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- Dish type
- Side dish
- Meat sauce
A super-delicious Italian pasta sauce, which is a cinch to make. It's meaty, creamy and tomato-ey. Enjoy over your favorite pasta.
15 people made this
- 225g sweet Italian sausages, casings removed
- 225g hot Italian sausages, casings removed
- 4 tablespoons olive oil from jar of sun-dried tomatoes
- 1/2 large onion, coarsely chopped
- 3 tablespoons finely chopped garlic
- 2 (400g) tins chopped tomatoes
- 165g oil-packed sun-dried tomatoes, drained and sliced
- salt and pepper to taste
- dried Italian herbs to taste
- 240ml cream
- 450g cherry tomatoes, halved
MethodPrep:20min ›Cook:30min ›Ready in:50min
- Cook sausagemeat in a large frying pan over medium heat until crumbly and no longer pink. Drain off excess fat and set aside.
- Heat olive oil in the same pan over medium heat; stir in onion and garlic. Cook until the onion has softened and turned translucent.
- Stir in chopped tomatoes, sun-dried tomatoes and sausagemeat; season with salt, pepper and herbs to taste.
- Bring to the boil, then reduce heat to medium-low and simmer for 10 minutes until sun-dried tomatoes have softened.
- Just before serving, stir in cream and garnish with cherry tomatoes.
Reviews & ratingsAverage global rating:(16)
Reviews in English (13)
Wow, this was great, but I did make the following changes. I made a pound of penne, I used only sweet italian sausage (though I think it would be great with the combo too). I used an entire onion. The sun-dried tomatoes that I used said packed with olive oil and HERBS as well as my diced canned tomatoes so I did not need to add any additional italian herbs. I drained most of the liquid out of the tomatoes (recipes doesn't indicate either way) and I skipped the cherry tomatoes. Because I skipped the cherry tomatoes I cut back a bit on the cream so the sauce wouldn't be too thin. I think next time I will simmer the sauce a little longer before adding the cream because my husband felt the sun-dried tomatoes were still a little firm. I will definitely make this one again.-16 Feb 2008
by The Wallace Clan
I love this recipe! I made it again tonight and my guests gave it a 10/10. I used mild Italian sausage and added cajun seasoning. Delicious!-05 Dec 2007
This was absolutely delicious - my husband loved it too. Next time I'll use 2/3 or half as much sausage. I also mixed in the cherry tomatoes while the pan was still simmering so they could soften.-26 Mar 2010
Pasta with Sausage, Tomatoes, and Mushrooms
"I used to go to central New Jersey frequently on business and always made time to stop at Eccoqui, an Italian restaurant in Bernardsville," writes Bobbi Reed of Denver, Colorado. "Since I no longer travel to that area, I miss the restaurant — and especially the pappardelle con salsiccia."
Try any of your favorite pasta shapes with this sauce. Pappardelle or mafaldine — broad, flat noodles with rippled edges — work particularly well.
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Justin Severino’s Recipe for Rigatoni With Italian Sausage and Rapini Red Sauce
BITE IDEA | Rapini, also called broccoli rabe, has a bracing bitterness. It brings a healthy helping of green and another dimension of flavor to this dish.
The Chef: Justin Severino
His Restaurants: Cure and the recently opened Morcilla, both in Pittsburgh
What he is known for: Masterful butchery and charcuterie. Bringing serious, seasonal, Mediterranean-style cooking to the Steel City.
“I GREW UP in an Italian family and everyone was really into good food,” said Pittsburgh chef Justin Severino. “After high school I worked for my dad’s construction company. In the wintertime, on the road, it was rough and we’d eat at half-ass restaurants three times a day.” Finally, Mr. Severino’s mother and grandmother taught him to make a few dishes to sustain the crew while they were traveling. “Dad started letting me off an hour or so early to go get dinner ready.”
This rich tomato sauce perked up with Italian sausage and sharp rapini (aka broccoli rabe) is a take on one of the recipes Mr. Severino relied on back then. Though the sauce can go with various pastas, or even polenta, here, in his second Slow Food Fast contribution, tubular rigatoni is the noodle of choice. Its ridged surface really drinks up the sauce.
“You don’t have to add the rapini—my mother doesn’t—but I like the bitterness,” Mr. Severino said. The vegetable plays well with the fennel-spiked sausage. “I use either Italian sweets or hots. What you don’t want is something frozen.”
Mr. Severino has come a long way since he cooked to fuel a construction team. With his wife and business partner, Hilary Prescott Severino, he recently opened his second Pittsburgh restaurant, Morcilla, and tables are already booked well into next month. Still, at the end of the day, in his home kitchen, this simple dish remains a go-to.
Heat the oil in a deep-sided frying pan over a medium high heat. Pinch the sausages from their skins into the pan to make small nuggets of sausagemeat. Fry, breaking up with a spatula or wooden spoon, for 8-10 mins until the sausage is crispy, golden brown and well broken up.
Add the garlic, fry for 1 min, then stir in the chopped basil, cherry tomatoes and 150ml water. Reduce the heat to medium-low and simmer for 8-10 mins for the tomatoes to begin to break down.
Meanwhile, bring a large pan of water to the boil and tip in the pasta. Cook for 8-10 mins until tender. Reserve 50ml cooking water and drain.
Tip the cooked penne into the sauce and toss everything together. Season well with pepper and add a splash of the reserved pasta water to help coat the pasta with a little sauce. Serve scattered with the Cheddar and reserved basil leaves.
Italian Sausage Tomato Pasta Sauce
This from-scratch, quick, and easy Italian Sausage Tomato Pasta Sauce will become your go-to meat sauce.
