Italian Sausages Marinara Recipes

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ITALIAN SAUSAGE MARINARA WITH PENNE



Italian Sausage Marinara with Penne image

Fill your house with the warm, wonderful aroma of this rich, bold-flavored sauce. It's my first original recipe and a family favorite from the start. We love its zesty blend of veggies and Italian turkey links. -Teresa Kriese, Eau Claire, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 8 servings.

Number Of Ingredients 15

1 package (19-1/2 ounces) Italian turkey sausage links, cut into 1/2-inch slices
3 small zucchini, cut into 1/2-inch slices
1 medium sweet yellow pepper, julienned
1 cup sliced fresh mushrooms
2 tablespoons olive oil
2 garlic cloves, minced
1/2 cup dry red wine or reduced-sodium chicken broth
1 can (28 ounces) Italian crushed tomatoes
1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
1/3 cup grated Parmesan cheese
4-1/2 teaspoons Louisiana-style hot sauce
3 teaspoons Italian seasoning
1 teaspoon sugar
1/4 teaspoon salt
4 cups uncooked whole wheat penne pasta

Steps:

  • In a Dutch oven, saute sausage until no longer pink; drain. Remove and set aside. In the same pan, saute the zucchini, pepper and mushrooms in oil until tender. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan., Add the crushed tomatoes, diced tomatoes, cheese, hot sauce, Italian seasoning, sugar and salt. Stir in sausage. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until slightly thickened., Meanwhile, cook pasta according to package directions; drain. Serve with sauce.

Nutrition Facts : Calories 441 calories, Fat 12g fat (2g saturated fat), Cholesterol 44mg cholesterol, Sodium 991mg sodium, Carbohydrate 56g carbohydrate (8g sugars, Fiber 8g fiber), Protein 24g protein.

ITALIAN SAUSAGES MARINARA



Italian Sausages Marinara image

Simply brown and simmer, then enjoy the savory results!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 2

Number Of Ingredients 6

2 uncooked Italian sausage links (4 to 5 oz each)
1 cup refrigerated marinara sauce (from 15-oz container)
1 medium zucchini, sliced (2 cups)
1/4 cup sliced ripe olives
1/2 medium yellow bell pepper, coarsely chopped (1/2 cup)
2 tablespoons shredded Parmesan cheese, if desired

Steps:

  • Heat 8-inch nonstick skillet over medium heat. Add sausages; cook 3 to 5 minutes or until browned on all sides.
  • Stir in all remaining ingredients except cheese. Reduce heat to medium-low; cover and cook 10 to 15 minutes, stirring occasionally, until sausage is no longer pink in center.
  • Sprinkle with cheese; cover and cook just until cheese is melted.

Nutrition Facts : Calories 450, Carbohydrate 31 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 4 g, Protein 20 g, SaturatedFat 8 g, ServingSize 1/2 of Recipe, Sodium 1530 mg, Sugar 12 g, TransFat 0 g

SWEET ITALIAN SAUSAGE MARINARA SAUCE



Sweet Italian Sausage Marinara Sauce image

Make and share this Sweet Italian Sausage Marinara Sauce recipe from Food.com.

Provided by LearningKat

Categories     Pork

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
3 lbs sweet Italian sausage, cut into 2 inch lengths
2 medium onions, chopped
8 large garlic cloves, minced
2 tablespoons tomato paste
1/2 cup red wine
1 (28 ounce) can crushed tomatoes
1 (28 ounce) can diced tomatoes
1 (15 ounce) can petite diced tomatoes
1 tablespoon dried oregano
1 teaspoon salt

Steps:

  • Heat olive oil on medium-high heat in a large dutch oven.
  • Add half of italian sausage and saute until golden brown.
  • Remove cooked sausage and repeat with remaining sausage.
  • Remove all sausage and set aside.
  • Add chopped onions and minced garlic to pot. Turn heat to medium low and saute 5 minutes.
  • Add tomato paste and saute until onions develop nice golden color. Stir frequently and WATCH CAREFULLY to make sure the tomato paste doesn't burn.
  • Once the onions are golden, add the wine and stir, incorporating all of the brown bits from the bottom of the pan. Let simmer for 5 minutes.
  • Add all remaining ingredients and browned sausage to pot and stir well.
  • Turn heat to medium low and simmer 45 minutes.

