Italian Sausage Spaghetti
1 large sweet Italian sausage
1 large hot and spicy Italian sausage
2 cloves garlic
1 yellow onion, chopped
3 / 4 large (28 oz) whole tomatoes
1 pound (16 ounces) pasta spaghetti
Grated Parmesan cheese
Remove the Italian sausage meat outside the gut. Break into pieces and mixing the meat sweet and spicy sausage together. Brown meat and sausage in large skillet over medium-high or high, with a little oil. In a skillet cook onion and garlic separately until the onion is transparent. Tomato Puree in blender, add to skillet with sausage meat. Add onion and garlic cooked.
Fill an 8-quart pot or more at least half filled with water and bring to boil. Add a tablespoon of salt. Slowly add pasta, stirring to avoid lumps. Let the water come to boil again. Cook, revealed a relatively high boiling point, as the instructions on the packet of pasta is, usually about 10-12 minutes. When the pasta is al dente (cooked but still slightly firm), remove from heat. Add a cup or two of cold water for pasta to stop cooking. Drain water from the pulp through a sieve. Put the pasta in a bowl.
Serve immediately. Garnish with grated Parmesan.