Italian Sausages Marinara Recipes

SAUSAGE & PENNE MARINARA

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, cook the sausage, onion and green pepper in oil over medium heat until sausage is no longer pink and vegetables are tender. Add the tomatoes, tomato sauce and seasonings; heat through., Drain pasta; toss with tomato mixture. Sprinkle with cheese if desired.

ITALIAN SAUSAGE MARINARA WITH PENNE

Steps:

• In a Dutch oven, saute sausage until no longer pink; drain. Remove and set aside. In the same pan, saute the zucchini, pepper and mushrooms in oil until tender. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan., Add the crushed tomatoes, diced tomatoes, cheese, hot sauce, Italian seasoning, sugar and salt. Stir in sausage. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until slightly thickened., Meanwhile, cook pasta according to package directions; drain. Serve with sauce.

MARINARA-SAUSAGE PASTA BAKE

Steps:

• Preheat the oven to 425 degrees F. Generously grease the bottom and sides of a 9-by-13-inch casserole dish with the butter.
• Stir together the marinara, beef broth, tomato paste, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl.
• Spread half the pasta in an even layer in the bottom of the prepared dish. Break the sausage into pieces and scatter half on the pasta. Dollop with half of the ricotta. Pour half of the marinara mixture over the top. Repeat with a second layer of pasta, sausage, ricotta and the marinara mixture.
• Cover with aluminum foil and bake until the pasta is al dente, about 50 minutes.
• Uncover and sprinkle the mozzarella on top. Bake uncovered until the mozzarella is melted and bubbly, about 10 minutes.

ITALIAN SAUSAGES MARINARA

Steps:

• Heat 8-inch nonstick skillet over medium heat. Add sausages; cook 3 to 5 minutes or until browned on all sides.
• Stir in all remaining ingredients except cheese. Reduce heat to medium-low; cover and cook 10 to 15 minutes, stirring occasionally, until sausage is no longer pink in center.
• Sprinkle with cheese; cover and cook just until cheese is melted.

SAUSAGE MARINARA OVER PASTA

Steps:

• Place sausages in a large nonstick skillet coated with cooking spray over medium heat for 12-14 minutes or until browned, turning twice. Cool; slice sausages and set aside. Cook pasta according to package directions., In same skillet, saute mushrooms, onion, peppers and garlic in oil until tender. Stir in spaghetti sauce, basil, oregano, pepper and reserved sausage. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally. Drain pasta. Serve sauce over pasta. Sprinkle with feta cheese.

SWEET ITALIAN SAUSAGE MARINARA SAUCE

Steps:

• Heat olive oil on medium-high heat in a large dutch oven.
• Add half of italian sausage and saute until golden brown.
• Remove cooked sausage and repeat with remaining sausage.
• Remove all sausage and set aside.
• Add chopped onions and minced garlic to pot. Turn heat to medium low and saute 5 minutes.
• Add tomato paste and saute until onions develop nice golden color. Stir frequently and WATCH CAREFULLY to make sure the tomato paste doesn't burn.
• Once the onions are golden, add the wine and stir, incorporating all of the brown bits from the bottom of the pan. Let simmer for 5 minutes.
• Add all remaining ingredients and browned sausage to pot and stir well.
• Turn heat to medium low and simmer 45 minutes.

AUTHENTIC ITALIAN MARINARA SAUCE

Steps:

• In large pan over medium heat saute chopped garlic and onion in olive oil until translucent.
• Add cans of tomato.
• Sprinkle on black pepper.
• Add bay leaves.
• Let sauce simmer for about 30 minutes to reduce and intensify flavors stirring occassionally.
• Add basil and parsley and stir well.
• Allow sauce to simmer at least another two hours (can simmer all day if desired)stirring occassionally.
• After two hours taste sauce, if acidic or if you want more sweetness add 1/2 tsp baking powder (or sugar) to cut acidity. Only do this if necessary.
• Pull out both bay leaves before serving/storing.
• Sauce can be served over pasta now or stored in freezer or refridgerator. If adding in meat add at the begining when adding tomatos.

THREE CHEESE MANICOTTI WITH ITALIAN SAUSAGE MARINARA

Steps:

• To prepare the Italian Sausage Marinara
• Heat the olive oil in a large skillet, add the diced onions, cook 3-4 minutes then add the garlic and cook for an additional minute.
• Add the sausage and cook through.
• Add the red wine, tomato paste, diced tomatoes and tomato sauce.
• Add the kosher salt, black pepper, fresh basil, parsley and oregano.
• Reduce to low, cover and simmer 20-30 minutes.
• To prepare the Three Cheese Manicotti
• Bring a large pot of water to boil.
• Add the manicotti shells and cook 4-5 minutes, drain, then set aside.
• In a medium bowl, combine the ricotta, 1 cup mozzarella, parmesan, basil, parsley and oregano.
• Place this mixture in a piping bag, or plastic bag with a cut corner.
• Pipe the cheese mixture into the manicotti shells.
• Pour half of the Italian Sausage Marinara in a casserole dish.
• Layer the manicotti shells on top.
• Pour the remaining sauce over the shells.
• Top with the remaining cup of mozzarella cheese.
• Place in the oven and bake for 20-25 minutes.