Sausage Pizzaiola Recipe

Brown the sausage

Heat a large, heavy skillet or sauté pan over medium-high heat. Add 1 tablespoon of olive oil. Add the sausage (casings removed) and break it up with a wooden spoon. Cook, stirring occasionally, until browned and cooked through, about 6–8 minutes. Use a slotted spoon to transfer the browned sausage to a bowl, leaving rendered fat in the pan.

Cook the onion

Lower heat to medium and add the remaining 1 tablespoon olive oil to the pan if it looks dry. Add the thinly sliced onion and a pinch of salt. Sauté until softened and translucent, about 5–7 minutes.

Add garlic and red pepper

Add the minced garlic and red pepper flakes to the onions. Cook, stirring, for 30–60 seconds until fragrant but not burned.

Bloom tomato paste

Push the onion mixture to the side of the pan (or remove briefly). Add the tomato paste and cook, stirring, for 1–2 minutes to caramelize slightly and remove raw edge.

Add crushed tomatoes and seasonings

Stir in the crushed tomatoes, oregano, dried basil, sugar (if using), salt, and black pepper. Add the chicken or vegetable stock (or water) and stir to combine. Scrape up any browned bits from the bottom of the pan.

Simmer the sauce

Return the browned sausage to the pan and bring the sauce to a gentle simmer. Reduce heat to low and simmer, uncovered, for 20–30 minutes, stirring occasionally, until the sauce thickens and flavors meld. Taste and adjust seasoning, adding more salt, pepper, or a splash of lemon juice if needed.

Finish with herbs and cheese

When the sauce is ready, remove from heat and stir in the torn fresh basil, chopped parsley, and half of the grated cheese. Taste and adjust seasoning.

Serve

Serve the sausage pizzaiola over cooked pasta or with crusty bread. Sprinkle remaining grated cheese on top and garnish with extra basil leaves. If serving with pasta, toss the pasta with a ladle or two of sauce in the pan before plating to coat evenly.