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Categories:
sausage spaghetti capers extra-virgin olive oil breadcrumbs flat leaf parsley fresh basil red ripe tomatoes garlic red onion
Viewed: 62 - Published at: 9 years agoIngredients
- 1 lb cooked smoked sausage
- 16 ounces spaghetti
- 2 tablespoons capers
- 3 tablespoons extra virgin olive oil
- 12 cup breadcrumbs
- 12 cup flat leaf parsley
- 12 cup fresh basil
- 2 red ripe tomatoes
- 6 garlic cloves
- 12 red onion
Method
- Put pot of water for spaghetti on (when boiling add noodles).
- Chop the following: 1/2 red onion in rings, Chop garlic (I like mine larger rather than pressed), Chop into shreds the parsley and basil, Seed and chop tomatoes
- In large skillet over medium, drizzle EVOO and add garlic and onion.
- Cook for 3 minutes.
- Add basil, parsley, capers, smoked sausage (stir occasionally on med-low).
- Put bread crumbs into a large bowl.
- When spaghetti is done, DO NOT DRAIN.
- Keep wet to help the bread crumbs stick.
- Take a small scoop of noodles and coat with bread crumbs and then add to the meat mixture.
- Continue coating until all noodles have been added to the meat mixture.
- Cook on low just until all ingredients have been mixed
- Serve.
