Spicy Sausage Marinara!! Nothing is better than a good Marinara sauce over your...wait thats wrong... nothing is better than a good Marinara sauce with Spicy Sausage over, well, anything! Its one of those things that is good with pasta, vegetable noodles, veggies, chicken ...you get the idea. It even works as a sauce for your pizza. This twist to your basic marinara is going to be a game changer. I usually have it with Cauliflower Rice, Quinoa or Chickpea Noodles.
Besides the sauce Paleo, Whole30 and keto compliant it freezes well. You could make a double to triple batch and freeze it into individual serving sizes. Perfect for a quick easy dinner! It is a life savor on a night where there is not time to make anything. Just mix it with some cauliflower rice and have a deliciously satisfying dinner in 5 minutes!
You can easily substitute ground chicken, turkey or beef if you don't want or have ground sausage. You can also make it a little less or little more spicy if you choose, just add less or more crushed red pepper or some cayenne pepper if you choose. However you choose to eat it, I can guarantee you will enjoy it.
A Spicy twist to the classic Marinara.
- 1 tablespoon Avocado Oil
- 1/2 cup Chopped Onion
- 1 to 1 1/2 pound Ground Pork
- 1 tablespoon Sage
- 3/4 teaspoon Dried Thyme
- 3/4 teaspoon Crushed Red Peppers**
- 1/2 teaspoon Onion Powder
- 1/2 teaspoon Sea Salt
- 1/4 teaspoon Garlic Powder
- 1/4 teaspoon Celery Seed
- 1/8 teaspoon Black Pepper
- 1/8 teaspoon Nutmeg
- 1 can Diced Tomato
- 1 can Tomato Sauce
- 1/4 cup Fresh Basil (or 1 tablespoon Dried Basil)
- 2 tablespoon Parsley
- 2 teaspoon Oregano
- 1 teaspoon Paprika
- 1/4 teaspoon Sea Salt
- 1/4 teaspoon Black Pepper
- 1/4 teaspoon Cayenne Pepper
- Heat the oil over medium-low
- Add Chopped Onion and cook for 4-5 minutes
- Add ground pork, remaining sausage ingredient and mix together
- Once onions are cooked add the sausage mixture, cook 5 minutes breaking apart with spoon to crumble. Drain and return to skillet
- Add the sauce ingredients to the skillet and bring to a low boil, cover and reduce heat to low
- Cover and cook for 30 minutes to an hour stirring occasionally
**adjust crushed red pepper as you see fit