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In a large sauce pot, saute ¾ of the onions in the butter for five minutes.
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Add the garlic and tomato paste. Saute five more minutes.
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Add the tomatoes. After 5-10 minutes, chop the tomatoes in the pot. Simmer for 30 minutes total. Be sure to keep the mixture mixed so it doesn’t stick to the pot or to itself.
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While the tomatoes are simmering, in a separate pan saute the remaining onions in the remaining butter for five minutes and then add the sausage and about half of your chopped habanero. Once the sausage has browned sufficiently, add the red wine and deglaze the pan.
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After 30 minutes, pass the sautéed tomato mixture through a food mill or puree in a blender.
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Move the pureed mixture back to the sauce pot. Add the cooked sausage and 1 teaspoon of the basil. Add the basil and simmer on low heat for 20 more minutes.
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Test the heat of the sauce. It should be there, but be not quite overwhelming. If you want it a bit spicier, add some more of your chopped habanero and some red pepper.
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Correct the salt and pepper seasoning.