I make spaghetti at least once a week. I am always amazed how everyone seems to like it and never gets tired of it. But it is nice to have a new approach to the same old thing. Here is my version of a recipe I found in Food & Wine Magazine. (link will be available below)
Saw this great recipe and thought it sounded delicious. I actually did the recipe exactly the way they had it in the magazine but I have to be honest, it just wasn’t exactly what I was looking for. So here is my version, it is pretty healthy, low-fat and plenty of veggies. I call them Happy Linguine, they’re happy because of the wine! Please note, that although I don’t think you should – you can easily “hide” vegetables in the sauce. (puree them!) I do not advocate this, EAT your vegetables!
1 to 1.5 lb of turkey sausage (hot or sweet)
1 1/3 cup of dry white wine
4-5 cloves of garlic finely chopped
1 tablespoon of ground fennel (I had fennel seeds and I crushed them best I could)
1 teaspoon of crushed red pepper
fresh ground pepper
2 tablespoon of olive oil
1 onion finely chopped
1 large carrot finely chopped
1 celery finely chopped
1 14-ounce can of crushed tomatoes
1 14-ounce can of small diced tomatoes * do not drain
1 lb of linguine (or any long pasta you like)
First you must “marinate” your sausage. Remove the casings from the sausages and put in a bowl, add your garlic, 1/3 cup of wine, fennel, black pepper and crushed red pepper. Cover and refrigerate at least 4-5 hours. (overnight is fine)
In a large skillet, heat olive oil. Add sausage mixture and cook over high heat, until lightly brown (no pink showing). Add your carrots, onions and celery, stirring frequently, let this cook for 4-5 minutes. Add remaining 1 cup of wine, let this reduce by half. Add crushed tomatoes and diced tomatoes (with their juices) and salt & pepper. Let this cook down for at least 30 minutes.
Serve over your cooked linguine (you want to keep 1/2 cup of your cooking liquid, in the event your sauce gets too thick)
Top with Parmesan cheese, side of fresh bread.
Adapted from: Food and Wine Magazine
Here is the printer friendly version: Happy Linguine