Henry Hill’s Oven Penitentary Sauce with Sausage

(From The Wiseguy Cookbook: My Favorite Recipes From My Life as a Goodfella to Cooking on the Run by Henry Hill)


1 lb. mild or spicy Italian sausage
1/4 C olive oil
6-8 cloves garlic (about 2 Tbsp)
2 28-oz. cans peeled plum tomatoes with basil, drained & reserving juice
12 basil leaves, torn into pieces (or 1 Tbsp dried basil)
1/4 C finely chopped Italian parsley (or 2 tsp-1 Tbsp dried parsley)
1 C dry red wine
1 tsp each salt & pepper
Grated Parmesan or Romano cheese
1 lb. cooked pasta


1. Preheat the oven to broil. Poke the sausages all over with a fork, and place on a baking sheet covered with foil. Grill the sausages, turning when browned, for about 10-15 minutes, until barely cooked.

2. Reduce the oven to 350°F. Add all the remaining ingredients to a large baking pan & mix well. Place pan in the oven, and cook for 15 minutes. Add the sausages, and continue cooking for 45 minutes, skimming off any grease that floats to the top, or until the sauce has thickened and the sausage is tender. Serve with cooked pasta, and/or fresh Italian bread.

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