Pasta Sauce with Turkey Sausage and Mushrooms

posted on October 2, 2013

Pasta Sauce with Turkey Sausage and Mushrooms is your go-to pasta sauce for lasagna, spaghetti, or store bought ravioli.  It’s rustic, flavorful, and and freezes well so you can thaw and prepare a homemade pasta meal any night of the week!

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We’ve all got those old stand-bys in life, whether it’s that comfortable pair of shoes, jeans that somehow always fit the best, and that friend that never let’s us down.  This pasta sauce is your new kitchen staple that you can go to when you want a delicious meal that leaves you feeling good….just like those jeans. 🙂  When I make this pasta sauce, it’s like liquid gold.  I prepare a double batch and freeze it to make week nights so much easier to bear.  While I love red sauce with ground beef or turkey, turkey sausage is my absolute favorite.  When I’m at Whole Foods, I’ll grab Diestel brand turkey sausage with white wine.  It comes in a tube and there are no casings to deal with.  If it’s not Diestel, I’ll use Jennie-O sweet Italian turkey sausage.

For this sauce, I used San Marzano tomatoes.  You can find large cans of San Marzano crushed tomatoes, but I happened to find the whole tomatoes at Trader Joe’s, and opted to buy them there and puree them in my food processor.  What’s the difference between San Marzano tomatoes and regular old cans of tomato sauce, you may ask?  Think of a tomato that you buy at the farmer’s market compared to one at Safeway.  The freshness is unmatchable, and I really noticed a difference.  San Marzano tomatoes are pricier, but you get what you pay for. 🙂

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It simply wouldn’t be a pasta dish for me without mushrooms.  Have I ever made one without them?  I honestly don’t think so.  Mushrooms are as important to me as the meat and the tomatoes.  I choose cremini mushrooms for meaty, hearty flavor.   They’re just the best!

This pasta sauce will be your stand-by for quick week nights, entertaining, or Sunday dinners.  It’s rustic and comforting, and is the base for any pasta dish you’re making.  Everyone needs a good sauce in their repertoire, and this is it for me. 🙂

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Pasta Sauce with Turkey Sausage and Mushrooms
 
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Pasta Sauce with Turkey Sausage and Mushrooms is your go-to pasta sauce for lasagna, spaghetti, or store bought ravioli. It's rustic, flavorful, and and freezes well so you can thaw and prepare a homemade pasta meal any night of the week!
Serves: 10-12 cups of sauce
Ingredients
  • 2 tablespoons extra virgin olive oil, divided
  • 1 lb. mild Italian turkey sausage, such as Diestel or Jennie-O brand
  • 1 large onion, peeled and chopped
  • 2 large garlic cloves, minced
  • 8 ounces cremini mushrooms, washed and sliced
  • (2) 28 ounce cans whole, peeled San Marzano tomatoes, pureed in food processor till smooth
  • 1 tablespoon sugar
  • 1 tablespoon tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon dried basil
  • ½ tablespoon dried parsley
  • 1 teaspoon chili powder
  • 1 teaspoon dried thyme
  • ½ teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • ¼ teaspoon cayenne pepper
  • salt and pepper, to taste
Instructions
  1. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the turkey sausage to pan and break up with a wooden spoon. Add the onion and garlic, and saute until the meat is browned and the onion is translucent, about 6-8 minutes. Remove from the pan with a slotted spoon and place in a bowl. Discard the grease.
  2. In the same skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the mushrooms , and sprinkle with a bit of salt and pepper. Saute until the liquid evaporates and the mushrooms have softened, about 5 minutes.
  3. Place the pureed tomatoes, sugar, Worcestershire sauce, basil, parsley, chili powder, thyme, paprika, oregano, and cayenne pepper in a large pot. Add the turkey sausage mixture and mushrooms, and stir to combine. Simmer over medium low heat for 20 - 30 minutes. Add salt and pepper, to taste.
  4. Serve with boiled pasta, ravioli, or make lasagna. Enjoy!
Notes
Sauce freezes well for quick week night suppers!

Recipe by Flavor the Moments.

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