Meaty And Zingy Marinara

This spicy twist on a traditional marinara is the perfect way to shake things up!

Prep Time: 15-20 minutes

Cook Time: 30 minutes

Servings: 4-6


  • 1 package of Snider’s Chorizo or Andouille sausage*
  • 2 28 oz cans of San Marzano peeled tomatoes
  • 2-3 garlic cloves finely chopped
  • 2 tsp basil
  • 1 tbs parsley finely chopped
  • 1 tsp oregano
  • ½ cup extra virgin olive oil
  • 1 tsp salt
  • ½ tsp black pepper


  1. Par boil the sausages in a pot for 10-15 minutes then pull them out of the pot.
  2. Remove the sausages from the pot and brown them in a skillet over a medium heat for approximately 10 minutes or until fully cooked.
  3. In a food processor blend the tomatoes, oil and garlic until smooth.
  4. Move the blended tomatoes, oil and garlic into a pot over a medium heat. Stir in the basil, oregano, salt, pepper and parsley.
  5. Slice the sausages between a ¼ and a ½ inch thick pieces and stir them into the pot.
  6. Allow the sauce to simmer for 25-35 minutes after you’ve added the sausages, or until it has reached a desired thickness.


* For a milder sauce substitute the sausages for our Hot Italian or Mild Italian sausage


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