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Italian Sausage Spaghetti by simple recipes
The beauty of this spaghetti recipe is that it is very easy to make and you don't have to add any seasoning to achieve wonderful flavor. The sauce gets all of its seasoning from two Italian sausages - one sweet, one spicy.
Ingredients:
1 large 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, Italian Salt Olive oil Grated Parmesan cheese
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.
Serve immediately. Garnish with grated Parmesan cheese.
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By adding a little onion, chopped pancetta and sauteed eggplant to a plain tomato sauce, you can create something delicious. This sauce is great on any short, chunky pasta, or on gnocchi as is shown in the photo.
1 Can (14 Ounces) Imported Diced Italian Tomatoes 3 Tablespoons Finely Chopped Onions 2 Cloves Garlic, Finely Minced 1/4 Cup Chopped Pancetta (Or Bacon If Not Available) 1 Medium Eggplant 4 Tablespoons Extra Virgin Olive Oil Salt & Pepper To Taste 3 Tablespoons Finely Chopped Basil Dash Of Red Pepper Flakes (Optional)
You can either peel the eggplants, or leave the peels on if you choose. I usually peel them if I am using larger eggplants with tougher skins. Chop the eggplants into 1 1/2 inch pieces. Heat the oil in a heavy saucepan over medium heat, and add the onion and pancetta. Cook for about 4 minutes, or until the onions are tender and the pancetta has begun to brown. Add the eggplant. Cook, stirring often, until the eggplant has begun to brown and is becoming tender, about 5 to 7 minutes. Add the garlic and as soon as the garlic begins to sizzle, but before it takes on color, add the tomatoes. Turn the heat to high, and as soon as the sauce begins to bubble, turn back down to medium.
Season with salt and pepper, and red pepper flakes if you are using them, and add the basil. Cook for 10 minutes more. Use for any purpose that you would use your usual tomato sauce.
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