Spaghetti Sauce With Hot Italian Sausage Recipes

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.

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.

Steps:

• Heat olive oil in a large skillet over medium-high heat. Cook and stir sausage, mushrooms, onion, green bell pepper, and garlic in the hot oil until sausage is browned and crumbly, about 20 minutes; drain and discard grease.
• Stir tomato sauce, diced tomatoes, tomato paste, and olives into sausage mixture; season with oregano, basil, and salt. Simmer mixture until flavors infuse, about 30 minutes.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer to a serving bowl; top with tomato-sausage sauce and Parmesan cheese.

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.

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.

Steps:

• In a large skillet, cook sausage over medium heat, until no longer pink; drain. Set the sausage aside and keep warm. , In another skillet, heat 2 tablespoons of oil; saute red chilies for 5-8 minutes or until they turn black. Discard chilies; cool oil slightly. Add the tomatoes, garlic, oregano, salt and pepper; simmer for 15 minutes. Stir in red peppers and sausage; heat through. , Toss spaghetti with remaining oil. Add tomato sauce; toss to coat. Sprinkle with parsley and Parmesan cheese.

Steps:

• In a large saucepan, saute onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in the sausage, tomatoes, tomato paste, water, sugar and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Serve with spaghetti.

Steps:

• Place the ground pork into a large bowl. Season with salt, garlic salt, black pepper and paprika. In a blender or food processor, blend together the oil, anise seed, fennel seed and red pepper flakes. Mix everything into the ground pork until well blended. Refrigerate for 24 hours to let flavors blend. Bag and freeze in portions that suit your needs.

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!