Time 30m Yield 2 servings. Number Of Ingredients 11 Steps:
Cook spaghetti according to package directions. Meanwhile, in a small skillet, saute onion and green pepper in butter until crisp-tender. Crumble sausage over vegetables; add mushrooms. Cook over medium heat until meat is no longer pink; drain. , Stir in the olives, Italian seasoning and salt if desired. Add cream; bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until thickened. Drain spaghetti; add sauce and toss gently. Garnish with Parmesan cheese if desired.
Time 1h15m Yield 12 Number Of Ingredients 15 Steps:
Heat olive oil in a large skillet over medium-high heat. Cook and stir sausage, mushrooms, onion, green bell pepper, and garlic in the hot oil until sausage is browned and crumbly, about 20 minutes; drain and discard grease. Stir tomato sauce, diced tomatoes, tomato paste, and olives into sausage mixture; season with oregano, basil, and salt. Simmer mixture until flavors infuse, about 30 minutes. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer to a serving bowl; top with tomato-sausage sauce and Parmesan cheese.
Time 30m Yield 5 servings. Number Of Ingredients 13 Steps:
In a large saucepan, saute onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in the sausage, tomatoes, tomato paste, water, sugar and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Serve with spaghetti.
Time 2h Yield 4 Number Of Ingredients 8 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.
Time 3h30m Yield 16-20 serving(s) Number Of Ingredients 20 Steps:
Start browning Italian sausage in large (11 quart) stockpot, breaking it up as it cooks. When still slightly pink, add onions, parsley, peppers, mushrooms & garlic. Cook until sausage is done. Add spices, mix and cook another couple minutes, then add tomatoes, tomato sauce, tomato paste & Burgundy wine. Bring to just boiling, reduce heat. Cover and let simmer a minimum of 3 hours - longer is better. Stir occasionally. Serve over your favorite pasta.
Time 45m Yield 6 Number Of Ingredients 14 Steps:
In 8-inch skillet, melt butter over medium heat. Toast bread crumbs in butter 2 to 3 minutes, stirring frequently, until browned. Transfer to small bowl; set aside. In 5-quart Dutch oven, heat oil over medium heat. Add sausage; cook 6 to 8 minutes, stirring occasionally, until no longer pink. Using slotted spoon, transfer to bowl; cover and keep warm. Add onions, bell pepper, Italian seasoning and salt to oil and drippings in pan; cook over medium-high heat 5 to 7 minutes or until softened and starting to brown. Stir in broth and tomatoes; heat to boiling. Stir in pasta; return to boiling. Reduce heat; simmer uncovered 18 to 20 minutes, stirring occasionally, until pasta is cooked to desired tenderness and sauce is thickened. Stir in sausage. Stir in spinach; continue to stir 30 to 60 seconds or until wilted. Remove from heat; top with cheese. Top with basil and toasted bread crumbs.
More about “italian sausage spaghetti recipes”
Time 1h20m Yield 6-8 serving(s) Number Of Ingredients 13 Steps:
Place sausage in a skillet. Add hot water, cover, and cook for 10 minutes. Remove sausages and separate links if necessary. Discard drippings. In a large Dutch Oven, saute mushrooms, carrot and onion just until al dente. Add sausages. Add remaining ingredients. Cover and simmer 1 hour, or until thickened, stirring occasionally. Serve over pasta, or by itself with hot crusty bread.
