Easy and quick and VERY tasty. A family favorite.
- 1 cup chicken broth
- 2 cloves garlic minced
- 1 red bell pepper julienned
- 1 tsp olive oil
- 1 carrot minced
- 6 oz tomato paste
- 1-1/4 lb italian sausage
- 1 onion sliced thin
- 1 green pepper julienned
- 1 celery stalk minced
- 10 oz tomatoes w/basil, garlic, oregano diced
- 10 oz tomatoes diced
- 3 tsp sugar
- 1-1/2 tsp basil freshly chopped
- 1 stalk fresh rosemary
- 1/3 tsp anise seed
- 1/4 cup wine red is preferred
- 1 lb pasta cooked
- Carbohydrate 201.736773616337 g
- Cholesterol 189.4881 mg
- Fat 50.793677817375 g
- Fiber 29.9085132915628 g
- Protein 63.2417502548529 g
- Saturated Fat 17.1004312446879 g
- Serving Size 1 1 Serving (1283g)
- Sodium 6477.17823102499 mg
- Sugar 171.828260324774 g
- Trans Fat 4.41388724842782 g
- Calories 1481 calories
Step-by-step
- Start cooking the pasta and sausage simultaneously for best timing.
- Have all ingredients staged because cooking goes really fast!
- Remove sausage from casings and crumble. Saute in a large skillet with olive oil and rosemary.
- When sausage is brown, add onions, peppers, carrots, and celery and saute until tender.
- Add remaining ingredients except reserve some basil. Simmer and stir until blended thoroughly.
- Serve over pasta and sprinkle remaining basil over top. Some grated Parmesan adds a delicious touch.
Swapping red wine for dry white wine shifts the sauce profile from robust and dark to bright and aromatic, altering how the acidity cuts through the pork fat. Red wine brings tannins that bind with proteins, whereas white wine relies on malic and tartaric acid to sharpen the tomato paste foundation. Matching the wine choice to the desired depth determines whether the final sauce tastes earthy or vibrant.
Scaling this recipe requires attention to surface area and evaporation rates rather than strict linear multiplication. Doubling the ingredients in a standard ten-inch skillet traps moisture, steaming the onions and peppers instead of browning them. Utilize a twelve-quart pot or split the aromatics across two pans to maintain proper thermal contact and achieve caramelization within twenty minutes.
Mincing the carrots, celery, and garlic into uniform micro-brunoise pieces ensures they dissolve into the tomato base during the simmer. Larger chunks will remain stubbornly crunchy against the soft casing of the sausage. Cook the mixture until the vegetables release their natural sugars and the oil begins to separate from the paste, signaling that raw starches have fully converted.
Leftovers stored in an airtight glass container remain stable in the refrigerator for up to four days or freeze safely for three months. Reheat portions gently over medium-low heat with a splash of chicken broth to reconstitute the emulsion without scorching the bottom of the pan.
