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Tomato and sausage pasta sauce recipe

Tomato and sausage pasta sauce recipe


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  • Recipes
  • Dish type
  • Side dish
  • Sauce
  • Meat sauce

A family favourite pasta sauce that is easy to make in hardly no time. Use a well flavoured sausage if you don't have Italian sausage. Adjust the seasonings to your tastes.

142 people made this

IngredientsServes: 6

  • 1 onion, chopped
  • 6 tablespoons olive oil
  • 2 cloves garlic, minced
  • 450g mild Italian sausage, casings removed
  • 900g passata
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 4 (400g) tins chopped tomatoes
  • 1 teaspoon salt
  • 2 tablespoons caster sugar
  • 1 pinch cayenne pepper

MethodPrep:10min ›Cook:45min ›Ready in:55min

  1. In a large saucepan over medium heat saute chopped onion and garlic in the oil. Break up sausage into small pieces and brown. Add passata, ground black pepper, dried oregano, dried basil, chopped tomatoes, salt, sugar and cayenne pepper; stir well. Let simmer uncovered 15 to 30 minutes.

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Reviews & ratingsAverage global rating:(136)

Reviews in English (103)

by Leesha

GREAT sauce, brown meat and veggies than throw it all in the crock to simmer all day....LEFTOVER SAUCE recipe= toast english muffins, add some sauce and mozzerella cheese, pop into 375 oven until cheese melts...everyone loves em'.....-26 Feb 2003

by HEIPLEJOHN

Great starter sauce!! Basically, this recipe gives you a good base and then you add extras depending on your tastes. I read some of the previous reviews and used less stewed tomatoes and added a can of tomato paste. I also added red pepper flakes for a nice kick and a pinch more sugar. NOTE: You absolutely have to simmer this for 3-4 hours, minimum. I tried a taste after about an hour and was disappointed. I waited four hours later and was blown away by how much difference the simmering made. A definite winner!!-21 Jan 2002


Italian Sausage Tomato Sauce Recipe

I’m very excited to share this Italian Sausage Tomato Sauce recipe. It’s a traditional recipe from my husband’s family. In fact, this recipe was one of the first ones I had with my in-laws at a family dinner party. When I first tried it, I was so impressed by the flavour, texture, and thickness of this sauce. Mm… So good!! It’s a recipe everybody in his family loves, and it’s a hit even with the children.

I always wanted to learn how to make this recipe, so the last time my in-laws came to Toronto, I asked my mother-in-law to make this sauce with me. Of course, she was happy to teach me, and we had fun making this Italian Sausage Tomato Sauce recipe together. When we were cooking it, she told me her mother-in-law who was Italian and a wonderful woman (I miss her!) taught her how to make this sauce. And now, my mom-in-law passed it on to me. I asked her if I could share it on my blog, and she loved the idea. So, I am sharing this family recipe with you.

When we made this recipe, my mom-in-law said that the most important thing about this recipe is the quality of the tomatoes. I totally agree with her because it’s the main ingredient. She really recommended the San Marzano tomatoes, and you can buy the cans easily at a very good price at Costco. They have just the right amount of sweetness and acidity and are definitely the first choice for making marinara sauce.

Another essential tip is to let the sauce cook on low heat for at least 1½ hours. If you have time, cook it for longer. This will make the sauce more flavourful and thick. Also, don’t forget to taste and adjust the seasonings. Be careful with the amount of salt you add since, depending on the brand of Italian sausage, there may already be a lot of salt. That’s it! This recipe is great on its own or on top of zucchini noodles for those on low-carb and gluten-free diets, pasta, polenta, and mashed potatoes. I really hope you enjoy this recipe and give it a try.

And if you’re going to Costco for the tomatoes, you might as well get the sausages there as well. Then you can make my Italian Sausage, Onions and Peppers Skillet, Slow Cooker Italian Sausage and Peppers, and Italian Sausage & Peppers Skillet as well!


    1. 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.

    Just made this and it is delicious, instead of doing pasta with it I made it with boiled new potatoes .

    This was soooo good. I used Hunt's Diced Tomatoes with Green Pepper, Celery & Onion because thats what I had. And I blended the onion, Garlic and parsley in my processor before I read instructions, but I think I'll do that next time too because it tasted great that way and looked pretty at the end. I didnt use the herbs they ask, I just used some of my italian seasoning.

