Recipe for Italian baked pasta-saia
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Italian sausage pasta sauce is made by browning Italian sausage and then cooking it in a fresh tomato sauce.
The goal is for you to use ground Italian pork sausage meat (not sausage casing), either hot or light, and cook it as if you were cooking ground beef.
But if you want to use Italian sausages in a casing, brown them in a bag first, then add about a cup of water and cook, covered, over low heat for 20 minutes or so, until the sausages are cooked all the way through. Then cut up the sausages and add them to the sauce in step 6.
The sauce has two 28-oz. whole tomatoes, but you can substitute crushed tomatoes, chopped tomatoes, or tomato puree.
What you’ll need
56 oz canned tomatoes (two 28-oz. cans, whole with liquid) 1 1/2 lbs. tomatoes (two 28-oz. cans, whole with liquid). Italian sausage (fresh) 1/2 cup olive oil 4 carrots (chopped) 1 medium onion (chopped) 2 garlic cloves (finely chopped) 1 tablespoon salt (kosher or to taste) 2 teaspoons sugar
How to make it
In a large, heavy-bottomed saucepan, heat the olive oil over medium heat for one minute. Add the onions and carrots and sauté until the onions are translucent but not brown. Add the tomatoes and garlic. Bring to a boil and simmer for 30 to 45 minutes, uncovered, until the sauce reduces slightly. If you like, you can use a fruit spoon to break up all the tomatoes while the sauce is cooking. Meanwhile, slice the Italian sausage and brown it in a small amount of oil in separate bottles. Remove from heat, drain and set aside. Remove from heat and run through a food processor or food processor puree until smooth, working in batches if necessary. Add the sauce to the pot, add the browned sausage and cook for another 20 minutes. Season to taste with Kosher salt and sugar, shake in your choice of hot cooked pasta and serve immediately. A wide selection of pasta such as fettuccine would be a good choice. Nutritional guidelines (per serving) Calories 340 Total fat 25 g Saturated fat 7 g Saturated fat 16 g Cholesterol 32 mg Sodium 1,040 mg Carbohydrate 17 g Fiber 3 g Protein 13 g (The nutritional information in our recipes is calculated from the ingredient database and should be considered an estimate. Individual results may vary.)
