Recipes
Sausage Spaghetti
Directions
Ingredients
1 pound spaghetti
2 tablespoons vegetable oil
1/2 Purnell’s “Old Folks” Italian Sausage cut into 1/2 pieces
1/4 cup olive oil
6 cloves garlic, chopped fine
Optional: 1 teaspoon crushed hot red pepper
3 large eggs (yolks and white), beaten
3/4 cup Parmigiano-Reggiano cheese, grated
Salt and black pepper to taste
Directions
In a large skillet heat the vegetable oil, then cook the sausage until it changes color (do not allow to burn). Drain, remove sausage and return pan to heat, add oil if needed and sauté garlic until slightly colored. Add back the sausage and continue cooking on a low flame.
When the spaghetti is cooked al dente, immediately toss with the beaten eggs, coating the spaghetti until the heat of the spaghetti has cooked the eggs. Immediately add the oil and sausage mixture, quickly toss, then add the grated cheese. Quickly toss and serve immediately.
Ingredients
Ingredients
1 pound spaghetti
2 tablespoons vegetable oil
1/2 Purnell’s “Old Folks” Italian Sausage cut into 1/2 pieces
1/4 cup olive oil
6 cloves garlic, chopped fine
Optional: 1 teaspoon crushed hot red pepper
3 large eggs (yolks and white), beaten
3/4 cup Parmigiano-Reggiano cheese, grated
Salt and black pepper to taste
Directions
In a large skillet heat the vegetable oil, then cook the sausage until it changes color (do not allow to burn). Drain, remove sausage and return pan to heat, add oil if needed and sauté garlic until slightly colored. Add back the sausage and continue cooking on a low flame.
When the spaghetti is cooked al dente, immediately toss with the beaten eggs, coating the spaghetti until the heat of the spaghetti has cooked the eggs. Immediately add the oil and sausage mixture, quickly toss, then add the grated cheese. Quickly toss and serve immediately.
