Restaurant Style Pasta Sauce With Italian Sausage And Red Wine Food

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.

RESTAURANT STYLE SPAGHETTI SAUCE

Steps:

• Heat olive oil in a large saucepan over medium heat. Saute onion and garlic until tender and fragrant. Stir in crushed tomatoes, tomato paste and wine. Bring to a boil over medium-high heat.
• Reduce heat to low, stir in sausage and simmer until sausage is thoroughly cooked.

RESTAURANT-STYLE PASTA SAUCE WITH ITALIAN SAUSAGE AND RED WINE

Steps:

• Heat the olive oil in a large saucepan over medium heat. Sauté the onion and garlic until tender and fragrant.
• Stir in the crushed tomatoes, tomato paste and wine.
• Bring the sauce to a boil over medium-high heat.
• Reduce heat to low, stir in the sausage and simmer until the sausage is thoroughly cooked.
• Serve over pasta with a side salad, and a glass of merlot!

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.

PENNE WITH SAUSAGE, MUSHROOMS AND RED WINE

Steps:

• Remove casing from sausage and crumble it. Cook in a medium skillet until browned and no trace of pink remains, 6-7 minutes. Transfer to plate lined with paper towels to drain.
• Cook penne as directed.
• Wipe skillet clean, return to medium heat and add oil. Saute the onions and garlic until the onions are translucent, about 5 minutes. Add the mushrooms, herbs if desired, salt and pepper and cook, stirring occasionally, until the mushrooms are lightly brown. Add the wine and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, until reduced by a little more than half, about 10 minutes.
• Add tomatoes and some of their juice or the pasta sauce and simmer for 8-10 minutes. Add the reserved sausage and heat through. Taste and adjust seasoning accordingly.
• Drain the pasta and, if desired, return it to the pot, add the sauce and return to low heat for 2-3 minutes. Pass the cheese on the side.

ITALIAN SAUSAGE IN RED SAUCE

Steps:

• Place all ingredients in large duch oven and cover.
• Simmer on the stove for 1 1/2- 2 hours.
• Serve on sturdy french rolls with sauce, peppers and onions over top.
• We like to also top with hot gardinera.

HOMEMADE TOMATO SAUCE WITH ITALIAN SAUSAGE AND RED WINE

Steps:

• Saute 1 lb. sweet italian sausage until light pink, almost done.
• Add olive oil, onion and garlic and cook on medium until soft and golden brown, about 8-10 minutes.
• Add the thyme and carrot and cook 5 minutes more, until the carrot is soft.
• Add the red wine and cook for one minute.
• Add the canned tomatoes and bring to a boil, stirring often.
• Lower the heat and simmer for 30 minutes until consistensy is thick.
• Season with salt if desired (I usually don't need to) and serve.
• You can substitute 1 tablespoon dried thyme for the fresh thyme.
• Try adding 2 cups of grated fresh zucchini at the same time as the tomatoes for a fresh summer sauce.
• Try adding one pound of fresh sliced mushrooms at the same time as the carrots.

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.