Sausage Pasta Sauce
I like this rich sauce served over bow-tie pasta or penne.
- Ready In:
- 2 lbs bulk Italian sausage
- 2 medium onions, chopped
- 2 medium sweet red peppers, chopped
- 2 medium green peppers, chopped
- 6 -8 garlic cloves, minced
- 2 tablespoons olive oil
- 2 (29 ounce) cans tomato sauce
- 2 (14 1/2 ounce) cans Italian stewed tomatoes, drained
- 2 tablespoons brown sugar
- 4 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon pepper
- 1⁄4 - 1⁄2 teaspoon cayenne pepper
- 1 1⁄2 lbs uncooked bow tie pasta or 1 1/2 lbs penne
- 1⁄2 cup heavy whipping cream
- shredded parmesan cheese
- 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 or food processor, 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.
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I made 1/2 the recipe for dinner tonight and everyone enjoyed it served over bow-tie pasta, as suggested. The brown sugar and chili powder were new-to-me additions to a pasta sauce and I could defintely taste the cayenne - a good thing. We all thought that perhaps more oregano and basil should be added as they disappeared beneath the stronger flavors of garlic and bell pepper. The cream was a nice touch and the sauce clung to the farfalle well. Thanks for adding a new twist to my pasta recipe collection.