Fried Spaghetti With Sausage Recipes

Steps:

• Heat olive oil in a saucepan over medium heat. Transfer sausage links into the hot pot. Cover with a lid and cook until beautifully browned and just barely cooked through, about 5 minutes per side. You can increase the heat a little if you like, but make sure the oil does not smoke. Turn off the heat and remove sausages to a plate to cool completely.
• While the sausages are cooling, add wine to the same pot over medium-high heat. As it comes up to a simmer, stir the caramelized bits on the bottom of a pan with a spoon or spatula. Simmer until it reduces by about half, 1 to 2 minutes.
• Add marinara sauce. Pour water into the jar of pasta sauce, seal, and shake to rinse out the jar. Pour that liquid into the pot and return to a simmer. Reduce heat to low.
• Slice each fully cooled sausage into 4 pieces. Transfer sausage and any accumulated juices into the simmering sauce. Stir and increase heat to just between low and medium-low. Cook at a gentle, steady simmer, stirring occasionally, for 1 hour. Taste and adjust seasonings. Skim about 1/2 of the fat from the surface, and continue to cook until reduced and thick, about 30 minutes longer.
• Meanwhile, bring a large pot of generously salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until almost tender yet firm to the bite, 10 to 11 minutes. Drain spaghetti and transfer it directly into the pot of hot sauce. Mix until thoroughly combined. Cover with the lid and let sit for 1 minute so the pasta can absorb some of the sauce.
• Evenly divide pasta onto 4 plates and top each serving with 4 pieces sausage. Sprinkle with Parmigiano-Reggiano and parsley.

Steps:

• Bring four quarts of water to a boil for the fettuccine.
• Fry the sage leaves in the olive oil in a skillet until they are crisp. Drain them on paper towels, leaving the oil in the skillet.
• Chop the sausages in chunks and sauté them in the oil until the pieces are browned, adding the garlic toward the end so that it gets golden but not burned. Remove the sausage from the pan and set aside. Meanwhile, cook fettuccine until al dente.
• Pour off the fat from the skillet (preserving the garlic) and add the cream. Bring it to a boil, scrape up cooking juices and return the sausage to heat through. Season with salt and pepper, to taste.
• Drain the pasta and put it in a heated serving bowl. Pour the sauce on top. Toss and sprinkle with sage leaves. Serve with Parmesan passed separately at the table.

Steps:

• Heat olive oil in a large skillet over medium-high heat. Cook and stir sausage, mushrooms, onion, green bell pepper, and garlic in the hot oil until sausage is browned and crumbly, about 20 minutes; drain and discard grease.
• Stir tomato sauce, diced tomatoes, tomato paste, and olives into sausage mixture; season with oregano, basil, and salt. Simmer mixture until flavors infuse, about 30 minutes.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer to a serving bowl; top with tomato-sausage sauce and Parmesan cheese.

Steps:

• In a large kettle, start at least 1 gallon of water to boil for the spaghetti.
• Cut the sausage into approximately 6 inch sections and cook in your largest fry pan with a tablespoon of olive oil.
• Julienne the onion and peppers, and set aside.
• Chop the cloves of garlic and set aside.
• Once the sausage is fully cooked, remove it from the pan and cut into 1/2 inch pieces on the diagonal.
• Add the remaining olive oil to the grease from the sausage and sauté the onions and garlic with a pinch of salt.
• Once the onions and garlic are done, add the peppers and olives, and cook until the peppers are almost tender.
• While the peppers are cooking, start cooking your spaghetti. You want to slightly under cook it since you will be frying it later. In other words it still should be a little tough, but not crunchy. Once done, drain and set aside.
• Add the spaghetti and half of the sauce, and continue to cook until the peppers are tender. You should stir this often so the sauce does not burn.
• Add the remaining sauce and cook until throughly heated.
• Salt and pepper to taste.
• Serve with grated Parmesan cheese and enjoy.

Steps:

• In a skillet over medium heat, brown the ground beef until no pink shows; drain and remove from skillet. Brown Sausage in skillet until cooked through; drain.
• Combine in skillet with sausage: browned beef, bacon, tomato sauce, tomatoes and sugar. Simmer 45 minutes.
• Bring a large pot of lightly salted water to a boil. Add spaghettini pasta and cook for 8 to 10 minutes or until al dente; drain.
• Preheat oven to 300 degrees F (150 degrees C).
• Mix cooked spaghettini with tomato-meat mixture. Pour in casserole dish and bake for 30 minutes.

Steps:

• In large skillet heat oil and butter over medium-high heat. Add meat and onions and saute for 2-3 minutes.
• Add cooked spaghetti, salt and pepper. Using side of spatula, chop up spaghetti while mixing ingredients.
• Toss and saute until hot. Serve immediately.