Add Italian Sausages in Tomato Sauce to your weekly menu for a hearty, versatile 35-minute dish that goes well with pasta, creamy polenta, or warm crusty bread.
Sausages have always been a favourite in my family. I’ve loved them since I was little, and that hasn’t changed. The type I enjoy most is the Sicilian one, made from pork and flavoured with fennel seeds. When I can’t find it, I make my own at home, and it’s easier than you might think.
Over time, I’ve prepared sausages in many different ways, like my Homemade Sicilian Pork Sausage with Fennel, but this recipe for Italian Sausages in Tomato Sauce, or Salsiccia al Sugo, is one I always come back to.
It’s delicious on its own, though I often serve it with creamy mashed potatoes or soft polenta. If there are leftovers, I cut the sausages into pieces and toss them with pasta for another satisfying meal.
Why This Italian Sausage is a Favourite Comfort Food
- Slow cooking allows the flavours to deepen and come together naturally.
- Recipe works for both weeknight dinners and relaxed weekend lunches.
- Simple ingredients make it easy to prepare any day of the week.
Key Ingredients for Italian Sausages in Tomato Sauce
Italian Sausages
Good quality sausages are the base of this dish. I like using Sicilian sausages made with fennel seeds for their distinctive flavour, but any mild pork sausage will work.
Tomato Passata (Purée)
This creates the smooth, rich base of the sauce. It gives a full-bodied texture and balances perfectly with the sausage.
Tomato Concentrate
A small amount adds depth and intensity to the sauce, giving it a slow-cooked taste even on busy days.
Fresh Basil
Added near the end of cooking for a fragrant finish. It gives the sauce its signature Italian aroma and freshness.
Find the complete list with measurements in the recipe card below.
How to Make Italian Sausages in Tomato Sauce
Step 1: Quickly sauté the chopped onion in the extra virgin olive oil. Add the sausages and brown well on all sides.
Step 2: Add the tomato concentrate and tomato purée. Mix and add enough water to cover the sausages.
Step 3: Add the basil leaves and season with salt to taste.
Step 4: Cover and cook over low heat for about 30 minutes, or until the sausages are cooked through and the sauce has thickened.
Step 5: Serve hot with mashed potatoes, polenta, or toss with pasta as a sauce.
Frequently Asked Questions
Yes. Pork sausages are traditional, but chicken or turkey versions work well for a lighter result. Choose mild ones so they blend nicely with the tomato sauce.
Yes, a small splash of red wine after browning the sausages adds depth and rounds out the tomato flavour. Let it simmer for a few minutes before adding the passata.
Let it simmer uncovered for a few extra minutes so some of the liquid evaporates. The sauce will naturally reduce and become more concentrated.
You can if you prefer a smoother sauce. Remove the casings and break up the meat before browning to create a thick, hearty texture that blends well with the tomato sauce.
Extra Help from the Kitchen
Deglaze the Pan for Extra Taste – After browning the sausages, pour in a splash of water, stock, or wine and scrape the bottom of the pan. The browned bits dissolve into the sauce and add richness.
Use Good-Quality Tomatoes – Choose passata made from ripe Italian tomatoes. It gives the sauce a balanced sweetness and smoother consistency compared to generic brands.
Add a Pinch of Sugar if Needed – If the tomatoes taste acidic, a small pinch of sugar helps round out the flavour without making the sauce sweet.
Skim Any Excess Fat – If the sausages release too much oil, spoon off a little before serving. This keeps the sauce light but still full of flavour.
Variations and Twists
Make It Spicy – Use spicy Italian sausages or add a pinch of red chilli flakes to the sauce for a gentle heat that lifts the flavour.
Add Vegetables – Stir in chopped bell peppers, mushrooms, or zucchini when cooking the onion. They bring extra texture, colour, and natural sweetness to the sauce.
Turn It into Pasta Sauce – Slice the sausages before simmering and mix the sauce through pasta such as rigatoni or penne for a hearty meal.
Add Fresh Herbs – A mix of basil, parsley, or oregano enhances the sauce with a fuller flavour and a fresh, well-rounded finish.
Storage and Shelf Life
Store any leftovers in an airtight container in the fridge for up to 3 days. Let the sausages and sauce cool completely before sealing the container to keep the texture and flavour fresh.
For longer storage, freeze in portions for up to 3 months. Use freezer-safe containers or bags to avoid ice crystals forming. Thaw overnight in the fridge before reheating.
Reheat slowly on the stove over low heat with a small splash of water to loosen the sauce and bring it back to its original consistency.
Delicious Ways to Cook with Sausages
Italian Sausages in Tomato Sauce
Add Italian Sausages in Tomato Sauce to your weekly menu for a hearty, versatile 35-minute dish that goes well with pasta, creamy polenta, or warm crusty bread.
Ingredients
- 500 g – 1 lb. Italian sausages
- 2 tbsp extra virgin olive oil
- 2 tbsp chopped onion
- 140 g – 5 oz. tomato concentrate
- 260 g – 9 oz. tomato passata/purée
- salt – to taste
- basil leaves
Instructions
-
Quickly sauté the chopped onion in the extra virgin olive oil. Add the sausages and brown well on all sides.
-
Add the tomato concentrate and tomato purée. Mix and add enough water to cover the sausages.
-
Add the basil leaves and season with salt to taste.
-
Cover and cook over low heat for about 30 minutes, or until the sausages are cooked through and the sauce has thickened.
-
Serve hot with mashed potatoes, polenta, or toss with pasta as a sauce.
Leave a Reply