One popular sweet Italian sausage recipe is Emeril Lagasse's Hot and Sweet Italian Sausages in Tomato Sauce. To make this recipe, toss sautéed sweet and hot sausages in a homemade tomato sauce over penne pasta, top with ricotta and basil, and garnish with Parmesan cheese.
This recipe calls for a 1/2 pound each of both sweet and hot Italian sausages. To easily remove the sausage casing for this or any recipe, first place the raw sausage link on your work surface. Slice through the sausage casing with the tip of your knife lengthwise. Over a bowl, peel away the casing, and turn the raw crumbled sausage filling inside out into the bowl.
Over medium-high heat, sauté the crumbled sausages for about five minutes. Keep 2 tablespoons of fat in the pan while the sausages drain on paper towels.
To make the sauce, add 1/2 cup of red onions and 1/2 tablespoon of garlic to the pan, and cook for three minutes. Cook a mix of fennel seeds, salt and red pepper until fragrant before adding crushed whole peeled tomatoes and their juice. To finish the sauce, add tomato sauce, oregano and the cooked sausages to the pan, and cook for 20 to 25 minutes. Serve with cooked penne pasta garnished with basil, ricotta and Parmesan.