This Italian SausageTomato Sauce is loaded with tomatoes and spices. It’s great over zucchini noodles, pasta, mashed potatoes, and even on its own.
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 was one of the first recipes I made at a family dinner party with my in-laws. When I first tried it, I was so impressed by the flavour, texture, and thickness of this sauce. It’s a recipe that everyone in his family loves, even the kids.
I’ve always wanted to learn how to make this dish, so when my in-laws came to visit last, I asked my mother-in-law to help me make this tomato sauce. She was happy to teach me, and it was fun to make this recipe for Italian Sausage Tomato Sauce with her. She told me that her Italian mother-in-law, who was a great woman (I miss her!), taught her how to make this sauce while we were cooking it. 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.
While we were making this recipe, my mother-in-law told me that the tomatoes are the most important part. I totally agree with her because it’s the main ingredient. She really said you should try the San Marzano tomatoes. The cans are easy to find and very cheap at Costco. They are the best for making marinara sauce because they are just the right amount of sweet and sour.
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. It’s important to watch how much salt you add because the Italian sausage may already have a lot of it. Okay, that’s it! This dish is tasty on its own or on top of low-carb or gluten-free zucchini noodles, pasta, polenta, or mashed potatoes. I really hope you enjoy this recipe and give it a try.
You might as well get the sausages at Costco while you’re there for the tomatoes. Then you can make my , , and as well!.
Cooking delicious Italian sausage in a flavorful sauce is easier than you think! This tasty dish can be whipped up for a quick weeknight meal or impressive dinner party entrée. With just a few simple ingredients and techniques, you’ll have restaurant-quality Italian sausage in no time.
In this comprehensive guide, we’ll walk through everything you need to know to make tender juicy sausage smothered in a homemade tomato or cream sauce. From picking the right sausage and sauce ingredients to proper cooking methods, we’ve got you covered. Let’s get started!
Choosing the Best Italian Sausage
Italian sausage comes in two main varieties: sweet and hot. Sweet Italian sausage has fennel seed, garlic, and black pepper for a mild flavor. Hot Italian sausage packs some heat from red pepper flakes. Both types work great in saucy dishes, so choose based on your spiciness preference.
You can find Italian sausage sold as links or in bulk sausage meat. For shaping into meatballs or removing from the casing, bulk sausage is easier to work with. Links hold their shape better when sautéing or simmering in sauce.
No matter which kind you pick, look for sausage with quality ingredients like pork, fat, and spices. Avoid sausages with mystery meats, fillers, and excessive sodium. For best flavor, purchase from a local butcher or Italian market if possible.
Selecting the Perfect Sauce
When it comes to sauce for Italian sausage, you have lots of tasty options. Here are some top choices
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Marinara: A classic tomato-based sauce loaded with garlic, onion, and Italian herbs.
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Vodka: A red sauce made rich with a splash of vodka and cream.
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Alfredo: A creamy white sauce made decadent with butter, Parmesan, and heavy cream.
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Pesto: A bright green basil and pine nut sauce perfect for summer.
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Bolognese: A meaty ragu of tomatoes, wine, carrots, celery, and ground meat.
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Tomato Cream: A combo sauce with the tang of tomato and creaminess of dairy.
Homemade sauce is best, but you can use high-quality jarred sauces when time is tight. Just doctor them up with extra basil, garlic, or red pepper flakes.
Cooking Methods for Juicy, Flavorful Sausage
To get the most flavor and moisture out of your Italian sausage, use this simple process:
1. Brown the sausage. Start by sautéing sausage in olive oil over medium-high heat until nicely browned on the outside with an interior that’s still slightly undercooked. This step adds delicious browning that enhances flavor.
2. Simmer in sauce. Next, pour your favorite sauce over the sausage, lower the heat, and let it simmer for 15-20 minutes. The low gentle cooking allows the sausage to finish cooking while soaking up sauce flavor.
3. Finish with fresh herbs (optional). Just before serving, stir in some chopped parsley, basil, or oregano for a touch of freshness.
This combo of searing and simmering gives you juicy, robust sausage every time. Now let’s walk through the process in more detail.
Step-by-Step Instructions
Follow these simple steps for perfectly cooked Italian sausage in tomato sauce or any sauce you choose.
Ingredients
- 1 lb Italian sausage (sweet or hot)
- 2 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 28 oz. can crushed tomatoes
- 1⁄4 cup basil leaves, chopped
- Salt and pepper to taste
Instructions
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Remove sausage from casing (if using links). Use a sharp knife to cut lengthwise down the sausage casing and remove the meat. Discard the casings.
