Italian Sausage Tomato Sauce

Mild Italian Sausage Recipe

4 Cugino's Italian sausage — cut each in three pieces
3 tablespoons olive oil
1 cup white onions — chopped
1 cup red bell pepper — chopped
2 garlic cloves — minced
1 dried bay leaf
1/8 teaspoon red pepper crushed
1 teaspoon dried parsley
Salt and black pepper
2 28 oz. cans whole tomato with the juice
3/4 cup water
1 teaspoon sugar
1 tablespoon pesto
In a saucepan, heat 2 tablespoons of olive oil over medium heat.
Add onions and cook 4-5 minutes until they are soft and golden.
Add bell pepper, garlic, bay leaf, red pepper crushed, dried parsley, salt, and black pepper.
Cook everything for about 3 minutes. Remove the bay leaf and set aside.
Add the 2 cans of whole tomatoes, including the juice. With a hand blender, crush the tomatoes. Be careful to not blend the tomatoes too much. You should leave few pieces of tomatoes in the sauce.
Add brown sugar and water. Cook for more 3 minutes.
Add back the bay leaf.
Add pesto and cover the pan. Once you've reached the boiling point, lower the heat to bring to a low simmer.
Don't forget to stir occasionally.
Meanwhile in a skillet, heat 1 tablespoon of olive oil.
Add the Italian sausages and sauté until they become brown from the outside, but raw inside.
Cut the Italian sausages in three pieces each and add to the tomato sauce. Cook at low heat for about 1.5 hours. You can also cook it for more time (3-4 hours) if you have time.
Before serving, remove the bay leaf. You can serve it over spaghetti or zucchini noodles.

Italian Sausage Pasta in Tomato Sauce

Medium Italian Sausage Recipe

1 lb. Cugino's medium Italian sausage
12 ounces uncooked penne
1/2 cup white wine or chicken broth
1 (18 ounce) can diced tomatoes with juices
1/2 cup heavy/whipping cream
2 cloves garlic minced
Red pepper flakes to taste (optional)
1 dash Italian seasoning
Chipotle chili pepper to taste (optional) or black pepper if not using chipotle chili pepper
1 tablespoon flour
6 large leaves basil torn into small pieces
Freshly grated parmesan cheese to taste
Bring a large pot of salted water to a boil. Cook pasta according to package directions (I used penne for this recipe. You can use any shape you like).
Slice sausage into bite-size pieces and add to a medium pan or a deep skillet. Cook for 5-10 minutes, stirring occasionally, on medium-high heat until browned.
Add the wine, diced tomatoes, cream, garlic, red pepper flakes, Italian seasoning, and pepper to the pan. Scrape any browned bits from the bottom so they are mixed in with the sauce.
Slowly sprinkle in the flour while stirring, so it dissolves evenly and doesn't leave any lumps. Once the sauce starts to bubble, reduce heat to medium and let it simmer for another 10 minutes until the sauce is reduced and thickened.
Just prior to serving, add in the torn basil leaves and then toss with the drained pasta. Serve with freshly grated parmesan cheese.

Slow-Cooker Sausage & Peppers

Hot Italian Sausage Recipe

1 lb. Cugino's Italian sausage
1 28-oz. can crushed tomatoes
1 tbsp. olive oil
1 tsp. dried oregano
pinch red pepper flakes
1 large onion, sliced into half moons
2 bell peppers, thinly sliced
kosher salt
Freshly ground black pepper
1 tbsp. basil, thinly sliced
6 hoagie rolls, toasted
Combine crushed tomatoes, oregano, red pepper flakes and olive oil in the bowl of a slow cooker. Stir in onion, bell peppers and Italian sausage. Season with salt and pepper. Cook on low 6 hours.
Stir basil into the cooked sausage and peppers. Serve warm on toasted hoagie rolls.