Photo: Hot and Sweet Italian Sausages in Tomato Sauce Recipe
Ingredients
- 1/2 pound hot Italian sausage, removed from casings and crumbled
- 1/2 pound sweet Italian sausage, removed from casings and crumbled
- 1 1/2 cups sliced red onions
- 1 1/2 tablespoons chopped garlic
- 3/4 teaspoon fennel seeds
- 1/2 teaspoon salt
- 1/2 teaspoon crushed red pepper
- 1 (28-ounce) can whole peeled tomatoes, crushed by hand, with their juice
- 2 tablespoons tomato paste
- 1 tablespoon chopped fresh oregano
- 1 pound dry penne, ziti or mostaccioli
- 1 1/2 cups fresh ricotta, or crumbled or coarsely grated fresh ricotta salata
- 6 tablespoons chopped fresh basil leaves
- Grated Parmesan, for garnish
Directions
In a large saute pan or pot, cook the sausage over medium-high heat until the fat is rendered and the sausages start to brown, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Remove all but 2 tablespoons of fat from the pan.
To the fat remaining in the pan, add the onions and garlic and cook, stirring, over medium-high heat until soft, about 3 minutes. Add the fennel seeds, salt, and red pepper, and cook, stirring, until fragrant, 20 to 30 seconds. Add the tomatoes and their juice, the tomato paste, oregano, and cooked sausage and cook, stirring, until thick and fragrant, 20 to 25 minutes. Remove from the heat and adjust the seasoning, to taste.
Meanwhile, in a pot of salted water, cook the pasta until al dente. Drain and toss in the pot with the sauce. Stir in the ricotta salata and basil. Serve immediately and garnish with Parmesan cheese at the table.
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By jaynarae_10287873
Dunn, NC
on January 29, 2012
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DEEEEE-Licious. Made with 1 lb. of sweet italian sausage. Will try half & half next time. Thanks, Emeril.
By lgalunas
Michigan
on January 29, 2012
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This is a fabulous dish, easy to make and so delicious. Became a family favorite immediately.
By Mackerel Snapper
corona, CA
on August 21, 2011
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Made this for the first time tonight..Had to find a recipe for the hot italian sausage so it wouldn't go to waste..In the past, Emeril has never disappointed me with his recipes..I didn't use the crush red peppers since it was spicy enough. used what a I had left..Half red and sweet onions, chopped bella mushrooms.. At the end used fresh marjoram from my garden and a tsp of dried basil..The pasta was pretty much was I wanted to finish, half a box of penne and rotini mixed together but cooked by it's directions al dente.. Finally I used the remains of my italian mixed cheese..Hate to say, I used what I had but had to buy the ricotta..After all is said and cooked, it was perfect..My husband loved it..He gave it an A+.. I foresee leftovers for breakfast tomorrow..
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