    I use this as a basis for a sauce that is southern Italian, made with lots of meat. I remove the sausage from the casings. I shred a carrot to sauté with the onions and garlic to add a little sweetness. I add about 1/2 cup red wine and a parmesan rind. I add a box of tomato puree when I can find it and I use whole San Marzano tomatoes that I crush with my hands when adding. Then, I add 4 beef ribs, or a small beef roast or beef tenderloin, 2 or 4 chicken thighs with skin and bone and red pepper flakes. I use fresh basil, fresh Italian parsley and a good oregano - preferably Greek. I cook it for about 3 hours. If made in Italy, they would remove the meat pieces and serve them separately after a first course of spaghetti with just the sauce. I usually remove the meat pieces, shred them and put them back in the sauce. I learned this from a friend who has an Italian husband and spends a few months a year in Italy.

    Holy cow, this was good. High quality ingredients made this simple sauce crazy delicious! I used local, organic, homemade sausages, really fragrant olive oil, fresh basil instead of dried, herbes de Provence instead of oregano because that's what we had on hand, the heel from a wedge of Parmigiano Reggiano, and omitted the parsley. I recommend making a double batch. I wish I had.

    I thought this turned out very well. I did not make the meatballs with it as I figured the sausage was enough. This is a good base for making many different types of pasta dishes. Next time I might use ground beef, make meatballs or make it into a spicier sauce. This one is a keeper that wont get old.

    This is the basic spaghetti sauce I've been looking for all these years! I used loose sausage so it "melted" into the sauce and made it meaty and thick. I left out the parsley because I had none and it made no difference. Yum.

    With two adults and two small children, a double batch easily covers three to four meals. Instead of simmering the sauce, I throw the sauteed onions, etc in a crockpot with the rest of the ingredients, then put in the (raw) meatballs without browning them, and cook on low for six hours or more. It is easier that way and reduces the amount of fat by quite a bit, while retaining excellent flavor. It freezes very well.

    This recipe really is quite easy, fast and you can adapt it in many ways. My partner is vegetarian, so I ommit the sausage. I used fresh basil instead of dried and I add 1/4 cup of red wine, for that special touch. You dont need another Tomato Sauce recipe. this one is the one you're looking for!

    Excellent "basic" tomato sauce. I also used ground sausage and added a large glug of red wine and the heel from a wedge of Parmigiano Reggiano.

    This is the best sausage sauce (gravy) I have ever made! the couple of changes I made were to use turkey Italian sausage links which I took the casings off and crumbled. I did not use the meatball recipe because I use my late italian grandmothers. howev er my secret ingredient that I put in all of my sauces is at least one short beef rib, just like nanny taught me. It gives it a unique meaty flavor. Thanks for sharing this recipe and coincidentally my grandmother is from Calabria! guess we are Paisans!

    This is the best sauce I have ever made. I chopped up the sausage, added ground beef, used onion powder instead of whole onion. I made double the sauce and froze the extra in zip locks. The sauce withstands its flavor.. Its incredible. My fiancee and his children love it and can't wait to have it.

    I recently moved to Israel and I have been unable to procure many ingredients for my favorite recipes(try finding decent pork in a Jewish country sometime). So a note: for those of you unable to obtain spicy Italian pork sausage, the following substition works just as well: Add an ample amount of crushed red pepper, some whole fennel seeds, a little extra garlic, and the same weight of meat, either ground or in sausage form. It literally tastes the same and gives you greater flexibility.

    I have made this many times, and it is really delicious. The meatballs that go with this recipe are also tender and very flavorful. Highly recommend this recipe.

    yummy. and easy. I added ground beef. really good.

    There is really no reason to ever make another spaghetti sauce ever again. This is the ONE!

    Easy and delicious!. Good weeknight meal. I only used a tablespoon of oil and added a couple extra sausages. My son's new favorite!

    Fabulous! This was great sauce! I used half regular and half hot Italian sausage - and crumbled it. I also added mushrooms. Next time I will add a tiny bit less onion and leave out half the oil as the sausage adds a lot on its own.

    Requires little effort and readily available ingredients for excellent results.

    The best we've had. I can't imagine using another recipe. It was easy and most ingredients were in my pantry. The spicy sausage was wonderful and we had plenty left to freeze.

