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Italian Sausages Braised in Tomato Sauce

One of my family's favorite weeknight meals, these Italian Sausages are braised in a flavor-forward tomato sauce that's spiked with oregano, garlic and a hint of crushed red pepper. You can make it in a single pan. It's excellent served over polenta or roasted spaghetti squash.
Cook Time40 mins
Total Time40 mins
Course: Dinner
Servings: 6 servings
Author: Jenny


  • 2 tablespoons Jovial foods extra virgin olive oil available here
  • 6 4- to 6-oz spicy Italian sausages
  • 2 tablespoons chopped garlic
  • 2 teaspoons crushed red pepper flakes
  • 4 anchovy filets minced
  • 3/4 pound sliced mushrooms
  • 1 18.3-oz jar diced tomatoes (available here from Jovial Foods)
  • 2 teaspoons finely ground sea salt
  • 2 tablespoons dried oregano
  • 1/2 pound cherry tomatoes halved
  • 1 cup loosely packed fresh basil leaves
  • 4 ounces mozzarella optional


  • Preheat the broiler to high.
  • Warm the olive oil in an enameled cast iron braising dish over medium heat, drop in the the Italian sausages and brown them about three minutes on each side. Remove the sausages from the pan and set them on a plate.
  • Stir the garlic, red pepper flakes and minced anchovies into the pan, adding more oil if necessary. Cook them in the hot fat, stirring frequently, until the garlic releases its perfume and the chili peppers color the oil just a touch. Stir in the mushrooms, coating them in the oil, and continue to cook them until they soften - about three minutes.
  • Stir in the jarred tomatoes, sea salt, and oregano. Simmer, uncovered, over medium heat until the sauce is reduced by two-thirds. Nestle the sausages into the pan, drop in the halved cherry tomatoes over them. Cover the pan, and simmer a further fifteen minutes until the sausages are cooked through.
  • Drop mozzarella over the tomato sauce, and set it in the oven to broil until melted and bubbly.
  • Remove the pan from the oven. Toss in the basil and serve hot.


Dairy-free? Just skip the mozzarella, and don't bother broiling it.
Don't like anchovies? Try adding capers instead or increasing the salt content slightly.
Skinless chicken thighs on the bone make a great substitute for the Italian sausages.