Spaghetti and Sausage
Ed and I have mostly been using chicken or turkey sausage lately, but of course you could use pork sausage for this recipe. I like Stop and Shop’s Nature’s Promise Sun Dried Tomato and Basil Chicken Sausage in this recipe. I also sometimes use meatballs instead of sausage, but I’ll save that recipe for another time.
- 1 package sausage (6 links): chicken, turkey, or pork
- 2 28 oz. cans of crushed tomatoes with basil (I like Muir Glen Organic)
- 2 Tbsp tomato paste from a tube
- pinch of red pepper flakes (omit if using spicy sausage, or adjust to your taste)
- 2-3 cloves garlic, minced
- 1 tsp. Italian or all-purpose seasoning
- 1/4 tsp. black pepper, or to taste
- 1-2 Tbsp olive oil
Heat olive oil in a large Dutch oven or pan with a lid. Add sausage and brown on all sides. Once sausage is browned, add tomato paste, garlic and red pepper flakes. Stir around for a minute or so, being careful not to burn the garlic. Add both cans of tomatoes. Add remaining ingredients, stir to combine, cover pot and reduce heat to low. Simmer for 30 minutes if using chicken or turkey sausage, or up to 2 hours if using pork sausage (which will become more tender the longer you cook it). Remove sausage from pot, slice it thinly, and return to sauce. Cook pasta of your choice according to package directions. I like to use whole wheat angel hair (cook it a minute or two longer than package directions to make it more like white pasta). I also like to use the fresh pasta in the refridgerated section of the grocery store. I found spinach linguine there this week, so that’s what we’re having tonight.
Serve with a green salad and fresh Italian bread if desired.
Disclaimer: I am not Italian, not even a little bit. I make sauce how I like it, but feel free to change it to make it to your liking. If you have an Italian grandmother, please use her recipe instead, because that’s a part of your food culture.