Sausage red gravy is a classic comfort food that brings rich, bold flavors to the table. This hearty dish combines savory Italian sausage with a robust tomato-based sauce that’s perfect for pasta, polenta, or even crusty bread. It’s a staple in many Italian-American kitchens and has a way of turning any meal into a satisfying feast.
We love how simple ingredients come together to create such a flavorful sauce that simmers to perfection. Whether you’re cooking for a family dinner or meal prepping for the week, this sausage red gravy recipe is a go-to that never disappoints. Let’s dive into making this delicious dish that’s sure to become a favorite in your recipe collection.
Ingredients
To make our Sausage Red Gravy truly shine, we focus on fresh, quality ingredients that build layers of bold, savory flavors. Below are the essentials for creating the perfect balance between the sausage and the rich tomato sauce.
For the Sausage
- 1 pound Italian sausage (sweet or spicy based on preference), casing removed
- 1 tablespoon olive oil (if using lean sausage)
For the Red Gravy
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can tomato sauce
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (adjust to heat preference)
- 1 tablespoon tomato paste
- 1 teaspoon sugar (balances acidity)
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh parsley, chopped (optional for freshness)
- 1/4 cup red wine (optional for depth of flavor)
Optional Garnishes and Serving Suggestions
- Freshly grated Parmesan cheese
- Fresh basil leaves or parsley sprigs
- Crusty Italian bread or garlic bread
- Cooked pasta (rigatoni, penne, or spaghetti)
- Polenta or creamy mashed potatoes
| Ingredient Category | Key Ingredients | Notes |
|---|---|---|
| Sausage | Italian sausage | Sweet or spicy |
| Red Gravy Base | Crushed tomatoes, tomato sauce | Canned for consistent flavor |
| Herbs & Spices | Basil, oregano, red pepper flakes | Dried herbs for robust flavor |
| Flavor Enhancers | Tomato paste, sugar, red wine | Adds depth and balances acidity |
| Garnishes | Parmesan, fresh herbs | Finishing touches for presentation |
Equipment Needed
To create the perfect Sausage Red Gravy, having the right equipment ensures a smooth cooking process and enhances the final flavor and texture. Here is what we recommend gathering before starting:
- Large Heavy-Bottomed Skillet or Sauté Pan
This is essential for browning the Italian sausage evenly and sautéing the onions and garlic. A heavy bottom prevents burning and distributes heat consistently.
- Dutch Oven or Large Saucepan
Ideal for simmering the red gravy slowly to develop deep flavors. The high sides allow for stirring and reduce the risk of splatters.
- Wooden Spoon or Silicone Spatula
Useful for breaking apart the sausage during browning and for stirring the sauce gently without scratching your cookware.
- Sharp Chef’s Knife
Needed to dice onions, mince garlic, and prepare any fresh herbs for the sauce garnish.
- Cutting Board
A sturdy space dedicated to all your chopping work.
- Measuring Cups and Spoons
Accuracy is key when adding herbs, spices, and other flavor enhancers like tomato paste or red wine.
- Can Opener
For opening crushed tomatoes and tomato sauce cans quickly and cleanly.
- Ladle
To serve the rich Sausage Red Gravy over pasta, polenta, or bread effortlessly.
Equipment Summary Table
| Equipment | Purpose |
|---|---|
| Heavy-Bottomed Skillet | Brown sausage evenly and sauté aromatics |
| Dutch Oven or Large Saucepan | Simmer sauce for rich flavor development |
| Wooden Spoon/Silicone Spatula | Stir and break down sausage without damaging cookware |
| Sharp Chef’s Knife | Chop onions, garlic, and fresh herbs |
| Cutting Board | Safe chopping surface |
| Measuring Cups & Spoons | Precise ingredient measurement |
| Can Opener | Open canned tomato products |
| Ladle | Serve gravy with ease |
“Having the right tools is half the battle in cookingSausage Red Gravyjust right.” With this setup, we ensure every step is executed smoothly, resulting in a perfectly balanced and deeply flavorful sauce.
Prep Work
Before we dive into cooking, preparing the ingredients properly sets the foundation for an irresistible sausage red gravy. Taking these initial steps will ensure every element blends harmoniously in the final dish.
