Prep 10 mins
Cook 20 mins
Serve this spaghetti with Elsa's Sausage, peppers and onions. If you like it hot use extra spicy Italian sausage. This recipe is Rachel Ray's moms recipe. The addition of the butter is unique but it works, and what doesn't taste better with a little butter in it.
- 1 lb dried spaghetti
- 3 tablespoons extra virgin olive oil (3 turns of the pan)
- 3 garlic cloves, crushed
- 1⁄2-3⁄4 teaspoon red pepper flakes
- 1⁄3 cup chicken stock or 1⁄3 cup white wine
- 1 (28 ounce) can crushed tomatoes (recommnded San Marzano)
- 1 (14 ounce) can crushed tomatoes
- 2 tablespoons chopped basil
- 2 tablespoons butter, cut into small pieces
- 1 cup grated parmigiano-reggiano cheese
- Bring a lare pot of water to a boil.
- Salt the water and add pasta.
- Cook to al dente.
- Heat a medium sauce pan over medium low heat.
- Add extra virgin olive oil, garlic, and red pepper. Let cook for 5 minutes, garlic will be soft and light golden.
- Remove garlic.
- Add stock or wine and stir 30 seconds, add tomatoes and combine.
- Season the sauce with salt to taste, then stir basil in and reduce heat to low.
- When pasta is cooked, turn off the heat drain the pasta then add it back to the still hot deep pot.
- Add butter to spaghetti and toss to melt and coat.
- Add half the red sauce and all of the cheese, work in a handful at a time as you toss to combine.
- To serve, use tongs to swirl the pasta into buttery cheesy mounds to pile onto each plate.
- Top each portion with spoonfuls of remaining sauce.