Homemade Spaghetti Sauce

Spaghetti with Sausage-Mushroom Sauce

Active: 25 minutes
Total: 30 minutes
Serves 4

Ingredients:

Kosher Salt
3 teaspoons of extra-virgin olice oil
3/4 pound sweet or spicy italian sausage - casings removed (we used precooked sausage 1/4, and 3/4 pound of ground beef)
1 8 ounce package sliced mixed mushrooms
Freshley ground pepper
3 tablespoons tomato paste (I used 4)
1 Teaspoon chopped fresh rosemary (I also added basil and parsley)
1/4 cup of heavy cream (DON'T do what I did and misread this as 3/4 - I ended up with an EXTREMELY rich dish - the 2nd batch was perfect with just 1/4)
Shredded Parmesan cheese, for topping

- be prepared for a rich, powerful and comfort food taste with this AMAZING recipe I tried from the food network monthly issued magazine.

Recipe:

1. Bring pot of salted water  to a boil. Add the spaghetti and cook as the label directs. Reserve 1/2 cup of cooking water, then drain. 

2. Meanwhile, heat 1 teaspoon  olice oil in a large nonstick skillet over medium heat. Add the sausage (and ground beef if you prefer) and cook, breaking it up with a wooden spook until browned, about 5 minutes. Transfer to a bowl.

3. Add the remaining 2 teaspoons olive oil to the skillet and increase the heat to medium high. Add the mushrooms, season with salt and pepper and cook until lightly browned, 3 to 4 minutes. Stir in the tomato paste and rosemary and cook, stirring, 1 minute. Return the sausage to the skillet, then add the cream and 1 cup water, bring to a gentle simmer and cook until slightly thickened, 8 to 10 minutes. Season with salt and pepper.

4. Add the spaghetti to the skillet and toss with sauce, adding some of the reserved cooking water to loosen, if needed. Top with shredded parmesan.

This was honestly some of the best spaghetti (with the exception of my mother's recipe), I have ever eaten.

Strongly recommended - 5 Stars!!

Hope you enjoy!