The beauty of this spaghetti recipe is that it is very easy to make and you don't have to add any seasoning to achieve wonderful flavor. The sauce gets all of its seasoning from two Italian sausages - one sweet, one spicy.
- 1 large Italian sweet sausage
- 1 large Italian hot and spicy sausage
- 1 yellow onion, chopped
- 2 cloves of garlic
- 3/4 large (28 oz) can of whole tomatoes
- Olive oil
- 1 lb (16 oz) spaghetti pasta
- Grated Parmesan cheese
Take the Italian sausage meat out of the sausage casings. Break up into pieces and mix the sweet and spicy sausage meats together. Brown the sausage meat in a large skillet on medium high or high heat with a little olive oil. In a separate skillet sauté the onions and garlic until the onions are translucent. Purée the tomatoes in a blender, add to the skillet with the sausage meat. Add the cooked onions and garlic.
Fill an 8-quart or larger stock pot at least half full with water and bring to a boil. Add a tablespoon of salt. Slowly add the pasta, stirring to prevent clumping. Allow the water to come to a boil again. Cook, uncovered, with a fairly vigorous boil, for as long as the directions on the pasta package say, usually about 10-12 minutes. When pasta is al dente (cooked but still a little firm), remove the pot from the heat. Add a cup or two of cold water to the pasta to stop the cooking. Drain the water from the pasta through a colander. Place the pasta in a serving bowl.
Serve immediately. Garnish with grated Parmesan cheese.