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Sausage, Mushroom, and Basil Marinara over Gemelli

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Sausage, Mushroom, and Basil Marinara over Gemelli

It was rainy and cold all weekend long which made me crave some comfort food. My husband suggested Italian for dinner so I made some pasta with homemade sauce. My house smelled amazing while the sauce simmered. The flavor of the sauce was terrific and I really loved the little sausage balls. This dish was a big hit with everyone especially my son who gobbled it up in no time. I combined this sauce with gemelli pasta and served it with some crusty bread and my House Salad for a tasty meal.

Sausage, Mushroom, and Basil Marinara over Gemelli

How to Make Sausage, Mushroom, and Basil Marinara over Gemelli

Form the chicken and basil sausage into small little balls.

Sausage, Mushroom, and Basil Marinara over Gemelli

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.

Sausage, Mushroom, and Basil Marinara over Gemelli

Sausage, Mushroom, and Basil Marinara over Gemelli

Sausage, Mushroom, and Basil Marinara over Gemelli

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Prep Time: 10 minutes
Cook Time: 1 hour 45 minutes
Total Time: 1 hour 55 minutes
Course: Main
Cuisine: Italian
Servings: 8

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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Pam

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25 Comments

  4. Pasta sauce simmering on the stove for hours is my true definition of a comfort smell. It reminds me of growing up and I never get tired of it! This sauce sounds delicious!

    Reply

  5. I’ve got to quit reading blogs before breakfast as I got hungry just reading the name of the dish. After seeing the first shot, I’m heading to the kitchen – love the set up with the bread it the background.

    Reply

  6. Two eggs on top of pepperjack and Italian sausage cheese toast and I feel much better – maybe I can get thru the remainder of my reads now.

    Reply

  12. Instead of sugar, I mince up a carrot in the food processor, and add it with the onions. It takes away the acid in the tomatoes. I made angel hair and meat sauce on Saturday, because it was chilly here, too. I wish I had your gemelli!

    Reply

    1. What a great idea! So simple yet so effective. being a keen juicer I use carrot all the time for sweetening – I guess we could use it a lot more often in cooking instead of adding sugar or other sweeteners. Great tip.

  15. Hi Pam,
    Each time I come to visit you, I leave with my mouth full of water and salivating with your fantastic combinations!!
    Cheers,
    Lia.

    Reply
  18. Pingback: Baked Egg with Sausage, Mushroom, and Basil Marinara on Toast | My Best Cookbook

    1. Chloe,

      I found mine in the meat case in the meat department of a local grocery store called New Seasons. It would also work well with turkey Italian sausage with the casings removed & maybe just add some extra basil to the sauce. I hope this helps.

      Pam