2010-01-07

Beery Good, Spicy Italian Spaghetti

Time for a recipe!  This one turned out beautifully today!

Beery Good, Spicy Italian Spaghetti
1.5 lbs spicy Italian sausage (6 links)
1/2 vadalia onion, diced
2 cloves of garlic, minced (or 1/2 tsp dried)
1/2 bottle pilsner beer
1 large can of tomato sauce
1 tbsp sugar
1/2 tsp Savory, dried
1/2 tsp Thyme, dried
1/2 tsp Oregano, dried
1/4 tsp Rosemary, dried
1/2 tsp Marjoram, dried
Salt and Pepper
Olive oil
1 lb Spaghetti
Parmesan Cheese

In a 12" skillet, brown the sausage in a little olive oil.  If you're using links, heat them up first as links, then take them off the heat.  Let them cool and slice them up.  Clean the skillet and sautee the onions in a couple tablespoons of olive oil until soft (5 min), add the minced garlic until fragrant (30 seconds).  Add the sliced sausage back to the pan and pour in the beer.  Reduce, 5-10 minutes.  Add the tomato sauce and herbs, sugar, and salt and pepper.  If you didn't have minced garlic, add the dried garlic now.  Mix, cover, and simmer 15+ minutes.  Cook the spaghetti in boiling water until slightly al dente.  Transfer the noodles to the skillet with the sauce and add 1/2 cup of pasta water (the water you just boiled the noodles in).  Cook for 5 minutes.  Transfer to a serving bowl!  Garnish with Parmesan and serve with a lettuce salad, maybe some garlic bread.


Remember to add pasta water if you need to thin out the sauce.