Sardinian Spaghetti

Name: Sardinian Spaghetti
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Global
Ingredients: 2 bay leaves; 2 kilograms whole peeled tomatoes, drained, seeded and halved, with 1/2 cup juice reserved; 680 grams sweet Italian fennel sausage, cut into 1-inch pieces; 1 teaspoons fennel seeds; 355 milliliters fresh basil leaves, torn; 59 milliliters chopped fresh parsley; 2 cloves garlic, sliced; 6 servings Kosher salt; 59 milliliters extra-virgin olive oil; 237 milliliters shredded pecorino cheese; 0 teaspoons red pepper flakes; 1 teaspoons saffron threads; 340 grams spaghetti

Sardinian Spaghetti might be just the main course you are searching for. Watching your figure? This vegetarian recipe has 439 calories, 17g of protein, and 15g of fat per serving. This recipe serves 6. If you have fennel seeds, parsley, basil leaves, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes.

Instructions

Heat the oil in a large heavy skillet over medium heat.

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Cooking Oil

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Frying Pan

Add the sausage and cook, stirring occasionally, until brown, about 7 minutes. Push to one side of the skillet and increase the heat to high.

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Sausage

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Frying Pan

Add the tomatoes, stirring to break them up a bit, and cook until the edges brown and the oil turns red, about 6 minutes. Stir the sausage and tomatoes together.

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Tomato

Sausage

Cooking Oil

Add the garlic, bay leaves, fennel seeds and red pepper flakes to the skillet, then scatter the saffron over the mixture. Cook, stirring, about 2 minutes.

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Red Pepper Flakes

Fennel Seeds

Bay Leaves

Saffron

Garlic

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Frying Pan

Add the parsley, 1 cup basil and 1 teaspoon salt. Reduce the heat to medium and cook, stirring occasionally, about 15 minutes.

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Parsley

Basil

Salt

Remove and discard the bay leaves.

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Bay Leaves

Meanwhile, cook the spaghetti in a large pot of salted boiling water until al dente.

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Spaghetti

Water

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Pot

Drain, reserving 1/2 cup pasta water.

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Water

Add the spaghetti, cooking liquid and reserved tomato juice to the sausage sauce and toss, about 3 minutes. Top with the pecorino and the remaining 1/2 cup basil.

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Tomato Juice