Rachael Ray’s Spaghetti

This is a great recipe for spaghetti, with sausage and lots of peppers and onions  You cook the sausage in the oven, which adds its own great flavor and pan juices.  This is also a good party dish – I’ve made it for our office holiday party at home.  If you really love bell peppers and onions, you can double them. (I always do.)

You’ll be doing three separate parts to this recipe – but you can pretty much do them all at the same time. Preheat oven to 425, start a large pot of water boiling, and heat 3 Tbsp olive oil in a large frying pan.

Step 1:

2 1/2 lbs. hot Italian Sausage
1 Tbsp Olive Oil

Put sausages on a baking sheet, drizzle with olive oil and roast at 425 for 15-20 minutes.

Step 2:

3 cloves garlic, thinly sliced
1 or 2 red peppers cut into 1/2″ thick slices
1 or 2 green peppers, cut into 1/2″ thick slices
1 or 2 onions, cut into 1/2″ thick slices
1/4 cup spaghetti sauce
1 tsp salt
1/4 – 1/2 tsp black pepper

Add garlic, peppers and onions to hot frying pan with olive oil, and saute for five minutes. Add spaghetti sauce, salt and black pepper.

Step 3:

1 lb. spaghetti, linguine or fettuccine
2 Tbsp butter
1 cup good Parmesan cheese (plus a little extra for garnishing)
2 cups good spaghetti sauce
1/2 cup water saved from the boiled spaghetti
Pan drippings from sausage when the sausage is done.

Cook pasta in salted water, saving 1/2 cup water when you drain it. Add back the saved 1/2 cup water and everything else to the pan and blend gently.

2 Tbsp fresh parsley, chopped
extra parmesan

Put spaghetti mix on a large platter. Next layer on the onion/pepper mix, and finally lay the sausages on top. Garnish with fresh parsley and extra parmesan. Yum-oh!

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