    I made the recipe as written, but took the sausage casing off and crumbled the meat. Also, used a bit more crushed tomato with puree. Served with Mary's meatball recipe. My husband gave it four forks and said it was even better the next day!

    Tasty and a great starting place for a home-made sauce.

    We have made this time and time again. It is by far our favorite. We're having it for a party today.

    An excellent gravy recipe. I added about 1/2 cup each of chopped carrot and celery. Also removed casings from the sausage and crumbled as they were sauteeing. Added about a cup of red wine. This recipe is easy, delicious and fast. What more can you ask for?

    I eliminated the sausage as I was adding meatballs and wanted to lower the fat. Even as a vegetarian sauce, this was very good. With the meatballs, it was fantastic -- and very fast.

    Great - i could never master a good gravy and this does it for me (and everyone i've served). Only change that i made was to break up the meat.


    Fresh Tomato and Sausage Ragu

    Use your fresh garden tomatoes to make homemade pasta sauce this summer. This easy tomato sausage ragu recipe will make you think twice about pulling out a can of tomatoes.

    The first few edible plants I ever had luck with were mint, basil and tomatoes.

    That first year I started a “garden” in large pots on my deck, I was so thrilled when I finally had a fistful of fresh mint to make iced tea, and just enough basil and tomatoes to make homemade pasta sauce.

    It was a small batch of my favorite ragu recipe, mind you, but a satisfying feat nonetheless.

    Nowadays, I’m still not a great gardener, but I do happen to get a mess of tomatoes each year, along with a healthy amount of basil and mint. Everything else I plant is a crapshoot.

    There’s just nothing like cooking with fresh garden tomatoes. The flavor is so sweet and perky it can’t be replicated by something found in a tin can.

    This homemade pasta sauce is a family favorite, because it’s blend of fresh garden flavors, italian sausage and a touch of wine.

    You start by scoring and blanching fresh tomatoes, just long enough that the skins slip off.

    Then once the sausage is browned, add onions, garlic, basil and those lovely fresh tomatoes to the sausage.

    Pour in a little wine and a spoonful or two of tomato paste for thickening, and slow cook to perfection.

    Perfection takes about an hour or so…

    Serve this homemade pasta sauce over your favorite pasta. Of course, I used Delallo pasta, going with Delallo’s Organic Whole Wheat Rigatoni so the sauce would fill the tubes and provide that extra punch of flavor in every bite!

    This ragu recipe is so simple, it’s sure to become one of your favorites as well. It’s a great way to use up your garden tomatoes this year.


    Related Video

    This has been a staple of the weeknight rotation for a few years now. It's simple and satisfying. The family always finishes this off within two days.

    Made this last night and it was a hit. Very tasty and quick to put together. Used linguine as that’s what I had in the house, but otherwise followed the recipe.

    Soooo good and fairly simple to make. I used beef stock instead of wine simply because I didn't have the wine on hand. Really delicious! thank you

    Made this as written, except that I substituted some home canned tomato sauce for the whole tomatoes in juice. With the "made fresh daily" sausage from our local market, the sauce was out of this world good (thanks to the tip to use half sweet and half spicy sausage). Quality ingredients make all the difference in such a simple preparation.

    I made this last night using hot italian turkey sausage, and fortified pasta(Barilla Plus). I doubled the garlic, we love garlic, but didn't make any other changes. It was delicious, and healthy. I'll be making this regularly.

    Love this! It's one of our favorite Friday night meals. We use the hot spicy Italian sausage though. And the bell pepper must be green to distinguish it from the tomatoes because the man of the house doesn't like bell peppers and insists on picking them out.

    I totally agree with the reviewer from the San Francisco Bay Area who says a similar recipe, "Penne in Cream Sauce with Sausage,"(February 1997 issue of Bon Appetit) is better and just as easy.

    A quick and easy dinner that's yummy. I use 4-5 cloves of garlic, a large red pepper or 1 1/2 small ones, and I pack the cheese. I had read reviews that this was dry so the first time I made this, I only added 1/2 the pasta and then added more until I had a good mix. I ended up using about 2/3 of the pound of pasta. I grate lots of extra cheese on top and serve with crusty bread and a good red wine.

