Fennel Sausage in San Marzano Sauce
This Fennel Sausage in San Marzano Sauce is a comforting, rustic Italian dish bursting with rich flavors.
The sweetness of San Marzano tomatoes, the bold aroma of fennel sausage, and the depth of Amarone wine create a beautifully balanced sauce.
Whether served over pasta or with crusty bread, this dish is perfect for a cozy meal with family or friends. Finish with freshly grated Parmesan for the ultimate touch of indulgence!
Why You’ll Love This Recipe:
People will love this Fennel Sausage in San Marzano Sauce because it combines rich, bold flavors with a comforting and rustic feel.
The sweetness of San Marzano tomatoes balances the savory, aromatic fennel sausage, while a splash of Amarone wine adds depth and sophistication.
Whether served over pasta or with crusty bread, this dish is hearty, satisfying, and easy to make, making it perfect for both casual dinners and special occasions.
Plus, the addition of fresh garlic, onions, and yellow peppers enhances the sauce with layers of flavor, making every bite incredibly delicious!
Key Ingredients:
Fennel Sausage – Rich, savory, and aromatic, with a hint of sweetness from fennel.
San Marzano Tomatoes – Naturally sweet and less acidic, perfect for a smooth, flavorful sauce.
Garlic & Onions – Essential aromatics that enhance the depth of flavor.
Yellow Bell Pepper – Adds a touch of sweetness and a slight crunch.
Amarone Wine – A deep, full-bodied red wine that enriches the sauce with complex flavors.
Freshly Grated Parmesan – A finishing touch that adds umami and creaminess.
Pasta or Crusty Bread – Choose spaghetti, rigatoni, or rustic bread to soak up the delicious sauce.
Fennel Sausage in San Marzano Sauce
This dish features juicy fennel sausage simmered in a rich San Marzano tomato sauce with fresh onions, garlic, and yellow peppers. A splash of Amarone adds depth, while fresh grated Parmesan completes the meal. Enjoy it over pasta or with crusty bread!
Ingredients:
1 lb fresh fennel sausage (links or bulk)
1 tbsp olive oil
1 medium onion, thinly sliced
3 cloves garlic, minced
1 yellow bell pepper, sliced
1 can (28 oz) San Marzano tomatoes, crushed by hand
½ cup Amarone wine (or another dry red)
½ tsp crushed red pepper flakes (optional)
Salt and black pepper to taste
½ tsp dried oregano
½ tsp dried basil
¼ cup fresh basil, chopped
Freshly grated Parmesan cheese, for serving
Instructions:
Brown the Sausage
Heat olive oil in a large skillet or Dutch oven over medium heat.
Add the fennel sausage and cook until browned on all sides. If using links, slice them into bite-sized pieces. Remove from the pan and set aside.
Sauté the Vegetables
In the same pan, add sliced onions, yellow bell pepper, and a pinch of salt.
Sauté until softened (about 5 minutes).
Add garlic and crushed red pepper flakes, cooking for another minute until fragrant.
Simmer the Sauce
Pour in the Amarone wine, scraping up any browned bits from the pan. Let it reduce for about 2 minutes.
Add the crushed San Marzano tomatoes, dried oregano, and dried basil. Stir well.
Return the sausage to the pan, cover, and let simmer for 20 minutes on low heat.
Finish & Serve
Stir in fresh basil and adjust seasoning with salt and black pepper.
Serve over spaghetti or rigatoni, or enjoy as is with crusty Italian bread.
Sprinkle generously with freshly grated Parmesan before serving.
Suggestions:
Best Pasta Pairing: Rigatoni works well as it holds the sauce in its ridges, but spaghetti is great for a classic pairing.
Bread Option: Serve with warm, crusty Italian bread to soak up the sauce.
Extra Creaminess: Stir in a splash of heavy cream at the end for a richer sauce.
Notes:
Best Pasta Choice: Spaghetti gives a classic feel, while rigatoni holds the sauce well with its ridges. If skipping pasta, serve with crusty bread for a rustic experience.
Wine Selection: Amarone adds deep richness, but a good quality dry red wine (like Chianti or Barolo) can also work.
Enhancing the Sauce: Simmering the sauce longer (30–45 minutes) deepens the flavors.
Cheese Matters: Use freshly grated Parmesan or Pecorino Romano for the best flavor.
Make It Spicy: A pinch of red pepper flakes can add a subtle heat that complements the fennel sausage.
Nutrition Information:
Calories: ~450 kcal | Protein: ~25g | Carbohydrates: ~30g | Fat: ~25g | Saturated Fat: ~8g | Fiber: ~4g | Sugar: ~6g | Sodium: ~800mg
Frequently Asked Questions:
Can I use a different type of sausage instead of fennel sausage?
Yes! While fennel sausage adds a distinct flavor, you can substitute it with Italian sausage (mild or spicy), turkey sausage for a leaner option, or even plant-based sausage for a vegetarian twist.
What’s the best pasta to serve with this dish?
Rigatoni works well because its ridges hold onto the sauce, but spaghetti gives a more classic feel.
You can also serve it with crusty bread for a rustic presentation.
Can I make this dish ahead of time?
Absolutely! The flavors deepen over time, so making the sauce in advance (up to 2 days) and reheating it before serving enhances the taste.
Store it in an airtight container in the refrigerator.
What wine pairs well with this dish?
Since you’re using Amarone in the sauce, pairing it with a glass of Amarone or a bold red wine like Chianti or Barbera complements the flavors beautifully.
How can I make the sauce thicker?
If your sauce is too thin, let it simmer uncovered for a few extra minutes to reduce.
You can also stir in a small amount of tomato paste or mash some of the San Marzano tomatoes to create a thicker consistency.
How do I properly brown the fennel sausage?
To get the best flavor, cook the sausage over medium-high heat without stirring too much at first.
Let it develop a deep golden-brown crust before breaking it apart.
This adds a rich, caramelized flavor to the dish.
Should I remove the sausage from the casing?
It depends on your preference! If you want crumbled sausage, remove it from the casing before cooking.
If you prefer a chunkier texture, slice it into rounds or cook whole links and slice after browning.
How long should I simmer the sauce for the best flavor?
For the best depth of flavor, let the sauce simmer for at least 20–30 minutes.
If you have more time, letting it simmer for an hour on low heat will develop an even richer taste.
Can I use dried herbs instead of fresh?
Yes! If substituting dried herbs, use about one-third of the amount you would for fresh, as dried herbs are more concentrated.
A teaspoon of dried oregano or basil can replace a tablespoon of fresh.
How do I prevent the sauce from being too acidic?
San Marzano tomatoes are naturally sweet, but if the sauce tastes too acidic, add a pinch of sugar or a splash of heavy cream to balance it out.
Cooking it low and slow also helps mellow the acidity.