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Large Pot of Marinara Sauce with peppers, onions, fennel and Sausage links.
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5 from 1 vote

Sausage, Peppers and Onions Marinara Pasta

Sausage, Peppers and Onions Marinara Pasta is a hearty tomato sauce, full of sliced veggies like fennel, onion, bell pepper and big slices of Italian sausage links. This is a seriously bold and chunky tomato sauce, the perfect variation to pasta night!
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Dinner
Cuisine: Italian
Servings: 6
Calories: 563kcal

Ingredients

  • 3 to 4 links Italian sausage
  • 1 Tablespoon olive oil
  • ½ onion sliced
  • 1 bell pepper, any color sliced
  • 1 fennel bulb quartered, core removed, and sliced
  • ½ teaspoon kosher salt
  • 6 grinds fresh black pepper
  • 3 cloves garlic minced
  • 2 teaspoons Italian seasoning (or fresh herbs if you have them, parsley, oregano, thyme, basil)
  • 1 Tablespoon brown sugar
  • 2 28oz cans crushed tomato (or use whole peeled tomato, chopped or broken up)
  • 1 pound penne, rigatoni, ziti or any hearty short pasta
  • Parmesan cheese for serving

Instructions

  • In a large pot or Dutch oven over medium heat, simmer the sausage links in enough water just to cover them until cooked through, about 10 minutes. Meanwhile, slice your veggies. Remove sausage to a plate with tongs, drain water, and slice the sausage into large chunks.
  • In the same pot (now empty) over medium heat, add the oil and saute the onion, peppers, fennel and sausage pieces (keep the veggies to one side and sausage to the other). Season with salt and pepper. Stir occasionally, but not too often so the sausage and veggies can caramelize, about 20 minutes.
  • Add garlic, brown sugar and seasoning and stir well to combine. Add canned tomatoes.
  • Simmer the sauce on low for about 1 hour (longer is fine too), stirring occasionally.
  • When ready, cook pasta following package instructions, top with the sauce and grated Parmesan cheese.

Notes

To Stretch the Recipe  - You can add 1 additional 28oz can of tomato to stretch this recipe without needing to alter anything else.
Storage - Store sauce in the fridge for up to 5 days.  Eat within 2 or 3 days if it is combined with the pasta.  Microwave or reheat on the stovetop.  Sauce can be frozen for up to 5 months, cool completely in the fridge first.  Thaw overnight in the fridge before reheating.
Sausage Links could be substituted with ½ to 1 pound of bulk ground sausage.

Nutrition

Calories: 563kcal | Carbohydrates: 66g | Protein: 22g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 48mg | Sodium: 764mg | Potassium: 566mg | Fiber: 5g | Sugar: 7g | Vitamin A: 756IU | Vitamin C: 32mg | Calcium: 167mg | Iron: 3mg