Sausage, Mushroom, and Basil Marinara over Gemelli
Course Main
Cuisine Italian
Prep Time 10 minutesminutes
Cook Time 1 hourhour45 minutesminutes
Total Time 1 hourhour55 minutesminutes
Servings 8
Ingredients
1lbchicken and basil sausagecasing free
1tbspolive oil
5ozbutton mushroomsquartered
½sweet yellow oniondiced
Dash of crushed red pepper flakes(more if you want spicy)
1tspfennel seedscrushed
4clovesof garlicminced
128 oz can of Fire-Roasted Crushed Tomatoes
115 oz can of tomato sauce
1tspof sugarmore if desired
Sea salt and freshly cracked black pepperto taste
¼cupof fresh basilchopped
Parmesan cheeseshredded
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.