Spaghetti con Salsicce

Preparation info
  • Serves


    Appears in

    By Robert Carrier

    Published 1965

    • About


    • 1 pound spaghetti
    • 1 pound Italian sausage, cut into small pieces
    • 4


    Fry sausage in olive oil; add finely chopped onion and garlic, and continue cooking until vegetables begin to take on colour. Skin, seed and coarsely chop tomatoes. Add chopped tomatoes, salt, freshly ground black pepper and brown sugar, oregano, basil or marjoram, dry white wine and finely chopped parsley to onion mixture, and simmer gently for 15 to 20 minutes. Correct seasoning.