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Italian Sausage Spaghetti

Italian Sausage Spaghetti


• 3 lbs Italian sausage, casings removed (mild or hot)
• 1 small onion, chopped (optional)
• 3 -4 garlic cloves, minced
• 1 (28 ounce) can diced tomatoes
• 2 (6 ounce) cans tomato paste 2 (15 ounce) cans tomato sauce
• 2 cups water (for a long period of simmering for flavors to meld. If you don't want to simmer it as long, add less)
• 3 teaspoons basil
• 2 teaspoons dried parsley flakes
• 1 teaspoons brown sugar
• 1 teaspoon salt
• teaspoon crushed red pepper flakes
• teaspoon fresh coarse ground black pepper,
• ¼ cup red wine
• 1 lb thin spaghetti parmesan cheese

• ⅓ cup of Home-made Pane Turano bread crumbs
• 1 egg lightly beatened
• ½ cup of onion (chopped finely)
• 1 garlic glove (minced)


• Break Pane into large chunks and pulse in food processor until large crumbs form. Stream in olive oil and season with garlic powder and salt & pepper.
• Create meatballs - combining italian 1 lb of italian sausage, ⅓ cup of Pane Turano bread crumbs, egg, ½ onion and 1 minced garlic clove.
• Place the meatballs on a rack over a foil lined baking pan. This will help them cook evenly. Place in an oven preheated to 350ºF and bake for about 20 minutes, or until the meatballs reach 160ºF. Cook times will vary based on size.
• While the meatballs are cooking, in large, heavy stockpot, brown Italian sausage, breaking up as you stir. Add onions and continue to cook, stirring occasionally until onions are softened.
• Add garlic, tomatoes, tomato paste, tomato sauce and water. Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.
• Stir well and barely bring to a boil. Stir in red wine. Simmer on low, stirring frequently for at least an hour. Let it simmer as it brings out a better consistency and flavor of the sauce, but be careful not to do it too long or it will burn.
•Cook spaghetti according to package directions.
•Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese. Enjoy!

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