Pasta Sauces: Sauce 16 by Recipe Cottage

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	Sauce 16

		Pasta Sauce 6 medium tomatoes 1 green pepper 1 sweet red pepper 1 hot banana pepper (optional) 2 medium onions 2 Italian or Macedonian sausages (roughly 1 lb/500 g) 1 cup dry stout (or optional rauchbier) 250 mL 1 5 1/2 oz. can tomato paste 156 mL 1 large clove garlic 1 Tbsp dried oregano 15 mL 1/2 Tbsp dried basil 7 mL 1/2 Tbsp parsley 7 mL salt and pepper to taste Lengthwise halve the tomatoes, peppers and onions and barbecue them, along with the sausages, on a medium flame until the vegetable skins are slightly charred and the sausages cooked. (The sausages may be parboiled in advance of barbecuing if time is a consideration.) Remove the vegetables and sausages from the grill and allow them to cool until they can be comfortably handled. Peel, core and crush the tomatoes in a medium-sized pot and stir in the tomato paste and stout until you have a deep reddish-brown sauce. Mince the garlic and add it to the sauce along with the seasonings. Stir well. After peeling the onions and the peppers, chop them and the sausages into medium-sized pieces (except the optional hot pepper, which should be finely diced) and add them to the pot. Simmer the sauce for at least 30 minutes and adjust the seasonings to taste. Serve over al dente linguini or other pasta. Serves 4 - 6.