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.

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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Sausage, Mushroom, and Basil Marinara over Gemelli

Yield: 8

Prep Time: 10 min.

Cook Time: 60-90 min.

Ingredients:

1 lb chicken and basil sausage, casing free
1 tbsp olive oil
5 oz button mushrooms, quartered
1/2 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
1/4 cup of fresh basil, chopped
Parmesan cheese, shredded

Directions:

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.

Recipe and photos by For the Love of Cooking.net

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25 Responses to “Sausage, Mushroom, and Basil Marinara over Gemelli”

  1. 1

    Anne ~ Uni Homemaker — April 7, 2013 @ 9:23 pm

    This looks so hearty and delicious! Love the idea of forming sausage into little balls –how fun!

    [Reply]

  2. 2

    Chung-Ah | Damn Delicious — April 7, 2013 @ 10:18 pm

    This is definitely my kind of comfort food! And I LOVE gemelli!

    [Reply]

  3. 3

    Mila — April 8, 2013 @ 1:41 am

    This looks amazing! I love the ingredients.

    [Reply]

  4. 4

    Jenn — April 8, 2013 @ 5:34 am

    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. 5

    Larry — April 8, 2013 @ 5:38 am

    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. 6

    Larry — April 8, 2013 @ 5:59 am

    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]

  7. 7

    The Café Sucré Farine — April 8, 2013 @ 10:52 am

    Looks just fabulous! We never tire of Italian, it always seems to be a hit! I can see why everyone love this!

    [Reply]

  8. 8

    Diane — April 8, 2013 @ 10:58 am

    Strange I have never seen chicken or turkey sausage here. This dish does sound good though. Have a great week. Diane

    [Reply]

  9. 9

    Georgia @ The Comfort of Cooking — April 8, 2013 @ 11:32 am

    What a gorgeous, delicious weeknight meal this would make! Looks so scrumptious, Pam!

    [Reply]

  10. 10

    grace — April 8, 2013 @ 12:05 pm

    this looks REALLY good, pam. i even like your choice of pasta shape. :)

    [Reply]

  11. 11

    Andrea@WellnessNotes — April 8, 2013 @ 12:22 pm

    Gemelli are such a fun pasta shape! My son loves pasta and little meat balls. He’d love this dish.

    [Reply]

  12. 12

    Marjie — April 8, 2013 @ 12:33 pm

    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]

    • Jennifer replied: — April 9th, 2013 @ 4:34 am

      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.

      [Reply]

  13. 13

    teresa — April 8, 2013 @ 12:51 pm

    this really does look like ultimate comfort food, i love those twirly little pastas and flavorful meatballs!

    [Reply]

  14. 14

    Joanne — April 8, 2013 @ 1:34 pm

    Looks like comfort food to this full-blooded Italian girl!

    [Reply]

  15. 15

    Lia — April 8, 2013 @ 2:07 pm

    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]

  16. 16

    Blond Duck — April 8, 2013 @ 6:42 pm

    I love downing a big bowl of pasta and then taking a nap!

    [Reply]

  17. 17

    Words Of Deliciousness — April 8, 2013 @ 7:47 pm

    Sounds like perfect comfort food.

    [Reply]

  18. 18

    Baked Egg with Sausage, Mushroom, and Basil Marinara on Toast | My Best Cookbook — April 8, 2013 @ 9:32 pm

    [...] blogger, Larry, who makes the most amazing breakfasts with his leftovers. I had leftover bread and marinara sauce from the pasta dinner we had last night. Instead of pasta with the sauce for lunch I decided to [...]

  19. 19

    Angie@Angie's Recipes — April 9, 2013 @ 1:07 am

    An ultimate comfort food!

    [Reply]

  20. 20

    Rhonda (@diningalone) — April 9, 2013 @ 8:24 am

    I love those little meatballs, this looks great. Pasta is definitely comfort food for me.

    [Reply]

  21. 21

    Chris — April 11, 2013 @ 6:49 pm

    The gemelli pasta holds the sauce with all of its curvy edges, great pasta choice.

    [Reply]

  22. 22

    Chloe — April 12, 2013 @ 4:56 pm

    Where would I find chicken and basil sausage?

    [Reply]

    • Pam replied: — April 12th, 2013 @ 9:45 pm

      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

      [Reply]

  23. 23

    catalaya — April 24, 2013 @ 8:28 am

    I love Italian and this is the best dish so far ….

    http://0cbb70qpooxt1u9pjipj6s1n42.hop.clickbank.net/?tid=RECIPE1

    [Reply]

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