This recipe for homemade sausage is a staple in my house.
You’ll find it in almost every dish I make.
But I’ve also adapted it to use up leftover pasta, so that you can enjoy sausage at any time of the day or night.
I’ve even included instructions for making homemade pasta sauce to go with the sausage.
This recipe will keep in the refrigerator for up to a week, or freeze for up the freezer for up a month.
It’s also perfect for making on the go, if you need to get that cheesy, salty, and tangy sauce.
This meal is super simple to make, and tastes even better when you freeze.
Here’s how to make it.
Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 45 minutes Ingredients: 1 large red onion, diced 2 cloves garlic, minced 1 cup all-purpose flour 1 teaspoon salt 1/2 teaspoon baking powder 1/4 teaspoon pepper 2 cups beef broth 1/3 cup butter, melted 1/8 teaspoon cayenne pepper, to taste 1/6 teaspoon garlic powder 1 cup milk 1 teaspoon olive oil 1 cup dry white wine (or other red wine) 1/1 cup red wine vinegar 1 tablespoon red pepper flakes Directions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Cut the onion in half lengthwise, and then slice it into 4 equal-sized pieces.
Place each onion in the bottom of a food processor and pulse for a minute or two.
Then add the garlic, flour, salt, baking powder, pepper, and olive oil.
Process until smooth, scraping down the sides of the processor as needed.
Add the milk and stir until it’s well combined.
Add wine vinegar, red pepper, cinnamon, and cayena…and continue to process until smooth.
Add one cup of the cooked pasta, then one cup more pasta, and finally the remaining pasta.
Season with salt and pepper, if needed.
If you’re making the sauce, mix together 1/5 cup of cheese, 1/9 cup of tomato paste, 1 tablespoon of fresh basil, and a little bit of fresh oregano.
Pour over the sausage, and stir to combine.
Bake for 30 minutes.
Remove the sausage from the oven, and allow to cool.
Meanwhile, melt the butter in a saucepan.
Add in the broth, and cook over medium heat until the pasta is cooked through, about 15 minutes.
Taste and season with salt, pepper if needed, if desired.
Transfer the pasta to a serving platter, and top with the remaining cheese, tomato paste and basil.
Drizzle with olive oil, and enjoy!
Recipe Notes: If you prefer to use canned pasta, add 1/7 cup water to the soup and 1/10 cup to the pasta.
If the pasta needs to be cooked, add a little more water to compensate for the pasta cooking.
If using a frozen or reheated pasta, refrigerate for up one month, or thaw overnight for up three months.
Nutrition Information Serving Size: 1/16 of a serving, or 1/20th of a recipe Amount Per Serving: