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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Servings: Makes approximately 7 1/2 cups
  • 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
Container: medium bowl, baking sheet, dutch oven
20 mins
2 hrs
3 hrs
  • 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.
  • Sauté 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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