Yield: 2
Prep Time: 5 Minutes
Cook Time: 25 Minutes
Spaghetti is a staple in, well, American cooking. Everyone seems to have their own way of making it, and this is mine. It has evolved from just pouring a can of sauce on some noodles and calling it spaghetti to something with a lot more flavor and still not too much difficulty. It is also very open to personalization, so if you are looking at it and see a way you think it could be improved for your tastes, go for it. This is a great weeknight meal as it doesn't take too long to cook and doesn't involve too much cleanup afterwards.
Ingredients:
Spaghetti, about 1/2 pound
3 links Italian Sausage (or half a package of ground Italian sausage)
2 cloves garlic, diced
Olive Oil
White Wine (doesn't have to be fancy, I use Barefoot Chardonnay or Pinot Grigio)
Barilla Marinara Sauce (or homemade marinara sauce, your choice)
Freshly Ground Black Pepper
Basil (I use dried but can be fresh too)
Red Pepper Flakes
Disclaimer: I don't really measure anything in this recipe, just go with your gut and it will probably turn out alright.
If using Italian sausage links, slice into disks about 1/2 cm in width. If using ground sausage, separate into small chunks.
Heat a stainless steel or nonstick skillet (don't use cast iron for this, stainless steel is probably the best) over medium low heat (I put it at about 4 on my stove, just under medium). Once heated, add just enough olive oil to lightly coat the bottom of the pan (about 1 Tbsp). Add the sausage and brown, cooking 3-4 minutes per side (now would also be a good time to start boiling water for the spaghetti).
Once the sausage is browned, add the garlic and cook about 30s to 1 minute, but do not overcook! Slowly add just enough white wine to cover the bottom, and let simmer for a few minutes, stirring constantly (be sure to scrape up all the little bits of sausage that stick to the bottom of the pan, this is key for a rich flavor and makes cleaning up easier!) Add some pepper, basil, and red pepper flakes to your liking (more red pepper = more spicy).
If the water for the spaghetti is boiling, add the noodles and cook per package directions until al dente.
After the wine has cooked down a minute or two, add the marinara sauce (about 1/2 jar) and stir well (and carefully) to combine. If it seems a little watery this is ok, it will cook down. If it is too thick then add a bit more wine. Let the sauce return to a mild simmer and reduce the heat if necessary. Let simmer for about 5 minutes or until the sausage is cooked through (you may have to take a piece out and cut it in half to make sure). I usually just let it cook until the noodles are ready.
Once the noodles are cooked, drain them (do not rinse) and add directly to the pan with the sauce and stir to combine. Serve with garlic bread or a salad or just by itself!
