Sausages With Tomato and Spinach Sauce

• 8 large fennel-flavored Italian-style link sausages, about 1 1/2 pounds total weight
• 1 tablespoon corn, peanut or vegetable oil
• 1 cup finely chopped onion
• 1 teaspoon finely minced garlic
• 1/2 pound plum tomatoes, cored and cut into 1/2-inch cubes
• 2 cups tomato puree
• 1/2 cup water
• 1/4 teaspoon dried hot red pepper flakes
• 1 teaspoon finely chopped fresh rosemary leaves
• 6 small mint leaves
• 1/2 pound fresh spinach, rinsed and picked over to remove any tough stems and blemished leaves

1. Using a two-pronged fork, prick sausages in several places on all sides.
2. Heat oil in a heavy skillet large enough to hold sausages in one layer.
3. Add sausages and cook, shaking skillet and turning sausages so they brown evenly, about 10 minutes.
4. Remove sausages and pour off most of the fat from the skillet.
5. Add onion and garlic and cook briefly, stirring, until onion is wilted.
6. Add tomatoes and stir to dissolve any brown particles that cling to bottom of the skillet.
7. Add tomato puree and water and stir to blend.
8. Add hot pepper flakes, rosemary and mint.
9. Bring to a simmer and cook 5 minutes.
10. Add sausages and cover closely with a heavy lid.
11. Cook 15 minutes and add spinach.
12. Stir to blend.
13. Continue cooking 1 to 2 minutes, immersing spinach leaves in the sauce.
14. Remove from heat and serve.

sausages, corn, onion, garlic, tomatoes, tomato puree, water, rosemary, mint, fresh spinach

Taken from cooking.nytimes.com/recipes/4414 (may not work)