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1
Heat oil in a medium pot over medium-high heat (use enough oil to cover the bottom of your pot you may need more than 1/4 cup).
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2
Add in onion, bell pepper and chopped sun-dried tomatoes; cook stirring for about 5-6 minutes or until softened.
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3
Add in garlic, chili flakes and basil; cook stirring for 2 minutes,.
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4
Add in tomato paste; stir for 2 minutes.
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5
Add in crushed and plum tomatoes with juice; bring to a simmer over medium heat stirring and breaking up the whole tomatoes with a fork.
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6
Reduce heat to low cover with a lid and simmer for 30 minutes.
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7
Uncover and continue to simmer over low heat for another 2 hours stirring frequently (the longer cooking/simmering time over low heat the better this sauce will be, if your sauce becomes too thick add in a little water and continue cooking).
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8
Season with salt and black pepper about halfway through cooking.
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9
At this point and before the addition of the cream you may cool the sauce and refrigerate up to 3 days.
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10
At the end of cooking mix in the cream starting with 1/3 cup and adding in more until you reach your desired creaminess; stir until heated through.
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11
Delicious!
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12
THE ADDITION OF SAUSAGE MEAT; in the pot brown the sausage meat with onion, bell pepper and sun-dried tomatoes until no longer pink (breaking up the meat while cooking) drain fat.
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13
Add in the garlic, red pepper flakes and basil; cook stirring until the meat is browned (about 7-8 minutes, or best flavor the meat should be lightly browned).
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14
Add in the tomato paste and continue with the recipe as stated from step# 5.
