Two-Step Homemade Sausage Pasta Sauce

One of the best things you can do as a cook is make friends with your butcher. Not only can they give you tips on how to cook the meat, but they can also point out specials on good cuts of meat. And honestly, they’re generally ignored and love to strike up a conversation. My butcher makes this delicious sweet Italian sausage without the casing, which is perfect for sauce. It’s especially easy because I don’t have to cut the sausage meat out of the casings (which you can certainly still do). It’s the “cheater” way to make a good sauce that tastes like you’ve labored for hours (it’s way better than anything from a jar alone), and it only takes as long to make as your pasta.

Delicious dinner in less than 15 minutes!

What you’ll need:
1/2 lb sweet Italian sausage
1/2 jar pasta sauce (tomato basil, tomato garlic, or whatever is in your cupboard)
1 tbsp olive oil

What you’ll need to do:

Set your saucepan over medium-high heat with a drizzle of olive oil. If you get your sausage meat in the casings, cut the meat out of the casing so you only have the ground sausage. Put your ground sausage in the pan, then break apart with a wooden spoon.

Keep breaking that meat apart as it cooks. If you think about any good meat sauce, you just get little pearls of sausage instead of big chunks.

While the sausage meat browns, continue breaking apart into small pieces – you want it to be evenly distributed in the sauce. After the sausage meat is cooked all the way through, add your pasta sauce and turn the heat down to low. Simmer for a few minutes (or until your pasta is done cooking).

Let it simmer so the flavors have time to marry.



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