HOT AND SWEET ITALIAN SAUSAGES IN TOMATO SAUCE
Provided by Food Network
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 14
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.
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
PASTA SAUCE WITH ITALIAN SAUSAGE
A flavorful homemade recipe for those who are tired of sweet pasta sauces. Serve over your favorite pasta with a tossed green salad and crusty garlic bread.
Provided by CRAIG
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 1h30m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 339.2 calories, Carbohydrate 11.4 g, Cholesterol 58.1 mg, Fat 24.6 g, Fiber 2.3 g, Protein 18.5 g, SaturatedFat 8.5 g, Sodium 1517.8 mg, Sugar 5.9 g
SAUSAGE RAGù
Meat sauce is one of the recipes many American home cooks start with. It seems so easy; brown some hamburger, pour in a jar of marinara, and presto! Meat sauce. Not so fast, friends. Made that way, your sauce may be thin-tasting, sour, sweet, or - worst of all - dry and chewy. Meat sauce with deep flavor and succulent texture isn't harder to make; it just needs more time and a low flame. This recipe from the New York chef Sara Jenkins, who grew up in Tuscany and has cooked all over Italy, shows how it's done. Caramelization is involved; dried pasta and canned tomatoes are best practice; and pork, not beef, is the meat of choice. If your sausage meat seems timidly flavored, feel free to add chopped garlic, chile flakes, fennel seed and/or dried herbs like oregano and sage to the meat as it browns.
Provided by Julia Moskin
Categories dinner, pastas, sauces and gravies, main course
Time 2h
Yield About 3 cups
Number Of Ingredients 14
Steps:
- With the tip of a small, sharp knife, slit open the sausage casings. Crumble the meat into a wide, heavy skillet or Dutch oven and set over medium-low heat. If the meat is not rendering enough fat to coat the bottom of the pan as it begins to cook, add olive oil one tablespoon at a time until the meat is frying gently, not steaming. Sauté, breaking up any large chunks, until all the meat has turned opaque (do not let it brown), about 5 minutes.
- Add onion, carrot, celery and parsley and stir. Drizzle in more oil if the pan seems dry. Cook over very low heat, stirring often, until the vegetables have melted in the fat and are beginning to caramelize, and the meat is toasty brown. This may take as long as 40 minutes, but be patient: It is essential to the final flavors.
- Add tomatoes and their juice, breaking up the tomatoes with your hands or with the side of a spoon. Bring to a simmer, then add thyme and rosemary and let simmer, uncovered, until thickened and pan is almost dry, 20 to 25 minutes.
- Mix tomato paste with 1 cup hot water. Add to pan, reduce heat to very low, and continue cooking until the ragù is velvety and dark red, and the top glistens with oil, about 10 minutes more. Remove herb sprigs. Sprinkle black pepper over, stir and taste.
- Meanwhile, bring a large pot of salted water to a boil. Boil pasta until just tender. Scoop out 2 cups cooking water, drain pasta and return to pot over low heat. Quickly add a ladleful of ragù, a splash of cooking water, stir well and let cook 1 minute. Taste for doneness. Repeat, adding more cooking water or ragù, or both, until pasta is cooked through and seasoned to your liking.
- Pour hot pasta water into a large serving bowl to heat it. Pour out the water and pour in the pasta. Top with remaining ragù, sprinkle with parsley and serve immediately. Pass grated cheese at the table, if desired.
Nutrition Facts : @context http, Calories 276, UnsaturatedFat 7 grams, Carbohydrate 32 grams, Fat 12 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 321 milligrams, Sugar 3 grams, TransFat 0 grams
SPAGHETTI WITH TOMATO AND SAUSAGE SAUCE
The longer you cook the sauce, the better it tastes!
Provided by Melinda
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 3h45m
Yield 16
Number Of Ingredients 15
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.
Nutrition Facts : Calories 415.1 calories, Carbohydrate 61.1 g, Cholesterol 19 mg, Fat 12.2 g, Fiber 4.1 g, Protein 14 g, SaturatedFat 3.9 g, Sodium 1427.8 mg, Sugar 13.8 g
CHUNKY SAUSAGE & TOMATO PASTA
Jazz up sausages with this spicy tomato pasta
Provided by Jo Pratt
Categories Dinner, Lunch, Main course, Supper
Time 25m
Number Of Ingredients 9
Steps:
- Heat the olive oil in a heavy-based pan (preferably not non-stick) and add the sausages. Fry for about 8 mins until golden and cooked through. Tip in the garlic and fry for 1 min. Pour in the white wine and boil until it has reduced by half.
- Stir in the tomato purée and tomatoes, and season to taste. Simmer for 15 mins until the sauce is rich and thick.
- While the sauce cooks, boil the pasta according to pack instructions and drain. Stir in the basil if using, and cooked pasta into the sauce, then serve in bowls with grated or shaved Parmesan.
Nutrition Facts : Calories 655 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 103 grams carbohydrates, Fiber 5 grams fiber, Protein 24 grams protein, Sodium 1 milligram of sodium
SAUSAGE PASTA SAUCE
Sweet peppers, onions and garlic give this red sauce its rich flavor, and a little cream gives it a smooth texture. Our toddlers love this recipe because the vegetables are "hidden" since they are pureed with the tomato sauce. -Michelle Krzmarzick Torrance, California
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 12 servings.
Number Of Ingredients 18
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.
Nutrition Facts :
BBQ SAUSAGES WITH SMOKY TOMATO SAUCE
Light a barbie and grill these sausages with a smoky tomato sauce, perfect for kids and adults alike. They're great for a family barbecue or a camping holiday
Provided by Lulu Grimes
Categories Dinner, Lunch, Main course, Supper
Time 35m
Number Of Ingredients 9
Steps:
- To make the sauce, combine the ingredients in a saucepan, then season. Bring to the boil and bubble for 3-4 mins until the sugar has completely dissolved and the sauce is glossy. Leave to cool. The sauce will keep in the fridge for up to two weeks or freeze for up to two months.
- Heat a barbecue until the coals are glowing white hot. Lay six of the sausages next to each other and push one stick through one end of all the sausages and the other stick through the other ends so the sausages look like a ladder (leave a gap between each sausage). Repeat with the other sausages in batches of six.
- Barbecue the sausages on each side until they are browned and cooked through, then brush with sauce and cook for a minute on each side until sticky-looking. Brush once more with the sauce before serving, and serve the rest of the sauce on the side.
Nutrition Facts : Calories 511 calories, Fat 35 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 22 grams sugar, Fiber 4 grams fiber, Protein 15 grams protein, Sodium 1.8 milligram of sodium
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