Description
A quick but delicious weeknight meal!
Ingredients
Scale
- 4 tablespoons olive oil
- 2 yellow onions, diced
- 3 medium carrots, peeled and diced
- 4–6 cloves garlic, minced
- 1 tsp fennel seed
- 1/2 tsp red pepper flakes
- 1 can artichoke hearts, drained and chopped
- 1 28 oz can tomato sauce
- 1 28 oz can whole tomatoes, crushed by hand
- 2–3 tablespoons freshly chopped oregano (or 2 teaspoons dried)
- 1 lb spicy hot Italian sausage (use the whole sausages not ground)
- 1 lb spaghetti, cooked following package instructions for al dente*
- 1/4 cup freshly chopped basil
Instructions
- Heat oil in large sautee pan. Add onion and carrots and cook 5-7 minutes over medium-low heat. Add Add garlic and cook 2 minutes mores. Next stir in the fennel seed and red pepper flakes and cook 1 minute.
- Add the chopped artichoke hearts and canned tomatoes and sauce. Toss in the oregano and whole sausages. Simmer partially covered for 30 minutes over medium low heat.
- Transfer the sausages to a cutting board. Let them cool and then slice and return to the sauce. Heat through.
- When ready to serve, toss with the cooked pasta and top with fresh basil.
Keywords: sausage, artichoke, spaghetti