ITALIAN SAUSAGE TOMATO SAUCE RECIPE
This Italian Sausage Tomato Sauce is loaded with tomatoes and spices. It's great over zucchini noodles, pasta, mashed potatoes, and even on its own.
Provided by Olivia Ribas
Categories Main Course
Time 1h40m
Number Of Ingredients 13
Steps:
- In a saucepan, heat 2 tablespoons of the olive oil over medium heat.
- Add the onions, and cook 4-5 minutes until they are soft and golden.
- Add the bell peppers, garlic, bay leaf, crushed red pepper, dried parsley, salt, and black pepper.
- Cook everything for about 3 minutes. Remove the bay leaf, and set aside.
- Add the 2 cans of whole tomatoes including the juice. With a hand blender, crush the tomatoes. Be careful not to blend the tomatoes too much. You should leave a few chunks of tomatoes in the sauce.
- Add the brown sugar and water. Cook for more 3 minutes.
- Return the bay leaf to the pan.
- Add the pesto, and cover the pan. Once it boils, lower the heat to maintain a low simmer.
- Don't forget to stir occasionally.
- Meanwhile in a skillet, heat the remaining 1 tablespoon of olive oil.
- Add the Italian sausages, and sauté until they become brown on the outside but still raw inside.
- Cut the Italian sausages into three pieces each, and add to the tomato sauce. Cook on low heat for about 1½ hours. You can also cook the sauce for longer (3-4 hours) if you have the time.
- Before serving, remove the bay leaf. Serve it over spaghetti or zucchini noodles.
Nutrition Facts : ServingSize 1 /8, Calories 256 kcal, Carbohydrate 10.7 g, Protein 8.3 g, Fat 19.4 g, SaturatedFat 5.7 g, Cholesterol 33 mg, Sodium 339 mg, Fiber 2.3 g, Sugar 6.6 g
SAVORY ITALIAN SAUSAGE SAUCE
This is a great homemade sauce. It's savory and spicy, as well as thick and chunky. The secret is the combination of Italian sausage, green onions, red wine and red pepper flakes. Easily double or triple amount and top on anything! Even better the next day. Enjoy.
Provided by Carliey
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 1h35m
Yield 4
Number Of Ingredients 15
Steps:
- Heat olive oil in a large skillet over medium-high heat. Saute garlic until browned. Add sausage and cook for 4 minutes, breaking apart with a spoon. Add green onions and cook until sausage is evenly browned, about 10 minutes.
- Stir in mushrooms, basil and oregano; cook for 5 minutes. Stir in tomato sauce, stewed tomatoes, and tomato paste. Add water, red wine, red pepper flakes, and sugar. Season with salt and pepper to taste. Reduce heat to low and simmer for at least 1 hour.
Nutrition Facts : Calories 495.2 calories, Carbohydrate 36.3 g, Cholesterol 44.6 mg, Fat 29.2 g, Fiber 6.3 g, Protein 21 g, SaturatedFat 8.6 g, Sodium 2101.7 mg, Sugar 21.3 g
RED WINE ITALIAN SAUSAGE PASTA SAUCE
I grew up in an Italian household with my Grandfather (Carl D'andrea), teaching me from early childhood, his family recipe for 'basic tomato sauce' or marinara (not written down, completely from memory). I know this recipe like the back of my hand, and when I recently found myself with leftover italian sausages, peppers, and onions from italian sausage sandwiches the night before - I decided to 'get creative' with my grandfathers marinara recipe in combination. Awesome flavor, very good over pasta -- enjoy, & as my Grandpa used to say, 'Mangia!' (which means 'EAT' in Italian)...
Provided by stephanierndos
Categories Pork
Time 2h10m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In a large non-stick skillet with a lid, add the olive oil and warm over medium heat, allow oil to heat for approximately 2 minutes.
- Add chopped onion and green pepper, cook for about 2-3 minutes or until onion is soft and you can see thru it, stir for even cooking.
- Add chopped/minced garlic, stir and continue to simmer thru for another 2 minutes.
- Add dry seasonings, chopped tomato, and chopped Italian sausage. Stir all and cook for another 2 minutes then add the ¼-cup dry red wine and stir all together.
- Add fennel seed & black pepper, cook another 2 minutes longer.
