Tomato Sauce With Sausage Recipes

Steps:

• In a large saute pan or pot, cook the sausage over medium-high heat until the fat is rendered and the sausages start to brown, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Remove all but 2 tablespoons of fat from the pan.
• To the fat remaining in the pan, add the onions and garlic and cook, stirring, over medium-high heat until soft, about 3 minutes. Add the fennel seeds, salt, and red pepper, and cook, stirring, until fragrant, 20 to 30 seconds. Add the tomatoes and their juice, the tomato paste, oregano, and cooked sausage and cook, stirring, until thick and fragrant, 20 to 25 minutes. Remove from the heat and adjust the seasoning, to taste.
• Meanwhile, in a pot of salted water, cook the pasta until al dente. Drain and toss in the pot with the sauce. Stir in the ricotta salata and basil. Serve immediately and garnish with Parmesan cheese at the table.

Steps:

• Cut each sausage link into 4 pieces. Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the sausage and cook until brown all over, about 4 minutes. Remove with a slotted spoon to a plate.
• Add the remaining tablespoon oil to the skillet. When hot, add the peppers, onion and zucchini and season with salt. Cook, tossing, until the vegetables just begin to soften, about 4 minutes. Add the wine and reduce until syrupy, about 2 minutes. Add the tomatoes, red pepper flakes and 1/2 cup water. Bring to a simmer and cook until slightly thickened and the flavors have melded, about 10 minutes.
• Return the sausage to the skillet, stir in the spinach and simmer until the sausage is heated through and the spinach is wilted, about 2 minutes.
• Meanwhile, put 4 cups water and 1 teaspoon salt in a medium saucepan and bring to a simmer over medium heat. Whisk in the polenta. Simmer until thickened, about 5 minutes. Remove from the heat and stir in the grated Pecorino Romano and butter. Season with salt, if needed.
• To serve, chop the basil leaves and stir into the sauce. Spoon the hot polenta into 4 shallow bowls. Top each with some of the tomato mixture. Use a vegetable peeler to shave more cheese over the top and garnish each serving with a basil sprig.
• Party Version: Make the polenta following the directions above. Spread the finished polenta onto 2 parchment-lined baking sheets in a thin even layer and refrigerate until set, about 30 minutes.
• Cut the polenta into squares (about 1 1/2 inches) and transfer to 2 parchment-lined baking sheets (or re-line the original baking sheets). Bake at 325 degrees F until crisp, about 35 minutes. (The polenta squares will continue to crisp up as they cool.)
• Cut the sausage into thin rounds, then cook and remove following the directions above.
• Chop the bell peppers, onion and zucchini a little more finely than called for above, then follow the directions for making the tomato sauce. Add the browned sausage (but not the spinach) to the skillet and simmer until heated through, about 2 minutes.
• To serve, lay a spinach leaf on each polenta crisp. Top with a dollop of the tomato mixture and a sausage round. Shave a bit of the Pecorino Roman onto each and top with a basil leaf.

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 pot to medium-high heat.
• Cook the sausage in the pot.
• Add the onions, salt, and pepper, cooking until the onions are translucent and sausage is starting to brown.
• Add the marinara, milk, and basil, cooking until sauce has thickened slightly.
• Add the spaghetti, and toss until evenly coated and sauce sticks to the noodles.
• Enjoy!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Cook sausage for 30 minutes. Cut into bite sized pieces, and set aside.
• In a Dutch oven, saute onion and mushrooms in olive oil until tender. Remove with slotted spoon, and set aside. Stir into Dutch oven: tomato paste, tomato juice, Italian tomatoes, and wine. Stir until smooth. Mix in oregano, basil, parsley, garlic, garlic salt, and sugar. Return sausage and onion and mushroom saute to sauce. Bring to a boil. Reduce heat, and simmer for at least 3 hours. Cover pot if sauce becomes too thick.
• Cook pasta according to package directions. Drain. Serve sauce over pasta.

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.

Steps:

• Heat oil in heavy large pot over medium-high heat. Add sausages, onion, and garlic. Sauté until onion begins to color, about 10 minutes. Add crushed tomatoes and herbs and bring sauce to boil. Reduce heat to medium-low, cover, and simmer until flavors blend and sausages are cooked through, stirring often, about 30 minutes. Season with salt and pepper. Slice sausages thinly, if desired.

Steps:

• Lightly coat bottom of a large 8 quart stock pot with Olive oil(roughly 3-4 Tbs.) Starting with a higher heat,heat oil and add onions. Stir to coat and cook 1-2 minutes. Add garlic and cook till all are soft not browning. Add two cans of crushed tomatoes. Lower heat just a bit to avoid splatting. With your hands crush the whole tomatoes into smaller pieces in a large bowl, leaving some larger pieces.(this adds the love) Add to pot. Stir and cook 1-2 minutes. Add 2 cans of tomato sauce. Use water to rinse out large cans and add the tomato paste to the water in the large can and stir to dissolve. Add to the pot and stir well. Add basil, oregano and sugar, salt and pepper. Bring back to a bubble and lower heat and simmer.
• Bake 2-3 lbs. Sweet Italian Sausage in a 350 degree oven for 45 minutes. Add to sauce.
• Do not clean the pan.
• Make My Italian Meatballs #105179 then add to pan from sausage to bake. Add to sauce and continue to simmer 1-2 hours.
• Serve over your favorite pasta. Enjoy!

Steps:

• Using a two-pronged fork, prick sausages in several places on all sides.
• Heat oil in a heavy skillet large enough to hold sausages in one layer. Add sausages and cook, shaking skillet and turning sausages so they brown evenly, about 10 minutes. Remove sausages and pour off most of the fat from the skillet.
• Add onion and garlic and cook briefly, stirring, until onion is wilted. Add tomatoes and stir to dissolve any brown particles that cling to bottom of the skillet. Add tomato puree and water and stir to blend. Add hot pepper flakes, rosemary and mint. Bring to a simmer and cook 5 minutes. Add sausages and cover closely with a heavy lid. Cook 15 minutes and add spinach. Stir to blend. Continue cooking 1 to 2 minutes, immersing spinach leaves in the sauce. Remove from heat and serve.