Time
50 min
Serving
4 persons
Calories
660
My husband and I love to cook together, this is one of the recipes that we created.
Ingredients
- olive oil: 1 Tbsp
- Italian sausage links: 1 pound
- olive oil: 1 Tbsp
- onion: 0.5 cup (chopped)
- garlic: 1 Tbsp (minced)
- ½ teaspoons Italian seasoning: 1 piece
- tomatoes: 1 can (14 ounce can, crushed)
- water: 2 Tbsp
- salt: 0.25 tsp
- white sugar: 1 tsp
- italian seasoning: 1 Tbsp
- gnocchi: 1 pack (1 pound pack, fresh)
- fresh flat-leaf parsley: (for garnish, chopped)
- Romano or Parmesan cheese: (grated)
Metric Conversion
Stages of cooking
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Heat 1 tablespoon olive oil in a skillet over medium heat. Add sausages and cook until browned and firm, about 10 minutes. Cut sausages into 1/2 inch slices, return to the skillet, and continue cooking until no longer pink. Drain sausage slices on a paper towel lined plate.
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Meanwhile, heat 1 tablespoon olive oil in a saucepan over medium heat; stir in onion and cook until the onion softens and turns translucent, about 5 minutes. Add garlic and 1 1/2 teaspoons Italian seasoning; cook until the garlic softens, about 2 minutes. Pour in crushed tomatoes, water, salt, sugar, and remaining 1 tablespoon Italian seasoning. Bring to a simmer, then reduce heat to medium-low, cover, and simmer for 20 minutes.
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Bring a large pot of lightly salted water to a boil. Add gnocchi and cook for 2 to 3 minutes until pasta floats; drain.
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Meanwhile, stir Italian sausage slices into sauce to rewarm. Toss pasta with sauce, and sprinkle with chopped parsley and grated Romano cheese to serve.
