Spaghettini With Italian Sausages

This recipe somehow ended up on the bottom of my pasta file! We made it last night & had, I hate to admit, a Pasta Pig Out! Oops! Is it just me, or does everyone like cold spaghetti in the middle of the night???

Makes 3 – 4 Servings

2 Tbsp. flat leaf parsley, finely chopped
1 large clove garlic, minced
1 Tbsp. fresh basil, finely shredded or chopped
3 or 4 sweet Italian sausages
1 or 2 red bell peppers, roasted**
12 oz. spaghettini of spaghetti
2  Tbsp. EVO
¼ cup red wine
1/8 tsp. or to taste, red chili flakes
1 Tbsp. each butter & EVO
¼ – ½ cup Parmesan cheese, or a combination of Parmesan and Pecorino Romano, finely grated

Combine the parsley, garlic and basil, put aside.

Roast the peppers; this can be done the day before. Cut core out of pepper, cut pepper in half; remove seeds and membrane; slice into ¼ “ strips.

Bring a large pot of water to the boil. Place a large serving bowl in a 180 F oven to warm.

In a large frying pan, brown the sausages on all sides in 2 Tbsp. EVO. Remove the sausages from the pan, cool until they can be handled; remove pan from heat; slice sausages into ½” pieces. Return the pan the sausages were cooked in to the heat & add the sausage slices to the pan to finish cooking on one side; turn the sausage slices over; cooking for a couple of minutes; add the strips of red pepper to the pan. Add the red wine &  let it evaporate. Turn the heat down to very low, cover with a lid & keep warm.

Add 1 –1 ½ Tbsp. salt to the pot of water. Add the spaghettini & cook until just before al dente (firm to the tooth), checking for doneness 2 minutes before the time given on the package. When cooked al dente, reserve 1 cup of pasta cooking water. Drain the pasta & add to the pan with the sausages & peppers. Toss with 1 Tbsp. each of the EVO  & butter, adding some pasta cooking water if pasta appears too dry. Keep tossing & turning the pasta for 1 – 2 minutes until the pasta is al dente, remove from the heat & toss with the Parmesan. Place spaghettini in the warmed serving bowl & top with the parsley, basil, garlic mixture & more grated cheese; tossing to combine.  Serve immediately.

Note:  if you find Italian sausages made with Turkey, give it a go!

**If you would like to see how to roast peppers, please go to Charred/Roasted Peppers.

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