Latest recipes

Italian Sausage Pasta Sauce recipe

Italian Sausage Pasta Sauce recipe


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Side dish
  • Sauce
  • Meat sauce

This is a hearty, flavour-packed sauce that goes perfectly with any freshly cooked pasta. It's flavoured with roasted red peppers, anchovies and Italian sausages.

11 people made this

IngredientsServes: 4

  • 4 tablespoons olive oil
  • 8 cloves garlic, crushed
  • 1 onion, chopped
  • 125g roasted red peppers
  • 25g chopped fresh basil
  • ground black pepper to taste
  • 1/8 teaspoon freshly ground white pepper
  • 1 pinch cayenne pepper
  • 1 pinch dried sage
  • 1 pinch onion powder
  • 2 teaspoons dried parsley
  • 2 teaspoons dried oregano
  • salt to taste
  • 1 tablespoon monosodium glutamate (MSG)
  • 2 tablespoons sweet vermouth
  • 2 anchovy fillets
  • 2 (400g) tins whole plum peeled tomatoes, chopped
  • 350g tomato puree
  • 1 bay leaf
  • 1/8 teaspoon fennel seeds
  • 1 tablespoon dried chives
  • 1 cube chicken stock
  • 340g mild Italian sausages
  • 340g spicy Italian sausages
  • 2 tablespoons olive oil

MethodPrep:20min ›Cook:1hr ›Ready in:1hr20min

  1. In a large saucepan, saute garlic, onion and roasted peppers in 2 tablespoons olive oil until onions turn golden brown. Stir in fresh basil and blend well. Add ground black pepper, ground white pepper, cayenne pepper, ground sage, onion powder, parsley, oregano and salt. Stir until well blended. If desired, add MSG. Stir in chopped tomatoes and tomato puree. Cover and simmer over medium-low heat until tomato puree has liquefied.
  2. Add bay leaf, fennel seeds, chives, stock cube and if desired, anchovy fillets and vermouth. Cover and let simmer for 30 minutes. Stir occasionally.
  3. Meanwhile, in a separate frying pan, brown sausages in 2 tablespoons olive oil. Using medium heat, cover and let cook for 15 minutes. At the completion of cooking time, remove sausages from pan and cut into 2.5cm pieces. Add to the sauce.
  4. Cover sauce and simmer for an additional 15 minutes. Stir occasionally and serve warm.

Recently viewed

Reviews & ratingsAverage global rating:(9)

Reviews in English (8)

by TRACYCOOK

I was a little nervous about this recipe, as no one else had reviewed it yet...I figured I'd give it a go! Let me start by saying that this is the best sausage and peppers I have EVER had!!!! I followed the recipe exactly, and I am not sorry about a thing! Well, I did add a little extra water as the sauce was a little to thick, and we like to serve it on rolls. Don't be intimidated by all of the spices in this sauce...it makes your taste buds stand up and take notice. Thank you Jimmy for this recipe and for not being afraid to add a little of this and a little of that...BRAVO!!!-20 May 2006

by David Robinson

I made this exactly as written except I added a few more anchovys. Absolutely delicious and addictive. One of the best sauces I've ever made.-12 Mar 2010

by Michelle Roth-Kiva

UPDATE: MY BF & I JUST HAD LEFTOVERS. THE SAUCE (AS IS) IS VERY THICK. TODAY IT WAS REALLY THICK (ALMOST THE CONSISTENCY OF TOMATO PASTE!). I THEREFORE, ONLY RECOMMEND EATING THIS FRESH. Pretty good sauce. Made this for dinner last night. My bf enjoyed it and thought it was quite filling (it was just "OK" for me). My only complaint (if you can call it that...) is the expense incurred for MSG (never used it in all my years of cooking!), vermouth and anchovies. I ended up tossing most of my leftover anchovies as they do not refrigerate well and I rarely ever use them. I WILL use the vermouth, although not often (most of my recipes do not call for it and I do not care for martinis...). I found MSG at my local specialty spice store (small bag only cost $1.75) and REALLY cheap, freshly made Italian sausage at the Italian market. Neither the vermouth or anchovies lent a distinct taste to the sauce (IMHO). In the future, I think both could be omitted. Served over penne pasta with a side of sun-dried tomato & garlic parmesan artisan bread to soak up all the yummy sauce and spumoni ice cream/Italian butter cookies (compliments of my Italian bakery) for dessert! A couple of things to note: This makes a TON (def. more than 4 servings worth). Also, if you are concerned about using anchovies... DON'T BE. They dissolve into the simmering sauce and are barely noticeable. Thanks for sharing!-10 May 2009


The BEST EVER Homemade Spaghetti Sauce

Growing up, we rarely used jarred tomato sauce because we always made our own homemade spaghetti sauce. When I was young, I never thought anything of it until I had jarred pasta sauce at a friend&rsquos house and hated it. My dad was generally the one who always made our sauce it was one of his favorite things to do on Sunday afternoons.


