When then, this one is for your next pasta dinner: a powerful pasta sauce with Italian sausage. Or in other words: how to turn leftover cooked sausage into a tomato sausage ragu!
Sure you are all familiar with the classic Italian ragu pasta sauce.
How I love to make that lovely chunky sauce from scratch.
But you can make pretty versions of it as well with simple leftovers: so here I got 2 cooked sausages, a glass of red wine and pureed tomatoes.
All I need to make a most savory pasta ragu with Italian sausage!
Best Pasta Sauce with Italian Sausage
So the cooked sausages come from last night’s sausage and mash dinner.
But this recipe sure works just as well with fresh sausage meat. Just remove it from the casings and go on assembling your sauce. And add as much heat as you want and keep that pasta al dente, please!
I also prepared this ragu sauce in my fantastic KitchenAid Cook Processor by the way, just saying!
Just scroll down to the second step-by-step recipe where you will find the Cook Processor recipe for this sausage sauce!
Enjoy!
Best Italian Sausage Pasta Sauce Recipe
This one's for your next pasta dinner: a powerful pasta sauce with italian sausage. Turn leftover cooked sausage into a tomato sausage ragu!
- 9 oz dry pasta (250 g)
- 10,5 oz spicy Italian beef sausages (300 g), fresh or cooked
- ½ cup beef stock (120 ml)
- 10,5 oz canned chopped tomatoes (300 g)
- ¼ cup red wine (60 ml)
- fatty chunk serrano ham optional
- 1 tbsp tomato paste
- 1 tsp fennel seeds
- 3 bay leaves
- 5 sprigs fresh thyme
- 1 tsp dried oregano
- 1 large garlic clove peeled
- 2 tbsp parmesan cheese shaved
- pepper
- salt
Chop the cooked sausages up finely. If you use fresh sausages, remove the mince and discard the casings. Then add the chopped sausage meat to a large pan together with the garlic, canned tomatoes, tomato paste, thyme, oregano, beef stock, chunk of serrano ham (optional), bay leaves and a good dash of pepper and salt.
Place the pan over high heat until boiling. Then stir well and turn the heat lower to medium. Cover the pan and let the pasta sauce cook for 45 minutes. Stir regularly. In the meantime cook the pasta until it is al dente and strain it.
Then refresh the pasta under cold running tap water to stop the cooking process. Once the sauce is ready, check the seasoning and add extra pepper or salt to taste.
- Then add the cooked pasta to the sausage sauce.
Stir well. Then scoop the pasta and meat sauce onto plates and sprinkle with the shaved parmesan cheese. Finish with a dash of freshly ground black pepper. Serve piping hot.
Best Pasta Sauce with Italian Sausage – KitchenAid Cook Processor
Do you have leftover cooked Italian sausages in your fridge?
Then make this savory Italian sausage ragu! Your next spaghetti dinner will be a winner, no doubt.
You can also use fresh sausages for this recipe, I just had cooked ones from last night’s bangers and mash dinner left. Both that one and this recipe below were prepared in my fantastic KitchenAid Cook Processor by the way, just saying!
This one is for your next pasta dinner: a powerful pasta sauce with Italian sausage. Turn leftover cooked sausage into a tomato sausage ragu!
Dig in and enjoy!
Best Italian Sausage Pasta Sauce Recipe
This one's for your next pasta dinner: a powerful pasta sauce with italian sausage. Turn leftover cooked sausage into a tomato sausage ragu!
- 9 oz dry pasta (250 g)
- 10,5 oz spicy Italian beef sausages (300 g), fresh or cooked
- ½ cup beef stock (120 ml)
- 10,5 oz canned chopped tomatoes (300 g)
- ¼ cup red wine (60 ml)
- fatty chunk serrano ham optional
- 1 tbsp tomato paste
- 1 tsp fennel seeds
- 3 bay leaves
- 5 sprigs fresh thyme
- 1 tsp dried oregano
- 1 large garlic clove peeled
- pepper
- salt
- Add the StirAssist to the bowl of the Cook Processor. Fill it with 6 cups (1,5 l) of water. Season with a pinch of salt. Set temperature 120°C and time 20 minutes. Then press Start and set speed 1. In the end add the pasta to the boiling water.
- Reduce then temperature to 100°C and the time as instructed on the package of the pasta. Then press Start and set speed INT (interval). Once finished, check the tenderness of the pasta and strain it. Rinse the pasta under cold tap water to cool. For the sauce: if you are using fresh sausages, remove the meat. Discard the casings. If you are using cooked sausages, chop them up (no need to remove the skins). Then add the cooked sausage and garlic to the bowl of the Cook Processor fitted with the MultiBlade.
- Close the bowl and press Pulse for just a couple of seconds to chop the cooked sausage roughly. Remove the MultiBlade and add the StirAssist. Then add the pureed tomatoes, tomato paste, thyme, oregano, beef stock, chunk of serrano ham (optional), bay leaves and a dash of pepper and salt.
- Close the bowl and select STEW P2. Press Start to activate the program. After that, press Cancel to exit the keep warm mode. Then check the seasoning and add extra pepper or salt to taste if necessary.
- Add the cooked pasta to the sausage tomato sauce.
- Close the lid and set time 2 minutes. Then press Start and set speed 3. Scoop the pasta and sausage sauce onto plates and serve hot.
