Add spicy sausage to your traditional spaghetti for a boost of extra flavor, and top with just a bit of parmesan cheese. The notes of a Nero d’Avola from Sicilia DOC will match this dish perfectly.
- 1 pound hot Italian sausage links
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 clove garlic finely
- 1 (15 ounce) can canned whole roma tomatoes
- 1 (15 ounce) can canned tomato sauce
- 1/2 teaspoon red pepper flakes
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 lb spaghetti
- 1/2 cup parmesan cheese, shaved into curls using a vegetable peeler
In a large skillet, brown sausage whole over medium heat for about 15 minutes, turning regularly. Remove when browned and set aside.
In the same skillet, add the onion and garlic and soften on medium heat.
Pour in tomatoes and tomato sauce; mix in salt, ground black pepper, basil, oregano, bay leaf and pepper flakes. Simmer uncovered for 30 minutes, stirring occasionally, breaking up the whole tomatoes Slice the sausage in the bias into 2 inch lengths and add it to the sauce. Remove and discard bay leaf.
Bring a large pot of salted water to a boil. Add pasta and cook until al dente; drain.
Gently mix prepared sauce and sausage with hot pasta and serve, garnishing with the parmesan curls. Makes 6 servings.