Sardinian Spaghetti Recipe

Name: Sardinian Spaghetti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Pasta & Noodles
Ingredients: 1/4 cup extra-virgin olive oil; 1 1/2 pounds sweet Italian fennel sausage, cut into 1-inch pieces; 2 28 -ounce cans whole peeled tomatoes, drained, seeded and halved, with 1/2 cup juice reserved; 2 cloves garlic, sliced; 2 bay leaves; 1/2 teaspoon fennel seeds; 1/4 teaspoon red pepper flakes; 1/2 teaspoon saffron threads; 1/4 cup chopped fresh parsley; 1 1/2 cups fresh basil leaves, torn; Kosher salt; 3/4 pound spaghetti; 1 cup shredded pecorino cheese

Servings: persons

1/4 cup extra-virgin olive oil
1 1/2 pounds sweet Italian fennel sausage, cut into 1-inch pieces
2 28 -ounce cans whole peeled tomatoes, drained, seeded and halved, with 1/2 cup juice reserved
2 cloves garlic, sliced
2 bay leaves
1/2 teaspoon fennel seeds
1/4 teaspoon red pepper flakes
1/2 teaspoon saffron threads
1/4 cup chopped fresh parsley
1 1/2 cups fresh basil leaves, torn
Kosher salt
3/4 pound spaghetti
1 cup shredded pecorino cheese

1
Heat the oil in a large heavy skillet over medium heat.
2
Add the sausage and cook, stirring occasionally, until brown, about 7 minutes.
3
Push to one side of the skillet and increase the heat to high.
4
Add the tomatoes, stirring to break them up a bit, and cook until the edges brown and the oil turns red, about 6 minutes.
5
Stir the sausage and tomatoes together.
6
Add the garlic, bay leaves, fennel seeds and red pepper flakes to the skillet, then scatter the saffron over the mixture.
7
Cook, stirring, about 2 minutes.
8
Add the parsley, 1 cup basil and 1 teaspoon salt.
9
Reduce the heat to medium and cook, stirring occasionally, about 15 minutes.
10
Remove and discard the bay leaves.
11
Meanwhile, cook the spaghetti in a large pot of salted boiling water until al dente.
12
Drain, reserving 1/2 cup pasta water.
13
Add the spaghetti, cooking liquid and reserved tomato juice to the sausage sauce and toss, about 3 minutes.
14
Top with the pecorino and the remaining 1/2 cup basil.
15
Photograph by Tina Rupp

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil, 1 1/2 pounds sweet Italian fennel sausage, cut into 1-inch pieces, 2 28 -ounce cans whole peeled tomatoes, drained, seeded and halved, with 1/2 cup juice reserved, 2 cloves garlic, sliced, and more.

Yes, Sardinian Spaghetti falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sardinian Spaghetti

How did you like this recipe?

Frequently Asked Questions