Ingredients with Measurements:
- 1 pound of darraghetto pasta
- 1 pound of Italian sausage
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 can of crushed tomatoes (28 oz)
- 1 teaspoon of dried oregano
- 1 teaspoon of dried basil
- 1/2 teaspoon of red pepper flakes
- Salt and pepper to taste
- 1/4 cup of grated Parmesan cheese
- Fresh parsley, chopped for garnish
Special equipment needed:
- Large pot for boiling pasta
- Large skillet or Dutch oven
- Wooden spoon or spatula
- Colander for draining pasta
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add darraghetto pasta and cook according to package instructions until al dente. Drain and set aside.
2. In a large skillet or Dutch oven, cook Italian sausage over medium-high heat until browned and cooked through. Remove sausage from the skillet and set aside.
3. In the same skillet, add chopped onion and minced garlic. Cook until onion is translucent, about 5 minutes.
4. Add crushed tomatoes, dried oregano, dried basil, red pepper flakes, salt, and pepper to the skillet. Stir to combine.
5. Add cooked sausage back into the skillet and stir to combine. Let the sauce simmer for 10-15 minutes, stirring occasionally.
6. Add cooked darraghetto pasta to the skillet and toss with the sauce until well coated.
7. Sprinkle grated Parmesan cheese over the top of the pasta and sauce. Garnish with fresh chopped parsley.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for cooking sausage and onion. Simmer sauce over medium heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 550
Fat: 25g
Carbohydrates: 55g
Protein: 25g
Sodium: 1000mg
Fiber: 5g
Sugar: 8g
Substitutions for ingredients:
- You can use any type of pasta in place of darraghetto pasta.
- You can use ground beef or turkey in place of Italian sausage.
- Fresh herbs can be used in place of dried herbs.
Variations:
- Add sliced mushrooms to the sauce.
- Use spicy Italian sausage for extra heat.
- Add a splash of red wine to the sauce for added depth of flavor.
Tips and tricks:
- Be sure to salt the pasta water generously to add flavor to the pasta.
- Don't overcook the pasta, it should be al dente.
- Use a wooden spoon or spatula to break up the sausage while cooking.
- Taste the sauce and adjust seasoning as needed.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large pasta bowl or individual pasta bowls. Garnish with fresh chopped parsley.
Garnishes:
Fresh chopped parsley.
Pairings:
Serve with a side salad and garlic bread.
Suggested side dishes:
Side salad and garlic bread.
Troubleshooting advice:
- If the sauce is too thick, add a splash of pasta water to thin it out.
- If the sauce is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Cook sausage to an internal temperature of 160°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Darraghetto pasta is a type of pasta that originated in Viareggio, Italy. It is similar to spaghetti but thicker and has a square shape.
Flavor profiles:
This dish is savory, slightly spicy, and has a tomato-based sauce.
Serving suggestions:
Serve hot and enjoy as a main dish for lunch or dinner.
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Region: Italian