• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
My Sequined Life logo
  • Home
  • Recipes
  • About
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Recipe Index
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Dips, Sauces, Spreads, and Spices

    Rosemary and Italian Sausage Tomato Sauce

    Published: Sep 20, 2016 · Modified: Jul 17, 2020 by Alyssa · This post may contain affiliate links.

    Jump to Recipe Print Recipe Share via Email

    Rosemary and Italian sausage tomato sauce is a thick and slightly spicy homemade tomato sauce with a ton of flavor coming from a few special steps along the way. This recipe yields enough sauce to enjoy now and freeze batches for later!

    A large pot of tomato sauce with a wooden spoon garnished with a fresh rosemary sprig

    One of my very favorite ways to feel efficient in the kitchen is to cook up a big batch of something and put portions right in the freezer. Homemade tomato sauce works perfectly for this purpose, and this rosemary and Italian sausage tomato sauce is no different.

    My go-to sauce recipe is, hands-down, Sunday sauce. The sauce has simple prep, includes both meatballs and Italian sausages, and can feed a crowd. It's not a quick dish by any means, but it's ultra hearty and our beloved family recipe.

    Sometimes though...sometimes I like to switch it up. Changing up some ingredients and messing with the technique a bit keeps things interesting, which is exactly what resulted in this Italian sausage tomato sauce. It's a richly flavored, chunky, and satisfying homemade sauce recipe that becomes the shining star of pasta dishes or even in place of pizza sauce!

    Glass mason jars of various sizes filled with sauce and surrounded by fresh rosemary sprigs

    Recipe ingredients

    For one thing, this recipe is the first time I've ever not added basil to a pot of homemade sauce. I was going back and forth between adding both rosemary and basil or just rosemary, and decided to stick with fresh rosemary sprigs and WOW!

    It adds a wonderful, bright flavor that complements the other sauce flavors so well. I didn't even miss the basil, and that's something I didn't think I'd ever say.

    Instead of adding whole meatballs and/or sausage to the otherwise marinara sauce, a full package of sausage is browned, crumbled, and worked into the sauce for a thick consistency with meat in every bite.

    Hot Italian sausage is usually my pick here as I love the bit of spice it brings, but of course you can always use sweet (mild) Italian sausage if you're not into much spice. Either a 16- or 20-oz package of sausage will work.

    Tips and tricks

    This rosemary and Italian sausage tomato sauce begins by cooking the meat and sautéing onion and garlic in olive oil. Then it comes time for the tomato paste.

    Add the tomato paste to the pan with the onion/garlic mixture and let it heat for a few minutes before continuing with the recipe. Stir/chop at it with a wooden spoon to break it up and mix it in with the onion and garlic the best you can. This couple of minutes of cook time allows the tomato paste flavor to deepen and the sugars to almost caramelize. It makes a difference in recipes that feature a tomato sauce element, like Italian sausage and peppers.

    A close-up of a medium glass jar filled with sauce, surrounded by a larger and smaller jar

    Then we're going to deglaze the pan with red wine, which lifts up any of the browned pieces of onion or garlic that are stuck on the bottom of the pan and makes sure they're incorporated into the sauce. This way you won't miss out on any bits of flavor in the sauce.

    Next in go the crushed tomatoes, a pinch of allspice and salt, and the rosemary. All that's left is to simmer, simmer, simmer.

    I suggest letting the sauce simmer for at least a half hour before serving, but if you've got the time, you can keep it going for a few hours. For one, the aroma in your house will be phenomenal, and the flavors will have the chance to meld even more. Just be sure to stir it periodically to ensure the sauce on the bottom of the pot doesn't burn.

    This tomato sauce coats pasta beautifully and isn't watery at all. Last week I used some as pizza sauce and it took standard homemade pizza to the next level. Next up I already have my eye on a few of my freezer containers for upcoming pasta bakes.

    Related recipes

    Another step away from my classic sauce recipe is spaghetti squash bolognese. It features bold, hearty meat sauce flavors all served over spaghetti squash to keep things on the lighter side. This post includes both oven and Instant Pot instructions for cooking spaghetti squash.

    And to REALLY switch things up (said jokingly, as apparently meat and red sauce is a pillar category on this site!), smoked sausage shakes up a hot and spicy classic in this smoked sausage pasta fra diavolo. Pork, turkey, or chicken sausage all works great here.

    A large pot of tomato sauce with a wooden spoon garnished with a fresh rosemary sprig

    Rosemary and Italian Sausage Tomato Sauce

    Rosemary and Italian sausage tomato sauce is a thick and slightly spicy homemade tomato sauce with a ton of flavor coming from a few special steps along the way. This recipe yields enough sauce to enjoy now and freeze batches for later!
    No ratings yet
    Print Pin Rate
    Course: Sauce
    Cuisine: Italian
    Prep Time: 10 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour
    Servings: 15 (estimated)
    Calories: 149kcal
    Author: Alyssa

    Ingredients

    • 1 20-oz pkg Italian sausage (1.25 lbs) hot or mild
    • 3 tablespoon olive oil
    • 1 large onion, diced
    • 3 cloves garlic, minced or pressed
    • 1 6-oz can tomato paste
    • ⅓ cup red wine
    • 2 28-oz cans crushed tomatoes
    • Pinch of ground allspice
    • 1 teaspoon chopped fresh rosemary sprigs
    Prevent your screen from going dark

