Spaghetti with Sausage Red Sauce


Tonight the boys requested spaghetti.  Great opportunity to change up the leftover quick red sauce I made earlier in the week.  Red sauce is really a perfect mobile to extra flavors.  I had the package of Springdell Sweet Sausage from the share.  I have to say, their sweet sausage is so good, I love it.  I will admit I cooked up a quick little “test patty” for myself first, shhh.

I had a half pound of Springdell ground beef leftover from a previous share so I did a 50/50 mix of ground beef and sweet sausage.  Start by browning that up.

imageWhen you first get the meat over the heat it will give off a good deal of fat.  I let the meat reach the early stage (shown above) and then I drain off the fat into a small dish.  Put the meat back onto the heat and let it get a really nice brown crust.

imageThe meat is about half way there and at this point I add salt, pepper and a bit of minced Springdell garlic.  Let it keep browning.

imageThats about right.  At this point I add the quick red sauce that I had leftover.  I also added about 1/3 cup of cream and 1/3 cup of ricotta cheese.  Stir it all together for a wonderful sauce.

imageTo pull it all together toss your pasta into the sauce and add about 1/3 cup of fresh chopped parsley.

image

I served this with a side of freshly sliced tomatoes tossed with a bit of rice wine vinegar and smashed Rutabega.  There you have it, a delicious Springdell meal. Enjoy!

 


About Sarah

Sarah is a trained chef and owner of Whisk Baked Goods. She lives in Chelmsford with her husband and two active boys. Sarah is passionate about food, loves eating local, and cooking gluten free foods.

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