How Do You Make Italian Sausage Pasta?

This meat sauce recipe is very simple and straightforward. You only need one pot and just about 10 minutes hands-on time.

1: Start cooking the Italian sausage. Make sure to break up the meat into small crumbles. Add the chopped onion and cook until it&rsquos softened.

2: Stir in other ingredients &ndash garlic, diced tomatoes, tomato sauce, tomato paste, water, basil, parsley, brown sugar, salt, crushed red pepper, and black pepper. Bring the meat sauce to a low boil. Stir in red wine. Simmer on low, stirring occasionally, for at least an hour.

3: When you&rsquore ready to eat and the meat sauce is about done cooking, cook the pasta according to package instructions.

4: To serve, spoon meat sauce over drained spaghetti noodles (or other favorite pasta) and sprinkle with parmesan cheese and chopped fresh parsley. Whip up a fresh Italian salad and garlic bread for a complete dinner!


Directions

Adjust oven rack to lower-middle position and preheat oven to 300°F (see note for slow cooker instructions). Season ribs with salt and pepper. Heat 2 tablespoons olive oil in a large Dutch oven over high heat until shimmering. Add ribs and cook without moving until well browned, 8 to 10 minutes. Flip and cook until second side is well browned, 5 to 7 minutes longer. Transfer to a plate and set aside. Repeat with beef until browned all over and add to plate with pork.

Add onions to now-empty dutch oven and cook, scraping up any browned bits, and stirring frequently until just beginning to brown, about 6 minutes. Add garlic and continue cooking until onions and garlic are lightly browned, about 3 minutes longer. Add pepper flakes and oregano and cook, stirring, for 30 seconds. Add wine and cook until nearly completely reduced, about 5 minutes. Add tomatoes, Parmesan rind (if using), and 3/4 of basil. Return ribs and pork to pot and bring to a simmer.

Cover with lid slightly ajar and place in the oven (see note for slow cooker instructions). Cook, stirring occasionally, until the rib bones can be easily pulled from the meat, about 3 hours. Add sausages and continue cooking for 30 minutes.

Transfer ribs, beef, and sausages to a bowl, discard bones, and let stand until cool enough to handle. Discard basil sprigs from sauce. Roughly shred rib and beef with two forks or your hands and return to pot. Slice sausages into disks and return to sauce. Stir in fish sauce and remaining olive oil and season with salt and pepper.

To serve, cook pasta in a pot of boiling salted water until just shy of al dente (about 1 minute for fresh pasta or 1 minute short of recommended cooking time for dried pasta). Drain, reserving about 1 cup of starchy pasta water. Return pasta to the pot you just cooked it in and add half of ragù, half of pasta cooking water, and a handful of grated cheese. Cook over high eat, stirring until the sauce emulsifies with the pasta water and clings to the pasta, adding more pasta water if necessary. Serve immediately, passing additional sauce, cheese, and remaining fresh basil at the table.


Creamy Meat Sauce

The dish features pasta shells with a simple makeshift “homemade” marinara-based cream sauce, doctored up with fresh basil, garlic, onion, white wine (if you have it on hand) and cream. Yes, it’s all about that creamy pasta sauce.

If you’re looking for a solid marinara, I really like Rao’s marinara sauce. Or use something similar without too many add on flavors like cheese, basil, or garlic. We’ll add those on our own!

I went with a combo of ground sweet and spicy Italian sausage to give the dish a touch of heat. You can use all sweet Italian sausage if you don’t want any spice. It’s warming without being overbearing. Unlike your typical beef sauce, the Italian sausage brings so much more flavor to the table (no pun intended). I think it makes an otherwise simple dish a touch fancier.


Process

Shown are most of the ingredients.

First step is to roughly chop the onions and garlic. If you like the garlic or onion more finely chopped go for it.

Remove the sausage casing by making a slit.

Saute the onions and garlic in 2 Tablespoons of olive oil for 5 minutes on medium-low. The objective is to sweat them but not burn the onions.

The next step is to saute all of the ground Italian sausage. Turn the heat to medium and break up the sausage with the back of a wooden spoon.

After about 20 minutes of sauteing the sausage will be nice and brown. If you have any large clumps of sausage now is the time to break them up.

Crush one 28 oz can of whole plum tomatoes with your hands in a large bowl. Be careful to not splatter - I do this in my sink. Alternatively, a two second pulse in a blender is fine.

Add the crushed tomatoes to the sauteed sweet Italian sausage. Also add the full 6 ounces of tomato paste, 1 teaspoon of kosher salt, ¼ teaspoon of black pepper and a ½ teaspoon of dried oregano. Stir it all together - cover the pan with a lid and let it cook for 30 minutes on medium to medium-low.

While the sauce is cooking boil the pasta according to the package directions. Before draining the pasta reserve 3 cups of pasta water. This is very important!

