1 lb Spaghetti or other pasta
1 tb Olive oil
1 md Onion; chopped
3 cl Garlic; peeled, minced
1 lb Bulk Italian sausage
1 ts Dried basil
1 ts Dried oregano -OR-
2 ts Italian seasoning
2 c Button mushrooms (8 oz);
- well washed/patted dry
24 oz Jar marinara sauce;
- up to 28 oz
1 1/2 c Pasta cooking water
2 c Parmigiano Reggiano;
- fresh grated,
- not the shaker can crap
Salt & pepper
Bring a large pot of heavily salted water to a boil over high heat
(the water should taste like the ocean). Add pasta and cook until
tender, about 7 to 9 minutes. Drain pasta, reserving 1-1/2 cups of
pasta water. Set noodles aside.
Heat olive oil in a large pan over medium high heat. Add onion and
garlic and cook, stirring occasionally, until onion begins to
soften, about 2 minutes. Add sausage (or ground beef if you must)
and cook until meat is cooked through and no pink remains, about 5
to 7 minutes.
Stir in the basil, oregano and mushrooms, cooking just until spices
are aromatic, about 1 minute. Add marinara sauce and simmer sauce
until it thickens, 10 to 15 minutes.
Add reserved pasta water and simmer for another 10 to 15 minutes
until sauce thickens again. Stir in cheese and simmer an additional
3 to 5 minutes. Season sauce to taste with salt and pepper and
serve over cooked spaghetti noodles.
