Thursday, May 23, 2013
Spaghetti with Sausage
Spaghetti is one of those dishes with which you can't go wrong. This recipe is definitely the missing link when it comes to a mouth-watering spaghetti dinner. Prepared with sausage, it's sure to satisfy your family sans the usual complaints.
At a glance
2 lb. Italian sausage, casings removed 1 small onion, chopped 3 garlic cloves, minced 1 (28 oz.) can diced tomatoes 2 (6 oz.) cans tomato paste 2 (15 oz.) cans tomato sauce 2 cups of water Fresh basil 1/2 tsp. brown sugar 1 tsp. of salt ¼ tsp. crushed red pepper flakes 1/4 tsp. fresh coarse ground black pepper 1/4 cup red wine 1 lb. thin spaghetti Parmesan cheese
In large, heavy stockpot, brown Italian sausage, breaking up as you stir. Add onions and continue to cook, stirring occasionally until onions are softened. Add garlic, tomatoes, tomato paste, tomato sauce and water. Add basil, brown sugar, salt, crushed red pepper, and black pepper. Stir well and barely bring to a boil. Stir in red wine. Simmer on low, stirring frequently for about an hour. Cook spaghetti according to package directions. Spoon sauce over drained spaghetti noodles and sprinkle with Parmesan cheese.
Ready in 1½ hour