    Great simple, mid-week supper. I used sheels instead of penne. They catch bits of meat and tomato, making for a more exciting mouth sensation. I also used half hot sausage, which adds a nice kick. This is what Italian food should be: simple, careful preparation with high quality ingredients. Magnifico!

    I've made this recipe several times, following the recipe as written. It's a good recipe that turns out well, and is relatively quick and easy. Nothing spectacular, but a good weeknight standby.

    This was just okay. A nice change from regular red sauce, but nothing too special.

    Used 1/2 hot Italian sausage, 1/2 sweet. All sausage from local sausage maker. Do retain extra liquid from pasta if making a little ahead and keeping warm. Excellent, enhanced by modest bottle of chianti!

    A delightful dish that was easy to prepare and I enjoyed it very much.

    This is a great recipe for a quick weeknight dinner. It doesn't make a lot of sauce but it is still delicious. I tried it once with Pecorino-Romano cheese instead and that was great too!

    Not bad, not great. I used turkey sausage and added two cans of tomatoes instead of the one one. I also added some heavy cream to it. I would imagine it would be incredibly dry without the extra can of tomatoes.

    I also added some sauteed cremini mushrooms (halved/quartered, depending on size) to the sauce and simmered it for at least 30 min on low heat. The leftovers were fantastic as well.

    I added half cup of heavy cream that someone had suggested in the recipe review and that added alot to the recipe.

    Add one small onion saute with peppers and garlic. Use 1/4 lb Penne rather than 1Lb.

    Simple, easy weeknight meal. I simmered the sauce for much longer than called for - about 40 mins or so to allow sauce to better soak up sausage flavor. Also added 1/4 cup whip cream during last 5 minutes to thicken and add some richness. Hearty fall family fare. Will make again.

    This is simple and tastes great and I will definitely make it again. I actually feel guilty that it was so easy but I'll never tell!

    This is so easy and delicious. Not the most complex sauce ever, but simple and fresh and FAST! However, I had WAY more pasta than necessary and halved the amount of pasta called for so we had lots of the sauce.

    This recipe is very similar to one that was published in 1997 "PENNE IN CREAM SAUCE WITH SAUSAGE" - the addition of cream makes it superior to this newer recipe. It's just as easy, too.

    I was worried that this might need some additions, but I'm pleased to report that it was great as-is! Definitely super easy and a perfect week-night meal.

    This is such a delicious and easy recipe. I will definitely make it again. I recomend it for any one looking for an easy weektime meal.

    This dish is quick, easy and delicious! I did not have the red bell peppers, so i substituted onion and it was great! Serve with hot bread to soak up the delicious sauce!


    Recipe Summary

    • 8 ounces uncooked rotini
    • Cooking spray
    • 3 (4-ounce) sweet turkey Italian sausage links, casings removed
    • 1 ½ cups finely chopped arugula, divided
    • 1 cup minced onion
    • 1 tablespoon chopped fresh oregano
    • ½ teaspoon crushed red pepper
    • 4 garlic cloves, thinly sliced
    • 2 cups unsalted canned crushed tomatoes
    • ½ teaspoon sugar
    • ½ teaspoon freshly ground black pepper
    • ¼ teaspoon kosher salt
    • 4 teaspoons grated Parmesan cheese

    Bring a large saucepan of water to a boil. Add pasta cook 7 minutes or until al dente. Drain pasta in a colander over a bowl, reserving 1 cup cooking liquid.

    Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add sausage to pan cook 5 minutes or until browned, stirring to crumble. Add 1 cup arugula, onion, oregano, crushed red pepper, and garlic cook 2 minutes, stirring frequently.

    Add reserved 1 cup cooking liquid, tomatoes, sugar, black pepper, and salt to pan bring to a boil. Add pasta cook 2 minutes. Stir in remaining 1/2 cup arugula. Divide pasta mixture among 4 shallow bowls top with Parmesan cheese.


