Nothing is quicker nor more satisfying than spaghettini tossed with Italian sausage and green tomato sauce herbed with marjoram and oregano. Serve sprinkled with freshly grated Pecorino Romano or a dollop of part-skim ricotta. Smart Recipes, European Recipes, Pork Recipes, Recipes Pork European Spaghettini With Balsamic Green Tomato And Sweet Italian Sausage Spaghettini With Balsamic Green Tomato And Sweet Italian Sausage Recipe | PT30M Serves 4 Ingredients: 2 Tablespoons Olive Oil 1.5 Pounds Green Tomato 2 Cloves Garlic 6 Tablespoons Balsamic Vinegar 1 Tablespoon Sugar 0.5 Teaspoons Crushed Red Pepper Flakes 1 Teaspoon Oregano 1 Pound Sweet Italian Sausage 16 Ounces Spaghettini 2 Ounces Pecorino Romano In a skillet, heat oil over high heat and cook tomatoes for about 3 minutes. Reduce heat to medium. Stir in garlic and sauté till golden, stir in vinegar, fresh herb, sugar and red pepper flakes. Meanwhile, in a large pan of the lightly salted boiling water, cook spaghettini till al dente. Drain spaghettini, reserving 1/2 cup of cooking liquid. In another skillet, add 1/2 cup of water and bring to a boil. Add sausage links and cook, covered for about 5 minutes. Remove from heat and discard water. Cut sausages in slices on the bias. In the same skillet, heat 1 tablespoon of oil over high heat and sear sausage pieces till browned. Transfer sausage pieces into tomato mixture and stir to combine. Add pasta and toss to coat. Add reserved cooking liquid and toss to coat. Sprinkle with Pecorino Romano and serve.

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