Italian Sausage Pasta Sauce


Italian sausage pasta sauce done

I used to think that homemade pasta sauce took a long time to make.  That’s the way my Grandma made it and hers was always so good.

But pasta sauce doesn’t have to be an all day deal.  This one only takes about 10 minutes if you already have the Italian sausage browned out.  Add an extra 10 minutes if you need to do that step too.

Here’s what you’ll need:

Italian sausage pasta sauce ingr

  • Olive oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed or minced
  • 1 can crushed tomatoes
  • 1 6 oz can tomato paste
  • 1/4 cup chopped fresh basil (small handful of leaves)
  • 1/2 lb. bulk Italian sausage, browned
  • 1 tsp. sugar
  • salt and pepper to taste

Add a couple tablespoons of olive oil to a skillet.  Cook the onion and garlic until soft.  Stir in the crushed tomatoes and tomato paste till well blended.  Add the basil, sausage, sugar, salt and pepper.  Let simmer until the pasta is finished cooking.

I had sausage already cooked in the freezer, which made this meal super fast.  If you don’t have fresh basil, use a teaspoon of dried.

How often do you eat some version of spaghetti with sauce?  What is your favorite or what kind do you eat most often?

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  1. YUM. We eat pasta at least once a week. Sometimes I do a parma rosa cream-based sauce, which I almost always make with sausage and onions. My son likes spaghetti and meatballs, so I alternate between making those with beef and ground turkey. I could eat pasta every single day and not get sick of it!

  2. This looks delicious! I have many tomatoes right now; I’ll probably make it with fresh tomatoes now, and then canned in winter.

  3. Elizabeth says:

    we eat spaghetti or some form of pasta with sauce at least once a week. My kids love it and I’ve been wanting to try to make my own sauce so that it doesn’t have so many added unhealthy stuff in it.

  4. That tomato paste makes all the difference, doesn’t it? Great recipe! We finally picked our first red tomato last night and I’m thinking of canning pasta sauce rather than just tomatoes – more work now, less work later? We eat pasta about once a week too. Love stuffed shells with ricotta & spinach, topped with sauce.

  5. We have a pasta and sauce meal about every10-14 days. I usually make enough for 2 meals to cut down on prep time and it’s cheaper to cook it once and have it twice than to make it seperate twice. Your sauce looks good and seems super fast to make…I’ll make it soon! TFS

  6. My husband is a carb-addict, so we eat pasta at least once a week. My mom’s recipe is very similar to yours, but I’ve tweaked it over the years. I now use a jar of our favorite Ragu mixed with a large can crushed tomatoes and a can of tomato paste, then I doctor it with garlic and herbs. For meat, I add browned sausage — we don’t care for Italian sausage, so I use a chub of Jimmy Dean breakfast sausage (I heard the collective gasp, but don’t knock it ’til you’ve tried it!). I try to keep some browned sausage in the freezer, and I love to just dump all the ingredients in the crockpot early in the day.

    Another favorite spaghetti meal is chili spaghetti. I’m sure my mom started doing that to stretch the chili further (we were all very good eaters!), but now we just love it that way. Also a great crockpot meal, which makes my homeschool day go a little easier!

    Our preferred long pasta is vermicelli; it’s a bit thinner, and it even cooks up a few minutes faster. We enjoy our spaghetti sauce over penne regata, as well.

    Mmm… I think I know what we’ll be having for supper tonight!


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