Pasta Sauce With Italian Sausage Food

MAMA'S SPAGHETTI SAUCE WITH ITALIAN SAUSAGE

Steps:

• Place sausage in a skillet. Add hot water, cover, and cook for 10 minutes.
• Remove sausages and separate links if necessary. Discard drippings.
• In a large Dutch Oven, saute mushrooms, carrot and onion just until al dente.
• Add sausages.
• Add remaining ingredients. Cover and simmer 1 hour, or until thickened, stirring occasionally.
• Serve over pasta, or by itself with hot crusty bread.

ZESTY ITALIAN SAUSAGE PASTA SAUCE

Steps:

• In a large, heavy-bottomed saucepan, heat the olive oil for a minute over medium heat.​
• Add the onions and carrots, and sauté for a bit until the onions are translucent but not brown.​
• Add the tomatoes and the garlic. Bring to a simmer and cook for 30 to 45 minutes, uncovered, until the sauce is slightly reduced. If you like, use a wooden spoon to break up the whole tomatoes while the sauce simmers.​
• Meanwhile, slice the Italian sausage and brown it in a separate skillet in a small amount of oil. Remove from heat, drain and set aside.​
• Remove from heat and pass through a food mill or purée in a food processor until smooth, working in batches if necessary.​
• Return the sauce to the pot, add the browned sausage, and simmer for an additional 20 minutes.​
• Season to taste with kosher salt and sugar, toss with the hot cooked pasta of your choice, and serve right away. A wide pasta like fettuccine would be a good choice.

PASTA SAUCE WITH ITALIAN SAUSAGE

Steps:

• Removed casing from sausage links and cut into 1/2 inch slices. In a large skillet, brown sausage over medium heat for about 10 minutes; remove and set aside.
• In a large skillet, heat ground beef, olive oil, garlic and onion over medium heat until meat is nicely browned; drain.
• Pour in tomatoes and tomato sauce; mix in salt, ground black pepper, basil, oregano, bay leaf and cooked sausage. Simmer uncovered for 1 hour, stirring occasionally.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Mix cooked sauce with hot pasta and remove bay leaf from sauce before serving.

SPAGHETTI SAUCE WITH ITALIAN SAUSAGE

Steps:

• Start browning Italian sausage in large (11 quart) stockpot, breaking it up as it cooks.
• When still slightly pink, add onions, parsley, peppers, mushrooms & garlic. Cook until sausage is done. Add spices, mix and cook another couple minutes, then add tomatoes, tomato sauce, tomato paste & Burgundy wine.
• Bring to just boiling, reduce heat. Cover and let simmer a minimum of 3 hours - longer is better. Stir occasionally.
• Serve over your favorite pasta.

SIMPLE ITALIAN SAUSAGE PASTA SAUCE

Steps:

• In a medum-sized sauce pan, brown sausage, bell pepper and onion. Make sure vegies are tender.
• Drain off grease.
• Add stewed tomatoes, green onion 1-2 Tbsp of flour (for thickening--I added this to the tomatoes in separate medium-sized bowl and mixed it vigorously with a whisk. Then I added it, along with the green onion to the pan. If you like a thin sauce, don't do this step).
• Bring to a boil over HIGH heat, stirring constantly.
• Reduce to low-med, simmer covered for 15 min and uncovered for 15 min, stirring occasionally.
• Serve over pasta or rice with a nice salad on the side with garlic bread.

CREAMY ITALIAN SAUSAGE ONE-PAN PASTA

Steps:

• Heat the olive oil in a large, deep skillet over medium heat. When the oil is hot, add the sausage and cook until it starts to brown, about 5 minutes. Add the onions and cook until softened and translucent and the sausage is well browned, another 5 to 7 minutes. Add the oregano, fennel seeds, red pepper flakes, garlic and some salt and black pepper and stir again.
• Next, add the broth, tomato puree and tomato paste and stir well. Add the uncooked pasta into the sauce, bring to a simmer and cook, stirring occasionally, until the pasta is al dente, 15 to 20 minutes.
• Remove from the heat and stir in the mozzarella and mascarpone. Taste and add more seasoning if necessary. Serve with shaved Parmesan and torn basil leaves.

ZESTY ITALIAN SAUSAGE PASTA

Steps:

• Prepare sausage according to directions. Cool slightly; cut into 1/4-in. slices. Prepare pasta according to package directions.
• In a large saucepan, saute the onion and garlic in olive oil until tender. Stir in tomatoes and chicken broth. Bring to a simmer. Add the broccoli and cooked pasta. Cook until broccoli is tender, about 5 minutes. Add sausage; toss to combine.

SAVORY ITALIAN SAUSAGE SAUCE

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.

