Can You Cook Raw Sausage in Pasta Sauce? The Right Way to Get Big Flavor

Cooking up a deliciously rich pasta sauce is so satisfying. There’s just something about that thick, saucy goodness coating noodles or smothering lasagna that makes a hearty, mouthwatering meal. But sausage takes pasta sauce to a whole new level of savory, meaty flavor. However, many home cooks wonder about the best way to cook Italian sausage for pasta sauce. Is it better to brown the sausage first or simmer it right in the sauce? Here’s the tasty truth.

Go Raw for Maximum Flavor Infusion

Cooking raw Italian sausage right in your simmering pasta sauce is absolutely delicious The low heat gently cooks the sausage while allowing the meaty flavor and spice to gradually infuse into the sauce No sear, no worry. Just make sure to break up the sausage into bite-size pieces first. Then let it swim in that seasoned tomato bath for a good 25-30 minutes. This slow simmer method gives you fork-tender sausage morsels swimming throughout your finished sauce.

Here are some key benefits of adding raw sausage directly to your sauce:

• Gradual flavor infusion – The low heat enables the sausage to slowly impart its savory, spicy goodness into the surrounding sauce.

• Tender texture – Long, gentle simmering makes the sausage incredibly moist and tender. No tough bits here!

• Super convenient – Skip dirtying extra pans and adding extra steps. Just toss the sausage right into the sauce.

• Kid-friendly – Pre-browning sausage can make the bits get crispy and hard. But kids love tender, sausage bites simmered right in the sauce.

• Versatile versatility – Use raw for meat sauces and lasagna. Or brown first for a heartier texture on pasta.

So when making a meaty Italian pasta sauce or lasagna, go ahead and throw that raw sausage right in! Let the sauce work its simmering magic.

Browning Sausage First Adds Heartier Texture

However, there are times when pre-browning sausage can be beneficial before adding it to pasta sauce. If you want some extra texture and heartiness, use this method:

• Cook sausage in a skillet over medium heat until nicely browned.

• Drain excess grease if needed.

• Then add the crumbled, browned sausage to your simmering pasta sauce.

• Simmer for 15-20 minutes to allow flavors to meld.

Browning sausage first gives you:

• Heartier texture – The browned exterior stays a bit firmer when added to sauce.

• Extra flavor – Browning adds nice fond to boost flavor.

• Less grease – You can drain off excess fat after browning.

So if you want some extra bite to your sausage, go ahead and sear it first. Then let the sauce heat through and absorb flavors.

Tips for Cooking Sausage for Pasta

Whichever method you choose, here are some helpful tips:

• Use fully cooked sausage – Raw pork sausage requires thorough cooking. But you can use pre-cooked chicken or turkey sausage.

• Watch the simmer – Cook over low heat so the sauce doesn’t boil. You want a lazy bubble.

• Break it up – Cut sausage into small, bite-size pieces before adding to sauce.

• Stir occasionally – Gently fold the sausage into sauce as it simmers.

• Add pasta water – Splash in a bit of starchy pasta water to help thicken and cling to pasta.

• Finish with cheese – Grate on Parm, Pecorino, or mozzarella for a creamy finish.

• Avoid overcooking – Don’t let the sauce simmer too long or sausage can get tough.

Sample Recipes to Try

Ready to simmer up some sausage-studded pasta sauce? Here are a couple recipe ideas to get you started:

Sausage Ragu with Rigatoni

• 1 lb bulk Italian sausage
• 1 onion, diced
• 3 cloves garlic, minced
• 1 28-oz can crushed tomatoes
• 1/4 c red wine
• 2 sprigs fresh basil
• 1 lb rigatoni, cooked
• Grated parmesan

1. In large pot, cook sausage, onion and garlic over medium heat until sausage is no longer pink, about 6-8 minutes.
2. Add tomatoes, wine and basil. Reduce heat and simmer 20 minutes.
3. Toss with hot pasta and serve with Parmesan.

Lazy Lasagna with Italian Sausage

• 1 lb Italian sausage, casings removed
• 32 oz jar pasta sauce
• 12 no-boil lasagna noodles
• 15 oz ricotta cheese
• 2 c shredded mozzarella

1. Spread thin layer of sauce in 9×13 baking dish. Layer 4 noodles, sauce, sausage, ricotta, and mozzarella. Repeat layers twice more.
2. Cover with foil; bake at 375F 45 minutes. Uncover last 10 minutes. Let stand 10 minutes before cutting.

Now that you know the simple secret of simmering up sausage in sauce, you can take your pasta to new levels of meaty, savory perfection. Mangia!