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Scrumptious Dinner: Italian Sausage Spaghetti

January 28, 2010

We just had the most scrumptious dinner.  I made the sausage from scratch since I had ground pork on hand.  You could buy the Italian sausage, but my gosh it’s good this way. 

Italian Sausage Spaghetti

  • 2 pounds Italian sausage (recipe below)
  • 1 pint canned zucchini, pureed
  • 1 28-ounce can of crushed tomatoes
  • 3 tablespoons red wine
  • 1 teaspoon fennel seed
  • 1 teaspoon dried basil
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 cup water from cooked pasta
  • 8 ounces of pasta, cooked according to directions

In a dutch oven, brown the Italian sausage in a little bit of olive oil.  Drain the sausage and put back in the dutch oven.  Cook the pasta as directed (but save one cup of the pasta water for the spaghetti).  Add the other ingredients and bring to a boil.  Reduce the heat and let it simmer until it reduces down just a bit.  Add the cooked pasta to the sauce and gently combine it together.

Italian Sausage

  • 2 pounds ground pork
  • 1 tablespoon salt
  • 1 tablespoon ground fennel seed
  • 1 ½ tablespoons sweet paprika
  • 1 tablespoon finely minced fresh garlic
  • 1 tablespoon sugar
  • 1 teaspoon black pepper
  • 3 tablespoons red wine

Mix all the ingredients together.  That’s it!  If you have time, it’s best to let the sausage sit overnight in the fridge so that the flavors have time to mingle.  But it’s OK to use it right away as well.

This was a completely different recipe for spaghetti for us (we also used penne pasta instead of traditional spaghetti pasta) and we loved it.  My son had two huge heaping servings!!

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