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."
 
Simple Italian Sausage Pasta Sauce created by Chef shapeweaver
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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  1. Brianna W.
    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!
     
  2. Chef shapeweaver
    Simple Italian Sausage Pasta Sauce Created by Chef shapeweaver
  3. Chef shapeweaver
    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 :) "
     
  4. Chef shapeweaver
    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 :) "
     
  5. PaulaG
    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.
     

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