About This Recipe
An easy to prepare meal and it is so delicious. The sausage can be left whole or remove the casing and crumble it for a meaty flavor with each bite. Have the table set because it cooks quickly and it is ready to be plated as soon as it is hot.
Ingredients
1 T Extra virgin olive oil
4 Italian Sausage links. sweet, hot or a mixture of each. Use mushrooms as a substitute for a vegan dish.
1 to 2 C Tomato Basil Garlic Sauce (TBGS). Amount used depends on how much sauce you like.
Spaghetti or pasta of choice – Check package recommended amounts for serving size and cooking times.
1 to 2 T Salt for pasta water
Additional ingredients:
1 Onion, chopped (if the onion is hot rinse in water to remove the heat)
3 to 6 Cloves of garlic, minced, chopped or slivers. Your choice.
¼ C Italian parsley, chopped (Optional)
1 to 1 1/2 cups chopped or sliced combination of vegetables: carrots, fennel, grilled eggplant, squash, Brussel sprouts, pepper flakes (fresh chilies), or other preferred vegetables.
1 to 2 cup chevron or sliced combination of leafy vegetables: basil, spinach, kale, or other preferred leafy vegetables.
8 oz. Ricotta, goat, or soft cheese of choiceingredient
Preparation
Take sausage out of its casing for a smoother texture, or you may cut the sausage in bite size pieces. If using mushrooms, cut into bite size pieces.
Start heating salted water in a large pot to a boil for the spaghetti. Follow direction on pasta package.
Heat a saucepan large enough to cook the remaining ingredients.
Add olive oil (EVOO) to the pan and heat to the oil before adding additional items.
(Additional: When heated add onions and garlic. Stir until they are transparent.
Add parsley, if wanted, while sausage is cooking.)
Add sausage or mushrooms and cook thoroughly.
When sausage is browned add (See Addition below before adding TBGS!) TBGS, stir and lower heat to simmer.
(Additional: When sausage is browned add additional vegetables to sauté until slightly softened. Note: After saucepan is removed from heat, add leafy vegetables and soft cheeses. Mix thoroughly.)
Add spaghetti to salted boiling water. Stir to make sure they do not stick together.
When Spaghetti is cooked, drain in a colander.
Add spaghetti to sausage & TBGS and mix thoroughly.
Plate and serve immediately.
Salad can be made while you chop the onions, garlic, and parsley. Bread can be toasted while you cook the sausage. Wine can be opened at any time.