Follow along with the video!
You’ve seen a simple marinara sauce and a lemony clam sauce, but you have not seen a delicious and simple meat sauce. That all changes today. I’m so excited to share with you an Italian Sausage Tomato Pasta Sauce that does not take all day simmering on the stove (although there’s nothing wrong with that!).
The recipe starts with the standard sautéing of onions and garlic. Then, I add store-bought ground Italian sausage. One day I might learn how to season Italian sausage, but until then, store-bought it is!
Don’t fret about anything that gets stuck to the bottom of the pan because it’s all flavor and will all come off after you deglaze the pan with red wine!
After all that flavor development, I add in a large can of diced tomatoes, juices and all! Let it boil for a little bit, add in some fresh parsley and season with salt and pepper to taste!
Serve it over your favorite pasta and garnish with a sprinkling of Parmesan cheese. We’ve enjoyed the sauce over both short and long cut pasta and it’s delicious all the same.
Although I take advantage of modern conveniences by using pre-seasoned Italian sausage and canned tomatoes, I still consider this a from-scratch recipe :) So there you have it, from-scratch, quick, and easy!
Heat the oil in a large frying pan and fry the sausages until browned all over. Remove them from the pan and set aside. Add the onion and carrot to the frying pan and cook for 5 mins until softened. Stir in the tomatoes, purée and sugar and bring to the boil.
Reduce the heat to a simmer and cook for 15 mins. Cut each sausage into 4 pieces and return to the sauce. Cook the sauce for a further 10-15 mins.
Meanwhile, cook the pasta in a large pan of lightly salted boiling water for 8-10 mins or according to the packet instructions. Drain well and stir into the tomato sauce. Season to taste with salt and freshly ground black pepper and serve immediately.
Pasta With White Sausage Sauce
Pasta and sausage are a combination that usually suggests a dense, heavy tomato sauce. But it can also mean the very opposite. Sausage, used in small amounts, can contribute to a relatively light, almost delicate pasta sauce. In fact, sausage is a gift to the minimalist cook: it comes already seasoned, and its seasoning can be used to flavor whatever goes with it.
The technique is simple. It's easiest to start with bulk sausage, or patties, because then there's no need to remove the meat from a casing. (Though that is easy to do: Just slit the casing with a sharp knife and peel it off.) You crumble the sausage into a little melted butter, which adds smoothness to the final sauce (omit it if you prefer), add water or other liquid and finish with grated Parmesan.
Smoked pork sausage & bean casserole
Feed your family for less than £3 with this credit crunch winter warmer smoked pork sausage and bean casserole
Sensational smoked pork sausage salad
Sausage and mustard added to fresh green leaves creates a lovely warm salad - perfect for summer and winter!
- Italian Sausage: Hot Italian sausage gives the marinara some spice and a lot of flavor. Regular It
- Tomato Paste: Helps to thicken up the marinara sauce.
- Fire Roasted Tomatoes: I use both fire roasted tomatoes and crushed tomatoes. The fire roasted adds lots of flavor and chunks to the spaghetti sauce.
- Dried Herbs: Crushed red pepper flakes, dried oregano, salt, pepper, bay leaves and Italian seasoning.
Pasta with red peppers and sausages
1 small red or white onion
3 red peppers
4 pork sausages
6 tbsp olive oil
2 pinches each of salt and red chilli pepper
5 ripe tomatoes
400g pasta, such as paccheri, rigatoni, penne or papardelle
Parmesan, grated, to serve
1 Bring a large pan of water to boil for the pasta. Peel and finely slice the onion, and prepare the peppers by cutting out the stalk, opening them up and trimming any white pith and seeds, then cutting the flesh into 2-3cm squares. Slice the casing from the sausages and squeeze out the meat .
2 Over a medium-low heat, fry the onion in the olive oil with a small pinch of salt until soft and translucent. Add the chilli and sausage meat, crumbling it with your fingers, then fry, breaking the pieces up with the back of a wooden spoon until the meat is no longer pink – which will take a few minutes. Add the peppers, another pinch of salt and cook – stirring every now and then, for another 10 minutes.
3 Meanwhile, once the pasta water is boiling, use it to skin the tomatoes, plunging them in for a minute, lifting them out with a slotted spoon and then running under cold water, at which point the skins should have split and will pull away easily. Chop the tomatoes roughly and add to the pan. Cook for another 15 minutes or until the sauce is rich and thick and the peppers are very soft.
4 Add salt to the boiling water, stir, then add the pasta and cook until al dente. In a large bowl, mix the pasta with the sauce, tossing in some grated parmesan if you wish, then serve.
Rachel Roddy is a food writer and author based in Rome. She is the recipient of the 2017 Guild of Food Writers cookery and food writing awards. Her new book, Two Kitchens: Simple family cooking from Sicily and Rome, is out now (Saltyard) @racheleats
- 1 tbsp olive oil
- 1 red pepper, seeds removed, finely chopped
- 400g/14oz good-quality sausages, skins removed
- 350g/12¼oz tomato and chilli pasta sauce
- 350g/12¼oz penne
- salt and freshly ground black pepper
- freshly grated Parmesan, to serve
- 1 tbsp chopped fresh basil, to serve (optional)
Heat the oil in a large frying pan and add the pepper. Cook over a medium heat, until soft.
Add the sausages to the pan, breaking up the meat with a wooden spoon. Once the meat is browned, add the tomato sauce and cook for 10 minutes.
Meanwhile, cook the pasta in a pan of boiling salted water according to the packet instructions.
Drain the pasta and stir in the sauce. Spoon into four bowls and garnish with grated Parmesan and chopped basil, if using.