Like many Sicilian dishes, this one is made with a combination of dried currants, salty capers, and toasted pine nuts. Serve the sausage on top of pasta with a colorful tossed side salad.
1/2 cup pine nuts
11/2 pounds Sweet Italian Sausage links, Luganega links, or purchased sausage
3 tablespoons olive oil
1 medium onion, diced
2 garlic cloves, minced
1 small carrot, chopped
1 celery rib, chopped
1 (28-ounce) can crushed tomatoes in tomato puree
1/2 cup dry red wine
1/4 cup dried currants
1/4 cup chopped fresh parsley
2 tablespoon nonpareil capers, drained and rinsed
1 teaspoon dried thyme
Salt and freshly ground black pepper to taste
1. Place pine nuts in a dry large skillet, and toast over medium heat for 2 to 3 minutes, stirring frequently, or until browned. Remove nuts from the skillet, and set aside. Separate sausage into links, if necessary, and prick sausages with the tip of paring knife or the tines of a sharp meat fork.
2. Heat oil in the skillet over medium-high heat. Brown sausages on all sides, turning them gently with tongs. Remove sausages from the skillet, and set aside.
3. Add onion, garlic, carrot, and celery to the skillet. Cook, stirring frequently, for 3 minutes, or until onion is translucent. Add tomatoes, wine, currants, parsley, capers, and thyme to the skillet, and bring to a boil over medium-high heat. Reduce the heat to low, and simmer sauce, uncovered, stirring occasionally for 15 minutes.
4. Return sausages to the skillet, bring to a boil, and simmer sausages, covered, over low heat, turning occasionally with a slotted spoon, for 20 to 25 minutes, or until sausages are very tender. Season to taste with salt and pepper, and serve immediately.
Note: The dish can be made up to 2 days in advance and refrigerated, tightly covered. Reheat it over low heat or in a 350°F oven for 30 minutes, or until hot.