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Marinara Sauce

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Marinara Sauce

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  • Serves 4
  • |
  • prep time: 20 minute(s)
  • |
  • cook time: 20 minute(s)
1 lb. sweet Italian sausage links, removed from casing and crumbled
1 Tbsp. Bertolli® Classico™ Olive Oil
1 medium onion, chopped
1 medium carrot, shredded (optional)
2 tsp. finely chopped garlic
1 jar Bertolli® Vineyard Premium Collections Marinara with Burgundy Wine Sauce
1/2 tsp. salt
1/8 tsp. ground black pepper
1/4 cup heavy or whipping cream
8 ounces rigatoni or penne pasta, cooked and drained

  • Brown sausage in 12-inch skillet over medium-high heat. Remove sausage from skillet and set aside.
  • Heat Olive Oil in same skillet over medium-high heat and cook onion and carrot, stirring occasionally, 3 minutes or until onion is tender. Add garlic and cook 30 seconds. Stir in Sauce, salt and pepper. Bring to a boil over high heat. Reduce heat to low, then return sausage to skillet. Simmer, stirring occasionally, 10 minutes. Stir in cream and heat through. To serve, spoon sauce over hot rigatoni and sprinkle, if desired, with chopped fresh parsley.