Saussage red sauce
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Saussage red sauce calories by ingredient
Introduction
Spicy Italian saussage paired with sweet white wine and apple cider for a complex taisting but easy to make red sauce Spicy Italian saussage paired with sweet white wine and apple cider for a complex taisting but easy to make red sauceNumber of Servings: 8
Ingredients
-
One medioum onion, diced
4 cloves garlic, diced
2 teaspoons olive oil
Hot Italian saussage, about 4 patties
Apple cider, 2 oz or a healthy splash
White wine, 2 oz or a healthy splash
Black pepper, 4 dashes
Crushed red pepper, 1 tsp or to taste
Basil, 2 leaves
Oregano, ground, 1 tsp
Parsley, dried, 1 tsp
Canned crushed or diced tomatoes
Canned tomatoe paste
Water
Directions
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.