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Brown the sausage. Heat olive oil in a skillet over medium-high heat. Add sausage and cook until browned on both sides, about 2-3 minutes per side. Transfer to a plate.
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Sauté aromatics. Reduce heat to medium and add onions to the skillet. Cook for 3 minutes until translucent. Add garlic and cook another 1-2 minutes until fragrant.
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Make the sauce. Pour in crushed tomatoes and tomato sauce. Season with salt, pepper, and red pepper flakes (if using hot sausage).
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Simmer the sausage in sauce. Return the sausages to the pan along with any juices. Let simmer 15-20 minutes until the sausage is cooked through.
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Finish with fresh herbs. Remove pan from heat. Stir in chopped basil just before serving.
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Serve over pasta. Spoon the sausage and sauce over cooked pasta. Top with grated Parmesan cheese. Enjoy!
And that’s all it takes for juicy, robust Italian sausage swimming in savory tomato sauce. The simmering step infuses the sausage with flavorful sauce while keeping it moist and delicious.
Italian Sausage in Cream Sauce
For a rich, indulgent twist, make Italian sausage in creamy Alfredo, vodka, or tomato cream sauce. The method is almost the same with a couple small tweaks:
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Skip sautéing aromatics as they won’t be needed in cream sauce.
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Use cooking wine like white wine or vermouth to deglaze the pan.
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Finish with cream or half-and-half and grated Parmesan.
The dairy creates a silky, decadent sauce that coats each bite of sausage. Here’s a full recipe to try:
Ingredients
- 1 lb hot Italian sausage, removed from casing
- 2 tbsp butter
- 2 tbsp olive oil
- 1⁄4 cup dry white wine or vermouth
- 1 cup heavy cream
- 1⁄4 cup grated Parmesan
- Chopped parsley for garnish
Instructions
- In a skillet, brown the sausage in oil and butter over medium-high heat, 5-6 minutes per side.
- Pour in wine to deglaze pan, scraping up browned bits from the bottom.
- Stir in heavy cream and Parmesan. Reduce heat and simmer 10 minutes.
- Garnish with chopped parsley before serving over pasta.
The possibilities are endless when cooking Italian sausage in sauce. Try making a batch of Bolognese or pesto sauce for even more flavorful variety.
Cooking Tips for Perfect Results
Follow these handy tips for fork-tender sausage bursting with flavor:
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Don’t overcrowd the pan when browning. Cook sausage in batches if needed so it gets nicely seared.
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Pierce or slit casings before cooking if using linked sausage. This prevents the casing from bursting.
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Mix up the shapes. Form some of the sausage into balls for variety in each bite.
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Add sautéed bell peppers for sweetness and color contrast.
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Simmer covered to allow steam to help cook the sausage. Just stir occasionally.
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Use lower sodium broth or water if reducing saltiness.
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Cook pasta al dente so it holds up when mixed with sauce.
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Let sauce cool slightly before tossing with pasta to avoid overcooking the noodles.
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Garnish with grated cheese, herbs, or chili flakes for a flavor and texture boost.
With these handy tips and the simple sausage simmering method, you’ll have restaurant-worthy Italian sausage with sauce in no time.
Pairing Sides and Sauces
Italian sausage shines when matched with complementary sides and sauces. Here are some sensational pairings to try:
Pasta: Toss sausage and sauce with orecchiette, rigatoni, or fettuccine. The noodles soak up the flavorful sauce perfectly.
Bread: Serve sausage over thick slices of crusty bread or toasted baguette rounds. Great for open-faced sandwiches.
Vegetables: Roasted broccoli, sautéed peppers, or grilled zucchini make flavorful veggie pairings.
Polenta: The sweet corn flavor of soft polenta balances the spicy sausage wonderfully.
Risotto: Creamy, cheesy risotto is a classic partner for rich sausage sauces.
Wine: For tomato-based sauces, go with a medium-bodied Chianti Classico. For cream sauces, try an unoaked white like Pinot Grigio.
With so many possibilities, you could enjoy Italian
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See below for how to make this Italian Sausage Tomato Sauce Recipe:
#1 Pork Sausages in Tomato Sauce (easy Italian food)
FAQ
Should Italian sausage be cooked before adding to sauce?
What sauce goes well with Italian sausage?
Should you boil Italian sausage before cooking?