Wonderfully tasty simple Italian sausage based marinara sauce that will blow you away. Just follow these easy step by step photo instructions for some great Italian.
Editor’s Note: Originally published April 13, 2010. Last updated May 8, 2018, with updated text and re-edited photos. Please enjoy this wonderful sauce.
I did it; I finally did it. I made a good marinara sauce. This has been a downfall for me for a long time.
Two things lead to this recipe. First, we have three freezers… two on refrigerators and one stand freezer. I have a goal of cleaning them out of anything more than a few months old. Some need to be tossed, but some just need to be used. Like the 1 pound pack of sweet Italian Sausage I found. What to do with it?
Last week, as I was reading some older posts on one of my favorite blogs Savory Reviews, I saw a “Super Quick Marinara Sauce” I saved it as a PDF and now was the time.
I thought even I could not lose this up. It should have been called “Simple Super Quick Marinara Sauce.” Well, guess what, it didn’t work for me, but it all worked out well. With a little tuck here and a tweak there.
The recipe was too spicy for us, cut the heat. It needed more sauce for the sausage, so I added a can of paste with water, a can of diced tomato. I increased the basil and oregano a bit for more Italian taste.
My Rating:
We really like this. I’m going just into the five range but low 5.
A heat note: The origianal recipe called for 2 teaspoons of crushed red pepper. And remember I added a fair amount more liquid to mine. That is just too hot for us normal people. To me a 1/2 teaspoon of red pepper gives a nice taste of heat hint but my wife prefers 1/4 teaspoon or none. If you use hot Italian sausage, do a taste test before adding any. It can wait to be added to near the end of simmering.
If you have links of Italian sausage, you can cut them into 1-inch pieces and use them as small meatballs. You can break the links up into ground sausage and use it that way. Or just use Italian ground sausage.
Add sausage to a large pan over medium-high heat. Chop a medium onion and add until the meat is browned and onion slightly brown. It is ok for the meat not to be totally cooked at this point.
Add 4 to 5 cloves crushed garlic and let “bloom” for 30 seconds. Remove from heat. Add 2 teaspoons dried oregano, 2 teaspoons dried basil, 1 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon red pepper flakes (optional), 28 oz crushed tomatoes, 6 oz tomato paste, and 6 oz water, and 14 1/2 oz diced tomatoes. Place back on medium heat until light boil.
Turn down to a light simmer for 1-3 hours.
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Italian Sausage Marinara Sauce
Ingredients
- 1 pound Sweet Italian Sausage
- 1 onion - medium
- 4 cloves garlic - crushed
- 2 teaspoon oregano
- 2 teaspoon basil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon red pepper flakes - optional
- 28 oz crushed tomatoes
- 6 oz tomato paste
- 6 oz water
- 15 oz diced tomatoes
Instructions
- If you have links of Italian sausage, you can cut them into 1-inch pieces and use them as small meatballs. You can break the links up into ground sausage and use it that way. Or just use Italian ground sausage.
- Add sausage to a large pan over medium-high heat. Chop a medium onion and add until the meat is browned and onion slightly brown. It is ok for the meat not to be totally cooked at this point.
- Add 4 to 5 cloves crushed garlic and let "bloom" for 30 seconds. Remove from heat. Add 2 teaspoons dried oregano, 2 teaspoons dried basil, 1 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon red pepper flakes (optional), 28 oz crushed tomatoes, 6 oz tomato paste, and 6 oz water, and 14 1/2 oz diced tomatoes. Place back on medium heat until light boil.
- Turn down to a light simmer for 1-3 hours.
Have a question or something not clear? Ask in the comments.
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Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.
Originally published April 13, 2010.
I'm DrDan and welcome to my blog. You will find delicious easy everyday recipes mostly for smaller households. Please look around and enjoy your visit. 
Tony
June 11, 2018 at 1:43 pmOlive oil??
DrDan
June 11, 2018 at 2:27 pmGenerally not needed if using non-stick pan. The fat in the sausage is enough. If not using a non-stick pan and a lean sausage, then a tablespoon of oil at the start is fine.
Dan
Dr Dan
April 18, 2010 at 8:47 pmThey’ll outgrow that. Mine did. When they were little we had to buy the most awful BBQ sauce for them. I think it was Kraft Honey something. Yuck. We are all on the same page now.
Chris
April 18, 2010 at 7:59 pmAh yes, I remember that one at Rex’s. I still haven’t tried it because it seemed close to ours. I need to give it a shot because I like spicy (although the kids will probably not like it….punks, I don’t think they’re mine.)