After 30 mins of cooking remove the lid and add 1 cup of pasta water and stir all the sauce together. Let it cook for 5 minutes to blend well.

Finally turn the heat to low and add 1 cup of cream and stir it all together. Let it cook for 2 minutes to fully incorporate.

Add the pasta to a large bowl and spoon the sauce all over. Don't use all the sauce unless you need to. There might be leftovers depending on the pasta used. Mix the sauce and pasta together well.

If the sauce is a little too thick and the pasta is a little dry add a ½ cup of pasta water or more. This will help in getting the exact right consistency in the sauce/pasta ratio.


Vegetarian Pasta Sauce:

Baked Vegetarian Pasta and Pasta Casserole Recipes

Italian Pasta Sauce Types / Image Credit: Rita Mass / Getty Images

Baked pasta is a great way to get a full vegetarian meal all in one dish.

Try this basic baked pasta (pictured) with just pasta, cheese, and marinara sauce, or try baking some healthy vegetables into your pasta casseroles, such as in this cooked pasta with Swiss chard. >> READ THE FULL ARTICLE HERE

Vegan Tomato Sauce Pasta

Italian Pasta Sauce Types / Image Credit: VEGAN TOMATO SAUCE PASTA / www.lazycatkitchen.com

This sauce is a basic vegan tomato sauce with a pinch of chili thrown in for good measure.

You are welcome to put your spin on it.

Fresh or dry oregano, basil, and parsley are all good additions, as is a little bit of onion (fried with the garlic) too. >> READ THE FULL ARTICLE HERE

Spaghetti bean bolognaise (vegetarian)

Italian Pasta Sauce Types / Image Credit: Spaghetti bean bolognaise (vegetarian) / http://www.taste.com.au

For a hearty protein-filled vegetarian pasta dish, look no further than this bean bolognaise.

Heat oil in a large saucepan over low heat, add onion, carrot, and celery and cook for about 10 minutes, occasionally stirring, until softened. >> READ FULL ARTICLE HERE


Spaghetti with Italian Sausage and Red Sauce

This pasta dinner recipe is a dish I’ve been eating my entire life. Passed down from my beautiful mother, it is fast, easy and oh-so-comforting.

While there’s nothing fancy about this Italian sausage red sauce, there are a few secrets I’ve learned over the years to help develop and intensify the flavors. First and foremost: allow the sausage to get nicely browned. The browning is the result of caramelization which occurs when the natural sugars start to cook and caramelize.

My next tip is to garnish with fresh herbs. Basil is optimal but even a little fresh Italian parsley can help perk up the flavors of the sauce.

When it comes to Parmesan cheese, look for high-quality Parmigiano Reggiano. You’ll know it’s the real deal if you see the stamp on the rind. Using high-quality cheese with a strong flavor means you can get away using less of it. (Read: more calories saved for wine.)

Speaking of wine, my mom would always deglaze the pan with a little dry red wine. The acidity of the alcohol helps balances the salt, fat and sweet flavors of the Italian sausage. You can skip it of course but this is why restaurant pasta always tastes better than pasta at home.

What are your favorite family pasta recipes? I’d love to hear from you.


What You’ll Need

Simple ingredients for this easy weeknight pasta recipe! The sauce is made from a base of onions, garlic and mushrooms paired with spinach and cream. You’ll also need your favourite style of pasta (we love penne because it scoops up the flavour and is easy to eat!), along with the following key ingredients:

  • Italian Sausages – Italian sausages go insanely well in both white and red sauces as they feature a flavour combo of pork and fennel. Of course you can also use regular sausages, but I’d recommend popping in some fennel seeds or Italian herbs to up the flavour-ante. You can choose from mild or hot versions of these sausages depending on your preference!
  • Pecorino Romano – We love this style of cheese, which is like a more intense version of parmesan. You can use parmesan if you prefer, just note that you may need to use more of it to reach the same level of flavour intensity.

Which is the best slow cooker to buy?

Since so many are asking, although I have and love my Instant Pot, I still love my slow cooker! I have the 6 Quart Hamilton Beach Set ‘n Forget Programmable Slow Cooker (affil link). I love it because you can adjust the time you want it to cook, and it automatically turns to warm when it’s done. It also has a probe for meat that automatically shuts off when done. I hated my old crock pot, it burnt everything and my food had a weird taste. This slow cooker is so great, I actually own several!



Comments:

  1. Loritz

    What necessary phrase ... Great, brilliant idea

  2. Akikree

    I am not clear.

  3. Golabar

    very real

  4. Fonzell

    Now everything has become clear to me, I appreciate the help in this matter.

  5. Guido

    Absolutely agrees with you. In this something is I seem this the good idea. I agree with you.

  6. Kleef

    I apologize for being a little off topic, but what is RSS? and how to subscribe to it?



Write a message