Salsicce Margherite Recipe

Prepare sausages

If using sausages in casings, prick each sausage a few times with a fork to release excess fat while cooking. Pat sausages dry with paper towel.

Heat a large ovenproof skillet over medium heat. Add 1 tablespoon of olive oil. When hot, add sausages and brown evenly on all sides, about 8–10 minutes, turning frequently so they do not burn. Remove sausages to a plate and set aside.

Discard excess fat from the skillet leaving about 1 tablespoon. Reduce heat to medium-low, add remaining 1 tablespoon olive oil and lightly crush and add the garlic cloves; sauté 30 seconds until fragrant, careful not to brown.

Stir in chopped rosemary, cracked black pepper and salt, cooking 15–20 seconds to bloom the herbs.

Add the crushed canned tomatoes to the skillet along with the tomato paste. Stir to combine, scraping up browned bits from the pan. Increase heat to medium and bring to a gentle simmer.

Season the sauce with dried oregano, red pepper flakes (if using) and half of the torn basil leaves. Simmer uncovered for 8–10 minutes until the sauce thickens slightly.

Taste and adjust seasoning with salt and pepper as needed.

Nestle the browned sausages back into the sauce, spacing them evenly so each is partially submerged.

Preheat the broiler (or oven to 220°C / 425°F if you prefer baking) while the sausages sit in the sauce for 2 minutes so flavors marry.

Arrange slices of fresh mozzarella over and between the sausages so each sausage has a good amount of cheese on top. Sprinkle the grated Parmigiano Reggiano evenly over the mozzarella.

Place the ovenproof skillet under the broiler about 8–10 cm (3–4 inches) from the heat source and broil 3–5 minutes until the mozzarella is melted, bubbly and slightly golden and Parmesan has a nutty crust. If using the oven at 220°C / 425°F, bake 8–10 minutes until cheese melts and starts to brown.

Remove skillet from oven. Sprinkle remaining torn basil, chopped parsley and lemon zest over the top for brightness. Let rest 2 minutes.

Serve hot from the skillet or transfer to a serving platter. Provide crusty bread or polenta on the side to soak up the sauce.