Recipe by Carliey
"This is a great homemade sauce. It's savory and spicy, as well as thick and chunky. The secret is the combination of Italian sausage, green onions, red wine and red pepper flakes. Easily double or triple amount and top on anything! Even better the next day. Enjoy."
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green onions, chopped
1 (8 ounce) package
fresh mushrooms, sliced
1 (15 ounce) can
1 (14.5 ounce) can
1 (6 ounce) can
red pepper flakes
salt and pepper to taste
This was a Great Sauce!!! I used italian link sausage, sliced and browned with the garlic. I used portabella mushrooms because that is what I had. I used 1/4 cup of wine and 3/4 cup water. I used less wine because I only had red cooking wine and I know it is stronger and saltier then regular red wine.Update- I made this again and had everything except used Italian diced tomatoes and got brave and used the half cup of Red cooking wine and it was super - It makes the perfect amount of sauce. Thank you for sharing your recipe
Decent taste, but I felt the red wine flavor burned through most of the other flavor. Could have been because I used a merlot I had around. Be sure not to overdo it on adding meat, or you will wind up with something that looks a lot more like a goulash.
This sauce rocks! I followed the recipe to a "T" (doubled) - except for the simmering step, I threw it all in the crockpot on low for several hours. SO Delicious! We will be making this sauce often!
My family LOVED this sauce,it will be a favorite.I followed it exactly except I used hot Italian sauage and no need for red pepper flakes.Thanks to Staci for suggesting the crockpot.
Thanks for the recipe Carliey. Karen
I loved this sauce. Perfect amount of spice for me - I made it exactly as the recipe said and wouldn't change a thing. Thanks for sharing!
I've been making this recipe for years (handed down Italian). I haven't used mushrooms before (so I look forward to adding that.) One thing you might try that makes this recipe absolutely perfect, cut sausage links into 1/2 bites (brown with onions). Add 1/2 cup celery. When sauce has simmered (at least 2 hours) add whole pepperoni cut into 1/2" pieces. When serving pasta, ladle sausage and pepperoni separately and serve with freshly grated permesan cheese. You will NEVER make this differently.
This was a really nice red sauce. I used italian link sausage, browned and sliced.
This is the best sauce. After making this I can say I make my own pasta sauce now. It has spice, tang and it awesome. I've made it and put it in lasagna, spaghetti, and also used it as the sauce on my french bread pizza's. Will keep this and continue to use it over and over again!!!! Thanks Carliey...what a great recipe!!!!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Savory Italian Sausage Sauce
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 495
** Calories from Fat: 263
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