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Italian Sausage Pasta Sauce

When you want an Italian sausage sandwich but you want some pasta too

Ingredients
  

  • 1 pound Italian Sausage (ground)
  • 1 yellow onion
  • 2 carrots
  • 2 celery stalks
  • 3 Peppers (your color choice)
  • 3 cloves garlic
  • 1 28 oz Passata Jar
  • 1 14 ounce Crushed Tomatoes
  • 1 tsp Italian seasoning
  • 1 pound spaghetti

Parm, fresh parsley, salt, pepper, olive oil

    Instructions
     

    • In a large Dutch oven over medium low heat with a swirl of olive, crumble the Italian sausage and gently fry.  This is one time your goal is not to get a char or brown on the meat.  Sauté and break up chunks as you go.  Cook until just done and turning opaquer than the original “pink” color.
    • While meat is cooking, add the onion, carrots, celery, peppers and garlic to food processor. You want to pulse it a few times until it is in small chunks but not pureed.  (If you don’t have a food processor, just finely chop it all up.)
      Add to pan with the meat and an extra swirl of olive oil.   Just let it cook at medium low, stirring every 5 minutes or so.  THIS is where a little browning and caramelization is the goal.  (It is also a good time to give a little sprinkle of salt and pepper to season the veggies.)   
      It is okay if the veggies get “absorbed” into the meat and almost look like they dissolve.  This is all about making a foundation of flavor. 
    • Add the tomatoes, passata and Italian seasoning.  Bring to a simmer, stirring frequently.   Make sure you DON’T burn your sauce on the bottom. You may need to lower your heat. Your goal is a thick, rich sauce. (I added in some fresh parsley too before I served it.)
      Taste.  If your tomatoes were REALLY acidic, add a sprinkle of sugar and cook a few more minutes.  
    • Make your pasta per package directions and ladle on the sauce!  Garnish with parsley and parm.  (I also like a lot of extra ground pepper.)   I do not recommend trying to eat this while driving….stick to Italian sausage sandwiches!