Homemade marinara sauce is really good. But sometimes I think the marinara tastes a bit bland-inara. So I decided to take the marinara sauce, add a relatively healthy protein like the spicy chicken sausage and kick the flavor in high gear. The result? It came out tangy, slightly spicy, and FILLING!
Step 1: Ingredients (onion, carrot, garlic, basil, parsley, chicken broth, San Marzano tomatoes, olive oil, spicy chicken sausages)
Step 2: make your sofrito (onion, garlic, carrot, olive oil) add chicken broth, then tomatoes and simmer. In a pan, fry sausages until 165* internal temp, add sausages to sauce
Step 3: Add fresh basil and parsley to the simmering sauce, ladle sauce over thin spaghetti, grate fresh pecorino Romano (aka italian snow), enjoy!
Step 4: Polish your plate clean and get seconds
- Olive oil
- 3 to 4 whole cloves garlic, minced
- 1 whole small to medium onion, chopped
- ½ cup white wine (or chicken broth)
- Three 15-ounce cans crushed tomatoes
- Salt and ground pepper
- Pinch sugar
- Fresh parsley leaves
- Fresh basil leaves
- Add a tablespoon or so of olive oil into a hot pan over medium-high heat and throw in the garlic and chopped onions and give them a stir.
- Now add the wine (or chicken broth), whisking to deglaze the bottom of the skillet. Cook until the liquid reduces by half.
- Add the crushed tomatoes and stir to combine. Add salt and pepper to taste and a pinch of sugar. Reduce the heat to low and simmer for 30 minutes.
- In a separate pan, pan fry your uncooked spicy chicken sausage until internal temperature reads 165 degrees.
- Toward the end of the cooking process, cut your sausages into bit size pieces, chop up your fresh parsley and basil and add it to the sauce to taste, stirring to combine.
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