Sausage Recipe

Name: Altezza Rooftop Bar Chicagos Sausage Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb Hot Italian sausage (ground or removed from casings); 8 oz Fresh whole-milk mozzarella, shredded or sliced; 1 tbsp Olive oil; 1 tsp Salt; 1 tsp Black pepper; 14 oz Mutti crushed tomatoes (or Mutti polpa/pelati, finely crushed by hand); 2 cloves Garlic cloves, minced; 1 small Yellow onion, finely diced; 1 tbsp Tomato paste; 1 tsp Dried oregano; 1 tsp Red pepper flakes (optional, for extra heat); 1 tsp Granulated sugar (optional, to balance acidity); 4 leaves Fresh basil leaves, torn (optional); 1 loaf Crusty bread or toasted baguette slices (for serving); 2 tbsp Grated Parmesan or Pecorino (optional)

Inspired by Altezza Rooftop Bar Chicago

Time35m

Serves4

Hot Italian sausage, mozzarella, Mutti tomatoes

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Ingredients

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Sausage & Cheese

1 lb Hot Italian sausage (ground or removed from casings)

8 oz Fresh whole-milk mozzarella, shredded or sliced

1 tbsp olive oil

1 tsp Celtic sea salt

1 tsp black pepper

Tomato Sauce

14 oz Mutti crushed tomatoes (or Mutti polpa/pelati, finely crushed by hand)

2 cloves Garlic cloves, minced

1 small Yellow onion, finely diced

1 tbsp Tomato paste

1 tsp Dried oregano

1 tsp Red pepper flakes (optional, for extra heat)

1 tsp Granulated sugar (optional, to balance acidity)

4 leaves Fresh basil leaves, torn (optional)

To Serve

1 loaf Crusty bread or toasted baguette slices (for serving)

2 tbsp Grated Parmesan or Pecorino (optional)

Method

Sausage & Cheese

Cook sausage

Heat a large skillet over medium heat and add 1 tablespoon olive oil. Add the hot Italian sausage (if in casings, remove meat from casings as it cooks) and break it up with a spatula. Cook for 6–8 minutes, stirring occasionally, until browned and cooked through. Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper while cooking. Use a slotted spoon to transfer the cooked sausage to a bowl, leaving rendered fat in the pan.

Melt mozzarella (if assembling hot)

If serving as a hot cheesy sausage dish, preheat oven to 425°F (220°C). After combining sausage with the sauce (see Tomato Sauce section), spread the mixture into an oven-safe skillet or shallow baking dish, top evenly with the shredded or sliced mozzarella, and bake 6–8 minutes until the cheese is melted and bubbly. Remove and sprinkle with torn fresh basil and grated Parmesan if using.

Tomato Sauce

In the same skillet with the reserved sausage fat (add a little olive oil if pan is dry), reduce heat to medium-low and add the diced onion. Sauté 4–5 minutes until translucent and soft. Add the minced garlic and cook 30–45 seconds until fragrant.

Stir in 1 tablespoon tomato paste and cook 1 minute to deepen flavor. Pour in the 14 oz can of Mutti crushed tomatoes, scraping up any browned bits from the pan. Add 1 teaspoon dried oregano, 1 teaspoon red pepper flakes (if using), and 1 teaspoon sugar (if using). Season with remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper.

Bring sauce to a gentle simmer, then reduce heat to low and simmer uncovered for 8–12 minutes, stirring occasionally, until the sauce thickens slightly and flavors meld. Taste and adjust seasoning. Stir in torn fresh basil leaves at the end of simmering.

Return the cooked sausage to the skillet with the sauce and stir to combine. Simmer together 2–3 minutes so the sausage warms through and absorbs some sauce flavor.

To Serve

If you followed the oven-melt step, remove the baking dish from oven and let rest 2 minutes. Serve the hot sausage and tomato-cheese mixture with crusty bread or toasted baguette slices for dipping. Sprinkle grated Parmesan or Pecorino over portions if desired.

Alternatively, serve the sausage and Mutti tomato mixture over cooked pasta, polenta, or inside a toasted hoagie roll as a sandwich.