Restaurant-Style Pasta Sauce with Italian Sausage and Red Wine

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This Italian Sausage Pasta Sauce is slightly adapted from a favorite restaurant-style pasta sauce recipe on AllRecipes.com. It’s quite simple to make, but boasts full flavor from the use of Italian-style tomatoes, tomato paste, merlot, and rich Italian sausage. Unlike similar recipes, where the sausage is browned first, this recipe simmers the sausage in the sauce with all of the other ingredients. It’s delicious atop any type of pasta, and even on spaghetti squash.

Restaurant-Style Pasta Sauce Recipe with Italian Sausage and Red Wine - naturally dairy-free, gluten-free, and paleo-friendly

Special Diet Notes: Restaurant-Style Pasta Sauce

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, and soy-free. It’s also optionally paleo-friendly.

Restaurant-Style Pasta Sauce with Italian Sausage and Red Wine
 
Prep time
Cook time
Total time
 
This sauce can also be made in your slow cooker. Simmer it on low for 4 to 6 hours. Serve the sauce over spaghetti, spaghetti squash, your favorite dairy-free ravioli, or other pasta. Keep in mind, the taste of this sauce depends a lot of the sausage you use. Choose a good quality sausage with a flavor that you enjoy.
Author:
Recipe type: Sauce
Cuisine: Italian
Serves: 6 servings
Ingredients
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 (28-ounce) can Italian-style tomatoes, crushed with your hands
  • 1 (6-ounce) can tomato paste
  • 1 cup merlot wine (see Wine Note below)
  • 1 pound ground Italian sausage
Instructions
  1. Heat the olive oil in a large saucepan over medium heat. Sauté the onion and garlic until tender and fragrant.
  2. Stir in the crushed tomatoes, tomato paste and wine.
  3. Bring the sauce to a boil over medium-high heat.
  4. Reduce heat to low, stir in the sausage and simmer until the sausage is thoroughly cooked.
  5. Serve over pasta with a side salad, and a glass of merlot!
Notes
Wine Note: If you're timid on the wine, you can reduce it to ½ cup. The end result will still be delicious.

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About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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