Sausage, Mushroom, and Basil Marinara over Gemelli
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Unrated
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Prep Time
10 mins
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Cook Time
1 hr 10 mins
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Total Time
1 hr 55 mins
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Servings
8
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Course
Main Course
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Cuisine
Italian
Sausage, Mushroom, and Basil Marinara over Gemelli
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 1 lb chicken and basil sausage casing free
- 1 tbsp olive oil
- 5 oz button mushrooms quartered
- ½ sweet yellow onion diced
- Dash of crushed red pepper flakes (more if you want spicy)
- 1 tsp fennel seeds crushed
- 4 cloves of garlic minced
- 1 28 oz can of Fire-Roasted Crushed Tomatoes
- 1 15 oz can of tomato sauce
- 1 tsp of sugar more if desired
- Sea salt and freshly cracked black pepper to taste
- ¼ cup of fresh basil chopped
- Parmesan Cheese shredded
Instructions
- Form the chicken and basil sausage into small little balls.
- Coat a small Dutch oven with cooking spray and heat over medium-high heat. Add the little sausage balls and let them get golden brown on all sides but not cooked through, about 3-4 minutes. Remove from the Dutch oven and set aside; finish cooking the meatballs in batches.
- Add the olive oil to the Dutch oven when you remove the last of the sausage balls. Once hot, add the mushrooms and let them sit for 3-4 minutes before tossing. Add the onion and cook, stirring occasionally, for 3-4 minutes, or until softened. Add the crushed red pepper flakes, crushed fennel seeds, and minced garlic then cook, stirring constantly, for 1 minute.
- Add the crushed tomatoes, tomato sauce, and sugar. Mix until well combined; add the sausage balls and their juices; gently combine. Taste & season with sea salt and freshly cracked pepper, to taste. Cover with a lid and reduce heat to simmer. Let the sauce simmer for 1 hour to 90 minutes, stirring occasionally.
- Taste & re-season if needed; add the chopped basil and combine. Cook the pasta in salted water per instructions. Drain.
- Ladle the pasta into a serving bowl then spoon sauce over the top followed by a sprinkling of Parmesan cheese. Serve immediately. Enjoy.
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