Tomato and Sausage Pasta

    (77)
    1 hour

    You'll love this thick, meaty sauce! Also works well with regular sausages if you can't find spicy ones.


    69 people made this

    Ingredients
    Serves: 8 

    • 500g hot Italian sausages, casings removed
    • 2/3 cup red onion, diced
    • 3 cloves garlic, minced
    • 1 tablespoon minced capers
    • 800g tinned whole peeled tomatoes, mashed, liquid reserved
    • 1 (400g) tin crushed tomatoes
    • 250g tomato pasta sauce
    • 1/2 cup (125ml) red wine
    • 1 teaspoon dried basil
    • 1 teaspoon dried parsley
    • 1/2 teaspoon dried oregano
    • 1/4 teaspoon chilli flakes
    • 1/4 teaspoon ground black pepper
    • 1 pinch salt to taste
    • 500g penne pasta
    • 1/2 cup grated Romano cheese

    Directions
    Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

    1. In a frypan over medium heat, cook the sausages until evenly brown.
    2. Mix the red onion, garlic and capers into the frypan and cook until onion is tender. Mix in the mashed whole tomatoes, crushed tomatoes, tomato pasta sauce and red wine. Season with basil, parsley, oregano, chilli flakes, black pepper and salt. Bring to a boil and reduce heat to low. Simmer 45 minutes, stirring occasionally, until thickened.
    3. Bring a large pot of lightly salted water to a boil. Place the pasta in the pot, cook 10 minutes until al dente, and drain.
    4. Serve the sauce mixture over the cooked pasta. Top with Romano cheese.

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    Reviews and Ratings
    Global Ratings:
    (77)

    Reviews in English (52)

    by
    31

    This is a wonderful spicy Italian sauce. I followed it exactly and I loved the flavors the capers bring to the sauce. Next time I might leave out the extra crushed red pepper flakes. It thickened up nicely by letting it simmer without a cover. Overall, it was a big hit!  -  11 Feb 2009  (Review from Allrecipes USA and Canada)

    by
    23

    This is excellent sauce. I made as directed, except for increasing the sausage by 1/3 and using half bulk and half sliced link for texture - and I used penne pasta because that's what I had. I would really recommend NOT omitting the capers or the wine - they are what makes this sauce special. Thanks for the recipe - a keeper!  -  04 Oct 2008  (Review from Allrecipes USA and Canada)

    by
    22

    YUMMMMMM!!! Husband and kids couldn't stop raving or eating! (And let me add that spaghetti is NOT on the list of favorite meals in our house!) I made a few minor revisions based on ingredients I had on hand-- eliminated red wine and capers, used petite diced tomatoes instead of crushed, added a small can of tomato paste and a tad of sugar, used half hot sausage and half sweet. DELICIOUS!!!! This is the sauce we've been looking for. Thanks for sharing!  -  07 Aug 2007  (Review from Allrecipes USA and Canada)

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