Sausage Marinara


Well we are back from our glorious vacation in Hawaii, and majorly back to reality.  We were away for about 9 days, and it was so nice to get away to somewhere warm and not stress about anything for a few days.  Don’t get me wrong, we are very blessed people, but we do have things come up from time to time.  Since being home, I have not stopped moving: running errands, doing laundry, networking, going to meetings, and James has become insanely busy with work.

He has worked late every night so far this week, and today we have already gotten about 8 inches of snow and are expected to get up to another 5.  So as busy as he is, he is working from home, which is inevitably a bit more inefficient, but lucky for me as I get to distract him every so often.

Given the winter storm Niko, yesterday I made sure to run out and get plenty of food and snacks to get through today and potentially tomorrow.  Lots of fresh fruit, and yummy dinner and lunch options.  When I know I have James home, he is usually my guinea pig! Thankfully he will eat anything, so I do recipe testing usually on weekends and he gives me his honest opinions. This recipe was one of my experiments, and James really enjoyed it! I’ve got a few more tests up my sleeve for our snow day and weekend, and will share those recipes as I perfect them.


What you need:

  • 1 small yellow onion, minced
  • 3 garlic cloves, minced
  • 1lb hot Italian sausage, removed from the casing
  • 1 28oz can crushed tomatoes
  • 1 cup red wine
  • 1 cup basil plus 1 tbsp, chiffonade
  • 1/2 tsp sugar
  • salt and pepper to taste

In a large sauce pan, warm about a tbsp of extra virgin olive oil over medium heat.

Add in your minced onion and cook until translucent, about 8 min.

Once your onion is cooked, add in your minced garlic and cook for about a minute.

Then add in your sausage removed from the casing and cook until browned and cooked through, about 10min.

If your sausage is really oily, drain out some of the oil before adding in the red wine so that your sauce isn’t too greasy. Once you add in the wine, cook down for about 5 min.

Add in your crushed tomatoes and 1 cup of chiffonade basil. Save the extra tbsp for garnish at the end. Season with sugar, salt and pepper. Chef’s tip: the sugar cuts the acidity of the tomato, and you only need a small amount to round out the flavor of your sauce.

Lower the temperature and partially cover the sauce.  Let simmer for at least 30min, stirring occasionally.

Meanwhile, boil a pot of salted water and cook your pasta according to the package instructions .

Once its done, you can either add your pasta to the sauce for the final minute of cooking, or you can cook it longer in the water and top with sauce at the end. I prefer to toss the pasta in the sauce for the final minute, but its up to you.

Top with your fresh basil, and drizzle with some extra virgin olive oil.

The beauty of this dish is that you don’t need too many ingredients, and because the sausage already has so much flavor, the sauce has this wonderful smokey, spicy flavor to it.

This is the perfect cold winter night pasta dish, and I highly recommend it!


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