A Different Spaghetti Recipe
Summary
Preparation Time15 MinCooking Time55 Min
Ready In1 Hr 10 MinDifficulty LevelMedium
Ingredients
| Olive oil | 4 Tablespoon | |
| Onions | 2 | |
| Garlic | 4 Clove (5gm) | |
| Italian tomatoes | 3 , canned | |
| Tomato juice | 1 Cup (16 tbs) | |
| Fennel seeds | 1 Tablespoon | |
| Rosemary, oregano, thyme | 1/2 Tablespoon, dried | |
| Homemade hot and sweet sausage - 1-1/2 pounds OR each hot Italian and sweet sausage, whole if links - 3/4 pounds OR Patties - 1/2 inch | ||
| Red wine vinegar | 1/2 Cup (16 tbs) | |
| Tomato Paste | 2 Tablespoon | |
| Red cayenne pepper | 1/8 Teaspoon | |
| Ground pepper | 1 To taste | |
| Spaghetti - 2 (7-ounce) packages | ||
| Imported Parmesan cheese - 1 cup, grated | ||
Directions
GETTING READY
1) Cut up the tomatoes roughly cook spaghetti in boiling water 9 to 10 minutes, drain well.
MAKING
2) In a heavy saucepan, heat the olive oil.
3) Add the onions and garlic and saute until tender.
4) Add tomatoes to the pot.
5) Stir in half of the juice from the cans, along with the fennel seeds and 2 tablespoons of the herbs.
6) Cover the pan and simmer for 2 hours.
7) In a seperate pan, fry the sausage, drain off fat, cut into slices or break into pieces and add to the sauce.
8) Adjust the seasoning of the sauce and add the remainder of the juice, vinegar, tomato paste, sugar, salt and peppers as necessary to have a rich flavor.
9) Move lid to half cover, and simmer over very low heat for 1/2 hour, stirring occasionally, so that the sauce does not scorch on the bottom of the pan.
10) At this point, the sauce may be frozen or refrigerated for several days.
11) Taste sauce, add the remaining fresh herbs, sauce the spaghetti with some of the sauce, passing the rest.
SERVING
12) Serve the saucy spaghetti with the grated Parmesan.
TIP:
13) Leftovers may be mixed together and refrigerated or frozen to be reheated later.
1) Cut up the tomatoes roughly cook spaghetti in boiling water 9 to 10 minutes, drain well.
MAKING
2) In a heavy saucepan, heat the olive oil.
3) Add the onions and garlic and saute until tender.
4) Add tomatoes to the pot.
5) Stir in half of the juice from the cans, along with the fennel seeds and 2 tablespoons of the herbs.
6) Cover the pan and simmer for 2 hours.
7) In a seperate pan, fry the sausage, drain off fat, cut into slices or break into pieces and add to the sauce.
8) Adjust the seasoning of the sauce and add the remainder of the juice, vinegar, tomato paste, sugar, salt and peppers as necessary to have a rich flavor.
9) Move lid to half cover, and simmer over very low heat for 1/2 hour, stirring occasionally, so that the sauce does not scorch on the bottom of the pan.
10) At this point, the sauce may be frozen or refrigerated for several days.
11) Taste sauce, add the remaining fresh herbs, sauce the spaghetti with some of the sauce, passing the rest.
SERVING
12) Serve the saucy spaghetti with the grated Parmesan.
TIP:
13) Leftovers may be mixed together and refrigerated or frozen to be reheated later.
Chef
