Recipe by foxfyre
This is one of my husband's family's recipes. It's simple and doesn't require much prep time, especially if you use a food processor to cut the onion and celery. Seasoning amounts are approximate, though I don't recommend shorting the sugar. The gravy (I would call it sauce, but the family insists on "gravy" ) should be sweet and basil-heavy to complement the flavors of the sausages.
- 2 (19 1/2 ounce) packages sweet Italian turkey sausage
- 1 tablespoon olive oil
- 3⁄4 cup diced celery
- 1⁄2 cup diced onion
- 1 (46 ounce) can tomato juice
- 2 (6 ounce) cans tomato paste
- 2 (6 ounce) cans water
- 1 (14 1/2 ounce) can diced tomatoes with onion garlic and basil
- 1⁄2 cup sugar (may need as much as 1 cup to sweeten the gravy appropriately)
- 1 1⁄2 tablespoons dried basil
- 1 1⁄2 teaspoons italian seasoning
- 1 teaspoon parsley flakes
- 1 teaspoon salt
- 1 dash pepper
- 1 (14 1/2 ounce) boxthin whole wheat spaghetti
Directions See How It's Made
- Warm olive oil in a skillet over medium heat while dicing onion and celery. Sauté vegetables until onions turn clear. Remove from heat.
- In a large pot (6 qt or larger, I use an 8 qt stock pot) over medium-low heat, combine tomato juice, tomato paste, water, diced tomatoes, onion, celery, sugar, and seasonings.
- Heat gravy to a boil (shouldn't need to raise heat above medium) and add sausages; boil for about 30 minutes, stirring occasionally.
- Prepare pasta according to package directions and drain. Spoon a small amount of gravy over pasta (in its own pot) and stir gently to help prevent sticking.
- Serving size is roughly a cup of pasta, one sausage, and about 3/4 cup gravy.