Spaghetti Basil Recipe:
Spaghetti Basil Recipe with Sausage
key to this classic spaghetti sauce recipe is fresh ingredients.
Although you can substitute with dried parsley and basil, your sauce
will be nowhere near as good if you had used fresh. So it's definitely
worth a trip to the grocery store to pick up some fresh basil and
Spaghetti Sauce with Sausage
(approximately) mild or hot sausage, ground
1 28 oz can Cento brand tomato puree
1 28 oz can Cento chef's cut tomatoes with basil
1/4 cup shredded fresh basil leaves
1/4 cup fresh parsley, finely chopped
2 Tbs fresh garlic, finely minced
1/3 cup yellow onion, minced
4 Tbs extra virgin olive oil
Salt and pepper to taste
one Tbs of olive oil to pot and brown the sausage. When completely
brown, pour out olive oil and grease and move sausage to separate
bowl. Now add your remaining olive oil to pot. Add onions, parsley,
and basil. Stir until onions begin to turn clear. The parsley and
basil should be emanating a wonderful aroma.
garlic and stir for no more than two minutes as you DO NOT want
the garlic to turn brown. Return sausage to pot and stir briefly,
allowing the flavors to mix.
tomato puree and canned chopped tomatoes into the pot. Salt and
pepper to taste (I use 1/4 teaspoon of each).
the best pasta for this sauce is angel hair.
your pasta is al dente, pour out the water and then return the spaghetti
to the pot in which it cooked. Lower the heat on the burner and
spoon out three tablespoons of sauce into the pasta. Stir well.
The spaghetti will take on the color and flavor of the sauce --
this is actually delicious in itself!
from heat and the pasta's ready.
can cook the sauce as long as you want. The longer you cook, the
more you'll have to skim the grease and tomato waste off the top.
Also the sauce will get thicker as you cook.
to cook for no more than one hour.
recipe is modified from a Henry Hill recipe, found in what I consider
to be the best Italian food cookbook ever written, The
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