Spaghetti with Sausage and Shallots

Spaghetti with Sausage and Shallots

As I was cleaning out my fridge over the weekend, I thawed out a pound of sweet Italian sausages.  Last night as I was going over my pantry and fridge, I noticed I didn’t have much around the house.  I used basically what I had on hand to make dinner —spaghetti, shallots, parsley, parmesan cheese and wine.  This dish was tasty and quick.  It would be even better if I had some garlic.  Will have to add that in the next time I make this.  I love the whole wheat spaghetti in this dish.  I felt like I was eating something healthy. 🙂

Spaghetti with Sausage and Shallots

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Ingredients:

  • 1 pound of sweet Italian sausage
  • olive oil for cooking
  • 12 shallots, sliced
  • 1/8 teaspoon of red pepper flakes, crushed (using the tip of your fingers)
  • salt and pepper to season
  • 1/2 cup of white wine (I used a Chardonnay)
  • 1 (16 ounce) package of whole wheat spaghetti, cooked to al dente and drizzled with olive oil so it doesn’t stick
  • fresh Italian parsley, finely chopped
  • parmesan cheese, shaved for garnish

Spaghetti with Sausage and Shallots

Preparation:

In a large high sided skillet over medium high heat add a little bit of olive oil and sausage.  Crumble and brown sausage.  Once cooked, use a slotted spoon to transfer meat into a bowl.  Set aside.  Remove any grease left in the pot.

Drizzle in olive oil and add shallots.  Cook until shallots soften then add red pepper flakes.  Stir to combine then season with salt and pepper.  Pour the white wine and let it bubble and reduce.  About 2 minutes.  Add in spaghetti, cooked sausage and parsley.  Use a pair of tongs to incorporate all the ingredients.  At this point the pasta is ready.  Check for seasoning before serving.  Garnish each bowl with additional chopped parsley and shaved parmesan cheese.

Spaghetti with Sausage and Shallots
 

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52 thoughts on “Spaghetti with Sausage and Shallots

  1. Mmm looks tasty. You’re making me regret going for an healthy option tonight lol.

    If you’re open to suggestions next time you have italian sausages in your fridge do the same but instead of cooking them in olive oil just cook them straight in the nonstick frying pan (the fat in the sausage will melt and you’ll get that hint of roasted which I prefer to the flavour of fried coming from cooking pork in oil) then pour some fresh cream and use egg pasta instead (tagliatelle here will probably suit the best). Then let me know which version you prefer 🙂

    Alessandro

    ps. lovely photos

  2. – So tempting! Yet, I’m not eating processed meat right now. Ouch! I so would given half the chance…
    – Do love the photo with you holding the fork. Really must try using that idea at some stage. Unfortunately my hands tremble slightly so I may not get the shot. Still, want to give it a go as it looks so good on here.

  3. To me, the red pepper flakes is what makes this dish taste so good. It’s very subtle, but the heat plus the sweetness of the shallots and then the salty cheese…oh man it was good!

  4. I did something similar just 2 days ago. We’re trying to finish up stuff from our freezer because I have the habit of overstocking and end up forgetting about them. So many packets of minced beef and chicken tenders. It’s oddly satisfying when you make something delicious using very limited ingredients, right?

  5. The dish was “tasty and quick.” Two adjectives that I love to use when fixing pasta, Anne. It makes me wonder why I’ve so many spices in a cabinet when something this tasty can be made with so few? Well done!

  6. It could be simple but it is obviously tasty! I bet you had mixed all the flavors in your head before actually cooking it. And that is real skill! Delicious post. I like it very much. 🙂

  7. I love quick and scrumptious recipe like this…using up whatever we have on hand and let the flavors married each other. 🙂 I would love to have this any day of the week.

  8. That is *so* like our supper last night. I only had regular English breakfast sausages leftover from a brunch so I sliced them and sauteed them with crushed fennel seed and chili flakes. I didn’t use wine, but added a splash of white vinegar with touch of sugar (in lieu of balsamic). I just used some sliced white onion in my meal but I bet shallots like you used would really improve things 🙂

  9. Yum! Simple and awesome – the sausages are almost always good enough dressed up in a simple pasta. Bravo, the addition of chilli flakes is my favourite too!

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