Saussage red sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
One medioum onion, diced4 cloves garlic, diced2 teaspoons olive oilHot Italian saussage, about 4 pattiesApple cider, 2 oz or a healthy splashWhite wine, 2 oz or a healthy splashBlack pepper, 4 dashesCrushed red pepper, 1 tsp or to tasteBasil, 2 leavesOregano, ground, 1 tspParsley, dried, 1 tspCanned crushed or diced tomatoesCanned tomatoe pasteWater
In a large sauce pan, sautee diced onion and garlic in olive oil until soft. Add saussage. Brown saussage while chopping wtih spoon into small bits. Drain off excess fat.
Add cider and white wine, making sure there is enough for the saussage to simmer in. If you do not want to use the wine, DO NOT add more cider, as the sauce can become too fruity. Bring to a simmer then put a lid on the pot. Allow to simmer for at least 5 minutes.
Add black pepper, 1/2 the red pepper (it's easier to add more later if needed), basil, parsley, and oregano. Italian seasoning can be substituted. If using whole basil leaves, be sure to remove them before serving. Allow to simmer 3-5 more minutes.
Add one can crushed or diced tomatoes, depending on your preference for sauce texture. Add one can tomatoe paste, filling the can with water and pouring that into the sauce as well. Stir well, bringing to a boil.
When sauce is boiling, reduce to a simmer, place a lid on the pot. Stirr occasionally, and allow to simmer for at least two hours. After the frist hour check for taste; add crushed red pepper, black pepper, or italian seasoning if needed. After first 90 minutes, add water 1/4 cup at a time if sauce is too thick.
Serve over pasta, or use as pizza sauce. Makes 8 2/3 cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user MANDANUT.
Add cider and white wine, making sure there is enough for the saussage to simmer in. If you do not want to use the wine, DO NOT add more cider, as the sauce can become too fruity. Bring to a simmer then put a lid on the pot. Allow to simmer for at least 5 minutes.
Add black pepper, 1/2 the red pepper (it's easier to add more later if needed), basil, parsley, and oregano. Italian seasoning can be substituted. If using whole basil leaves, be sure to remove them before serving. Allow to simmer 3-5 more minutes.
Add one can crushed or diced tomatoes, depending on your preference for sauce texture. Add one can tomatoe paste, filling the can with water and pouring that into the sauce as well. Stir well, bringing to a boil.
When sauce is boiling, reduce to a simmer, place a lid on the pot. Stirr occasionally, and allow to simmer for at least two hours. After the frist hour check for taste; add crushed red pepper, black pepper, or italian seasoning if needed. After first 90 minutes, add water 1/4 cup at a time if sauce is too thick.
Serve over pasta, or use as pizza sauce. Makes 8 2/3 cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user MANDANUT.
Nutritional Info Amount Per Serving
- Calories: 99.7
- Total Fat: 5.6 g
- Cholesterol: 11.2 mg
- Sodium: 375.2 mg
- Total Carbs: 8.3 g
- Dietary Fiber: 1.6 g
- Protein: 4.1 g
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