Directions
- 1Heat a Dutch oven over medium heat.
- 2Add 1 pound of Italian sausage to the Dutch oven and break it up, browning it.
- 3Add 28 ounces of crushed tomatoes to the browned sausage.
- 4Add 4 cloves of garlic.
- 5Pour in 1/2 cup of heavy cream.
- 6Add 1 tablespoon of minced dried onion.
- 7Add 1 tablespoon of dried basil.
- 8Sprinkle in red pepper flakes to your liking.
- 9Add a small tablespoon of sugar.
- 10Pour in 32 ounces of chicken stock.
- 11Mix all ingredients together, scraping anything from the bottom of the pot.
- 12Add 1 pound of thin spaghetti to the pot.
- 13Bring the mixture to a boil, then reduce to a simmer and cook uncovered for 15-18 minutes.
- 14After 16 minutes, turn off the heat.
- 15Serve immediately and top with fresh grated Parmesan cheese.
Ingredients
- 1 pound Italian Sausage
- 28 ounces crushed tomatoes
- 4 cloves garlic
- 0.5 cup heavy cream
- 1 tablespoon minced dried onion
- 1 tablespoon dried basil
- red pepper flakes
- 1 small tablespoon sugar
- 32 ounces chicken stock
- 1 pound thin spaghetti
Equipment
Dutch oven
Tips
- The dish is even better on day two and day three.
- Add more stock if necessary, although it's usually not needed.
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