Recipe: Perfect Spaghetti aglio e olio with sausage

  • 2 min read
  • Oct 12, 2020

Spaghetti aglio e olio with sausage. Unique symbiosis of a classic timepiece with smart functions for your time management. Report includes: Contact Info, Address, Photos, Court Records & Reviews If you want try a different variation of this classic dish, try this spaghetti aglio e olio with fresh tomatoes & basil. And if you're really short on time, try the classic spaghetti aglio e olio recipe.

Spaghetti aglio e olio with sausage A perfectly cooked angel hair spaghetti seasoned with garlic, salt and pepper. Drain the pasta, add to the meat and toss. Add the parsley and basil, and toss again. You can have Spaghetti aglio e olio with sausage using 8 ingredients and 3 steps. Here is how you make it.

Ingredients of Spaghetti aglio e olio with sausage

  1. Prepare of pasta 1 hand.
  2. It’s 1 clove of garlic chopped.
  3. You need 1/2 of onion.
  4. Prepare 3 leaves of mint.
  5. You need 4 pieces of dry chili.
  6. It’s of sausage.
  7. It’s to taste of salt&pepper.
  8. Prepare of Olive oil.

If it needs more salt, add more salt. Divide the spaghetti aglio e olio with bacon and Hungarian sausage between among three bowls. It is not just uber yummy but the "spaghetti sausages" just brought it a notch up with the coolness factor. We are such pros at spaghetti aglio olio now that these days it's all about variations.

Spaghetti aglio e olio with sausage instructions

  1. Boiled pasta about 8-10mins then put in cold water.
  2. Saute garlic > onion > dried chili > sausage > pasta then seasoning garnish with mint chopped and leaves.
  3. Have a nice meal with your spaghetti 😋.

The classic aglio olio does make an appearance once in awhile, but let's see what else we can do with it. Enter Bacon Spaghetti Aglio Olio which is still my favorite but currently topping the charts has to be this Mushroom Spaghetti Aglio Olio. No two spaghetti aglio e olio recipes are alike, but this one is pretty true to the classic method. The key is slowly toasting the garlic slices to a perfect golden-brown in the olive oil. If it's too light, you don't get the full flavor and if it's too dark it gets bitter.