DaVinci Pasta's recreation of the traditional Italian Spaghetti Aglio e Olio e Salsiccia. Made with DaVinci Spaghetti.
1. Cook pasta according to package instructions, leaning towards the al dente side (about 7-8 minutes) as the pasta will continue to cook later. Reserve about 2 cups of pasta water before draining.
2. Heat the olive oil in a large pot over medium-high heat, then add the uncased sausage, breaking it up into bite-sized pieces as it cooks. Cook until all sides are browned, then remove the sausage from the pot and set aside. Add 2 tablespoons of the Olive Oil to the pot, then add the garlic, chili flakes (add more or less depending on desired spice level), and a pinch of salt. Cook for 3-4 minutes until the garlic begins to turn golden, then add the sausage back into the pot.
3. Transfer the cooked and drained pasta to the large pot with the sausage, and toss until the pasta is evenly coated. Then add the parmesan cheese, parsley, salt, pepper, and about 1 cup of pasta water, and continue to toss until the cheese has melted. Add more pasta water if the sauce seems dry.
4. Serve immediately with more cheese, parsley, and an extra drizzle of olive oil.
*For a less spicy pasta, sub Spicy Italian Sausage with Sweet Italian Sausage
By: Megan Mckeehan of @brokegirltable
This recipe is a perfect vegetarian alternative to your classic Sunday bolognese, and it tastes just as delicious. It is blazing with healthy nutrients and bursting with outstanding flavor. This recipe is perfect for a family dinner and is very simple to make. And what's even better, is that the copped cauliflower provide a texture so similar to ground meat that you can barely find the differnce.
A fantastic midweek dinner option! Add as much or as little ingredients as you like! This dish is versatile and packed with flavor.