We make this with our "go to" Sunday sauce, "kinda", as we also add some anchovy and sweet pepper..
Note: This is a "no meat" sauce we use for various other recipes that bring their own protein. Simply cook up a favorite pasta and add grilled sweet sausage links, blackened chicken or seafood, or meatballs.
What you need
- 6 Links of Fresh Sweet Italian Sausage, from your butcher
- 1 Quart of our Sunday sauce, recipe here
- 1/2 pound of cooked pasta, typically we use spaghetti or any long noodle
Instructions
- Bring your grill to a medium heat.
- During the cook, place the pasta in boiling, salted water (we don't add oil, but agitate the noodles to eliminate any sticking) Cook until slightly al dente, remove and drain (save some pasta water for the sauce if in progress). Add a tablespoon of butter and some fresh parsley and toss the noodles with the flavoring. Set aside for serving.
- Place the fresh sausage and grill on all sides for 4-5 minutes. The goal is to burn in grill marks and bring them to about 90% of doneness (about 150-155º) You don't want to over cook the links and render the fat out of the sausage.
- Remove the sausage from the grill and put into the bubbling Sunday sauce you have working on top of the stove. Finish the sausage for about another 5 minutes, adding the Parmesan in the sauce recipe near the end.
- To serve: place about 1/2 cup of pasta in a pasta dish, add about 1/3 cup of sauce and place a link on the top. Garnish with fresh, chopped basil.
Of course, bread! Sliced thick, buttered and sprinkled with garlic powder. Bake in the oven at 350º until lightly toasted and warm.