Simple Sunday Spaghetti with Italian Sausage
A simple and yet super flavorful pasta dish that will make your family rave about your cooking abilities! Made with italian sausage, sauteed carrots and onions, a pop of sherry, a bit of cream, parmesan, and a jar of marinara. Oh my this is good. Dinner is served.
Ingredients
For the Pasta
- 1 lb spaghetti pasta
- 1/4 cup kosher salt for salting the pasta water
- 1 cup reserved pasta water from cooking
For the Sauce
- 4 large italian sausage links about 1 lb, casing removed, cut or broken into bite size pieces pieces
- 2 large carrots diced
- 1 onion diced
- 2-3 tbsp sherry cooking wine
- 1 jar rao's marinara sauce 31.7 oz jar
- 1/2 cup finely grated parmesan
- 1/2 cup heavy cream
Instructions
- First, boil your pasta in the salted pasta water until al dente and reserve 1 cup of pasta water for later.
- Next, cook your italian sausage crumbles in a heavy dutch oven pot until fully cooked and slightly browned. Remove the meat from the pan set aside.
- Cook your diced carrots and onions in the pork fat and a bit of salt until softened, fragrant, and deepened in color. 5-8 minutes. Deglaze the pot with 2-3 tbsp sherry cooking wine. This adds a delicious pop of flavor.
- Add the meat back in, along with the jar of marinara, and pasta. Pour the heavy cream over top, along with the parmesan, and stir rapidly until the sauce coats the pasta. Loosen this sauce with pasta water as needed until it reaches the desired consistency. It will thicken as it cools so add a little more then you think you need. I usually use about 1/2 cup of this salty water.
- Serve and enjoy!!
