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Sausage Marinara Sauce

 Sausage Marinara Sauce
Not only does this sauce freeze well, but it's a family favorite. I like to keep a few batches in the freezer. Then I simply cook the pasta, reheat the sauce and dinner is ready.—Christi Gillentine, Tulsa, Oklahoma
6 ServingsPrep: 15 min. Cook: 20 min.


  • 1 pound turkey Italian sausage links, casing removed
  • 1 medium onion, thinly sliced
  • 1 medium sweet red pepper, julienned
  • 1 medium green pepper, julienned
  • 1 teaspoon olive oil
  • 1 can (15 ounces) crushed tomatoes
  • 1 cup chicken broth
  • 5 tablespoons tomato paste
  • 3 to 4 teaspoons sugar
  • 1-1/2 teaspoons dried basil
  • 1/4 teaspoon garlic powder
  • Hot cooked penne or pasta of your choice


  • Crumble sausage into a skillet. Add the onion, peppers and oil. Cook
  • over medium heat until sausage is no longer pink and vegetables are
  • tender; drain. Add the tomatoes, broth, tomato paste, sugar, basil
  • and garlic powder; heat through. Serve with pasta. Yield: 6
  • servings.
Nutritional Facts: One 3/4 cup serving (prepared with reduced-sodium chicken broth and 3 teaspoons sugar; calculated without pasta) equals 195 calories, 8 g fat (2 g saturated fat), 41 mg cholesterol, 675 mg sodium, 16 g carbohydrate, 3 g fiber, 16 g protein. Diabetic Exchanges: 2 lean meat, 1 starch.

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Sausage Marinara Sauce (continued)

Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.