Spaghetti alla Salsiccia (foodloversrecipes) Ingredients: 1 lb spaghetti 2 tsp olive oil, divided 1 (16oz) pkg sliced mushrooms 1 lb Sweet Italian Sausage with Provolone Salt and freshly ground black pepper 3/4 cup white wine 2 tbsp Worcestershire sauce 6 oz tomato paste 3 cups water (reserved from cooking pasta) Shredded Provolone or Parmesan cheese, for topping (optional) Directions: Bring a pot of salted water to a boil. Add the spaghetti and cook until al dente, according to the directions on the box. Reserve all of the cooking water for later, but drain the pasta and set aside. While the pasta is cooking, heat 1 teaspoon olive oil in a large skillet over medium heat. Cook the mushrooms until lightly browned, about 5-8 minutes. Season with salt and pepper. Stir once more to distribute seasoning and set aside in a small bowl. Add the remaining 1 teaspoon olive oil to the same skillet to cook the sausage. Cook until brown and crispy, about 5-10 minutes, breaking the sausage up with a wooden spoon. Once the sausage is just-about cooked through, pour in the white wine. Take this opportunity to scrape all the yummy bits off the bottom of the pan. Once the wine reduces by half, add the mushrooms back in, along with the Worcestershire sauce and tomato paste. Cook, stirring for 1-2 minutes, so everything gets coated. Add in 3 cups of the reserved cooking water and stir to combine. Bring the sauce to a boil and then simmer, uncovered, until slightly thickened, 20-30 minutes. Season with salt and pepper. As with any pasta sauce, the longer you simmer it, the better it will taste. I simmered mine for about an hour but it is not necessary. Combine the spaghetti and the sauce, adding some of the reserved cooking water to loosen the sauce, if needed. Top with shredded cheese, if desired. Serves 4-6. (adapted from Food Network magazine, November 2011)
Posted on: Tue, 11 Mar 2014 08:29:27 +0000
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