Preparing the Sausage
We start by selecting high-quality Italian sausage—either sweet or spicy depending on the flavor profile we desire. Here’s how we get it ready:
- Remove the sausages from their casings if you want a crumbled texture. This helps release rich flavors evenly throughout the sauce.
- Alternatively, leave them whole for juicy sausage slices or chunks.
- Pat the sausage dry with a paper towel to ensure it browns properly and doesn’t steam.
| Sausage Prep Steps | Purpose |
|---|---|
| Remove casing (optional) | Crumbled texture |
| Keep whole (optional) | Juicy slices or chunks |
| Pat dry | Proper browning |
Handling the sausage carefully during preparation directly impacts the depth and savoriness of our red gravy.
Chopping Vegetables and Aromatics
The next step is prepping the fresh vegetables and aromatics that create the flavorful base of our sauce:
- Onions: Peel and finely chop 1 medium yellow onion for a balance of sweetness and earthiness.
- Garlic: Mince 3-4 cloves to release a pungent, aromatic essence that infuses the gravy.
- Optional additions like bell peppers or crushed red pepper flakes can be diced or measured as preferred.
“Chopping vegetables consistently ensures even cooking, which is crucial for a smooth, well-blended sauce.”
We recommend using a sharp chef’s knife and a sturdy cutting board for safety and precision. With onions and garlic finely prepared, they will soften and caramelize perfectly when sautéed, enriching the sausage red gravy with bold, savory notes.
Cooking Instructions
Follow these step-by-step cooking instructions to craft a rich and flavorful Sausage Red Gravy. Precision and patience during each stage ensure the sauce develops its classic depth and savory character.
Cooking the Sausage
- Heat 1 tablespoon of olive oil in a large heavy-bottomed skillet over medium heat.
- Add the prepared Italian sausage—either crumbled or whole slices—to the hot skillet.
- Cook the sausage undisturbed for 4-5 minutes, allowing it to develop a deep brown crust.
- Turn and continue cooking until browned on all sides and cooked through, about 6-8 minutes total.
- Use a slotted spoon to transfer the sausage to a plate lined with paper towels, leaving the rendered fat in the pan.
Tip: Browning the sausage deeply creates a robust flavor foundation essential for authentic sausage red gravy.
Making the Red Gravy
- In the same skillet with the sausage drippings, add 1 finely chopped onion and sauté over medium heat until translucent, about 5 minutes.
- Stir in 3 minced garlic cloves and cook for 30 seconds until fragrant.
- Optional: add 1/2 cup chopped bell peppers and sauté for an additional 2 minutes.
- Pour in 28 ounces crushed tomatoes and 15 ounces tomato sauce. Stir to combine.
- Add 2 tablespoons tomato paste for thickness and depth.
- Season with 1 teaspoon dried basil, 1 teaspoon dried oregano, 1/2 teaspoon red pepper flakes (adjust to taste), 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Pour in 1/2 cup red wine to deglaze the pan and bring the sauce to a simmer.
- Reduce heat to low and let simmer uncovered for 25-30 minutes, stirring occasionally.
- Taste and stir in 1 teaspoon sugar if the acidity needs balancing.
| Ingredient | Quantity | Purpose |
|---|---|---|
| Olive Oil | 1 tbsp | For sautéing sausage & veggies |
| Onion | 1 large, chopped | Flavor base |
| Garlic | 3 cloves, minced | Aroma and depth |
| Bell Peppers | 1/2 cup, chopped | Optional sweetness & texture |
| Crushed Tomatoes | 28 oz | Main sauce body |
| Tomato Sauce | 15 oz | Sauce consistency |
| Tomato Paste | 2 tbsp | Thickener and intensified flavor |
| Dried Basil | 1 tsp | Herbal aroma |
| Dried Oregano | 1 tsp | Classic Italian seasoning |
| Red Pepper Flakes | 1/2 tsp | Heat and complexity |
| Salt & Pepper | To taste | Balancing seasoning |
| Red Wine | 1/2 cup | Deglazing and flavor depth |
| Sugar | 1 tsp (optional) | Balances acidity |
Combining Sausage and Gravy
- Return the browned sausage to the simmering red gravy.
