Italian Sausage Spaghetti

Recipe View In a large saucepan or Dutch oven, heat olive oil over medium heat. Add sausage links, cover, and cook until browned on all sides and almost cooked through, about 5 minutes per side. Adjust heat as needed to prevent burning. Remove sausages from the pot and set aside to cool completely. (Total time: ~10 minutes)

Recipe View While sausages cool, add white wine to the same pot over medium-high heat. Deglaze the pot by scraping up any browned bits from the bottom with a spoon or spatula. Simmer until wine is reduced by half, about 1 to 2 minutes. (Total time: ~2 minutes)

Recipe View Stir in marinara sauce. Add water to the empty pasta sauce jar, seal, and shake to rinse out any remaining sauce. Pour the liquid into the pot and bring to a simmer. Reduce heat to low. (Total time: ~3 minutes)

Recipe View Slice the cooled sausages into 1/2-inch thick rounds. Add sausage and any accumulated juices to the simmering sauce. Stir to combine and increase heat to a gentle simmer. Cook, stirring occasionally, for 1 hour. Taste and adjust seasonings with salt and pepper. Skim off excess fat from the surface as needed. Continue to simmer until sauce has thickened, about 30 minutes longer. (Total time: ~1 hour 30 minutes)

Recipe View Meanwhile, bring a large pot of generously salted water to a rolling boil. Cook spaghetti according to package directions until al dente, about 8-10 minutes. Drain pasta, reserving about 1/2 cup of pasta water. (Total time: ~10 minutes)

Recipe View Transfer drained spaghetti directly to the pot with the sausage and sauce. Toss to coat thoroughly. If the sauce is too thick, add a little reserved pasta water to reach desired consistency. Cover and let sit for 1 minute to allow pasta to absorb the sauce. (Total time: ~2 minutes)

Recipe View Divide pasta among four plates. Top each serving with sausage slices, a generous sprinkle of Parmigiano-Reggiano cheese, and fresh parsley. Serve immediately. (Total time: ~5 minutes)