Italian Sausage Pasta Sauce

    Italian Sausage Pasta Sauce

    Recipe photo: Italian Sausage Pasta Sauce
    1

    Italian Sausage Pasta Sauce

    (9)
    1hr20min


    10 people made this

    About this recipe: This is a hearty, flavour-packed sauce that goes perfectly with any freshly cooked pasta. It's flavoured with roasted red peppers, anchovies and Italian sausages.

    Ingredients
    Serves: 4 

    • 4 tablespoons olive oil
    • 8 cloves garlic, crushed
    • 1 onion, chopped
    • 125g roasted red peppers
    • 25g chopped fresh basil
    • ground black pepper to taste
    • 1/8 teaspoon freshly ground white pepper
    • 1 pinch cayenne pepper
    • 1 pinch dried sage
    • 1 pinch onion powder
    • 2 teaspoons dried parsley
    • 2 teaspoons dried oregano
    • salt to taste
    • 1 tablespoon monosodium glutamate (MSG)
    • 2 tablespoons sweet vermouth
    • 2 anchovy fillets
    • 2 (400g) tins whole plum peeled tomatoes, chopped
    • 350g tomato puree
    • 1 bay leaf
    • 1/8 teaspoon fennel seeds
    • 1 tablespoon dried chives
    • 1 cube chicken stock
    • 340g mild Italian sausages
    • 340g spicy Italian sausages
    • 2 tablespoons olive oil

    Method
    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. In a large saucepan, saute garlic, onion and roasted peppers in 2 tablespoons olive oil until onions turn golden brown. Stir in fresh basil and blend well. Add ground black pepper, ground white pepper, cayenne pepper, ground sage, onion powder, parsley, oregano and salt. Stir until well blended. If desired, add MSG. Stir in chopped tomatoes and tomato puree. Cover and simmer over medium-low heat until tomato puree has liquefied.
    2. Add bay leaf, fennel seeds, chives, stock cube and if desired, anchovy fillets and vermouth. Cover and let simmer for 30 minutes. Stir occasionally.
    3. Meanwhile, in a separate frying pan, brown sausages in 2 tablespoons olive oil. Using medium heat, cover and let cook for 15 minutes. At the completion of cooking time, remove sausages from pan and cut into 2.5cm pieces. Add to the sauce.
    4. Cover sauce and simmer for an additional 15 minutes. Stir occasionally and serve warm.
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    Reviews & ratings
    Average global rating:
    (9)

    Reviews in English (8)

    by
    17

    I was a little nervous about this recipe, as no one else had reviewed it yet...I figured I'd give it a go! Let me start by saying that this is the best sausage and peppers I have EVER had!!!! I followed the recipe exactly, and I am not sorry about a thing! Well, I did add a little extra water as the sauce was a little to thick, and we like to serve it on rolls. Don't be intimidated by all of the spices in this sauce...it makes your taste buds stand up and take notice. Thank you Jimmy for this recipe and for not being afraid to add a little of this and a little of that...BRAVO!!!  -  20 May 2006  (Review from Allrecipes US | Canada)

    by
    15

    I made this exactly as written except I added a few more anchovys. Absolutely delicious and addictive. One of the best sauces I've ever made.  -  12 Mar 2010  (Review from Allrecipes US | Canada)

    by
    6

    UPDATE: MY BF & I JUST HAD LEFTOVERS. THE SAUCE (AS IS) IS VERY THICK. TODAY IT WAS REALLY THICK (ALMOST THE CONSISTENCY OF TOMATO PASTE!). I THEREFORE, ONLY RECOMMEND EATING THIS FRESH. Pretty good sauce. Made this for dinner last night. My bf enjoyed it and thought it was quite filling (it was just "OK" for me). My only complaint (if you can call it that...) is the expense incurred for MSG (never used it in all my years of cooking!), vermouth and anchovies. I ended up tossing most of my leftover anchovies as they do not refrigerate well and I rarely ever use them. I WILL use the vermouth, although not often (most of my recipes do not call for it and I do not care for martinis...). I found MSG at my local specialty spice store (small bag only cost $1.75) and REALLY cheap, freshly made Italian sausage at the Italian market. Neither the vermouth or anchovies lent a distinct taste to the sauce (IMHO). In the future, I think both could be omitted. Served over penne pasta with a side of sun-dried tomato & garlic parmesan artisan bread to soak up all the yummy sauce and spumoni ice cream/Italian butter cookies (compliments of my Italian bakery) for dessert! A couple of things to note: This makes a TON (def. more than 4 servings worth). Also, if you are concerned about using anchovies... DON'T BE. They dissolve into the simmering sauce and are barely noticeable. Thanks for sharing!  -  10 May 2009  (Review from Allrecipes US | Canada)

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