- Stir well to coat the sausage evenly with the sauce.
- Simmer together on low heat for an additional 10-15 minutes to allow flavors to meld.
- Adjust seasoning if needed.
- Serve hot over your choice of pasta, polenta, or crusty bread.
Serving Suggestions
Our Sausage Red Gravy shines brightest when paired with the right accompaniments. Let’s explore the best options to elevate this hearty dish into a complete and satisfying meal.
Pasta Options
The classic choice is to serve sausage red gravy over pasta that can hold the sauce well. Here are our top picks:
| Pasta Type | Texture & Sauce Absorption | Recommended Use |
|---|---|---|
| Rigatoni | Ridged tubes that trap sauce inside and out | Perfect for thick, chunky gravy |
| Pappardelle | Wide flat ribbons absorb sauce and offer texture | Ideal for showcasing robust sausage flavor |
| Spaghetti | Thin strands that hold lighter coats of sauce | Great for a simple, classic presentation |
| Orecchiette | Small ear-shaped pasta that catches bits of sausage | Adds bursts of flavor in every bite |
We recommend boiling the pasta al dente to maintain structure, allowing the rich red gravy to cling to every bite for maximum flavor.
Tip: Toss the cooked pasta lightly with olive oil before plating to prevent sticking and to help the sauce adhere better.
Bread Pairings
Nothing complements a luscious sausage red gravy better than crusty bread. Here’s what works best:
- Italian Bread: Thick crust and soft crumb soak up the gravy expertly.
- Ciabatta: Its open crumb structure captures bits of sausage and sauce beautifully.
- Focaccia: Flavored with rosemary or garlic, it adds an extra layer of aromatic delight.
- Garlic Bread: Perfect for adding a buttery, savory crunch alongside the main dish.
Serving Suggestion: Slice the bread thickly and toast it gently. Use it to scoop up the sausage red gravy for an irresistibly rich pairing.
By combining these pasta and bread options with our bold sausage red gravy you create a meal that is deeply satisfying and full of authentic Italian-American flavor.
Make-Ahead Tips
Preparing Sausage Red Gravy in advance saves time and enhances its rich flavors, making it an excellent option for busy days or meal planning. Here are our top Make-Ahead Tips to ensure your sauce remains vibrant and delicious.
Refrigerating Your Sausage Red Gravy
- Allow the sauce to cool completely before storing to maintain texture and safety.
- Transfer the gravy into an airtight container.
- Refrigerate for up to 4 days.
- When ready to serve, reheat gently over low heat, stirring occasionally to prevent sticking or burning.
Freezing for Longer Storage
- Portion the sausage red gravy into freezer-safe containers or heavy-duty freezer bags.
- Label with the date to keep track of freshness.
- Freeze for up to 3 months for best quality.
- Thaw overnight in the refrigerator before reheating on the stove.
Flavor Enhancement Over Time
“The flavors deepen and meld beautifully when allowed to rest,” making sausage red gravy even tastier the next day.
We recommend preparing the sauce at least 24 hours ahead to let the herbs, sausage, and tomatoes fully integrate for a richer taste.
Reheating Instructions
| Method | Instructions | Tips |
|---|---|---|
| Stove Top | Warm over low heat stirring frequently | Add a splash of water or broth if too thick |
| Microwave | Heat in a microwave-safe dish for 2-3 minutes, stirring halfway through | Cover loosely to avoid splatters |
| Slow Cooker | Set on low and warm for 1-2 hours | Stir occasionally for even heating |
Additional Make-Ahead Prep
- Chop onions and garlic a day ahead and store in a sealed container or bag.
- Brown the sausage and refrigerate separately — add to the sauce when reheating to keep the flavors fresh and distinct.
- Prepare pasta or bread components in advance for a quick assembly meal.
By following these make-ahead strategies, we ensure our Sausage Red Gravy stays full of bold, savory flavor and ready to impress at any meal.
