Retro Thursday | The Canned Kid | Spaghetti Ohhhhhh's
The can tells the story, I’m simply the narrator.
If your childhood was like mine, than this image brings feelings of both pleasure & discord. Behold the joy of finding a can of spaghetti O’s hiding in the kitchen cabinet! A shinning beacon of pasta hope for the latch key kid. We were the generation of kids that had to figure stuff out on our own & sometimes I think we’re better for it. I am the person I am today because, when necessary, I could open up a can… (Pun fully intended).
6 hearty servings
1/4 cup olive oil
1 lb. Italian pork sausage
1 medium onion, diced
4 plump cloves of garlic, finely minced
1 tsp. sugar
1/2 cup dry white wine
1 can fire roasted diced tomatoes
2 cans tomato sauce
1 1/2 Tbsp. chicken base (or salt to taste)
1 tsp. black pepper
4 bay leaf
2 Tbsp. fresh herbs, finely chopped (I use fresh oregano, thyme & Italian parsley)
1 lb. spaghetti noodles (or pasta of choice) cooked al dente
1 tsp. salt.
olive oil
freshly grated parmesan
2 Tbsp. fresh basil or Italian parsley, chifoniade
Heat oil in a large heavy bottom sauce pot & cook sausage until there is no pink, breaking up the meat with a wooden spoon, stirring frequently. Add onion & garlic, saute for a few additional minutes then add sugar. Saute for a few more minutes then add white wine, allow the white wine to reduce a bit then add remining ingredients down through the bay leaf (fresh herbs get add at the last). Cover with a lid offset to allow for some evaporation & simmer on very low heat, for 3-4 hours, stirring occasionally. Add fresh herbage the last 20 minutes of cooking.
Notes: This sauce can be ready within an hour if your have a time crunch however the longer simmering produces a more complex sauce. It’s even better reheated the next day! Freezes well.
Cook pasta according to manufactures details, adding salt to water, then toss hot pasta with olive oil, parmesan & herbs.
Chef Notes: Serve with a rustic bread & a full bodied Italian Chianti.
