Italian Sausage Pasta Sauce Recipe
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Chunky, robustly flavored pasta sauce, slow cooked for that unique homemade taste.
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1 (15 oz.) can of stewed tomatoes with herbs
1 (28 oz.) can of diced tomatoes with juice
1 (15 oz.) can of crushed tomatoes with Italian herbs
4 cloves garlic, chopped
1/2 cup onion - chopped
salt and pepper to taste
2 tablespoons olive oil
1 dash Worcestershire sauce
1 can of tomato paste
1/2 teaspoon red pepper flakes - or to taste
1 pound italian sausage - cut into 1 inch slices
1 red or green pepper - sliced
drizzle of olive oil for dutch oven
:medium bowl, baking sheet, dutch oven
Preheat oven to 350°.
In a medium bowl, mix sausage and pepper together and sprinkle 2-3 tablespoons of olive oil over them.
Toss to coat.
Put onto a baking sheet and bake for one hour, stirring occasionally.
In a 5 quart dutch oven, drizzle in two tablespoons of olive oil.
SautÃ© onion until tender, approximately 10 minutes. After the onion has cooked 7 or 8 minutes, add the garlic and stir until the onions are done.
Add canned tomatoes and salt and pepper.
Bring to a simmer.
Add Worcestershire sauce and pepper flakes.
Turn heat to medium low.
When sausage is browned and cooked through, remove from the oven and with a slotted spoon, add to the tomato sauce along with the pepper slices.
Stir, cover and let simmer for 2 hours.
Serve over your favorite pasta.
Note: This is a chunky sauce. If you prefer a smoother sauce, then place the sauce in batches in a food processor or blender and blend until smooth, however this step should be completed before adding the sausage to the sauce.
Note: This recipe is even better the second day. Freezes well.
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