Spaghetti with Italian Sausage
There are three main approaches to making Italian sausage and spaghetti. Two of these are quite common and perfectly acceptable. This recipe, however, highlights a lesser-known third method, which I believe is far superior in both flavor and texture—though it does involve something I've long cautioned against: overcooking meat.
The trick to this method is letting the sausage pieces simmer much longer than usual. While a two-inch piece of Italian sausage only needs about ten minutes to cook through in tomato sauce, here we let it braise for 90 minutes. It might sound unusual, but if you're willing to give it a try,
you'll be rewarded with one of the most amazing pasta sauces you've ever tasted.
The slow, prolonged braising allows the flavors of the sausage to infuse the sauce, transforming even the simplest ragu into something truly special. Additionally, the texture of the sausage changes, becoming something entirely different and, in my opinion, absolutely delicious. The only downside (there’s always a catch) is the 90-minute wait. But hey, you could use that time to whip up a fresh salad and perhaps some garlic bread. No matter what you pair with this Italian sausage spaghetti, I hope you try it soon. Enjoy!
If you enjoy Chef John's recipes, be sure to subscribe to Food Wishes on YouTube! Click the "Join" button to access bonus footage, behind-the-scenes content, live chats, and exclusive member perks.
Ingredients List
-
1 tablespoon olive oil
-
4 (6 ounce) sweet Italian sausage links
-
¼ cup white wine
-
1 (32 ounce) jar marinara sauce
-
1 ½ cups water
-
1 (16 ounce) package spaghetti
-
½ cup freshly grated Parmigiano-Reggiano cheese
-
2 tablespoons chopped flat-leaf (Italian) parsley, or to taste
Cooking Instructions
Heat olive oil in a saucepan over medium heat. Add sausage links to the hot pan, cover with a lid, and cook until the sausages are golden brown and just cooked through, about 5 minutes per side. You can increase the heat slightly, but avoid letting the oil smoke. Once done, turn off the heat and transfer the sausages to a plate to cool completely.
While the sausages cool, pour wine into the same pot over medium-high heat. As it heats up, scrape the caramelized bits off the bottom of the pan using a spoon or spatula. Let the wine simmer for 1-2 minutes, until it reduces by half.
Add the marinara sauce to the pot. Fill the empty pasta sauce jar with water, shake it to rinse out the remaining sauce, and pour the liquid into the pot. Bring it back to a simmer, then reduce the heat to low.
Slice the cooled sausages into four pieces each. Add the sausages and any juices to the simmering sauce. Stir and increase the heat to a gentle simmer between low and medium-low. Let it cook for about 1 hour, stirring occasionally. Taste and adjust the seasoning. Skim off half of the fat from the surface and continue simmering for another 30 minutes until the sauce thickens and reduces.
Meanwhile, bring a large pot of well-salted water to a boil. Add the spaghetti and cook, stirring occasionally, until it’s almost tender but still al dente, about 10-11 minutes. Drain the spaghetti and transfer it directly into the pot with the hot sauce. Stir to combine thoroughly, then cover with a lid and let it sit for 1 minute, allowing the pasta to absorb some of the sauce.
Divide the pasta evenly onto 4 plates and top each serving with 4 pieces of sausage. Sprinkle with freshly grated Parmigiano-Reggiano and chopped parsley.
Chef's Tips
You can choose either spicy or mild sausage links, but make sure they contain enough fat to be visible through the casings.
If you prefer, you can substitute the wine with a mixture of 3 tablespoons of water and 1 tablespoon of white wine vinegar, though the wine adds a deeper flavor to the sauce.
If the sauce becomes too thick, simply add a splash of water to loosen it.
I recommend using a thick #12 spaghetti, but any type of pasta will work as long as you cook it in well-salted water.
Nutritional Information (per serving)
| 1336 | Calories |
| 65g | Fat |
| 123g | Carbs |
| 58g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 1336 | |
| % Daily Value * | |
| Total Fat 65g | 83% |
| Saturated Fat 22g | 109% |
| Cholesterol 119mg | 40% |
| Sodium 3325mg | 145% |
| Total Carbohydrate 123g | 45% |
| Dietary Fiber 10g | 35% |
| Total Sugars 25g | |
| Protein 58g | 116% |
| Vitamin C 7mg | 8% |
| Calcium 229mg | 18% |
| Iron 8mg | 46% |
| Potassium 1557mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5