- Next, add the tomato sauce and water, bay leaves, salt and sugar, stir all and cover with lid, allow to cook on medium until mixture begins to slow boil, then remove lid. Stir again, cover and turn heat to a low simmer, allowing to cook for several hours or until ready to serve with pasta.
- Allowing sauce to slow cook for at least 2-3 hours makes for a more robust sauce ~ serve with al dente pasta, a good crusty Italian bread (ciabatta for example), freshly grated Italian cheese (a good quality aged Pecorino Romano made from sheeps or goats milk is best, never cows milk), & your favorite red wine (our favorite is a good cabernet).
- Sauce is also better the next day, so as a time saver make this sauce up a day ahead, allow to cool thoroughly before refrigerating, then serve the next night for dinner.
Nutrition Facts : Calories 281.7, Fat 20.8, SaturatedFat 5.3, Cholesterol 23.7, Sodium 1276.8, Carbohydrate 13.4, Fiber 3.2, Sugar 7.8, Protein 10.4
DEFALCO'S AUTHENTIC ITALIAN TOMATO SAUCE
Provided by Guy Fieri
Time 3h20m
Yield 10 to 12 servings
Number Of Ingredients 14
Steps:
- Heat the oil in a large pot over medium-high heat. Add the garlic, sausages and onions and cook until lightly brown.
- Add the crushed San Marzano tomatoes and 1/2 can water, bring to a simmer. Add the tomato puree, 1/2 can of water and simmer again. Repeat with the tomato sauce, again adding 1/2 can of water and bring the sauce to a simmer. Add the tomato paste and cook through.
- Add the basil, parsley, marsala wine, pepper, salt and sugar into the pot and stir. Simmer for 2 to 3 hours, stirring frequently.
ALFREDO SAUCE WITH ITALIAN SAUSAGE
I was looking throught my freezer and cabinets and came across some Italian Sausage and jarred Alfredo sauce. And since I didn't want the usual Italian sausage with red sauce,and wasn't in the mood for regular alfredo. This is what came out of the dark corners of my brain :)Please feel free to use red,green or yellow peppers. Or if feeling really creative try all three.;).I used Angel Hair pasta, but you can use your favorite type of pasta. Submitted to "ZAAR" on July 18th,2008.
Provided by Chef shapeweaver
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- In a large skillet over medium heat, combine first three ingredients.
- Cook until sausage is browned and peppers and onions are tender.
- Drain and return to pan.
- Add alfredo sauce and turn heat to low.
- Simmer for 10 minutes or until heated through.
- Serve over your favorite pasta.
Nutrition Facts : Calories 404.4, Fat 31.1, SaturatedFat 10.8, Cholesterol 64.7, Sodium 1371.4, Carbohydrate 8.2, Fiber 0.9, Sugar 2.5, Protein 22.1
RICH AND ZESTY RED WINE TOMATO SAUCE
Here is a recipe for a basic tomato sauce made with red wine- great for cheese-filled pastas and relatively easy to make. My fiance also believe this recipe could be prepped in a crockpot and left to sit all day, but I haven't tried that. See the Directions for an alternative spicier version. Enjoy!
Provided by Keiko Larry
Categories Sauces
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot, sweat the chopped onions and garlic in the olive oil over med-low heat.
- Add the peeled tomatoes, crushing them with your hands one by one into smaller chunks. Be careful- they squirt all over the place! Make sure to pour in all the liquid in the cans as well. Add all ingredients except salt, cheese, and wine.
- Stir all ingredients together. Cover, and increase heat to med-high. Simmer/cook 30-40 minutes, stirring occasionally so that the sauce doesn't burn on the bottom.
- Add about 1/3 of the bottle of merlot. Add the cheese. Stir, reduce heat slightly and let that cook uncovered for another 15-20 min, stirring occasionally.
- Taste and determine if you need salt, and add to taste. For salt with a little tang, add some more cheese, if you have it. Let simmer another 15 minutes uncovered, stirring occasionally.
- During the last simmering stage, cook your pasta.
- Serve over pasta (1 ladleful is gracious plenty). Extra sauce can frozen for up to a month. To reheat, let simmer on low uncovered, stirring frequently so the sugar in the merlot doesn't burn.
- *Spicy alternative: For a spicier sauce, use shiraz in place of merlot and add 2 tsp of dried red pepper flakes.
