Sweet Sausage Marsala

Sweet Sausage Marsala

50
Jennifer Russell 0

"I have made this several times for guest's of mine, and they have all loved it. It's a great Italian dish that doesn't require a lot of work."

Ingredients 40 m {{adjustedServings}} servings 509 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 509 kcal
  • 25%
  • Fat:
  • 16.1 g
  • 25%
  • Carbs:
  • 66.1g
  • 21%
  • Protein:
  • 21.9 g
  • 44%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 741 mg
  • 30%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain.
  2. Place whole sausages and 1/3 cup water in a skillet over medium-high heat. Cover, and cook 5 to 8 minutes. Drain and thinly slice.
  3. Return sausage to skillet. Stir in garlic, onions, peppers, and Marsala wine. Cook over medium-high heat, stirring frequently, until sausage is cooked through. Stir in diced tomatoes, black pepper, and oregano. Cook about 2 minutes more, then remove from heat. Serve over cooked pasta.
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Reviews 50

  1. 75 Ratings

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Chris in Montreal
2/11/2005

Not bad but the timing and amounts require a few adjustments to make this dish really good. The tomatoes should be added before the sausage as cooked through...this way the flavour of the sausage will permeate the sauce while cooking through. The addition of only one tbsp of Marsala wine, which pairs beautifully with lots of garlic is really not enough...try more...of both.

lmarryat
2/1/2006

This was a big hit in my house. I read other suggestions and added more Marsala wine, frozen peppers and onions but also used 2 cans of chopped tomatoes. Will make again but next time I'll spice it up a little more.

CARTEGROVES
8/27/2005

This was great. The only difference was that I used 1 tablespoon of cabernet wine instead of the marsala (since I didn't have it on hand), and my husband raved over it. He said the smell was driving him crazy. I also used penne pasta instead of farfalle, but I will DEFINITELY make this again. Thanks!