Simple Italian Sausage Pasta Sauce

"This is great on pasta or rice. It's very easy and doesn't use a lot of ingredients. You could even add a can of Cannellini or Pinto beans (drained and rinsed) when you add the tomatoes to make the foundation for a basic sausage stew."
 
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photo by Chef shapeweaver photo by Chef shapeweaver
photo by Chef shapeweaver
photo by PaulaG photo by PaulaG
photo by VickyJ photo by VickyJ
photo by VickyJ photo by VickyJ
photo by VickyJ photo by VickyJ
Ready In:
40mins
Ingredients:
6
Serves:
2-3
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ingredients

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directions

  • 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.

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Reviews

  1. This makes a super quick and simple pasta sauce. I used a mild Italian sausage and wish I had added in a sprinkle of crushed red pepper. The sausage I used was very lean and I needed to add a little water to get it to cook properly. After the meat and vegetables were cooked through the flour was sprinkled over all and allowed to cook a few minutes before adding in the remaining ingredients. The sauce was served with a gluten free linguine and topped with some freshly grated parmesan and a sprinkling of fresh basil. This does make generous servings. Made in memory of VickyJ.
     
  2. I made this recipe on 9/27/12 for Vicky J's " Cook-A-Thon " and because of PC problems I wasn't able to post the review until today. There were are few changes made due to what was on hand,but I don't think they affected the final outcome of the dish. Instead of 1/2 lb. of sausage, 3/4 was used,and instead of red onion the same amount of sweet white was used. My SO isn't crazy about peppers of any sort,so I used a blend of red/green freeze-dried which was reconstituted to the equal amount of fresh.Other than those changes the direction part of the recipe was done exactly as it was written. And as for a change, the sauce was served over wide egg noodles. For a little extra " Splurge " a small amount of grated Romano Cheese was added as a garnish.And of course,garlic bread on the side. This will be made again, and again. Everytime I make this, I'll think of Vicky J. " Keep Smiling :) "
     
  3. This was really good, really easy and really delicious! I can't easily get Italian sausage where I live, so I subbed some Moroccan merguez, which was probably best for me because I love my food so spicy your head spontaneously combusts. I served this over shell pasta with an Israeli salad on the side. Great sauce, thanks so much for posting this!
     
  4. This is an amazing recipe! Simple and incredibly tasty. Anybody that actually knows how to cook or what Ricotta cheese is will know to automatically ignore catyw!
     
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Tweaks

  1. I made this recipe on 9/27/12 for Vicky J's " Cook-A-Thon " and because of PC problems I wasn't able to post the review until today. There were are few changes made due to what was on hand,but I don't think they affected the final outcome of the dish. Instead of 1/2 lb. of sausage, 3/4 was used,and instead of red onion the same amount of sweet white was used. My SO isn't crazy about peppers of any sort,so I used a blend of red/green freeze-dried which was reconstituted to the equal amount of fresh.Other than those changes the direction part of the recipe was done exactly as it was written. And as for a change, the sauce was served over wide egg noodles. For a little extra " Splurge " a small amount of grated Romano Cheese was added as a garnish.And of course,garlic bread on the side. This will be made again, and again. Everytime I make this, I'll think of Vicky J. " Keep Smiling :) "
     

RECIPE SUBMITTED BY

Hello! I am a resident of WA state, and I must say I love it here.... especially where coffee flows so freely! I live with my SO, Mark, and he has lived here since 2001 (originally from San Diego, CA). We live a quiet life and enjoy just about anything outdoors. I love to travel... sometimes just to pick a spot on the map and make a weekend out of it. Since I have been here, some of my favorite places to visit are Oregon and Washington (Cle Elum, Leavenworth, Spokane, Bonney Lake, Maple Valley, Issaquah, etc). My favorite place in Seattle is Pike Place Market, even though I don't get there often. And, Mt. Rainier is a scene I often photograph. <img src="http://i167.photobucket.com/albums/u158/VickyJ_photo/rainier.jpg"> Originally, I am from Jamestown, NY home of <img src="http://imagecache2.allposters.com/images/pic/CLASS/130-120~Lucille-Ball-Posters.jpg"><img src="http://maioush.files.wordpress.com/2007/11/lucille-ball-8553.jpg"> She is loved by all that live there and the surrounding areas! Another famous person that is from the area is Natalie Merchant and former lead singer of the 10,000 Maniacs (rock band). <img src="http://photo.sing365.com/music/picture.nsf/Natalie-Merchant-photo/48256C71003578A248256926002F4F75/$file/natalie.jpg"> I think that is about it for famous people. There was a question posted in one of the forums about who I would love to have for dinner, right now. I answered God, Jesus, my mom, Grandma Lundin, Grandpa Lundin and Aunt Sig. They are my role models in life. Each has molded me into the person I am now. My fondest memories are spending Thanksgiving and Christmas-time at my Grandma's house, and the whole family around. SO MUCH good food! I lived in that small city my whole life and graduated from high school just outside of town. I have a strong restaurant background.. everything from Pizza Hut to a local italian restaurant called Vullo's. It seems, though, I have a passion for machining technology, even though I didn't go to school for that. I grew up with a local manufacturer of machine/tooling systems soldering/wiring circuit bds and assembling whole systems. That wasn't enough for me so, I went to college and obtained my AAS in Electrical Technology. The same company hired me back to work in their service dept as a technician. I had planned to go further to become an electromechanical engineer for the company, but I was laid off. I have been out of it so long, I would probably have to start over from scratch.. .that is the problem with electronics/technology. 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