Hot And Sweet Italian Sausages In Tomato Sauce Recipes

ITALIAN SAUSAGE TOMATO SAUCE RECIPE

Steps:

• In a saucepan, heat 2 tablespoons of the olive oil over medium heat.
• Add the onions, and cook 4-5 minutes until they are soft and golden.
• Add the bell peppers, garlic, bay leaf, crushed red pepper, dried parsley, salt, and black pepper.
• Cook everything for about 3 minutes. Remove the bay leaf, and set aside.
• Add the 2 cans of whole tomatoes including the juice. With a hand blender, crush the tomatoes. Be careful not to blend the tomatoes too much. You should leave a few chunks of tomatoes in the sauce.
• Add the brown sugar and water. Cook for more 3 minutes.
• Return the bay leaf to the pan.
• Add the pesto, and cover the pan. Once it boils, lower the heat to maintain a low simmer.
• Don't forget to stir occasionally.
• Meanwhile in a skillet, heat the remaining 1 tablespoon of olive oil.
• Add the Italian sausages, and sauté until they become brown on the outside but still raw inside.
• Cut the Italian sausages into three pieces each, and add to the tomato sauce. Cook on low heat for about 1½ hours. You can also cook the sauce for longer (3-4 hours) if you have the time.
• Before serving, remove the bay leaf. Serve it over spaghetti or zucchini noodles.

SAVORY ITALIAN SAUSAGE SAUCE

Steps:

• Heat olive oil in a large skillet over medium-high heat. Saute garlic until browned. Add sausage and cook for 4 minutes, breaking apart with a spoon. Add green onions and cook until sausage is evenly browned, about 10 minutes.
• Stir in mushrooms, basil and oregano; cook for 5 minutes. Stir in tomato sauce, stewed tomatoes, and tomato paste. Add water, red wine, red pepper flakes, and sugar. Season with salt and pepper to taste. Reduce heat to low and simmer for at least 1 hour.

ITALIAN SAUSAGES SWEET & HOT IN TOMATO SAUCE

Steps:

• 1. Remove the sausages from the casings and crumble. Put a little olive oil in bottom of a large pot and start to brown and crumble until all redness is gone. Usually takes about 10 minutes. Remove with slotted spoon and leave fat in the pan. To the remaining fat in the pan add the onions and garlic on low heat until soft, about 3 or 4 minutes. Add the fennel seeds, salt and red pepper flakes, saute still on low, stirring until fragrant. Add the tomatoes, all the juices too and tomato paste, oregano and cooked sausage and fresh basil cook and stir until thick and fragrant. Leave on a low flame for 45 minutes. Taste and adjust seasoning to your taste.
• 2. Meanwhile, cook pasta in boiling salted water. Drain and toss with the sauce. If you desire to add ricotta do that or just top with grated cheese.
• 3. This sauce freezes well.

ITALIAN-STYLE SAUSAGE IN A TOMATO SAUCE

Steps:

• Prick through the skin of the sausages in several spots using a fork.
• Put the sausages in a saucepan, cover them with water then bring to a boil.
• Cover and simmer 5 min.
• Take the sausages out of the water, pat them dry, then cut each sausage into 3 or 4 pieces.
• Heat the oil in a sauté pan over medium-low heat.
• Add the garlic and rosemary sprig, then sauté until the oil becomes perfumed with the garlic and rosemary aroma, 3 to 4 min.
• Pay attention not to let them burn.
• Add the sausages, then sauté until they become lightly coloured, 2 to 3 min.
• Turn them a few times while cooking.
• Add the tomato sauce then cook 8-10 min over medium heat, tossing occasionally.
• Season with salt and pepper to taste.
• Serve.

HOMEMADE SWEET ITALIAN SAUSAGE (MILD OR HOT)

Steps:

• Place the pork and red wine vinegar in a mixing bowl. Sprinkle with salt, black pepper, parsley, garlic powder, onion powder, basil, paprika, red pepper flakes, fennel seed, brown sugar, oregano, and thyme. Knead until flecks of spice are evenly distributed through the sausage.
• Divide the sausage into thirds, and form into 3 logs; wrap each in plastic wrap. Place wrapped sausage into a freezer bag before freezing, or store in refrigerator for at least 12 hours before cooking.

ITALIAN SAUSAGE IN TOMATO SAUCE

Steps:

• Saute Italian sausage for a few minutes in olive oil - just long enough to seal it or firm it up.
• Remove sausage and let cool.
• Cut into bite-size pieces.
• Mix the rest of the ingredients in the skillet.
• Bring to a boil.
• Add sausage and cook for 1 hour on low heat.
• Serve as a hot appetizer.
• You may wish to be cautious with the wine at first.
• Some may find 1 cup too much.

ITALIAN SAUSAGES IN HOT TOMATO SAUCE WITH POLENTA

Steps:

• Heat the chile oil in a skillet and add the sausages; separating the links and letting them fry for about 5 minutes until they are colored.
• Add in the Marsala and let the pan bubble for a minute or so, then pour the tomato chile sauce and water over the sausages.
• Simmer for 15 minutes while you make the polenta; prepare polenta according to package directions except use chicken stock rather than just water.
• When the polenta is cooked, whisk in 2 tablespoons olive oil.
• Divide the polenta among 6 warm plates and top with the sausages and hot tomato sauce. If you have more sauce than you need per plate, just pour it into a little pitcher for people to add as they want.

BEST ITALIAN SAUSAGE SANDWICHES

Steps:

• In a 3-qt. slow cooker, combine the first 5 ingredients. Cook, covered, on low until vegetables are tender, about 4 hours., Grill sausages according to package directions. Serve on buns with sauce. Freeze option: Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

TOMATO-SAUSAGE SAUCE

Steps:

• Heat oil in heavy large pot over medium-high heat. Add sausages, onion, and garlic. Sauté until onion begins to color, about 10 minutes. Add crushed tomatoes and herbs and bring sauce to boil. Reduce heat to medium-low, cover, and simmer until flavors blend and sausages are cooked through, stirring often, about 30 minutes. Season with salt and pepper. Slice sausages thinly, if desired.