Italian Sausage & Pasta

“All enjoyed this tonight.It had a rich and full flavor.I used bulk It. sausage and 28 ounces of tomatoes.Thank you Art for this wonderful recipe.It’s a winner.”

“This made for a great meal.I used hot Italian sausages (stovetop cooked) over penne pasta.I doubled the recipe, using 2 cans of diced tomatoes (1 regular & the other fire roasted tomatoes with garlic),I felt as though the balsamic vinegar really helped create the depth of flavor this meal had.My daughter found it to be a little too spicy (guess I should have used regular Italian sausage). My family enjoyed this , but despite the fact that it was so easy to pull together, I don’t think it is something we would have a “taste” for on a regular basis (if that makes any sense).Thanks for sharing!”

“I loved this recipe.I modified the recipe a little bit since I accidentally put in about 8oz. of wine and I noticed that the sauce was going to be too watery.To compensate for the miss, I thickened the sauce with a couple of teaspoons of tomato sauce.I also used fresh basil and left out the caraway seeds.I threw in a couple dashes of tobasco sauce (since I love it) and to get more kick, I put in quite a bit of red pepper.I also didn’t have fresh garlic so just put in some garlic salt to taste.I left the sausage with the casing on which went fine.>br/br/

“We really liked this recipe! I didn’t have the canned diced tomato, but was able to substitute canned whole tomatoes which I cut up. Added some red pepper flakes like some reviewers suggested which gave the recipe a little extra kick. As made, sauce is thicker, which I thought worked great, but I can see if someone wanted a thinner sauce, adding some tomato sauce would work well too. Husband said this would be a great recipe for having friends over (so apparently he liked it enough to share!) LOL”

“Made it last night, came out very tasty. Just a few changes, first I used a stick blender on the canned tomatoes(28 oz) to make a less chunky sauce. Took sausage out of its casing and saute with onions, garlic and the add the spices. Added the wine and vinegar and allowed the alcohol to cook out 2-3 minutes. Then add the tomatoes and simmered. Even with the changes it did not take too much time to cook, just a little extra prep. And my picky eater loved it enough to ask how I made it, so she came make herself when its her turn to cook. Great Recipe”

“My 8 year old daughter and I loved this pasta dish.The sausage I used had been in my fridge a couple of weeks and I cooked it really well (way too well according to my husband).In any case, I loved the flavor of the sauce and would love to make it again.I was so disappointed that my husband didn’t like it (which may have been because I overcooked the sausage).Thanks for a great recipe, I’ll definitely give it another try and hope to convert my DH.”

“One of my favorite dishes!I cook the sausage in the pan and cut into bite size pieces.The sausage is so tender and full of flavor.My entire family (including my 3 year old) enjoys this dish.Thanks for sharing!”

“FANTASTIC! Made as written but used leftover basil-artichoke chicken sausage so I didn’t throw that in until the 1/2 hour simmer part. Also added an 8 oz. can of tomato sauce and served it over fettuccini pasta. My husband said it was “restaurant quality” and that he’d make it his birthday meal in a heartbeat. Even my picky 4 1/2 year old liked it well enough. I loved it too. Just a great pasta dish!!!”

“This was really good!I think the balsamic vinegar made it stand out for me.I used garlic/cheese sausage and it was great.It could have used a little something else but that’s easy to experiment with.”

“Wow!Sooo yummy!I chopped my sausage into 1 inch pieces and browned them in my dutch oven.Proceeded with the recipe in the same pot and got all of the wonderful flavour off the bottom from the sausages. For us, this made 3 large size portions.Would not hesitate to serve this to company, it was that good.”

“This dish was quick and yummy.Like others I just cooked the meat in a pan and then proceeded to toss in the onions and garlic from there. I thought the dish was yummy as written for adults, but at the last minute I put in a can of tomato sauce to make more of a sauce and less of a broth for the kids.My husband thought it was glorified spaghetti, so next time I make this dish I will serve it over a different shaped pasta.”

“Quick & delicious – what more could you want from a recipe. I just made this dish and had to write a review. I did make a few minor adaptations ( sauteeing the sausage in a pan rather than nuking) but the basics were still there. This one is a keeper.”

“This is by far one of my favorite recipes ever and it’s the 1st one to make it into my recipe box! Extremely easy to make as there aren’t many items to prep, extremely easy cleanup…and the taste is elegant and superb. I like to use spicy Italian sausage cut into bite size pieces (instead of cutting it into 4’s) with a handful of red pepper flakes thrown into the sauce. Other that that, I follow this recipe exactly as is, served with a side of garlic bread and the rest of the red wine. It’s my fiance’s favorite meal!”

“I don’t know if I did something wrong but I only put in 2oz of red wine vinegar and 1 tablespoon of balsamic vinegar and it was really acidic (eyes watered as I leant over it on the stove). I added 1 tsp of sugar but just couldn’t shake the acidity. My kids (aged 4 & 6) wouldn’t eat it.WHOOPS!I just worked out where I went wrong – it is red wine NOT red wine vinegar.Will try again and this time try to make it to the recipe!!!”

“A very nice sauce. Ibrowned Italian turkey sausage in a seperate pan. I then followed the rest of the recipe but only used 1/2 c. wine because there seemed to be quite a bit of liquid in the sauce already. I agree with the other posts that it needed just a touch of something else… so I added a pinch each of sugar and red pepper flakes. It turned out to be so delicious. Thanks for a great recipe. What a treat!”

“MMMM! Loved this. Very easy to make, thanks for posting!”

“I did modify this a bit for what I had on hand (might post the recipe later), but the addition of the balsamic vinegar just absolutely made the whole sauce! Incredible! Thanks, Maine-iac for sharing a really great recipe! I’m going to add Balsamic vinegar to my pasta sauce creations more often as the color and deep, delicious flavor turn an already delicious sauce into something astounding!”

“Wow! This was YUMMY!! I used ground sausage that I browned in a skillet with the onions and garlic. Then added the herbs before adding the wine (a Cab-Sav) vinegar and tomatoes. I also added a pinch of red pepper flakes and about 1/2 tsp of sugar. I served it over shell pasta. DH scarfed this down! And DD had seconds. I’m having the leftovers for lunch today. Thanks for the great recipe! :)”

“Loved this dish, Maine-iac. I was about 4 oz short of a pound of italian sausage, so I also added some chicken breast chunks. Used a 15-oz can of tomatoes, and actually used white rather than red wine because I discovered I didn’t have an open bottle of red. Tasty meal over thick spaghetti with garlic bread.”

” This is delicious! I made it with the ingredients called for including a large pinch of caraway seeds. I did modify the prep: open sausage casings and sauté in a skillet; add the onions after about 8 minutes and the garlic the last minute or two; add rest of ingredients. Discovered my can of tomatoes was tomato sauce so I chopped and added three medium/small tomatoes instead. After simmering 20 minutes, removed cover to reduce somewhat (fresh tomatoes are watery) for 10 minutes while the pasta cooked. I used good quality balsamic vinegar and wine. Served with freshly grated Romano cheese. And the rest of the red wine! This is the first recipe I added to “My Favorites” cookbook.”