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A close up photo of a bowl of penne pasta with pieces of cut up Italian sausage. There is parmesan cheese grated over top.

Hearty Marinara with Sausage

Donna Poirier
This Hearty Marinara with Sausage is the quintessential Sunday sauce or, as some Italians, particularly in certain parts of North America, like to call it, Sunday gravy.
5 from 4 votes
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Course
Cuisine Italian
Servings 4 servings
Calories 439 kcal

Equipment

  • heavy bottomed pot, such as a Dutch oven, or stainless steel pot
  • sharp chef's knife
  • cutting board
  • wooden spoon
  • measuring spoons

Ingredients
 

  • 1 tablespoon extra-virgin olive oil
  • 1 pound Italian sausage links, 454 grams sausage, cut in half
  • 1 cup yellow onion, one small onion, diced
  • 3 garlic cloves, finely minced
  • 1 28 ounce can crushed tomatoes, 796 millilitres
  • 1 teaspoon dried basil
  • 1 teaspoon kosher salt
  • 1 dried bay leaf

Instructions

  • Sauté:  To a heavy-bottomed 4-quart Dutch oven, add olive oil and, over medium-high heat, sauté sausage pieces until golden brown. This should take 5-8 minutes.
    1 tablespoon extra-virgin olive oil, 1 pound Italian sausage links
  • Add onion and garlic:  Once the sausage is golden brown and well caramelized, add in the diced onion and sauté until translucent, 3-5 minutes. Next, add garlic and sauté 30 seconds or until fragrant (be careful not to burn the garlic).
    1 cup yellow onion, 3 garlic cloves
  • Add remaining ingredients: Add crushed tomatoes, dried basil, kosher salt and the bay leaf.
    1 28 ounce can crushed tomatoes, 1 teaspoon dried basil, 1 teaspoon kosher salt, 1 dried bay leaf
  • Simmer:  Stir to combine and bring to a boil. Once boiling, reduce the heat to low, simmer with the lid on, and cook for 30-45 minutes, stirring occasionally. When done, remove and discard the bay leaf, and your hearty marinara with sausage is ready to serve.

Notes

Be patient browning the sausage as the caramelization will add depth and give the sauce its hearty flavour, which is characteristic of a sauce that has simmered for longer than one hour.
This recipe makes approximately 3 cups of sauce which is enough for one pound of pasta, typically serving 4.
Serve with a generous dusting of grated Parmigiano Reggiano or Pecorino Romano cheese.

Nutrition

Nutrition Facts
Amount per Serving
Calories
439
% Daily Value*
Fat
 
39
g
60
%
Saturated Fat
 
13
g
81
%
Trans Fat
 
0.003
g
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
19
g
Cholesterol
 
86
mg
29
%
Sodium
 
1416
mg
62
%
Potassium
 
350
mg
10
%
Carbohydrates
 
4
g
1
%
Fiber
 
1
g
4
%
Sugar
 
2
g
2
%
Protein
 
17
g
34
%
Vitamin A
 
6
IU
0
%
Vitamin C
 
4
mg
5
%
Calcium
 
39
mg
4
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet. Nutrition information is approximated using an online nutrition calculator. It is included as a courtesy and should not be substituted for the advice of a professional nutritionist.
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