Giovannis Sausage Pasta Sauce Recipes

PASTA SAUCE WITH ITALIAN SAUSAGE

Steps:

• Removed casing from sausage links and cut into 1/2 inch slices. In a large skillet, brown sausage over medium heat for about 10 minutes; remove and set aside.
• In a large skillet, heat ground beef, olive oil, garlic and onion over medium heat until meat is nicely browned; drain.
• Pour in tomatoes and tomato sauce; mix in salt, ground black pepper, basil, oregano, bay leaf and cooked sausage. Simmer uncovered for 1 hour, stirring occasionally.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Mix cooked sauce with hot pasta and remove bay leaf from sauce before serving.

ZESTY ITALIAN SAUSAGE PASTA SAUCE

Steps:

• 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, 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.

SAUSAGE PASTA SAUCE

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink; drain and set aside. In a Dutch oven, saute the onions, peppers and garlic in oil until tender. Stir in the tomato sauce, tomatoes, brown sugar and seasonings., Cook pasta according to package directions. Meanwhile, in a blender, process tomato mixture in batches until smooth. Return to the pan. Add sausage; heat through. Gradually stir in cream. Cook and stir over low heat for 5 minutes. Drain pasta; top with sauce. Sprinkle with cheese.

GIOVANNI'S SAUSAGE PASTA SAUCE

Steps:

• Place olive oil in large stock pot, to cover bottom to about 1/4 inch. Remove sausage meat from casings and place in pot. Add onion, garlic, basil and salt and pepper. Cook over moderate heat, stirring frequently until meat is browned. Add tomatoes, water and tomato paste. Cook for about 1/2 hour, or until sauce is more red than orange. Boil pasta in boiling salted water for 10 to 12 minutes Drain and serve with sauce

SAUSAGE PASTA WITH CAJUN CREAM SAUCE

Steps:

• In a Dutch oven, cook pasta according to package directions, adding asparagus during the last 4 minutes of cooking. Meanwhile, in a large nonstick skillet, cook sausage over medium heat until browned. Add garlic; cook 1 minute longer. Stir in cream, Parmesan cheese, Creole seasoning and pepper; cook and stir until slightly thickened, about 3 minutes., Drain pasta mixture, reserving 1/2 cup cooking water; add to sausage mixture. Toss to coat, gradually adding enough reserved cooking water to reach desired consistency.

ITALIAN SAUSAGE SPAGHETTI SAUCE

Steps:

• In a Dutch oven, cook sausage and onion over medium heat until sausage is no longer pink. Add garlic; cook 1 minute longer. Drain. , Add the tomatoes, broth, tomato paste, brown sugar, Italian seasoning and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until heated through. Stir in cheese., Serve desired amount over spaghetti. Cool remaining sauce; transfer to freezer containers. Freeze for up to 3 months., To use frozen sauce: Thaw in the refrigerator overnight. Place in a saucepan and heat through.

SIMPLE ITALIAN SAUSAGE PASTA SAUCE

Steps:

• In a medum-sized sauce pan, brown sausage, bell pepper and onion. Make sure vegies are tender.
• Drain off grease.
• Add stewed tomatoes, green onion 1-2 Tbsp of flour (for thickening--I added this to the tomatoes in separate medium-sized bowl and mixed it vigorously with a whisk. Then I added it, along with the green onion to the pan. If you like a thin sauce, don't do this step).
• Bring to a boil over HIGH heat, stirring constantly.
• Reduce to low-med, simmer covered for 15 min and uncovered for 15 min, stirring occasionally.
• Serve over pasta or rice with a nice salad on the side with garlic bread.