Sausage, Mushroom, and Basil Marinara over Gemelli
Servings 8
Equipment
- Large Dutch oven
- Large pot
Ingredients
- 2 tbsp olive oil divided
- 1 lb chicken and basil sausage casing free
- 5 oz button mushrooms quartered
- ½ 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 balls.
- Heat one tablespoon of olive oil in a large Dutch oven over medium-high heat. Add the little sausage balls and cook until golden brown on all sides but not cooked through, about 3-4 minutes.
- Remove the meatballs 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, then stir to combine.
- 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 the heat to a simmer. Let the sauce simmer for 60-90 minutes, stirring occasionally.
- Taste & re-season if needed; add the chopped basil and combine.
- Cook the pasta in a large pot of well-salted water according to instructions. Drain.
- Ladle the pasta into a serving bowl, then spoon sauce over and stir to combine, and top with Parmesan cheese. Serve immediately. Enjoy.