    Instructions

    • Set a large saucepan over medium heat. Remove sausages from their casings (if not using ground sausage) and add to the saucepan. Break the meat up into smaller pieces using a wooden spoon or spatula.
    • Cook until the sausage is in small crumbles and fully browned. As it cooks, it will be easier to break up the pieces into smaller bits.
    • Once fully cooked, remove sausage crumbles to a plate lined with a paper towel to absorb the fat. Set aside.
    • Discard fat from the saucepan, and put the pan back on the stove. Add olive oil and heat over medium heat.
    • Add onion to saucepan and cook until soft and just beginning to brown. Add garlic and continue to cook for another few minutes.
    • Add tomato paste to the pan with the onion and garlic and stir to break up the paste. Let cook for a few minutes, stirring frequently to prevent any parts from becoming too brown.
    • Pour wine into the pan and scrape up the pieces of food stuck to the bottom of the pan and continue stirring until everything is combined.
    • Reduce heat to low and add sausage, crushed tomatoes, allspice, and rosemary and stir everything together. Let sauce simmer for at least a half hour, stirring up from the bottom every now and then so the sauce on the bottom of the pan does not burn. Serve over pasta or use in place of tomato sauce in your favorite recipes.

    Notes

    Time: Cook time includes a half hour for the sauce to simmer. The sauce can certainly simmer for longer if you like!
    Sausage varieties: This recipe will work with either pork or turkey sausage. A 16-oz package (one pound) will also work just fine.
    Yield: This recipe yields approximately 60 oz of sauce in total.

    Nutrition

    Serving: 4oz | Calories: 149kcal | Carbohydrates: 11.8g | Protein: 5.8g | Fat: 8.8g | Saturated Fat: 2.5g | Cholesterol: 14mg | Sodium: 353mg | Potassium: 181mg | Fiber: 4g | Sugar: 7.7g | Calcium: 50mg | Iron: 2.2mg
    Tried this Recipe?Tag @mysequinedlife - I love to see what you're making!

    Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.

    Food Safety and Nutrition Disclaimer

     

    « Make Your Own Pie Spices (Apple + Pumpkin)
    Spicy Mexican Bean Dip (Two Ways!) »
    • Facebook
    • Email

    Reader Interactions

    Comments

    1. Nicole @ Young, Broke and Hungry says

      September 21, 2016 at 7:20 pm

      I usually have jars of homemade tomato sauce stashed in the freezer for quick meals. I'm gonna have to try the addition of hot Italian sausage to the sauce next time I make a batch.

      Reply
      • Alyssa says

        September 21, 2016 at 9:38 pm

        I try to always have some around, too. So easy! I loved this twist on it!

        Reply
      • Charlee57 says

        October 10, 2017 at 9:16 am

        How can you freeze jars, don't they break?

        Reply
        • Alyssa says

          October 13, 2017 at 10:12 pm

          Hi there, I typically freeze in plastic containers, though I've heard that jars can be frozen so long as certain guidelines are followed: the jars should have straight sides (no 'shoulders' that dip in at the top) and they should only be filled up to a certain point. This allows for the liquid in the jar to have room to expand without breaking the jars. That's about the extent that I know, but I'd have to research the specifics a bit more before trying it out. 🙂

    2. Gayle @ Pumpkin 'N Spice says

      September 21, 2016 at 5:44 am

      Now this looks like my kind kind of sauce! Rosemary is my favorite herb to cook with, so I bet the flavor is amazing. And I LOVE how thick this is!

      Reply
      • Alyssa says

        September 21, 2016 at 9:38 pm

        Ooh I bet you would love it, Gayle! Thanks!

        Reply
    3. Sues says

      September 20, 2016 at 7:48 am

      I love the idea of a rosemary-focused sauce! And the color of this is sooo beautiful!

      Reply
      • Alyssa says

        September 21, 2016 at 9:47 pm

        Thanks Sues!!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    A picture of a woman smiling with a text overlay reading well, hey there.

    Hi! I’m Alyssa and welcome to my food blog. Here you can find a variety of food and drink recipes, running the gamut from better-for-you main dishes to holiday fare, and from lighter bites to some serious desserts. All with the occasional cocktail recipe thrown in for good measure, too. ♥ Learn more →

    As Featured In...

    A collage of publication logos.

    Simple, Tested Basics

    • The Best Homemade Taco Seasoning
    • Oven Roasted Sweet Potatoes
    • Oven Roasted Frozen Broccoli
    • How to Caramelize Onions
    • How to Make Croutons
    • Easy Homemade Pizza Dough
    • Air Fryer Baked Potato
    • How to Roast Garlic

    Popular Recipes

    • Instant Pot Buffalo Chicken
    • Healthy Peanut Butter Cookies
    • Italian Baked Turkey Meatballs
    • Southern Instant Pot Collard Greens
    • Italian Anise Cookies
    • Slow Cooker Buffalo Chicken

    Footer

    ↑ back to top

    About

    • About Me
    • Contact

    Policies

    • Privacy Policy & Disclosure
    • Accessibility Statement

    More

    • Recipe Index
    • Dinner Hall of Fame
    • Instant Pot Recipes
    • Air Fryer Favorites

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2013 - 2023 My Sequined Life