Spaghetti with Tomato and Sausage Sauce: A Flavorful Italian Classic

Spaghetti with tomato and sausage sauce is a timeless Italian dish that’s both comforting and satisfying. The combination of sweet tomatoes, savory sausage, and perfectly cooked spaghetti creates a symphony of flavors that’s hard to resist. This recipe is a family favorite and perfect for a weeknight dinner or a special occasion.

## Ingredients:

* **Spaghetti:** 1 pound (450g)
* **Italian Sausage:** 1 pound (450g), sweet or spicy, casings removed
* **Olive Oil:** 2 tablespoons
* **Onion:** 1 medium, chopped
* **Garlic:** 3-4 cloves, minced
* **Crushed Tomatoes:** 28 ounces (800g)
* **Tomato Paste:** 2 tablespoons
* **Dried Oregano:** 1 teaspoon
* **Dried Basil:** 1 teaspoon
* **Red Pepper Flakes:** 1/4 teaspoon (optional, for a bit of heat)
* **Sugar:** 1 teaspoon (to balance acidity)
* **Salt:** To taste
* **Black Pepper:** To taste
* **Fresh Basil Leaves:** For garnish
* **Grated Parmesan Cheese:** For serving
* **Water:** 1/2 cup (reserved pasta water is even better)

## Equipment:

* Large pot for boiling pasta
* Large skillet or Dutch oven
* Wooden spoon or spatula
* Colander

## Instructions:

### 1. Prepare the Sausage:

* Remove the sausage from its casings. If you bought sausage links, simply slice them lengthwise and peel off the casing.
* In a large skillet or Dutch oven, heat the olive oil over medium heat.
* Add the sausage to the skillet and cook, breaking it up with a wooden spoon, until it’s browned and cooked through. This usually takes about 8-10 minutes. Make sure to crumble the sausage into small pieces as it cooks. Aim for an even browning across all the sausage crumbles.
* Once the sausage is cooked, remove it from the skillet with a slotted spoon and set it aside in a bowl, leaving the rendered fat in the skillet. The rendered fat adds a lot of flavor to the sauce, so don’t discard it!

### 2. Sauté the Aromatics:

* Add the chopped onion to the skillet with the sausage fat. Cook over medium heat, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Be careful not to burn the onion; you want it to become soft and sweet.
* Add the minced garlic to the skillet and cook for another minute, until fragrant. Garlic burns easily, so keep a close eye on it and stir constantly.

### 3. Build the Tomato Sauce:

* Add the crushed tomatoes and tomato paste to the skillet. Stir well to combine with the onions and garlic.
* Stir in the dried oregano, dried basil, red pepper flakes (if using), sugar, salt, and black pepper. The sugar helps to balance the acidity of the tomatoes.
* Bring the sauce to a simmer, then reduce the heat to low, cover the skillet, and let it simmer for at least 30 minutes, or up to an hour, stirring occasionally. The longer the sauce simmers, the more the flavors will meld together. Simmering allows the sauce to thicken and develop a richer, more complex flavor profile. This is a crucial step for a truly delicious sauce.

### 4. Cook the Spaghetti:

* While the sauce is simmering, bring a large pot of salted water to a rolling boil. Use plenty of water to ensure the spaghetti cooks evenly and doesn’t stick together. The salt seasons the pasta from the inside out.
* Add the spaghetti to the boiling water and cook according to the package directions, until al dente. Al dente means “to the tooth” in Italian; the pasta should be firm but not hard.
* Before draining the pasta, reserve about 1/2 cup of the pasta water. This starchy water can be used to adjust the consistency of the sauce and help it cling to the pasta.
* Drain the spaghetti in a colander.

### 5. Combine Sauce and Pasta:

* Add the cooked sausage back to the tomato sauce and stir to combine. Heat through.
* Add the drained spaghetti to the skillet with the sauce. Toss well to coat the pasta evenly with the sauce. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency. The pasta water helps to create a creamy and emulsified sauce.

### 6. Serve:

* Serve the spaghetti immediately, garnished with fresh basil leaves and grated Parmesan cheese. A sprinkle of red pepper flakes adds a nice touch of heat, if desired.

## Tips for the Best Spaghetti and Sausage Sauce:

* **Use Good Quality Ingredients:** The better the quality of your ingredients, the better the flavor of your sauce. Choose high-quality Italian sausage and crushed tomatoes.
* **Don’t Skip the Simmering Time:** Simmering the sauce for at least 30 minutes allows the flavors to meld together and develop a richer taste.
* **Reserve Pasta Water:** The starchy pasta water is a secret weapon for creating a creamy and emulsified sauce.
* **Adjust Seasoning:** Taste the sauce before serving and adjust the seasoning as needed. You may need to add more salt, pepper, or sugar.
* **Add a Splash of Wine (Optional):** For an extra layer of flavor, add a splash of dry red wine to the sauce while it’s simmering.
* **Fresh Herbs:** Using fresh herbs like basil and oregano will elevate the flavor of the sauce.
* **Vary the Sausage:** You can use sweet, spicy, or a combination of both Italian sausages. You can also experiment with other types of sausage, such as Italian chicken sausage.
* **Spice Level:** Adjust the amount of red pepper flakes to control the heat level of the sauce. If you prefer a milder sauce, omit the red pepper flakes altogether.
* **Vegetarian Option:** For a vegetarian version, omit the sausage and add vegetables such as mushrooms, bell peppers, or zucchini to the sauce.
* **Thickening the Sauce:** If the sauce is too thin, simmer it uncovered for a longer period of time to allow it to reduce and thicken. You can also add a small amount of tomato paste or cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken the sauce.
* **Thinning the Sauce:** If the sauce is too thick, add a little bit of water, broth, or reserved pasta water until it reaches your desired consistency.
* **Make it Ahead:** The sauce can be made ahead of time and stored in the refrigerator for up to 3 days or in the freezer for up to 3 months. This is a great way to save time on busy weeknights.
* **Serving Suggestions:** Spaghetti with tomato and sausage sauce is delicious on its own, but it can also be served with a side of garlic bread, a simple salad, or roasted vegetables.
* **Cheese:** While Parmesan cheese is a classic topping, you can also use other types of cheese, such as Pecorino Romano or Asiago.

## Variations:

* **Spicy Sausage Sauce:** Use spicy Italian sausage and add more red pepper flakes to the sauce.
* **Creamy Tomato and Sausage Sauce:** Add a splash of heavy cream or half-and-half to the sauce at the end of cooking for a richer, creamier sauce.
* **Baked Spaghetti with Sausage:** After combining the spaghetti and sauce, transfer it to a baking dish, top with mozzarella cheese, and bake until bubbly and golden brown.
* **Penne with Sausage and Tomato Sauce:** Substitute penne pasta for spaghetti.
* **Spaghetti with Meatballs:** Add meatballs to the sauce along with the sausage for an even heartier meal.

## Nutritional Information (Approximate):

(Per serving, based on 6 servings)

* Calories: 550-650
* Protein: 30-35g
* Fat: 25-30g
* Carbohydrates: 60-70g

*Note: Nutritional information is approximate and may vary depending on the specific ingredients used.*

Enjoy this classic Spaghetti with Tomato and Sausage Sauce! Buon appetito!