    Spicy Italian Sausage Pasta

    Ingredients

    • 8 ounces uncooked penne
    • 10.6 ounces hot Italian sausages crumbled (see note)
    • 3 cloves garlic minced
    • 1/2 cup chicken broth or white wine
    • 1/2 tablespoon flour
    • 1 (14 fluid ounce) can diced tomatoes with juices
    • 1/2 cup heavy/whipping cream
    • Salt & pepper to taste
    • 6 large leaves basil sliced/torn into small pieces
    • Freshly grated parmesan cheese to taste

    Instructions

    Notes

    • I used 3 sausages from a 5-pack of Johnsonville hot Italian sausages. Anything in the 10.6 oz ballpark will work, or you can even use more sausage meat if you wish. You can use mild Italian sausages if you prefer.
    • I don't recommend substituting the heavy cream because the acidity in the tomatoes will likely curdle half-and-half or milk.
    • If you don't have any basil, feel free to leave it out, but I really like the fresh flavor it adds.
    • I used my handy Microplane zester/grater to grate the parmesan.
    • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.

    Nutrition


    Sausage and Tomato Pasta – My Favourite Jamie Oliver Pasta Recipe

    This Sausage and Tomato Pasta is really easy and is one of my favourite Jamie Oliver pasta recipes.

    You can easily adapt this recipe to what you have in your fridge and cupboards. The original recipe uses: Spring onions, Sausage, more garlic so add some more if you like lots of garlic, Jamie also uses more balsamic vinegar so test as you go as you may also want to add more than I did it all depends on your taste. You may not even have balsamic vinegar in you cupboard so use a bit of sugar instead if you need to. Adding some peas at the same time you add the tin tomatoes would be a great addition too, even some chopped courgettes could be added.

    Have a little play around to see what you come up with, the original pasta from Jamie Oliver can be read here. Any Pasta can be used, I would tend to use one that the sauce can get caught in, I used fusilli pasta but shell pasta would also be great.


    Recipe Summary

    • 1 tablespoon olive oil
    • 1 1/2 pounds mild or hot Italian sausage, casings removed
    • 1 onion, chopped
    • 3 cloves garlic, minced
    • 1/3 cup dry white wine
    • 1 1/2 cups canned crushed tomatoes in thick puree (from a 15-ounce can)
    • 1/2 teaspoon salt
    • 1/2 teaspoon fresh-ground black pepper
    • 1/4 cup chopped fresh parsley
    • 1 cup light cream
    • 1 pound rigatoni
    • Grated Parmesan, for serving

    In a large frying pan, heat the oil over moderate heat. Add the sausage and cook, breaking up the meat with a fork, until it is no longer pink, about 5 minutes. With a slotted spoon, remove the sausage from the pan. Discard all but 1 tablespoon fat.

    Reduce the heat to moderately low. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the wine and cook until it almost evaporates, about 5 minutes. Stir in the sausage,tomatoes, and salt. Simmer, covered, for 10 minutes. Add the pepper, parsley, and cream.

    In a large pot of boiling, salted water, cook the rigatoni until just done, about 14 minutes. Drain the pasta and toss with the sauce. Serve with grated Parmesan.


    Creamy Sausage and Tomato Pasta Recipe

    I love pasta. If I could live anywhere in the world, it would probably be Italy, so I could eat homemade pasta day in and day out, for the rest of my life.

    Not only that, but they have some amazing bread and sweets there as well.

    Here are a few of my favorite side dishes to pair with this pasta dish:

    We also love to serve our bread and pasta with salad. Here are a few of our favorite salad recipes:

    • Tangy Cucumber Salad
    • Pear and Blue Cheese Salad
    • BLT Salad
    • Broccoli Apple Salad

    You could really pair it with any vegetable, but a nice fresh crisp salad with some Italian dressing has got to be my favorite combination with this pasta.

    I also like to dip my bread in both the pasta sauce and the salad dressing. You can’t go wrong with salad, pasta, and bread.


    Preparation

    Slit the sausages along their length, remove the meat from the skin and then break into small equal chunks.

    In a large skillet pan over medium heat, add extra-virgin olive oil and the sausage. Cook for 8 to 10 minutes. Add the garlic and cook for a further 30 seconds until golden. Then add the tomato passata, sage, season with salt and pepper, mix well and reduce for 5 minutes.

    While the sausages are cooking, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain the pasta and add to skillet with the sausage and tomato sauce and mix well. Garnish with a few fried sage leaves to finish (optional). Serve immediately. Buon appetito.



Comments:

  1. Ahreddan

    This version has aged

  2. Matheson

    can here the error?

  3. Joselito

    You are not right. Let's discuss. Email me at PM, we'll talk.



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