Storage Instructions
Proper storage of our Sausage Red Gravy is essential to preserve its rich, robust flavor and freshness. Follow these guidelines to keep the sauce tasting just as delicious as the moment it was made.
Refrigeration
- Allow the sauce to cool to room temperature before transferring it to an airtight container.
- Store in the refrigerator for up to 4 days.
- When ready to use, reheat gently on the stove over medium-low heat, stirring occasionally.
Freezing
Freezing is ideal for long-term storage and meal prep convenience.
- Use freezer-safe containers or heavy-duty freezer bags.
- Remove as much air as possible to prevent freezer burn.
- Label containers with the date for easy tracking.
- Freeze for up to 3 months.
Thawing & Reheating
- Thaw the sauce overnight in the refrigerator for best results.
- Reheat on the stove over low to medium heat, stirring frequently to maintain consistency.
- You may add a splash of water or broth if the gravy thickens too much during storage.
Storage Time and Temperature Guide
| Storage Method | Max Storage Time | Optimal Temperature | Notes |
|---|---|---|---|
| Refrigeration | 4 days | 34°F – 40°F (1°C-4°C) | Cool before refrigerating |
| Freezing | 3 months | 0°F (-18°C) or below | Use airtight, freezer-safe containers |
Tip: Always smell and visually inspect your gravy before reheating. If you notice any off odors or mold, discard immediately to ensure food safety.
By following these Storage Instructions, we ensure our Sausage Red Gravy stays vibrant, savory, and ready to enjoy whenever we need a comforting meal.
Conclusion
Sausage red gravy is a versatile and hearty dish that brings warmth and bold flavors to any meal. With the right ingredients and techniques, it’s easy to prepare a sauce that’s rich, satisfying, and perfect for family dinners or meal prep. Whether served over your favorite pasta or alongside crusty bread, this recipe offers a delicious way to enjoy classic Italian-American comfort food. By following proper storage and reheating tips, you can keep this flavorful gravy on hand for quick and tasty meals anytime. Let’s get cooking and savor every bite of this timeless favorite.
Frequently Asked Questions
What is sausage red gravy?
Sausage red gravy is a classic Italian-American tomato-based sauce made with Italian sausage, tomatoes, herbs, and spices. It’s rich, flavorful, and typically served over pasta, polenta, or crusty bread.
What ingredients are needed to make sausage red gravy?
Key ingredients include Italian sausage (sweet or spicy), olive oil, onions, garlic, crushed tomatoes, tomato sauce, basil, oregano, red pepper flakes, and optional items like tomato paste, sugar, and red wine.
What equipment do I need to cook sausage red gravy?
You’ll need a large heavy-bottomed skillet or sauté pan to brown the sausage, a Dutch oven or large saucepan to simmer the sauce, plus basic tools like a wooden spoon, chef’s knife, cutting board, measuring cups, can opener, and ladle.
How do I prepare the sausage for the red gravy?
Brown the sausage in olive oil until fully cooked to develop deep flavor. Break it into small pieces as it cooks and drain excess fat if necessary before adding it to the sauce.
Which pasta types pair best with sausage red gravy?
Pasta like rigatoni, pappardelle, spaghetti, and orecchiette work best because their shape helps hold the thick, flavorful sausage gravy well.
Can I make sausage red gravy ahead of time?
Yes, making it at least 24 hours ahead is recommended to enhance flavors. It can be refrigerated up to 4 days or frozen for 3 months for convenient meal prep.
How should I store leftover sausage red gravy?
Cool the gravy, then store in an airtight container in the refrigerator for up to 4 days. For long-term storage, freeze it in freezer-safe containers with removed air for up to 3 months.
How do I reheat sausage red gravy?
Reheat gently on the stove or in the microwave until warmed through. Stir occasionally and add a splash of water or broth if the sauce thickens too much.
What bread pairs well with sausage red gravy?
Italian bread, ciabatta, focaccia, and garlic bread are ideal. Toast thick slices for a perfect texture contrast and to soak up the rich gravy.
Is sausage red gravy spicy?
It can be, depending on whether you use spicy Italian sausage and red pepper flakes. You can adjust heat by choosing sweet or spicy sausage and controlling spice levels.
