Spaghetti Con Salsiccia E Funghi

Ingredients

Spaghetti

12 ounces

Italian sausage

1 pound, casings removed

Mushrooms

8 ounces, sliced

Onion

1 medium, diced

Garlic

3 cloves, minced

Tomato sauce

24 ounces

Red wine

1/2 cup

Dried oregano

1 teaspoon

Salt

to taste

Pepper

to taste

Fresh basil

1/4 cup, chopped (for garnish)

Parmesan cheese

1/2 cup, grated (for serving)

Instructions

1. Cook the spaghetti according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside, reserving a little pasta water.
2. In a large skillet, over medium heat, cook the Italian sausage, breaking it apart with a spoon, until it's browned and cooked through, about 5-7 minutes. Remove the sausage from the skillet and set aside.
3. In the same skillet, add sliced mushrooms, diced onion, and minced garlic. Sauté until the mushrooms are tender and the onion is translucent, about 5 minutes.
4. Return the cooked sausage to the skillet. Pour in the tomato sauce and red wine. Stir in the dried oregano, and season with salt and pepper to taste. Let the mixture simmer for about 10 minutes, allowing the flavors to meld.
5. Add the cooked spaghetti to the skillet, tossing to coat the pasta with the sauce. If the sauce is too thick, add a bit of the reserved pasta water until desired consistency is reached.
6. Serve the spaghetti hot, garnished with freshly grated Parmesan cheese and chopped basil.