Spaghetti with sausages and red sauce

Name: Spaghetti with sausages and red sauce - Ofelia K.
Ingredients: 200 g Baneasa spaghetti; 200 g chicken sausages; 2 green onions; 2 green garlic; 4 tablespoons tomato paste; 150 ml water; oil; salt; pepper; basil; dill or parsley for decoration.

Pasta/Pizza - Spaghetti with sausages and red sauce by Ofelia K. - Recipia

Spaghetti with Sausages and Red Sauce I have seen spaghetti served with pieces of sausages several times, and eventually, I wanted to try this version myself. The dish is simple, and the pasta takes on a different appearance without needing complicated steps. Half of the spaghetti is cooked together with the sausages, while the rest is boiled plain and then mixed with the tomato sauce. Quick Info Preparation time: about 10 minutes for cutting the sausages and preparing the sauce Cooking time: about 8 minutes for the pasta and sausages, plus 4-5 minutes for the sauce Total time: about 20-25 minutes Servings: the original recipe does not specify the number of servings Difficulty: easy Recipe type: quick dish for lunch or dinner Ingredients 200 g Băneasa spaghetti 200 g chicken sausages 2 green onions 2 green garlic stalks 4 tablespoons tomato paste 150 ml water Oil for sautéing Salt Pepper Basil Dill or parsley for garnish Preparation Method 1. Boil the water Fill a pot with water, add salt, and put it on the heat. The water should reach a boil before you add the pasta. 2. Prepare the sausages Cut each sausage into 3 or 4 pieces, depending on their length. Take 3-4 spaghetti strands and thread them through a piece of sausage so that the piece reaches about the middle of the pasta. Continue this way with all the sausage pieces. It is not necessary for all the spaghetti to be threaded through sausages. In this recipe, half of the pasta is prepared this way, while the rest is left plain. It is easier to insert the pasta before they are put into the water while they are still hard and can be handled without breaking. 3. Cook the pasta and sausages When the water starts to boil, add both the spaghetti threaded through the sausages and the remaining plain pasta to the pot. Boil them for 8 minutes over low heat. It is important that the heat is not too high, as the sausages can break during cooking. If this happens, the pasta will not stay as well secured around them. 4. Prepare the red sauce Clean the green onions and garlic, then chop them finely. Heat a little oil in a pan and sauté the onions and garlic. When they start to turn golden, add the tomato paste mixed beforehand with the 150 ml of water. Let the sauce simmer for 4-5 minutes, then season with salt, pepper, and basil. If you prefer a spicier sauce, you can adjust the amount of salt, pepper, and basil without changing the basic composition of the recipe. 5. Drain the pasta and serve After 8 minutes of boiling, check the pasta. Drain the water, then place the spaghetti on plates and pour the tomato sauce over them. Finally, sprinkle with chopped dill or parsley. You can use either, depending on your preference. Why I make this recipe often I love this recipe because it uses common ingredients and is prepared in a short time. The part with the spaghetti threaded through sausages changes the appearance of a simple dish without requiring difficult techniques. Additionally, the sauce is made separately and can be seasoned to taste. If I want to keep some pasta plain, I leave part of it without sausages, just like in this version. It’s a suitable dish when I want something quick and don’t have many ingredients on hand. Tips and Variations Tips Cook the pasta over low heat. A high flame can cause the water to boil aggressively, and the sausages may break. Do not thread too many spaghetti strands through the same piece of sausage if they become difficult to handle. The recipe uses 3-4 spaghetti strands for each piece of sausage. The spaghetti that is threaded through the sausages should be dry and firm. Once they start to soften in the water, they can no longer be threaded through the sausage pieces. Cut the sausages into similarly sized pieces so that it is easier to distribute the pasta and cook them evenly. The sauce only simmers for 4-5 minutes, just enough for the ingredients to combine and gain flavor. There is no need for a long cooking time. Substitutions For garnish, you can use dill or parsley. The recipe allows for both options. Green onions and green garlic are part of the original composition. If other types of onion or garlic are used, the flavor will be different, so these are not substitutions mentioned in the basic recipe. Variations You can thread more spaghetti through the sausages if you want each piece to have more pasta around it. However, be careful not to overdo it, as the sausage piece may break or become difficult to cook. The sauce can be seasoned differently according to taste. The basic recipe uses salt, pepper, and basil. The amounts of these spices are not fixed. Serving Ideas Serve the pasta immediately after draining and adding the sauce. Pour the sauce over each serving so that it reaches both the plain spaghetti and those threaded through the sausages. Finally, add chopped dill or parsley. The garnish is added after the pasta has been placed on the plate. Frequently Asked Questions Can I thread all the spaghetti through the sausages? Yes, this is possible, but the original recipe only uses half of the spaghetti this way. The rest is boiled plain. If you insert more pasta through the sausages, work carefully to avoid breaking the pieces. Why do the sausages break while boiling? Most likely, the water is boiling too vigorously, or the heat is too high. The sausages should be boiled together with the pasta over low heat. Also, inserting too many spaghetti strands through a single piece may weaken its structure. Can I use only spaghetti threaded through the sausages? Yes, but the version in the recipe is made with half the amount of spaghetti threaded through sausages and half boiled plain. This division makes preparation easier and also keeps some pasta without sausages on the plate. How long do I boil the pasta? The pasta and sausages are boiled together for 8 minutes over low heat. After this time, they are drained and served with the tomato sauce. Can I change the spices in the sauce? Yes. The recipe calls for salt, pepper, and basil, but the sauce can be seasoned to taste. The amount is not set exactly, so adjust gradually. Nutritional Values The values are approximate, as the amount of oil is not specified, and the exact type of sausages may have different values from one product to another. For the entire recipe, the estimate is about 1,250-1,450 kcal, 50-60 g protein, 155-175 g carbohydrates, and 40-55 g fat. These values include the spaghetti, chicken sausages, tomato paste, and a moderate amount of oil. If you use more oil or sausages with a higher fat content, the energy intake will increase. Since the original recipe does not specify the number of servings, the values per serving cannot be calculated exactly. If the dish is divided into two equal servings, one serving would have approximately 625-725 kcal, with 25-30 g protein, 78-88 g carbohydrates, and 20-28 g fat. Storage and Reheating The pasta can be stored in the refrigerator in a sealed container, but it is best when freshly made. After cooling, the spaghetti threaded through the sausages may lose their original appearance, and the pasta may become softer. Keep the sauce separate if you know you will serve the dish later. This way, the pasta does not absorb all the sauce and does not soften as quickly. When reheating, warm the pasta and sauce separately, then combine them on the plate. Consume the dish as soon as possible after cooking.

Spaghetti with sausages and red sauce

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