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Italian Sausage Spaghetti
Italian Sausage Spaghetti
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Prep Time:
5 minutes
Cook Time:
115 minutes
Total Time:
120 minutes
Transform store-bought marinara with slow-simmered sweet Italian sausage in Chef John's easy and flavorful Italian sausage spaghetti recipe.
Ingredients:
  • 1 tablespoon olive oil
  • 4 (6 ounce) sweet Italian sausage links
  • 0.25 cup white wine
  • 1 (32 ounce) jar marinara sauce
  • 1.5 cups water
  • 1 (16 ounce) package spaghetti
  • 0.5 cup freshly grated Parmigiano-Reggiano cheese
  • 2 tablespoons chopped flat-leaf (Italian) parsley, or to taste
Instructions:
  • In a saucepan over medium heat, warm olive oil. Place the sausage links in the saucepan. Cover and cook until beautifully browned and just barely cooked through, around 5 minutes per side. Feel free to raise the heat slightly, but be cautious not to let the oil smoke. Once done, turn off the heat and transfer the sausages to a plate to cool completely.
  • Once the sausages have cooled, pour the wine into the same pot over medium-high heat. Stir with a spoon or spatula to loosen the caramelized bits on the bottom of the pan. Simmer until the liquid reduces by half, for about 1 to 2 minutes.
  • Pour the water into the jar of marinara sauce, seal, and shake well. Transfer the liquid to the pot and simmer. Lower the heat to low.
  • Cut each fully cooled sausage into quarters. Add the sausage pieces along with any juices to the sauce on low-medium heat. Simmer gently, stirring occasionally, for 1 hour. Adjust seasonings to taste. Skim off half of the fat from the surface and continue cooking until the sauce thickens, about 30 minutes.
  • Bring a pot of salted water to a vigorous boil. Cook spaghetti until nearly al dente, about 10 to 11 minutes, then drain and add it to the pot of sauce. Stir well to coat the pasta evenly. Cover and rest for 1 minute to meld the flavors before serving.
  • Divide the pasta among 4 plates and generously top each portion with 4 pieces of sausage. Finish with a sprinkle of Parmigiano-Reggiano and fresh parsley.

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