PASTA WITH WHITE SAUSAGE SAUCE

Steps:

• Bring a large pot of salted water to a boil for the pasta.
• Put the butter in a medium skillet over medium-low heat. As it melts, crumble the sausage meat into it, making the bits quite small, 1/2 inch or less. Add the liquid, and adjust the heat so that the mixture simmers gently.
• Cook the pasta until it is tender but not at all mushy. Reserve about 1/2 cup of the pasta cooking water.
• Drain the pasta, and dress with the sauce, adding a little of the reserved cooking liquid if necessary. Toss with salt, pepper and Parmesan, and serve.

SPAGHETTI SAUCE WITH HOT ITALIAN SAUSAGE

Steps:

• Preheat oven to 500 degrees, line baking sheet or glass casserole with foil for easy clean up.
• Chop onion, pepper and garlic while oven is preheating.
• Put whole sausages on foil lined pan/casserole, bake 20- 30 minutes or until golden brown and expelling some juices, remove and let cool slightly.
• While sausage is cooking, in a pan large enough for all ingredients, over medium heat, saute onions and peppers in olive oil 5-7 minutes until onions are almost translucent, add garlic and saute for 2 more minutes (DO NOT allow garlic to get brown or it will be bitter), reduce heat to simmer.
• To pan of onions/peppers/garlic add jar of pre-made sauce (fill empty jar with a splash of water or beer :) , close lid, shake to rinse, open and add to sauce), fire roasted tomatoes, bay leaves, italian seasoning, sugar, and smoked paprika.
• Slice sausage into bite sized pieces on a steep angle, add to sauce. Simmer 30 minutes, stirring occasionally. Add salt and pepper to your taste during the last 30 minutes.
• Serve over your favorite pasta with some grated cheese.
• ENJOY!

ITALIAN SAUSAGE SPAGHETTI SAUCE

Steps:

• In a Dutch oven, cook sausage and onion over medium heat until sausage is no longer pink. Add garlic; cook 1 minute longer. Drain. , Add the tomatoes, broth, tomato paste, brown sugar, Italian seasoning and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until heated through. Stir in cheese., Serve desired amount over spaghetti. Cool remaining sauce; transfer to freezer containers. Freeze for up to 3 months., To use frozen sauce: Thaw in the refrigerator overnight. Place in a saucepan and heat through.

SAUSAGE PASTA SAUCE

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink; drain and set aside. In a Dutch oven, saute the onions, peppers and garlic in oil until tender. Stir in the tomato sauce, tomatoes, brown sugar and seasonings., Cook pasta according to package directions. Meanwhile, in a blender, process tomato mixture in batches until smooth. Return to the pan. Add sausage; heat through. Gradually stir in cream. Cook and stir over low heat for 5 minutes. Drain pasta; top with sauce. Sprinkle with cheese.

RED WINE ITALIAN SAUSAGE PASTA SAUCE

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.

ITALIAN SAUSAGE SPAGHETTI

Steps:

• Heat olive oil in a saucepan over medium heat. Transfer sausage links into the hot pot. Cover with a lid and cook until beautifully browned and just barely cooked through, about 5 minutes per side. You can increase the heat a little if you like, but make sure the oil does not smoke. Turn off the heat and remove sausages to a plate to cool completely.
• While the sausages are cooling, add wine to the same pot over medium-high heat. As it comes up to a simmer, stir the caramelized bits on the bottom of a pan with a spoon or spatula. Simmer until it reduces by about half, 1 to 2 minutes.
• Add marinara sauce. Pour water into the jar of pasta sauce, seal, and shake to rinse out the jar. Pour that liquid into the pot and return to a simmer. Reduce heat to low.
• Slice each fully cooled sausage into 4 pieces. Transfer sausage and any accumulated juices into the simmering sauce. Stir and increase heat to just between low and medium-low. Cook at a gentle, steady simmer, stirring occasionally, for 1 hour. Taste and adjust seasonings. Skim about 1/2 of the fat from the surface, and continue to cook until reduced and thick, about 30 minutes longer.
• Meanwhile, bring a large pot of generously salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until almost tender yet firm to the bite, 10 to 11 minutes. Drain spaghetti and transfer it directly into the pot of hot sauce. Mix until thoroughly combined. Cover with the lid and let sit for 1 minute so the pasta can absorb some of the sauce.
• Evenly divide pasta onto 4 plates and top each serving with 4 pieces sausage. Sprinkle with Parmigiano-Reggiano and parsley.

CREAMY ITALIAN SAUSAGE PASTA

Steps:

• Cook pasta according to package direction. In a large skillet, cook sausage in oil and butter over medium heat for 5 minutes. Add red pepper and onion; cook and stir until vegetables are tender and sausage is no longer pink. add wine or broth; cook for 2 minutes. Add the cream, cheese, salt and pepper. Bring to a boil. reduce heat; cook over low heat for 8-10 minutes, stirring occasionally., Drain pasta. In a large bowl, combine sausage mixture and pasta. Before serving, sprinkle with parsley.