Italian Sausage Spaghetti
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Date: 2021-01-30
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Comments and reviews: 9
Sal
There's one more way to cook sweet Italian sausage. The only way I have ever cooked them when eating them with sketties! I only use homemade sauce. the sausages go directly into the sauce to cook while the sauce is cooking for hours. It gives the sauce a better taste. Sometimes I add homemade meatballs to the sauce also. And bite-sized meatballs. It makes them more tender. Just skim the grease off or soak it up with old bread! Wha la!
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There's one more way to cook sweet Italian sausage. The only way I have ever cooked them when eating them with sketties! I only use homemade sauce. the sausages go directly into the sauce to cook while the sauce is cooking for hours. It gives the sauce a better taste. Sometimes I add homemade meatballs to the sauce also. And bite-sized meatballs. It makes them more tender. Just skim the grease off or soak it up with old bread! Wha la!
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Gene
I do something similar, but. I use one hot and spicy and two sweet italian sausages and I slice mine a bit thinner on an oblique angle so you think the sausage chunk is much bigger. I also put vegetables on the mix, because a more complex sauce with more vegetables and less meat. sigh is healthier for me according to my doctor. If I have to eat healthy, I really need to enjoy it.
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I do something similar, but. I use one hot and spicy and two sweet italian sausages and I slice mine a bit thinner on an oblique angle so you think the sausage chunk is much bigger. I also put vegetables on the mix, because a more complex sauce with more vegetables and less meat. sigh is healthier for me according to my doctor. If I have to eat healthy, I really need to enjoy it.
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Patagualian
I'm glad to say that anyone I invited over to try this got sensitive over the knot end of the sausage in some way. well. they wouldn't be invited again. Soft Saps!
Keep up the good work Chef John.
(Did your Chicken-Mushroom-Rice-Soup the other day: Wow. Thumbs up all around)
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I'm glad to say that anyone I invited over to try this got sensitive over the knot end of the sausage in some way. well. they wouldn't be invited again. Soft Saps!
Keep up the good work Chef John.
(Did your Chicken-Mushroom-Rice-Soup the other day: Wow. Thumbs up all around)
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Cisium
This is how I do it. Except I only cut the sausages in half, and I make the sauce from scratch, and I use tagliatelle or pappardelle, and I don't use a spoon.
I think Dave Righetti did a Prince sauce ad back in the day. Late 70s/early 80s, after the Anthony Martignetti ads.
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This is how I do it. Except I only cut the sausages in half, and I make the sauce from scratch, and I use tagliatelle or pappardelle, and I don't use a spoon.
I think Dave Righetti did a Prince sauce ad back in the day. Late 70s/early 80s, after the Anthony Martignetti ads.
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Nick
You are absolutely spot on about the long simmer in the sauce making the sausage texture incredible! However I strongly disagree about mixing the sauce! I love the way the raw pasta taste mixes with the sauce and meat in my mouth. To each their own chef John!
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You are absolutely spot on about the long simmer in the sauce making the sausage texture incredible! However I strongly disagree about mixing the sauce! I love the way the raw pasta taste mixes with the sauce and meat in my mouth. To each their own chef John!
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Nowakezone
I m half an hour into the simmer and took a little taste. oh my goodness! My sauce has never tasted so good. Usually I remove the meat from the casings etc etc. This is going to be fantastic! Thanks for the encouragement to try it this way.
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I m half an hour into the simmer and took a little taste. oh my goodness! My sauce has never tasted so good. Usually I remove the meat from the casings etc etc. This is going to be fantastic! Thanks for the encouragement to try it this way.
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stargatefever
This was always the way we did it in our family except we cut it in half instead of fours I think because I like the satisfaction of making a smooth slice into a sausage so I could see the juices and all the herbs inside
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This was always the way we did it in our family except we cut it in half instead of fours I think because I like the satisfaction of making a smooth slice into a sausage so I could see the juices and all the herbs inside
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Will
Love all yours Chef John. I am lucky to get some really good ground Pork and I try to replicate yours and some Asian recipes (not yours) recipes, but they never taste quite like the original. What am I doing wrong? Pork Fat Good.
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Love all yours Chef John. I am lucky to get some really good ground Pork and I try to replicate yours and some Asian recipes (not yours) recipes, but they never taste quite like the original. What am I doing wrong? Pork Fat Good.
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cloisterene
One of my favorite dishes, I usually prefer to make it with hot (spicy) Italian sausage. But incidentally last night I cooked up a lovely batch of spaghetti sauce with homemade meatballs in the slow cooker. Yum!
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One of my favorite dishes, I usually prefer to make it with hot (spicy) Italian sausage. But incidentally last night I cooked up a lovely batch of spaghetti sauce with homemade meatballs in the slow cooker. Yum!
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