Sausage Marinara Recipes

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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

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.

SAUSAGE & PENNE MARINARA



Sausage & Penne Marinara image

It's hard to beat the classic Italian flavors of this hearty, comforting dish. It has a slight kick, so omit the pepper flakes if you don't want the heat. -Tammy Rowe, Bellevue, Ohio

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 14

2-1/2 cups uncooked penne pasta
1 pound Italian sausage links, cut into 1-inch pieces
1 large onion, halved and sliced
1 medium green pepper, sliced
1 tablespoon canola oil
1 can (14-1/2 ounces) stewed tomatoes, cut up
1 can (8 ounces) tomato sauce
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
Grated Parmesan cheese, optional

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet, cook the sausage, onion and green pepper in oil over medium heat until sausage is no longer pink and vegetables are tender. Add the tomatoes, tomato sauce and seasonings; heat through., Drain pasta; toss with tomato mixture. Sprinkle with cheese if desired.

Nutrition Facts : Calories 299 calories, Fat 13g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 853mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 3g fiber), Protein 14g protein.

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.

MARINARA-SAUSAGE PASTA BAKE



Marinara-Sausage Pasta Bake image

Turn your pasta into a hearty dump-and-serve casserole. Simply combine uncooked rigatoni, loose Italian sausage and ricotta in a baking dish, cover with marinara sauce and bake. For the final step, top it with a generous amount of mozzarella and pop it back in the oven until the cheese is melted and bubbly.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 10

Unsalted butter, for the baking dish
One 24-ounce jar marinara sauce
3 cups beef broth
1/4 cup tomato paste
4 cloves garlic, grated
Kosher salt and freshly ground black pepper
1 pound uncooked rigatoni
1 pound Italian sausage, casings removed
3/4 cup ricotta
2 cups shredded mozzarella

Steps:

  • Preheat the oven to 425 degrees F. Generously grease the bottom and sides of a 9-by-13-inch casserole dish with the butter.
  • Stir together the marinara, beef broth, tomato paste, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl.
  • Spread half the pasta in an even layer in the bottom of the prepared dish. Break the sausage into pieces and scatter half on the pasta. Dollop with half of the ricotta. Pour half of the marinara mixture over the top. Repeat with a second layer of pasta, sausage, ricotta and the marinara mixture.
  • Cover with aluminum foil and bake until the pasta is al dente, about 50 minutes.
  • Uncover and sprinkle the mozzarella on top. Bake uncovered until the mozzarella is melted and bubbly, about 10 minutes.

WORLD'S BEST MARINARA



World's Best Marinara image

The only marinara you'll ever need! Serve with your favorite pasta.

Provided by SunnyDaysNora

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato     Marinara

Time 55m

Yield 8

Number Of Ingredients 15

1 tablespoon olive oil
1 sweet onion, diced
4 cloves garlic, minced
1 (8 ounce) package fresh mushrooms, chopped
1 red bell pepper, diced
1 cup fresh flat-leaf parsley, torn
2 tablespoons oregano
2 tablespoons white sugar
2 teaspoons dried basil
1 teaspoon dried rosemary
½ teaspoon dried sage
½ teaspoon red pepper flakes
½ teaspoon salt
ground black pepper to taste
1 (28 ounce) can tomato sauce

Steps:

  • Heat olive oil in a saucepan over medium heat; cook and stir onion and garlic until fragrant, about 2 minutes. Add mushrooms, red bell pepper, and parsley; cook and stir until mushrooms are slightly softened, about 2 minutes. Add oregano, sugar, basil, rosemary, sage, red pepper flakes, salt, and black pepper; stir to combine, 2 minutes.
  • Stir tomato sauce into seasoned onion-mushroom mixture; cook over low heat until flavors have combined, 30 minutes.
  • Transfer half the sauce to a blender; blend until smooth. Return to saucepan with the remaining sauce; stir to combine.

Nutrition Facts : Calories 75.1 calories, Carbohydrate 13 g, Fat 2.2 g, Fiber 2.7 g, Protein 2.9 g, SaturatedFat 0.3 g, Sodium 666.2 mg, Sugar 8.8 g

ITALIAN SAUSAGE SPAGHETTI



Italian Sausage Spaghetti image

This is my favorite method of making Italian sausage spaghetti. By browning the sausages first and then cooking them in the sauce at a long, slow simmer, the sausage is loaded with flavor and firm, but tender--almost meatball-like in texture. And we hardly need any seasonings because the long cook time allows the sauce to get infused with all the sausage-y goodness!

Provided by Chef John

Time 2h

Yield 4

Number Of Ingredients 8

1 tablespoon olive oil
4 (6 ounce) sweet Italian sausage links
¼ cup white wine
1 (32 ounce) jar marinara sauce
1 ½ cups water
1 (16 ounce) package spaghetti
½ cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons chopped flat-leaf (Italian) parsley, or to taste

Steps:

  • Heat olive oil in a saucepan over medium heat. Transfer sausage links into the hot pot. Cover with a lid and cook until beautifully browned and just barely cooked through, about 5 minutes per side. You can increase the heat a little if you like, but make sure the oil does not smoke. Turn off the heat and remove sausages to a plate to cool completely.
  • While the sausages are cooling, add wine to the same pot over medium-high heat. As it comes up to a simmer, stir the caramelized bits on the bottom of a pan with a spoon or spatula. Simmer until it reduces by about half, 1 to 2 minutes.
  • Add marinara sauce. Pour water into the jar of pasta sauce, seal, and shake to rinse out the jar. Pour that liquid into the pot and return to a simmer. Reduce heat to low.
  • Slice each fully cooled sausage into 4 pieces. Transfer sausage and any accumulated juices into the simmering sauce. Stir and increase heat to just between low and medium-low. Cook at a gentle, steady simmer, stirring occasionally, for 1 hour. Taste and adjust seasonings. Skim about 1/2 of the fat from the surface, and continue to cook until reduced and thick, about 30 minutes longer.
  • Meanwhile, bring a large pot of generously salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until almost tender yet firm to the bite, 10 to 11 minutes. Drain spaghetti and transfer it directly into the pot of hot sauce. Mix until thoroughly combined. Cover with the lid and let sit for 1 minute so the pasta can absorb some of the sauce.
  • Evenly divide pasta onto 4 plates and top each serving with 4 pieces sausage. Sprinkle with Parmigiano-Reggiano and parsley.

Nutrition Facts : Calories 1335.8 calories, Carbohydrate 123.3 g, Cholesterol 119.2 mg, Fat 64.7 g, Fiber 9.7 g, Protein 58 g, SaturatedFat 21.8 g, Sodium 3324.6 mg, Sugar 24.6 g

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