Spaghetti with Italian Sausage

 Meat Lovers get ready for a dish that's going to blow your sock off! The Italian Sausage juices marry with the Tomato sauce to create a sweet and tangy taste explosion.

1 LB Spaghetti
1 LB Italian Mild Sausage
2 8oz. Cans of Tomato Sauce
1 6 oz can Tomato Paste
Olive Oil
2 Diced Garlic Cloves
3 Leaves Fresh Basil
Parmesan

For 4 people

This is a great meal for a slow cooker, dutch oven or a plain ol’ saucepan. For slow cookers adjust time to 6 hrs on low heat.

Place olive oil in saucepan, add garlic and caramelize. Add Sauce and tomato paste. Fill one of the empty cans of sauce with water and add to pot. Cook for about 30 minutes on low heat. Add Sausage and Basil. Cook for 20 additional minutes on medium heat.

Cook Spaghetti according to package directions.

Check sausage readiness by poking with a fork, juices should be clear.

Place spaghetti in dishes and top with Tomato sauce and one Sausage per person.

Add Parmesan.


Optional: If possible serve with a slice of Italian or French bread for dipping in the sauce.

Buon Appetito!

Fried Spaghetti

I hope you all enjoyed my last few recipes. Last week was really busy, first of all I turned 30! Secondly, I've been working on more meals to add to the blog. Many thanks to my family for all the cooking equipment they gave me for my birthday, which included a pizza stone, a dutch oven, bamboo cutting boards and much more. Imagine the possibilities!

This recipe for Fried Spaghetti is widely used in Naples as a quick lunch, a sack lunch or a portable snack. It is best when eaten at room temperature as the spaghetti absorbs all the flavors.

For 4 People

1 LB Spaghetti
4 Eggs
1 TBL Chopped Parsley
Salt
Pepper
Canola oil for frying

Cook spaghetti according to directions on box, be sure to salt the water  when it comes to a boil. When spaghetti is ready, strain and set aside for about 10 minutes so it can cool. The spaghetti needn't be cold, it just needs to be cool-er so it doesn't cook the egg.

Beat the eggs in a bowl and add parsley, salt and pepper. Place spaghetti in a large bowl and add beaten eggs. Mix Well. Depending on the size of your frying pan, you may be able to make 3 or 4 personal frittatas or  one large one, which you will then slice. Place enough oil in the pan so it covers the whole area. Place the pan on medium heat. When the oil is hot, mix the pasta one more time and add to the pan. Fry for about 10 minutes on each side. You will know it's time to flip the spaghetti when the bottom surface has hardened and it's of a golden color.

When the spaghetti is ready place on a dish to cool for about 20 minutes. This dish also stores well in the fridge.

Buon Appetito!

Spaghetti Meatballs

4 to 6 People 
Ingredients:

1 LB Spaghetti
Parmesan to top spaghetti

For the Meatballs:

• 1 LB Ground Beef
• 1/2 Cup Grated Parmesan
• 1/2 Cup Italian Breadcrumbs
• 3 Eggs beaten

For the Sauce

• 2 Cans of Tomato Sauce
• 1/2 Tsp Dry Basil
• 1 Tbls Olive Oil
• 1/2 Tsp Dry Onion
• 1/2 Tsp Garlic Salt

Put olive oil and onion in a large pan, set on medium heat. Add the two cans of tomato sauce, garlic salt, basil and onion.

While the sauce cooks, prepare meatballs by mixing the ground beef, Parmesan, breadcrumbs, and eggs. Mix with hands and knead until everything becomes a large elastic ball. Separate a two inch section at a time and mold into the shape of a ball (about the size of an egg). Place meatballs into the sauce (wait until it's boiling) and simmer for 30-40 minutes stirring occasionally . Before removing from heat cut one meatball in half to check for readiness. The meatballs are ready when no pink is visible.

Cook spaghetti according to package directions.

Strain spaghetti, place into a large  bowl, mix in sauce. Place in individual plates and top with one or two meatballs and Parmesan.