Pasta Sauce with Italian Sausage Recipe

Italian sausage: Provides a rich and savory flavor base for the sauce.

Onion: Adds sweetness and depth to the sauce when cooked.

Garlic: Enhances the overall flavor with its aromatic and pungent qualities.

Crushed tomatoes: Forms the bulk of the sauce, offering a rich and hearty texture.

Dried basil: Infuses the sauce with a sweet and slightly peppery flavor.

Dried oregano: Adds a warm and slightly bitter taste, balancing the sweetness of the tomatoes.

Salt: Enhances all the other flavors in the sauce.

Black pepper: Adds a mild heat and depth to the sauce.

Red pepper flakes: Optional, but provides a spicy kick for those who like a bit of heat.

When browning the italian sausage, make sure to break it up into small pieces with a wooden spoon or spatula. This ensures even cooking and allows the sausage to release its flavors more effectively into the sauce. Additionally, when adding the onion and garlic to the skillet, use the residual fat from the sausage to enhance their flavor. This technique not only adds depth to the pasta sauce but also makes the most of the ingredients you have on hand.

• italian sausage - Substitute with ground turkey: Ground turkey is a leaner option and can be seasoned with Italian herbs to mimic the flavor of Italian sausage.

• italian sausage - Substitute with ground beef: Ground beef provides a similar texture and can be flavored with fennel seeds and garlic to replicate the taste of Italian sausage.

• diced onion - Substitute with shallots: Shallots have a milder and slightly sweeter flavor compared to onions, making them a good substitute.

• diced onion - Substitute with leeks: Leeks offer a subtle onion flavor and can add a unique twist to the sauce.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it has a less intense flavor. Use ¼ teaspoon of garlic powder for each clove of garlic.

• minced garlic - Substitute with shallots: Shallots can provide a mild garlic flavor along with a hint of onion, making them a versatile substitute.

• crushed tomatoes - Substitute with tomato sauce: Tomato sauce can be used in place of crushed tomatoes, though it may be smoother in texture. Adjust seasoning as needed.

• crushed tomatoes - Substitute with diced tomatoes: Diced tomatoes can be blended to achieve a similar consistency to crushed tomatoes.

• dried basil - Substitute with fresh basil: Fresh basil can be used in place of dried basil, though you may need to use more to achieve the same intensity of flavor. Typically, 1 tablespoon of fresh basil equals 1 teaspoon of dried basil.

• dried basil - Substitute with dried thyme: Dried thyme offers a different but complementary flavor that can work well in pasta sauces.

• dried oregano - Substitute with dried marjoram: Dried marjoram has a similar flavor profile to oregano and can be used as a direct substitute.

• dried oregano - Substitute with italian seasoning: Italian seasoning typically contains oregano along with other herbs, making it a suitable substitute.

• salt - Substitute with soy sauce: Soy sauce can add saltiness along with a depth of umami flavor.

• salt - Substitute with sea salt: Sea salt can be used in place of regular table salt, though you may need to adjust the quantity slightly.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used as a substitute for black pepper.

• black pepper - Substitute with cayenne pepper: Cayenne pepper can add a bit of heat along with the peppery flavor, though use it sparingly.

• red pepper flakes - Substitute with cayenne pepper: Cayenne pepper can provide a similar level of heat, though it is more concentrated, so use less.

• red pepper flakes - Substitute with paprika: Paprika can add a mild heat and a smoky flavor, making it a good alternative to red pepper flakes.

• Allow the pasta sauce to cool completely before storing. This helps prevent condensation, which can lead to a watery sauce.
• Transfer the cooled sauce into airtight containers or heavy-duty freezer bags. For easy portioning, consider using smaller containers or dividing the sauce into individual servings.
• Label each container or bag with the date and contents. This ensures you know exactly what you have and when it was made.
• Store the sauce in the refrigerator if you plan to use it within 3-4 days. For longer storage, place the containers or bags in the freezer, where the sauce can be kept for up to 3 months.
• When ready to use, thaw the frozen sauce in the refrigerator overnight. For a quicker option, you can use the defrost setting on your microwave.
• Reheat the sauce on the stovetop over medium heat, stirring occasionally until it reaches the desired temperature. If the sauce appears too thick, add a splash of water or broth to achieve the desired consistency.
• For added freshness, consider stirring in a handful of chopped fresh basil or a drizzle of extra virgin olive oil just before serving.
• Pair the reheated sauce with freshly cooked pasta and a sprinkle of parmesan cheese for a delicious meal.

• For stovetop reheating:

  1. Place the leftover pasta sauce with Italian sausage in a saucepan.
  2. Heat over medium-low heat, stirring occasionally to prevent sticking.
  3. Add a splash of water or broth if the sauce has thickened too much.
  4. Simmer until the sauce is heated through, approximately 10-15 minutes.

• For microwave reheating:

  1. Transfer the pasta sauce with Italian sausage to a microwave-safe container.
  2. Cover with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Heat on medium power for 2-3 minutes, stirring halfway through.
  4. Continue heating in 1-minute intervals until the sauce is hot, stirring between each interval.

• For oven reheating:

  1. Preheat your oven to 350°F (175°C).
  2. Place the pasta sauce with Italian sausage in an oven-safe dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Bake for 20-25 minutes, or until the sauce is thoroughly heated.
  5. Stir halfway through the reheating process to ensure even heating.

• For slow cooker reheating:

  1. Transfer the pasta sauce with Italian sausage to your slow cooker.
  2. Set the slow cooker to low heat.
  3. Cover and heat for 1-2 hours, stirring occasionally.
  4. Check periodically to ensure the sauce is evenly heated and not drying out.

• For sous vide reheating:

  1. Place the pasta sauce with Italian sausage in a vacuum-sealed bag or a ziplock bag using the water displacement method.
  2. Set your sous vide machine to 140°F (60°C).
  3. Submerge the bag in the water bath and heat for 30-45 minutes.
  4. Once heated, carefully remove the bag, open it, and serve the sauce over your favorite pasta.

• Large skillet: A wide, flat-bottomed pan used for browning the Italian sausage and cooking the onions and garlic.

• Wooden spoon: Ideal for stirring the sausage and sauce ingredients without scratching the skillet.

• Cutting board: A surface for safely dicing the onion and mincing the garlic.

• Chef's knife: A sharp knife for efficiently dicing the onion and mincing the garlic.

• Measuring spoons: Used to accurately measure the dried basil, dried oregano, salt, black pepper, and red pepper flakes.

• Can opener: Necessary for opening the can of crushed tomatoes.

• Colander: Useful for draining the pasta before serving it with the sauce.

• Serving spoon: For ladling the sauce over the pasta.

• Pasta pot: A large pot for boiling the pasta to serve with the sauce.

Pre-cook sausage: Cook the italian sausage in advance and store it in the fridge. This way, you can quickly add it to the sauce when needed.

Use pre-diced onions: Buy pre-diced onions from the store to save chopping time.

Minced garlic in a jar: Opt for jarred minced garlic instead of mincing fresh cloves.

Crushed tomatoes: Use canned crushed tomatoes for convenience and a consistent texture.

Batch cooking: Make a large batch of pasta sauce and freeze portions for future meals.