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. 🙂
- 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
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.