Italian-Style Sausage in a Tomato Sauce

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Pricking the sausages and blanching them before sautéing (as we often do in Italy), reduces the amount of fat.

Preparation : 10 min Cooking : 15 min
290 calories/serving
  • Can be done in advance
  • Can be frozen
  • Very easy
  • Gluten Free
  • Nuts & Peanuts Free
  • Kid-friendly
  • Diabetes-friendly


2 sausages, gluten-free 150 g
1 tbsp olive oil 15 mL
1 clove garlic, crushed
1 sprig rosemary, fresh 5 g
1/3 cup My Mother's Tomato Sauce 85 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]


  1. Prick through the skin of the sausages in several spots using a fork. Put the sausages in a saucepan, cover them with water then bring to a boil. Cover and simmer 5 min. Take the sausages out of the water, pat them dry, then cut each sausage into 3 or 4 pieces.
  2. Heat the oil in a sauté pan over medium-low heat. Add the garlic and rosemary sprig, then sauté until the oil becomes perfumed with the garlic and rosemary aroma, 3 to 4 min. Pay attention not to let them burn.
  3. Add the sausages, then sauté until they become lightly coloured, 2 to 3 min. Turn them a few times while cooking. Add the tomato sauce then cook 8-10 min over medium heat, tossing occasionally. Season with salt and pepper to taste. Serve.


These sausages may be served on rice, pasta, quinoa or gluten-free bread.

Nutrition Facts Table

per 1 serving (70g)


% Daily Value




24 g

37 %

Saturated 7.5 g
+ Trans 0 g

38 %


40 mg


910 mg

38 %


6 g

2 %


1 g

3 %


2 g

Net Carbs

5 g


13 g

Vitamin A

10 %

Vitamin C

8 %


3 %


10 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : ½ serving
Grain Products : 0 serving
Milk and Alternatives : 0 serving
Meat and Alternatives : ¾ serving


This recipe is :
Free  :
Added Sugar
Excellent source of  :
Selenium, Vitamin B1, Vitamin B12
Good source of  :
Niacin, Vitamin B6, Zinc
Source of  :
Iron, Magnesium, Manganese, Pantothenic Acid, Phosphorus, Potassium, Vitamin A, Vitamin B2, Vitamin D, Vitamin E, Vitamin K


1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables ½
Meat and Alternatives 1 ½
Fats 5

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This recipe is in the following categories

Pork | Main courses/Entrées | Diabetes-friendly | Italian