This Italian sausage pasta sauce is made by browning Italian sausage and then simmering it in a fresh tomato sauce.
The intention is that you would use ground Italian pork sausage meat (not sausages in a casing), either hot or mild and cook it the way you would cook ground beef.
But if you wanted to use Italian sausages in the casing, you would first brown them in a skillet, then add about a cup of water and simmer, covered, over low heat for 20 minutes or so, until the sausages are cooked all the way through. Then slice the sausages and add them to the sauce in step 6.
The sauce calls for two 28-oz. cans of whole tomatoes, but you could substitute crushed tomatoes, diced tomatoes or tomato purée.
- 56 oz canned tomatoes (two 28oz cans, whole with liquids)
- 1 1/2 lbs. Italian sausage (fresh)
- 1/2 cup olive oil
- 4 carrots (chopped)
- 1 medium onion (chopped)
- 2 cloves garlic (finely minced)
- 1 tablespoon salt (Kosher, or to taste)
- 2 teaspoon sugar
- In a large, heavy-bottomed saucepan, heat the olive oil for a minute over medium heat.
- Add the onions and carrots, and sauté for a bit until the onions are translucent but not brown.
- Add the tomatoes and the garlic. Bring to a simmer and cook for 30 to 45 minutes, uncovered, until the sauce is slightly reduced. If you like, you can use a wooden spoon to break up the whole tomatoes while the sauce simmers.
- Meanwhile, slice the Italian sausage and brown it in a separate skillet in a small amount of oil. Remove from heat, drain and set aside.
- Remove from heat and pass through a food mill, or purée in a food processor until smooth, working in batches if necessary.
- Return the sauce to the pot, add the browned sausage and simmer for an additional 20 minutes.
- Season to taste with Kosher salt and sugar, toss with the hot cooked pasta of your choice and serve right away. A wide pasta like fettuccine would be a good choice.
|Nutritional Guidelines (per serving)|
|Total Fat||25 g|
|Saturated Fat||7 g|
|Unsaturated Fat||16 g|
|Dietary Fiber||3 g|