ITALIAN SAUSAGE SPAGHETTI

ITALIAN SAUSAGE SPAGHETTI


1 large sweet Italian sausage 1 large Italian hot and spicy sausage
1 yellow onion, chopped
2 cloves garlic
2 cloves garlic
¾ large (28-oz.) can whole tomatoes
Olive oil
1 lb. (16-oz.) spaghetti pasta
Salt
Grated Parmesan cheese


The sauce:
Take the Italian sausage meat out of the casings. Break up into pieces and mix the sweet and spicy sausage meats together. Brown the sausage meat in a large skillet on medium high or high heat with just a little olive oil. In a separate skillet sauté the onions and garlic until the onions are translucent. Puree the tomatoes in a blender, add to the skillet with the sausage meat. Add the cooked onions and garlic.

The pasta:
Fill an 8-quart or larger stock pot at least half full with water and bring to a boil. Add a tablespoon salt. Slowly add the pasta, stirring to prevent clumping. Allow the water to come to a boil again, cook, uncovered, with a fairly vigorous boil, for as long as the direction on the pasta package say, usually about 10-12 minutes.When the pasta is al dente remove the pot from the heat. Add a cup or two of cold waterto the pasta to stop the cooking. Drain the water from the pasta through a colander. Place the pasta in a serving bowl.


Yield: 6-8 servings.