Thursday, February 21, 2008recipe
Spaghetti with Italian Sausages
1 large Italian sweet sausage
1 large Italian sweet sausage1 large Italian hot and spicy sausage
1 yellow onion, chopped2 cloves of garlic
3/4 large (28 oz) can of whole tomatoes
Olive oil
1 lb (16 oz) spaghetti pasta
Italian Salt
Olive oil
Grated Parmesan cheese
Grated Parmesan cheese
The Sauce:
Take the Italian sausage meat out of the sausage 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 a little olive oil.
In a separate skillet sauté the onions and garlic
until the onions are translucent.
Purée 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 of 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 directions on the pasta package say, usually about 10-12 minutes.
When pasta is al dente (cooked but still a little firm), remove the pot from the heat.
Add a cup or two of cold water to the pasta to stop the cooking.
Drain the water from the pasta through a colander.
Place the pasta in a serving bowl.
Serve immediately.
Serve immediately.
Garnish with grated Parmesan cheese.
Serves 4-6.
Serves 4-6.
MANGO LASSI
1 cup plain yogurt
1/2 cup milk
1 cup chopped mango (peeled and stone removed)
4 teaspoons sugar, to taste
A dash of ground cardamom (optional)
Put mango, yogurt, milk, sugar and cardamom into a blender and blend for 2 minutes, then pour into individual glasses, and serve. Can sprinkle with a little cardamom.
The lassi can be kept refrigerated for up to 24 hours.
inspired by miko
Labels: recipe
written at 8:41 PM
