Italian Sausage Spaghetti
Yield: Serves 4
INGREDIENTS
1 large (7 to 8 inch link) Italian sweet sausage
1 large Italian hot and spicy sausage
1 yellow onion, chopped
2 cloves of garlic
3/4 large (28 oz) can of whole tomatoes Olive oil
1 lb (16 oz) spaghetti pasta Salt
Grated Parmesan cheese
1 yellow onion, chopped
2 cloves of garlic
3/4 large (28 oz) can of whole tomatoes Olive oil
1 lb (16 oz) spaghetti pasta Salt
Grated Parmesan cheese
METHOD
The Sauce:
Take the Italian sausage meat out of the sausage casings. Break up into pieces and mix the sweet and spicy sausage meats together. Brown the sausage meat in a large skillet on medium high or high heat with a little olive oil. In a separate skillet sauté the onions and garlic until the onions are translucent. Purée the tomatoes in a blender, add to the skillet with the sausage meat. Add the cooked onions and garlic.
The Pasta
Fill an 8quart or larger stock pot at least half full with water and bring to a rolling boil. Add a tablespoon of salt. Slowly add the pasta, stirring to prevent clumping. Allow the water to come to a rolling boil again. Cook, uncovered, with a fairly vigorous boil, for as long as the directions on the pasta package say, usually about 1012 minutes. When pasta is al dente (cooked but still a little firm), remove the pot from the heat. Add a cup or two of cold water to the pasta to stop the cooking. Drain the water from the pasta through a colander. Place the pasta in a serving bowl.
Serve immediately. Garnish with grated Parmesan cheese.
The Sauce:
Take the Italian sausage meat out of the sausage casings. Break up into pieces and mix the sweet and spicy sausage meats together. Brown the sausage meat in a large skillet on medium high or high heat with a little olive oil. In a separate skillet sauté the onions and garlic until the onions are translucent. Purée the tomatoes in a blender, add to the skillet with the sausage meat. Add the cooked onions and garlic.
The Pasta
Fill an 8quart or larger stock pot at least half full with water and bring to a rolling boil. Add a tablespoon of salt. Slowly add the pasta, stirring to prevent clumping. Allow the water to come to a rolling boil again. Cook, uncovered, with a fairly vigorous boil, for as long as the directions on the pasta package say, usually about 1012 minutes. When pasta is al dente (cooked but still a little firm), remove the pot from the heat. Add a cup or two of cold water to the pasta to stop the cooking. Drain the water from the pasta through a colander. Place the pasta in a serving bowl.
Serve immediately. Garnish with grated Parmesan cheese.
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