HOMEMADE ITALIAN RED SAUCE
You will love my Italian-style sauce. You can add meatballs to this sauce; it comes out really good.
Provided by Ignazia Vella
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 2h20m
Yield 12
Number Of Ingredients 10
Steps:
- Heat olive oil in a large saucepan over medium-high heat. Saute onion and garlic in hot oil until onion is translucent, 5 to 7 minutes.
- Reduce heat to medium-low. Add water, crushed tomatoes, tomato paste, basil, baking soda, and sugar; season with salt and pepper. Stir mixture, bring to a simmer, and cook until the sauce is thickened, about 2 hours.
Nutrition Facts : Calories 149.4 calories, Carbohydrate 13.9 g, Fat 9.2 g, Fiber 3 g, Protein 3.1 g, SaturatedFat 1.3 g, Sodium 643.9 mg, Sugar 9.2 g
AUTHENTIC ITALIAN TOMATO SAUCE
This is a recipe I got from my father who got it from a little old lady he knew from Italy. I always simmer this sauce with my meatballs (recipe posted). You can also add sausage if you like. This sauce is to die for!!!!
Provided by InMemoryofBrats
Categories Sauces
Time 3h20m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot, sauté onion and garlic in olive oil.
- Empty plum tomatoes into large bowl and squash with your hands.
- Add all ingredients (including any meatballs or sausage you want to add) to pot and simmer for 3 hours.
Nutrition Facts : Calories 145.4, Fat 6.6, SaturatedFat 1.2, Cholesterol 1.8, Sodium 308.8, Carbohydrate 21, Fiber 4.1, Sugar 12.6, Protein 4
SPAGHETTI BOLOGNESE SAUCE (BEEF AND ITALIAN SAUSAGE)
I've been working on this recipe for years--tweaking and fussing, and I believe it is about ready. My family and friends love it. I also use it as meat sauce filling for lasagna.
Provided by Pokey in San Antonio
Categories Sauces
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 22
Steps:
- Brown ground beef, season to taste with salt and pepper, drain and set aside.
- Cut link sausage up into meatball size pieces, brown, drain, and set aside. I use Thomasville Hot. If making sauce for lasagna, remove sausage from casings and brown with the ground beef.
- Sauté garlic, onion, and bell pepper in olive oil, just until the onions are translucent.
- Add meat, tomato sauce, tomato paste, diced tomatoes, herbs and spices, mushrooms, sugar, and wine. I use fresh mushrooms, and a red burgandy for a deeper earthy flavor. Omit mushrooms if making sauce for lasagna.
- Simmer on medium low for at least one hour, stirring occasionally.
- When ready to serve, mix corn starch with water and add to sauce, along with both cheeses to thicken.
- When cheese is incorporated, and sauce has thickened, serve over your choice of pasta or use as a meat filling for lasagna.
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- In a large frying pan, heat the oil over moderate heat. Add the sausage and cook, breaking up the meat with a fork, until it is no longer pink, about 5 minutes. With a slotted spoon, remove the sausage from the pan. Discard all but 1 tablespoon fat.
- Reduce the heat to moderately low. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the wine and cook until it almost evaporates, about 5 minutes. Stir in the sausage,tomatoes, and salt. Simmer, covered, for 10 minutes. Add the pepper, parsley, and cream.
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- Warm 1 tablespoon of oil in a large sauce pan or Dutch oven over medium heat. Add sausages to the pan. Brown on all sides, about 5-8 minutes total. Remove sausages and set aside.
- Add remaining oil to the pan. Add onion, season with salt and pepper, and sauté 3-5 minutes or until translucent. Add garlic and sauté for 30 seconds to 1 minute. Add tomato paste and cook for 5-7 minutes, stirring often. Stir in wine, increase heat to medium-high, and reduce to about 1/3 cup.
- Reduce heat to medium, add in tomatoes, and roughly crush with a wooden spoon or potato masher. Season with salt and pepper. Return sausages to pan and add in basil.
- Bring sauce to a rapid simmer, reduce heat to medium-low to low heat and partially cover with lid. Simmer until, stirring occasionally, for 2-3 hours or until sausages are very tender and sauce is deeply flavorful. Add water, as needed, if sauce becomes too thick. Taste and adjust seasoning, if needed. Add sugar at this point, if desired. Discard basil stems and keep warm.
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