a day in advance and refrigerated, tightly covered. Reheat it over low heat or in a 350°F oven for 30 minutes, or until hot.