Sausage Spaghetti (Bumped Up)

I am a huge fan of fast and easy pasta dishes and this one does not disappoint.

The sauce comes together in no time and has a very special ingredient that 
makes it simply awesome.


I know just hearing the word turns up noses of many people but I can't express enough 
what a good thing it does to this tomato sauce.

It truly doesn't matter if you like them...don't like them...or just tolerate them.
They just melt away into the oil and leave behind this heavenly not too salty bite.
 They are what turns this sauce into a work of art.

Don't don't have to tell anybody they are in there. They won't even know.
Give it a try. You'll thank me.

Linked with Weekend Potluck and Foodie Friday.

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Sausage Spaghetti

1 tbsp olive oil
5-6 Anchovies (apprx. 1/2 tin)
1 onion, chopped
1 red pepper, chopped
4 cloves garlic, minced
14 oz smoked turkey sausage, cut into 1/2 moons
32 oz crushed tomatoes
15 oz diced tomatoes
2 tsp Italian seasoning
1/8 tsp red pepper flakes
Salt and pepper
1 lb. angel hair pasta
1/3 cup fresh grated parmesan cheese
1 tbsp fresh chopped flat leaf parsley

Heat olive oil and anchovies in a large skillet over medium heat stirring until anchovies disappear into oil. Add onion and red pepper; saute until they start to soften. Stir in garlic; cook 2 minutes. Stir in sausage and cook 3-4 minutes.

Add tomatoes, Italian seasoning and red pepper flakes. Taste for seasoning and add salt and pepper if desired. Reduce heat and simmer partially covered for 30 minutes, stirring occasionally.

Cook spaghetti in salted boiling water until just shy of al dente. Drain and add to pasta, along with parmesan and parsley, tossing to combine. Cook 3-4 minutes.

Serve with additional parmesan if desired.