Italian Sausage Pasta Sauce

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Italian Sausage Pasta Sauce

Prep Time25 mins
Cook Time10 mins
Course: Main Course
Diet: Dairy Free, Low Carb
Keyword: pasta, precooked
Main Protein: Pork
Cooking Method: Skillet
Servings: 6
Calories: 308kcal


  • 1 lb. Italian sausage made into meatballs and cooked*
  • 3 cups salsa
  • 1/2 cup onion diced
  • 1/4 cup green bell pepper diced
  • 2 clove garlic minced
  • 1-2 Tbsp. capers drained
  • 1 large (gallon) freezer bag or reusable silicone bag


Assembly Instructions:

  • Place the cooked sausage meatballs (see instructions in the notes below) and all the other ingredients in a large resealable freezer bag. Remove all the excess air you can and seal the bag before freezing.

Cooking Instructions:

  • Thaw. Heat in a large skillet until heated through. Serve over your favorite type of pasta.
  • Sprinkle with Parmesan or Asiago cheese and red pepper flakes if you like. 


*Remove the sausage meat from the casing and cut into 1/2" slices or squeeze out sausage meatballs and flatten them a bit with your fingers. The squeezing method is messier, but it is easier to remove the casing that way and I find it faster.
Place the sausage meatballs on a cookie sheet. Bake in a 350° oven for 20 minutes or until lightly browned on both sides. You may want to flip them once during baking. Blot the cooked sausage meatballs on a paper towel to remove some of the grease. Allow it to cool a bit before placing them in the freezer bags.
Depending on your family’s preference, you can use mild or spicy sausage. You can also adjust the spice level of this recipe by using mild, medium, or spicy salsa.
For low carb diets, this sauce can be served on zucchini noodles.


Calories: 308kcal | Carbohydrates: 11g | Protein: 13g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 57mg | Sodium: 1538mg | Potassium: 597mg | Fiber: 3g | Sugar: 6g | Vitamin A: 651IU | Vitamin C: 10mg | Calcium: 59mg | Iron: 2mg