Quick Pasta with Tomato Sausage Sauce
This is one of the easiest shortcut meals you can make when you just don’t feel like cooking or don’t have a lot of time. My kids usually like the sauce but if the moon is full and they are not in the mood for it, I can still serve them pasta with butter and a little Parmesan cheese on top.
My wife isn’t eating pasta this month so the sauce is enough for her to eat as a meal. Serve it up with a vegetable and/or salad and you have a quick and easy meal.
Now if you had the time, you could make the sauce from scratch but then I couldn’t call this a shortcut meal. You could even make the pasta from scratch but then you are really going out of your way to your destination. It’s a nice trip but takes awhile.
My shortcut is to find a jarred pasta sauce that you really like that doesn’t taste fake or commercial. Is there anything as good as homemade? I don’t think so but there are some very good products on the market especially when you need something quick.
I like using a 26 oz jar of Classico Four Cheese tomato sauce made by Di Parma. My kids like it and I can purchase it at Costco but I’m sure there are plenty of other decent brands out there. Once you add the sausage, it doesn’t really matter because the meat adds a lot of flavor. - What’s Your Favorite Commercial pasta sauce?
How to Make Pasta with Sausage Tomato Sauce
To make this shortcut meal at home, brown some sweet or mild sausage. You can purchase it loose or in sausage links, it doesn’t matter. Just be careful to check the package to make sure it is not hot sausage.
I thought I was buying sweet sausage and the label said sweet sausage but when I got home, half the sausage was hot. No way I was going back out so I made the sauce hoping my kids would eat it. They tried but quickly brought to my attention how hot it was.
If using sausage links, squeeze the sausage meat into a good sized sauce pan. Brown the meat, add your favorite sauce and let it cook for 5 to ten minutes. That’s it. Quick, easy and delicious.
Because the sauce is thick, I like to serve it with penne pasta but you can use whatever you and your kids like. Serve it with freshly grated Parmesan cheese to give it another layer of flavor and you have a nice meal.
Great for lunch the next day too.
on October 6th, 2006 at 2:22 pm
I’m not big on heavy sauces, so instead I use a can of stewed tomatoes (italian style)–which, to me, has a more “fresh” tomato flavor. First, I toss the pasta with good olive oil and a crushed clove of garlic. I cut up the tomatoes a bit & toss in the entire contents of the can… then serve it topped w/freshly grated parmesan cheese.
Also Trader Joes has a sundried tomato pesto that I use sometimes–I prep the pasta the same way (olive oil & crushed garlic), then toss in the pesto. TJ’s has fully cooked frozen meatballs that I microwave, halve, then add to the pasta.
I’m all about quick and easy.
on October 6th, 2006 at 2:45 pm
del monte mexian recibe tomatoes
on October 6th, 2006 at 3:38 pm
I have tried many commercial tomato (pasta) sauces but all have fallen short (way short) of my own spicy homemade sauce. However, this past year I discovered Scalafani’s Fra Diavolo sauce (medium hot). This sauce is fantastic. Not that too sweet taste, not bitter, not even commercial tasting. It is wonderfully spicy and flavorful yet simple. I love to keep a jar of it on hand for the times when I am running short on time but just gotta have some spicy sauce to toss in my pasta. Yum!
on October 6th, 2006 at 4:57 pm
We really enjoy the Classico Sweet Basil sauce. I’ll have to give the Four Cheeses a try! Thanks
on October 6th, 2006 at 5:09 pm
Francesco Rinaldi Traditional
But I make my own often with fresh tomatoes. I roast them with garlic and parsley when the are plentiful’
on October 6th, 2006 at 5:47 pm
I’m also a huge Classico fan - I wasn’t aware there was such a cult out there! It’s priced pretty decently and generally tastes pretty phenomenal — and I am *very* picky about my pasta sauce. I also love the Sweet Basil, as well as the Spicy Red Pepper. I recently had my jaw wired shut for 5.5 weeks, and had many a meal made from Classico sauce - on its own, or mixed with plain yogurt for a pink sauce effect that also alleviated the negative effects of antibiotics, or with olive oil to keep my weight up, or both. I’m having a similar jaw surgery in a few weeks, and I suspect that Classico and I will become quite good friends again during the aftermath.
The only flaw is that it’s not available in an organic variety.
on October 6th, 2006 at 7:23 pm
I make tons of my own sauce, put it in food saver bags, freeze them flat in slabs, then seal.
This way I can pull out a slab-o-sauce and have it for most of the year(I do the same with soups and chili) I make several kinds with different meats and herbs, so they aren’t always the same.
