Italian Sausage Spaghetti
This is my favorite method of making Italian sausage spaghetti. By browning the sausages first and then cooking them in the sauce at a long, slow simmer, the sausage is loaded with flavor and firm, but tender--almost meatball-like in texture. And we hardly need any seasonings because the long cook time allows the sauce to get infused with all the sausage-y goodness!
Gallery
Recipe Summary
Ingredients
Directions
Chef's Notes:
You can use spicy or mild sausage links. Just make sure the sausage you use has enough fat that you can see it through the casings.
You can use 3 tablespoons water mixed with 1 tablespoon white wine vinegar, in place of the wine, but the wine really adds better flavor to the sauce.
If the sauce is too thick, toss another splash of water in.
I use a thick, #12 spaghetti, but any spaghetti or pasta will work, as long as you cook it in generously salted water.