This is spaghetti recipe is beyond words — and I guess beyond a real name!
I can't believe I have so many spaghetti recipes that I've had to start numbering them. & it's a bit funny that the first one I share with you is my third recipe. But, it's just so good I had to share it first. Maybe I should call it Spaghetti #1. 🙂
This easy, delicious recipe is truly one of my family's favorites. My daughter and I recently made it together for dinner. Well, she stood there really cute and handed me things. (I'll link the video of it below).
I originally got this recipe as I was out shopping. A man was setting up a cooking demo in a Le Creuset store at our local outlet mall. I didn't have time to stay and listen to his demo, but the smell of his fresh basil drew me in. 🙂
He told me that this was the recipe his grandma in Italy gave him. I had nothing to write down his recipe, so I just tried to remember the ingredients. I'm not sure if I remembered them all correctly, but this spaghetti recipe sure did turn out good!
The sausage really infuses so much amazing flavor to the dish. I really never measure the ingredients — but I did for you tonight!
Try it out and see for yourself! I think you'll love it!Print
This spaghetti recipe is so good we should call it Spaghetti #1! It is easy & delicious! Hope you like it! I use a big dutch oven to make this recipe.
- 1 pound sweet, Italian sausage
- 1 medium onion, chopped
- 3 cloves garlic
- 2 cans tomato sauce or 1 lg. can of tomato puree
- 1 can diced tomatoes, undrained
- 1/2c.+ fresh basil, chopped
- 1/4c. red wine
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 package pasta (16oz)
- Optional: Parmesan or mozzarella cheese
- Take the sausage out of the casings and pull apart into small pieces.
- Brown the sausage, onions, & garlic together in your dutch oven. You can add a little oil to the bottom of the pot if you'd like, but I find that the sausage is usually fatty enough for it all not to stick.
- Once brown and onions are tender, add the canned tomatoes & sauce, basil, wine, salt, & pepper. Tip: If your kids are opposed to tomato chunks, use an immersion blender to get rid of the chunks.
- Mix it all together and let the flavors blend!
- I like to let it simmer for at least 15 minutes, but if I'm in a pinch I serve it once it's hot. 😉
- While your sauce is simmering, cook your pasta.
- Taste it to make sure you don't need more salt, pepper, or basil.
- Optional: Top with parmesan cheese (or mozzarella)
Serve with pasta (of course), salad, and/or garlic bread!
I have found that using a stainless steel pot versus a non-stick pot somehow allows more flavor to come through. I've found this to be true with many other recipes.
Also, you can use spicy sausage instead of the sweet sausage to give the recipe a little kick.