Italian Sausage & Mushroom Recipe
marinara sauce + sausage + mushrooms and mozzarella
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Ingredients
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Sauce & Main
Finish & Cheese
Method
Sauce & Main
- 1
- 2
Brown sausage
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sausage pieces and cook, stirring and breaking up with a spoon, until browned and cooked through, about 6–8 minutes. Transfer sausage to a bowl and set aside, leaving rendered fat in the skillet.
- 3
Sauté onion & mushrooms
Reduce heat to medium and add the remaining 1 tablespoon olive oil to the skillet if it looks dry. Add the diced onion; cook until softened and translucent, 4–5 minutes. Add the sliced mushrooms and a pinch of salt; cook until mushrooms release their liquid and begin to brown, about 5–6 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.
- 4
Build the sauce
Stir in the tomato paste and cook 1 minute to deepen flavor. Add the crushed tomatoes or passata, dried oregano, dried basil, red pepper flakes, sugar (if using), salt, and black pepper. Stir to combine.
- 5
Simmer
Return the browned sausage to the skillet, bring sauce to a gentle simmer, reduce heat to low, and cook uncovered for 12–15 minutes to meld flavors and thicken slightly. Taste and adjust salt, pepper, or red pepper flakes as needed.
Finish & Cheese
- 6
Add cheese
If serving stovetop: tear or shred the fresh mozzarella and stir about half into the hot sauce so it melts through, reserving the rest for topping. If baking (for a baked pasta or casserole): transfer the sauce into an ovenproof dish, top with shredded/sliced mozzarella and grated Parmesan, and broil or bake at 425°F (220°C) until cheese is bubbly and slightly golden, about 6–8 minutes.
- 7
Garnish & serve
Stir in torn basil leaves into the sauce (reserve a few for garnish). Serve the Italian sausage & mushroom marinara over pasta, polenta, or in a sandwich roll. Finish with the remaining fresh mozzarella, a sprinkle of grated Parmesan, and extra basil leaves. Serve immediately.