Italian Sausage Spaghetti - Mange! Mange!

My wife has been making this recipe for 25 years. I’m not sure what it is but when she makes it, it is tastier. I could use the exact ingredients, but hers just tastes better. Perhaps it is because she is half Italian!

We like to use fresh gluten free Hot Italian Sausages from our local butcher. You can also use Mild Italian Sausages or a mix of both, depending on how spicy you would like the dish.

We also use gluten free pasta. Side note: if you are going to use gluten free pasta, there are many versions out there – some excellent, some not so good. Shop around and try different pastas if you want to try the gluten free version.

When you are making this recipe and the sauce is on simmer, sit back and take in the smells coming from the pan! Ahhhhh! And it tastes even that much better!

PREP TIME 15 mins

COOK TIME 1 hour 15 mins

TOTAL TIME 1 hour 30 mins

THE GOODS!

• 1.5 lbs spaghetti (we use gluten free)

• 3 tbsp extra virgin olive oil

• 4 cloves garlic minced or pressed

• 3 cans 28 oz Italian plum tomatoes

• 1 can tomato paste – 5.5 oz

• 6 links Italian hot sausage (or mild for less spicy)

• 3 pinches salt

• fresh ground pepper to taste

• 1 tsp dried oregano

• 1 tsp dried parsley

• 1 tsp dried basil

• ¼ cup parmesan rind cut into small pieces

LET'S DO THIS!

1. remove sausage meat from casings

2. heat pan to medium heat

3. add sausage meat and saute until no longer pink breaking down the meat with a spatula

4. drain fat from pan

5. in a separate pan add oil and heat to medium

6. add garlic and saute until light golden

7. add tomatoes and crush with a “potato masher”

8. add tomato paste, fill can with water and add to pan

9. add salt, pepper, herbs and parmesan pieces

10. add sausage meat

11. bring to a boil and simmer on low for 1 hour (slow bubble)

12. tip! cover with splash screen to help prevent splattering

13. cook pasta per package directions

14. add 2 ladles of sauce to pasta and mix, to help prevent pasta from sticking together

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