Sausages and tomatoes is quite obvious, and even easier than it is obvious. Sausages and tomatoes are also very nice with mashed potatoes or polenta (or even rice), and are perfect for when you don't have the energy to do something more elaborate. To serve 4:

Ingredients

• 1 1/3 pounds (600 g) sausages, ideally each about 4 inches (10 cm) long
• 1 1/3 pounds (600 g) ripe tomatoes, or drained canned tomatoes
• Fennel seeds to taste (at the most a couple of teaspoons)
• Salt and pepper to taste

• Prep Time: 5 minutes
• Cook Time: 30 minutes

• Total Time: 35 minutes

Preparation

If you are using fresh tomatoes, blanch, peel, seed, drain, and chop them. If you are using canned tomatoes, you need merely seed, drain and chop them. In either case, blend them briefly.

Puncture the sausage skins repeatedly with a toothpick or fork.

Put the sausages in a non-stick pan and cook them for a few minutes, turning them to brown all sides.

When they are browned add the tomatoes, season to taste with salt, pepper, and fennel seeds, and continue simmering for about 10 minutes.

Serve at once with mashed potatoes, polenta, or even rice, and a zesty wine, for example a Sangiovese di Romagna, a Bardolino, or a Lambrusco di Sorbara.

Yield: 4 servings sausages and tomatoes.