Spaghetti With Italian Sausage Red Sauce Recipes

ITALIAN SAUSAGE SPAGHETTI

Steps:

• Heat olive oil in a saucepan over medium heat. Transfer sausage links into the hot pot. Cover with a lid and cook until beautifully browned and just barely cooked through, about 5 minutes per side. You can increase the heat a little if you like, but make sure the oil does not smoke. Turn off the heat and remove sausages to a plate to cool completely.
• While the sausages are cooling, add wine to the same pot over medium-high heat. As it comes up to a simmer, stir the caramelized bits on the bottom of a pan with a spoon or spatula. Simmer until it reduces by about half, 1 to 2 minutes.
• Add marinara sauce. Pour water into the jar of pasta sauce, seal, and shake to rinse out the jar. Pour that liquid into the pot and return to a simmer. Reduce heat to low.
• Slice each fully cooled sausage into 4 pieces. Transfer sausage and any accumulated juices into the simmering sauce. Stir and increase heat to just between low and medium-low. Cook at a gentle, steady simmer, stirring occasionally, for 1 hour. Taste and adjust seasonings. Skim about 1/2 of the fat from the surface, and continue to cook until reduced and thick, about 30 minutes longer.
• Meanwhile, bring a large pot of generously salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until almost tender yet firm to the bite, 10 to 11 minutes. Drain spaghetti and transfer it directly into the pot of hot sauce. Mix until thoroughly combined. Cover with the lid and let sit for 1 minute so the pasta can absorb some of the sauce.
• Evenly divide pasta onto 4 plates and top each serving with 4 pieces sausage. Sprinkle with Parmigiano-Reggiano and parsley.

SPAGHETTI WITH ITALIAN SAUSAGE RED SAUCE

Steps:

• Cook pasta according to package instructions. Tip: Salt the water heavily as this is your only chance to season the pasta.
• While pasta is cooking, heat a large, deep skillet over medium high heat and spray with cooking spray. Remove sausage from casing and cook in pan until golden brown, using a wooden spoon to break the sausage into bite-sized pieces.
• When the sausage is cooked, add the onion, garlic, oregano and fennel seeds to the pan, along with a pinch of salt and pepper. Continue cooking until the onions are soft and translucent, about 6-7 minutes.
• Deglaze the pan with red wine using the wooden spoon to scape up any browned bits from the bottom. Stir in whole peeled tomatoes and tomato sauce then gently break down the whole peeled tomatoes with the wooden spoon. Alternatively, you can use scissors.
• Bring the sauce to a boil then reduce to low and simmer for 10 minutes. Stir in pasta and garnish with cheese and basil before serving.