Italian Sausage Tomato Sauce Recipe

Yield: 8 people
Prep Time:
10 mins
Cook Time:
1 hr 30 mins
Total Time:
1 hr 40 mins
This Italian Sausage Tomato Sauce is loaded with tomatoes and spices. It's great over zucchini noodles, pasta, mashed potatoes, and even on its own. 
Print Recipe


  • 3 tablespoons extra virgin olive oil — divided
  • 1 cup white onions — chopped
  • 1 cup red bell peppers — chopped
  • 2 cloves garlic — minced
  • 1 dried bay leaf
  • teaspoon crushed red pepper
  • 1 teaspoon dried parsley
  • salt and black pepper
  • 2 28-ounce cans whole tomatoes with juice
  • ¾ cup water
  • 1 teaspoon brown sugar
  • 1 tablespoon pesto
  • 4 medium fresh Italian sausage


  1. In a saucepan, heat 2 tablespoons of the olive oil over medium heat.

  2. Add the onions, and cook 4-5 minutes until they are soft and golden.

  3. Add the bell peppers, garlic, bay leaf, crushed red pepper, dried parsley, salt, and black pepper.

  4. Cook everything for about 3 minutes. Remove the bay leaf, and set aside.

  5. Add the 2 cans of whole tomatoes including the juice. With a hand blender, crush the tomatoes. Be careful not to blend the tomatoes too much. You should leave a few chunks of tomatoes in the sauce.

  6. Add the brown sugar and water. Cook for more 3 minutes.

  7. Return the bay leaf to the pan.

  8. Add the pesto, and cover the pan. Once it boils, lower the heat to maintain a low simmer.

  9. Don't forget to stir occasionally.
  10. Meanwhile in a skillet, heat the remaining 1 tablespoon of olive oil.

  11. Add the Italian sausages, and sauté until they become brown on the outside but still raw inside.

  12. Cut the Italian sausages into three pieces each, and add to the tomato sauce. Cook on low heat for about 1½ hours. You can also cook the sauce for longer (3-4 hours) if you have the time.

  13. Before serving, remove the bay leaf. Serve it over spaghetti or zucchini noodles.

Course: Main Course
Cuisine: Italian
Keyword: dinner, gluten-free, low-carb, paleo, spring, summer

Nutrition Information

Amount per serving (1/8) — Calories: 256, Fat: 19.4g, Saturated Fat: 5.7g, Cholesterol: 33mg, Sodium: 339mg, Carbohydrates: 10.7g, Fiber: 2.3g, Sugar: 6.6g, Protein: 8.3g

If you make this recipe, please don't forget to snap a photo and hashtag it #primaverakitchen. I really want to see!

This post contains affiliate links. For more information, please visit my disclosure page here.