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Traditional Spaghetti and Sausage

The smell of green peppers, sausage, spaghetti sauce and onions is heaven to me.  It is so real to me, I can literally taste it.  The sound of water boiling for the spaghetti is a sound that will forever stay with me. Television on in the background, children running through the house, telephone ringing, a driveway full of cars. Boy, do I miss those days at my Grandparent’s house.  Growing up every Thursday night was spaghetti night at my Grandparent’s house, it was eventually moved to Friday nights because Thursday night was still considered a school night which meant homework. BOO! This tradition has stuck with me over the years, I do not always designate a certain day for this dish but I do make it quite often and every time it reminds of spaghetti night at my Grandparent’s house with my cousins. Some traditions never leave you and this one thankfully has not. I have altered this recipe to my liking (I use turkey sausage instead of pork and pesto sauce or olive oil instead of tomato sauce). Turkey sausage is more preference than anything but not using tomato sauce is due to my funny stomach. But feel free to use pork sausage and tomato sauce!

What You’ll Need:
Deep pot
Spaghetti or any type of pasta (I sometimes use whole wheat options)
Water
Strainer
Cooking pan (I like to use the Pyrex dishes)
Pesto sauce
Parm cheese 
1 package turkey sausage (I use butterball or whatever is on sale)
Sharp knife
Cutting board 
Splash of olive oil
Pinch of salt

Preparation:
You will need to preheat your oven to 325 – 350 degrees (I have even hiked it up to 375 but I think that was more impatience than anything hehe).  The varied temperature depends on how quickly your oven heats up and you can add water to the deep pot to boil for the pasta.  Boiling water also varies but mine usually takes 10 minutes or so.

Then you will wash off links of turkey sausage and place on cutting board and cut into bite sized pieces and your cooking dish with a little bit of water to coat the bottom and place the bite sized pieces of turkey sausage into the cooking dish.

By this time your oven should be heated up and ready to use. Place the cooking dish in the oven and set the time for 20 – 25 minutes, it varies, I usually check the sausages at 15 minutes to see how they’re doing. It also depending on if you like your sausages brown and done or just a little bit done and not too brown.

By this time the water for the pasta should be ready for use as well. Use a pinch of salt and a splash of olive oil to add to the boiling water for flavor and add in the pasta. The package usually says 8 – 9 minutes but again it varies on how you like your pasta too.

Mix your pasta every now and again. Once the pasta is done strain the pasta in the strainer and I usually run cold water over it once it’s done. Leave the pasta in the strainer and shake out excess water and put strainer back on pot. Place the pasta to the side on a non-heated burner.

Now you can take our your pesto sauce (or tomato, it’s up to you!) and parm cheese. Place those two items to the side.

Once your turkey sausage is done, take out of the oven and let it cool down. Then mix your pasta and turkey sausage together with the pesto (or sauce of your choice) and sprinkle a little bit of parm cheese over it. It is heaven in a bowl!

I’m glad that I could share a little bit of my childhood with you, even if I changed a few things 😉  Enjoy!

 

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