Almost Sauce-less Spaghetti
Almost Sauce-less Spaghetti
by Jennifer Carlisle
Pasta is good with sauce, and good without sauce, but is best with just a little bit of a sauce flavor. My husband and I have recently discovered that we really like our pasta with a little olive oil and a meat like pancetta or Italian sausage. This dish has pasta lightly covered in olive oil and a sausage sauce that is barely a sauce, and more like sausage lightly coated in sauce. The flavor of the sausage is not hidden by a ton of tomatoes, yet still has a tomato sauce flavor to it. All of the flavors of this dish come through so well and blend together well without that over powering sauce taste.
Pasta tossed with olive oil
Sausage browned with tomato sauce
Sausage mixed with tomato sauce. It really is barely a sauce and should be just enough to coat the sausage.
The finished product.
Serves 4
Ingredients:
-1 lb thick spaghetti noodles- cooked to al dente and salt water
-1 tbsp light olive oil
-1 lb ground mild or hot Italian sausage
-1/2 cup crushed tomatoes
-1/2 tsp Italian seasoning
-1/8 tsp salt
-1/8 tsp garlic powder
-1/8 tsp black pepper
-1/2 tbsp grated parmesan cheese
Directions:
Cook pasta according to package directions. Be sure to salt pasta water very well. Drain pasta and toss with olive oil. While pasta is cooking brown sausage in a large skillet over medium-high heat. I get the pan very hot then add sausage, brown good on one side, then stir and break up the meat and reduce heat, cook through completely. In a small bowl combine crushed tomatoes, Italian seasoning, salt, pepper, garlic powder, and parmesan. Stir well. When sausage is fully cooked add tomato sauce and stir to coat sausage. Heat together over medium-low heat for about 2 minutes. This is not a thick or heavy sauce. Almost like no sauce just a coating to the sausage. Top spaghetti noodles with sausage and add parmesan if you'd like. Enjoy!
by Jennifer Carlisle
Pasta is good with sauce, and good without sauce, but is best with just a little bit of a sauce flavor. My husband and I have recently discovered that we really like our pasta with a little olive oil and a meat like pancetta or Italian sausage. This dish has pasta lightly covered in olive oil and a sausage sauce that is barely a sauce, and more like sausage lightly coated in sauce. The flavor of the sausage is not hidden by a ton of tomatoes, yet still has a tomato sauce flavor to it. All of the flavors of this dish come through so well and blend together well without that over powering sauce taste.
Serves 4
Ingredients:
-1 lb thick spaghetti noodles- cooked to al dente and salt water
-1 tbsp light olive oil
-1 lb ground mild or hot Italian sausage
-1/2 cup crushed tomatoes
-1/2 tsp Italian seasoning
-1/8 tsp salt
-1/8 tsp garlic powder
-1/8 tsp black pepper
-1/2 tbsp grated parmesan cheese
Directions:
Cook pasta according to package directions. Be sure to salt pasta water very well. Drain pasta and toss with olive oil. While pasta is cooking brown sausage in a large skillet over medium-high heat. I get the pan very hot then add sausage, brown good on one side, then stir and break up the meat and reduce heat, cook through completely. In a small bowl combine crushed tomatoes, Italian seasoning, salt, pepper, garlic powder, and parmesan. Stir well. When sausage is fully cooked add tomato sauce and stir to coat sausage. Heat together over medium-low heat for about 2 minutes. This is not a thick or heavy sauce. Almost like no sauce just a coating to the sausage. Top spaghetti noodles with sausage and add parmesan if you'd like. Enjoy!
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