Sardinian Spaghetti
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 815
- Total Fat
- 52
- Saturated Fat
- 18
- Carbohydrates
- 54
- Dietary Fiber
- 7
- Sugar
- 8
- Protein
- 33
- Cholesterol
- 109
- Sodium
- 1454
- Total: 1 hr 10 min
- Prep: 30 min
- Cook: 40 min
Ingredients
1/4 cup extra-virgin olive oil
1 1/2 pounds sweet Italian fennel sausage, cut into 1-inch pieces
2 28-ounce cans whole peeled tomatoes, drained, seeded and halved, with 1/2 cup juice reserved
2 cloves garlic, sliced
2 bay leaves
1/2 teaspoon fennel seeds
1/4 teaspoon red pepper flakes
1/2 teaspoon saffron threads
1/4 cup chopped fresh parsley
1 1/2 cups fresh basil leaves, torn
Kosher salt
3/4 pound spaghetti
1 cup shredded pecorino cheese
Directions
- Heat the oil in a large heavy skillet over medium heat. Add the sausage and cook, stirring occasionally, until brown, about 7 minutes. Push to one side of the skillet and increase the heat to high. Add the tomatoes, stirring to break them up a bit, and cook until the edges brown and the oil turns red, about 6 minutes. Stir the sausage and tomatoes together.
- Add the garlic, bay leaves, fennel seeds and red pepper flakes to the skillet, then scatter the saffron over the mixture. Cook, stirring, about 2 minutes. Add the parsley, 1 cup basil and 1 teaspoon salt. Reduce the heat to medium and cook, stirring occasionally, about 15 minutes.
- Remove and discard the bay leaves.
- Meanwhile, cook the spaghetti in a large pot of salted boiling water until al dente. Drain, reserving 1/2 cup pasta water. Add the spaghetti, cooking liquid and reserved tomato juice to the sausage sauce and toss, about 3 minutes. Top with the pecorino and the remaining 1/2 cup basil.