If I do run out I like Prego. It’s OK.
on October 6th, 2006 at 7:39 pm
Barilla Puttanesca is a fave, but I don’ t have young children to consider.
on October 6th, 2006 at 9:07 pm
Newman’s Own Marinara is good moderate tasting that can be a good base for any doctoring you’re in the mood for. Also like Muir Glen Herb Sauce. And I make quick sauces with their Fire Roasted diced tomatoes with caramelized onions, garlic and caramelizing a tablespoon or two of tomato paste.
on October 8th, 2006 at 3:43 pm
I like Pomi Marinara sauce in a carton. It is the only one we have found that has a fresh tomato taste without any of the preservative flavors we have found with jarred sauces. One drawn back, it can be hard to find - but it is worth it!
on October 8th, 2006 at 8:14 pm
If I have to use canned/jarred sauce, I use Hunts or Delmonte, and then add 1 can of Italian Tomatoes, chopped along with 1 can tomato paste, 1 tsp Italian Seasoning, 1 lg. onion, and either some hamburger or some sweet or hot sausage links… It’s quick and easy and always delicious!
on October 8th, 2006 at 11:50 pm
When I don’t feel like it or don’t have the time I love Hunt’s Traditional. To make it more “mine” I add lots of red wine (Chianti or Burgundy - I just make sure it’s a full red) and tomato paste, dried basil and dried oregano. If I need to adjust any other things I do that too but salt is not usually one of them. I much prefer ground pork to ground beef - it just seems more flavorful to me.
on October 9th, 2006 at 7:05 am
Love Newman’s Own but again, as most above my own special twist. I add fresh sauteed mushrooms and fresh oregano and fresh chives. Adds color.
on October 9th, 2006 at 11:05 am
I make a sauce similar to this when I’m in a hurry too. I like Barilla Mushroom & Garlic and their Puttanesca. For a quick light sauce I like Del Monte DicedTomatoes with Basil, Garlic and Oregano tossed with the hot pasta..it makes a nice, quick summer pasta dish.
on October 10th, 2006 at 9:06 pm
I have been a Prego fan since its inception in the 1980’s. Prego now has an organic version, which I love, and it doesn’t contain corn syrup. I don’t buy anything that contains corn syrup. I never have liked Ragu, which was one of the top pasta sauces for years until Prego and others came along. I also buy any pasta sauce that only has natural ingredients, organic or not. I love Rosemarino Pasta Sauce in “Hearty Meat” flavor and use it as dip for sesame sticks made from spelt flour. You are right that the commercial sauce market is huge. I buy a new one every so often at a gourmet store out of curiosity, but keep going back to Organic Prego. It’s cheaper and available at most grocery stores. I suddenly have the urge to have pasta and sauce for lunch!
on October 13th, 2006 at 8:28 am
I prefer barilla also, we either get Marinara or Spicy Pepper. We don’t see it in our store too much so we always have to stock up.
on October 23rd, 2006 at 9:41 am
I rather my own tomato sauce. I use Cento tomato paste and either sauce or chef’s cut tomatoes. This is by far the best tomato sauce I’ve ever found.
on October 24th, 2006 at 1:13 pm
When i am in a hurry Barilla Marinara works great for me, not as good as my own w/crushed tomatoes, and garlic, onion, celery&carrots,sauteed’ salt and pepper to taste…mmm, mmm, good.
on November 2nd, 2006 at 5:11 pm
For many years I have only used Catelli 6 Vegetable pasta sauce. I’m not sure if it is available in the States. It has a very low-acid fresh taste and comes in many varieties. I like them all.
on January 5th, 2007 at 3:46 pm
I start out with the Classico Basil & Tomato sauce (2 jars) 1 lb. Ground Beef, 1 lb. Ground Italian Sausage, 2 cans mushrooms and my own secret blend of spices (McCormick Greek Seasoning… a mixture of Garlic, Sea Salt, Oregano and Spearmint that will keep people guessing). Brown the meat, add the sauce and extras, a little wine and simmer. I toss it over ravioli, it’s dinner and leftovers for work the next day plus a leftover jar of doctored sauce back into the fridge!
on March 17th, 2007 at 8:33 am
The absolute best jarred sauces are:
(1) Rao’s Marinara - a bit expensive but worth it; and
(2) Cento Imported Marinara - reasonably priced and made from San Marzano tomatoes.
I always add about a teaspoon of chopped fresh mint. It’s common in Sicily but not elsewhere in Italy.
American made sauces are tinny,bitter and watery and require substantial fine tuning. Why bother.
Always buy imported San Marzano tomatoes when possible, even canned.
on March 28th, 2007 at 4:57 pm
Barilla is number one in our house. But after reading some of these recommendations on other brands, I’ll definitely venture out.