Nutrition Facts : Calories 481.2, Fat 22.2, SaturatedFat 7.8, Cholesterol 68.1, Sodium 1911.8, Carbohydrate 29.2, Fiber 6.1, Sugar 7.7, Protein 41.6

MARINARA BASIL WITH SWEET SAUSAGES



Marinara Basil with Sweet Sausages image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 8 servings

Number Of Ingredients 10

1 tablespoon olive oil
1 pound Italian sweet sausages, sliced
1/4 onion, chopped
2 garlic cloves, chopped
1 (28-ounce) can crushed tomatoes
1 28-ounce can pureed tomatoes
Bunch parsley, chopped
1/2 cup fresh basil, leaves torn by hand
Salt and pepper
1 pound bucatoni, cooked al dente

Steps:

  • Heat oil in a large hot saucepan and brown sausages. Add onions and garlic and saute until fragrant. Add remaining ingredients and simmer 30 minutes. Season with salt and pepper to taste. Serve over bucatoni.

SAUSAGE MARINARA OVER PASTA



Sausage Marinara Over Pasta image

"My husband and I enjoy pasta, so after I discovered low-fat Italian turkey sausage at the supermarket, I came up with this chunky sauce," says Shirley Meletes of Lehigh Acres, Florida

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 13

1 pound turkey Italian sausage links
4 cups uncooked spiral pasta
1/2 pound fresh mushrooms, sliced
1 large onion, chopped
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
3 large garlic cloves, minced
1 tablespoon olive oil
1 jar (26 ounces) meatless spaghetti sauce
1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoon pepper
1/3 cup crumbled feta cheese

Steps:

  • Place sausages in a large nonstick skillet coated with cooking spray over medium heat for 12-14 minutes or until browned, turning twice. Cool; slice sausages and set aside. Cook pasta according to package directions., In same skillet, saute mushrooms, onion, peppers and garlic in oil until tender. Stir in spaghetti sauce, basil, oregano, pepper and reserved sausage. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally. Drain pasta. Serve sauce over pasta. Sprinkle with feta cheese.

Nutrition Facts : Calories 372 calories, Fat 12g fat (4g saturated fat), Cholesterol 48mg cholesterol, Sodium 1mg sodium, Carbohydrate 45g carbohydrate (0 sugars, Fiber 6g fiber), Protein 22g protein. Diabetic Exchanges

AUTHENTIC ITALIAN MARINARA SAUCE



Authentic Italian Marinara Sauce image

My Sicillian father used to make this sauce at least weekly. Usually we used fresh, ripe plum tomatos but I don't have his green thumb so my sauce uses the canned tomatos. This is a great basic sauce to start with. Can be served as is over pasta or you can add meatballs, sausage etc. My dad used to add 5 Italian sausages, a pork chop, and a neck bone to the sauce and let it simmer for hours. If you add the meat, brown it and add it to the sauce as it simmers.

Provided by josacli

Categories     Vegetable

Time 2h35m

Yield 6-8 serving(s)

Number Of Ingredients 9

3 (28 ounce) cans crushed tomatoes in puree (I like San Marzano but any without citric acid are fine)
10 medium garlic cloves
1 large Spanish onion, chopped
1/4 cup extra virgin olive oil
1/2 teaspoon fresh ground black pepper
1 cup fresh basil, coarsely chopped (I use a large handful)
1 cup fresh parsley, coarsely chopped (again a large handful)
2 bay leaves
1 pinch baking soda, if needed (or if you must sugar)

Steps:

  • In large pan over medium heat saute chopped garlic and onion in olive oil until translucent.
  • Add cans of tomato.
  • Sprinkle on black pepper.
  • Add bay leaves.
  • Let sauce simmer for about 30 minutes to reduce and intensify flavors stirring occassionally.
  • Add basil and parsley and stir well.
  • Allow sauce to simmer at least another two hours (can simmer all day if desired)stirring occassionally.
  • After two hours taste sauce, if acidic or if you want more sweetness add 1/2 tsp baking powder (or sugar) to cut acidity. Only do this if necessary.
  • Pull out both bay leaves before serving/storing.
  • Sauce can be served over pasta now or stored in freezer or refridgerator. If adding in meat add at the begining when adding tomatos.

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