The Creole Spaghetti Recipe I Learned from My Dad
Ingredients
- 1 tablespoon vegetable oil
- 1 13-ounce package andouille sausage
- 1 green bell pepper green bell pepper
- 1 small yellow onion
- 2 stalks celery, chopped
- 1 (24-ounce) jar marinara sauce
- 1 teaspoon Creole seasoning
- 1/4 cup water
- Salt Salt Salt
- 8 ounces spaghetti noodles
- Parmesan cheese Parmesan cheese Parmesan cheese
- fresh parsley fresh parsley fresh parsley
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Instructions
- Bring a large pot of water to a boil.
- Meanwhile, heat the oil in a large skillet set over medium heat. Once the oil is hot (you’ll see it shimmering), add the sausage rounds and sauté until they start to brown, 4 to 5 minutes. Add the chopped bell pepper, onion, and celery, and sauté until the onions start to look translucent, another 3 to 4 minutes.
- Turn the heat down to low and stir in the jar of marinara and the Creole seasoning. Add the water to the marinara jar, close the lid, and shake it up to get all the remaining sauce from the jar, then pour it into the skillet. Stir until well combined.,Bring the sauce to a simmer—it should be very gently bubbling—cover the pan with a lid, and cook, stirring occasionally, until thickened, about 15 minutes.,This sauce is thick, so be careful to stir as it cooks and to keep your temperature on the stove low enough to prevent the sauce from burning but high enough that you get a gentle simmer.
- Meanwhile, once the pot of water is boiling, salt generously. Add the spaghetti and cook to al dente according to the directions on the box, then drain.
- Turn off the heat under the sauce and add the drained spaghetti. Use a pair of tongs to mix the pasta into the sauce. Top with parsley and/or Parmesan, if desired, and enjoy!,Store any leftovers in an airtight container in the refrigerator for 2 to 3 days or in the freezer for up to 2 months. Reheat in the microwave.,Love the recipe? Leave us stars and a comment below!
Source
Original recipe: View Original
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