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Ingredients
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Marinara Sauce
Sausage Sampler
Method
Marinara Sauce
- 1
Prepare aromatics and sweat
Heat a large deep skillet or saucepan over medium heat. Add 2 tablespoons olive oil. When oil shimmers, add the diced onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown it.
- 2
Build the tomato base
Stir in 2 tablespoons tomato paste and cook 1–2 minutes to deepen flavor. Add the 28 oz crushed tomatoes, 1/2 cup water or stock, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon red pepper flakes, and 1 teaspoon granulated sugar. Stir to combine.
- 3
Simmer and season
Bring the sauce to a gentle simmer, then reduce heat to low. Partially cover and simmer, stirring occasionally, for 20–25 minutes to meld flavors and thicken slightly. Taste and adjust seasoning: add 1.5 teaspoons salt and 1/2 teaspoon freshly ground black pepper (adjust to taste). Stir in torn fresh basil leaves in the last 2 minutes of simmering. Keep sauce warm while you prepare the sausages.
Sausage Sampler
- 4
Prepare sausages
Bring all sausages to room temperature for 15–20 minutes for even cooking. If links are long, trim to fit your pan but keep whole for presentation.
- 5
Brown the sausages
Heat a large heavy skillet or cast-iron pan over medium-high heat. Add 2 tablespoons olive oil. When oil is hot, add sausages in a single layer without crowding; you may need to work in batches. Brown the sausages on all sides, turning with tongs, about 8–10 minutes total until well-colored (they will not be fully cooked through).
- 6
Deglaze and finish in sauce
If using, pour 1/4 cup dry white wine into the hot pan to deglaze, scraping up browned bits with a wooden spoon; let the wine reduce 1–2 minutes. Transfer the browned sausages into the simmering marinara sauce, nestling them into the sauce. Increase heat to maintain a gentle simmer, cover partially, and cook for 12–15 minutes until internal temperature reaches 160°F (71°C) for pork sausages or according to package instructions. Turn sausages once halfway through so they cook evenly and absorb sauce flavor.
- 7
Serve
Using tongs, transfer sausages to a serving platter or leave them nestled in the sauce in the pan for family-style service. Spoon additional sauce over the top, sprinkle with chopped fresh parsley, and serve with crusty bread, polenta, or over a bed of pasta as desired.
