Camp David Spaghetti with Italian Sausage Recipe

Italian sausage: Sliced sausage that adds a rich, savory flavor to the dish.

Spaghetti: The pasta base that holds the sauce and sausage together.

Marinara sauce: A tomato-based sauce that brings all the ingredients together.

Onion: Adds a sweet and savory depth to the sauce.

Garlic: Enhances the overall flavor with its aromatic qualities.

Olive oil: Used for sautéing the onion and garlic, adding a subtle richness.

Salt: Enhances the flavors of all the ingredients.

Black pepper: Adds a touch of heat and complexity to the dish.

Parmesan cheese: Grated cheese that adds a salty, nutty finish.

Basil: Fresh herb that adds a bright, aromatic flavor.

When browning the italian sausage, make sure to break it up into smaller pieces using a wooden spoon or spatula. This ensures even cooking and allows the sausage to develop a rich, caramelized flavor. Additionally, deglaze the skillet with a splash of marinara sauce before adding the rest of the sauce to capture all the flavorful bits stuck to the pan.

• sliced italian sausage - Substitute with ground turkey sausage: Ground turkey sausage is a leaner option and can be seasoned to mimic the flavors of Italian sausage.

• spaghetti - Substitute with zucchini noodles: Zucchini noodles are a low-carb alternative that adds a fresh, vegetable component to the dish.

• marinara sauce - Substitute with crushed tomatoes and Italian seasoning: Crushed tomatoes with added Italian seasoning can provide a similar flavor profile and allow for more control over the seasoning.

• chopped onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor compared to onions, which can add a different depth to the dish.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though it lacks the fresh, robust flavor of minced garlic.

• olive oil - Substitute with avocado oil: Avocado oil has a higher smoke point and a neutral flavor, making it a good alternative for sautéing.

• salt - Substitute with soy sauce: Soy sauce can add a different umami flavor and saltiness to the dish, though it will change the overall taste profile slightly.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used to maintain the peppery taste without altering the color of the dish.

• grated parmesan cheese - Substitute with nutritional yeast: Nutritional yeast provides a cheesy flavor and is a good option for those who are lactose intolerant or vegan.

• chopped fresh basil - Substitute with dried basil: Dried basil can be used if fresh basil is not available, though it is less aromatic and flavorful.

• Allow the spaghetti and sauce to cool to room temperature before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the spaghetti and sauce to an airtight container. If possible, use a container that fits the amount of food to minimize air exposure.
• For optimal freshness, store the spaghetti and sauce separately. This prevents the pasta from absorbing too much sauce and becoming mushy.
• Label the container with the date to keep track of its freshness. The spaghetti and sauce can be stored in the refrigerator for up to 3-4 days.
• To freeze, place the cooled spaghetti and sauce in a freezer-safe container or a heavy-duty freezer bag. Remove as much air as possible to prevent freezer burn.
• If using a freezer bag, lay it flat in the freezer to save space and ensure even freezing. The spaghetti and sauce can be frozen for up to 2-3 months.
• When ready to enjoy, thaw the spaghetti and sauce in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.
• Reheat the spaghetti and sauce in a skillet over medium heat, stirring occasionally until heated through. You can also reheat in the microwave, stirring every minute to ensure even heating.
• If the sauce appears too thick after reheating, add a splash of water or broth to reach the desired consistency.
• Garnish with freshly grated parmesan cheese and chopped fresh basil before serving to revive the flavors and add a touch of freshness.

• Stovetop Method

  1. Place a skillet over medium heat and add a splash of olive oil or a few tablespoons of water.
  2. Add the leftover spaghetti and Italian sausage to the skillet.
  3. Stir occasionally to ensure even heating, cooking for about 5-7 minutes until thoroughly warmed.
  4. If the marinara sauce seems too thick, add a bit more marinara sauce or water to achieve the desired consistency.

• Microwave Method

  1. Place the leftover spaghetti and Italian sausage in a microwave-safe dish.
  2. Add a splash of water or marinara sauce to keep it from drying out.
  3. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  4. Microwave on medium power for 1-2 minutes, then stir.
  5. Continue microwaving in 30-second intervals, stirring each time, until heated through.

• Oven Method

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover spaghetti and Italian sausage in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for 15-20 minutes, or until the dish is heated through.
  5. For an extra touch, sprinkle some additional grated parmesan cheese on top before baking.

• Boiling Water Method

  1. Bring a pot of water to a gentle boil.
  2. Place the leftover spaghetti in a heatproof colander.
  3. Submerge the colander in the boiling water for about 30 seconds to 1 minute.
  4. Remove the colander and let the water drain off.
  5. Transfer the spaghetti back to a serving dish and mix with the Italian sausage and marinara sauce.

• Steaming Method

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the leftover spaghetti and Italian sausage in the steamer basket.
  3. Cover and steam for about 5-7 minutes, or until heated through.
  4. Stir occasionally to ensure even heating.

• Large skillet: used for cooking the onion, garlic, and Italian sausage, and for simmering the marinara sauce.

• Pot: used for boiling the spaghetti according to package instructions.

• Colander: used for draining the cooked spaghetti.

• Wooden spoon: used for stirring the ingredients in the skillet and combining the spaghetti with the sauce.

• Chef's knife: used for chopping the onion and mincing the garlic.

• Cutting board: used as a surface for chopping the onion and mincing the garlic.

• Measuring spoons: used for measuring the olive oil, salt, and black pepper.

• Grater: used for grating the parmesan cheese.

• Serving spoon: used for serving the spaghetti onto plates.

• Serving plates: used for presenting the finished dish.

• Tongs: used for tossing the cooked spaghetti with the sauce.

Pre-cook the sausage: Cook the italian sausage in advance and store it in the fridge. This way, you can quickly add it to the marinara sauce when needed.

Use pre-chopped ingredients: Buy pre-chopped onions and pre-minced garlic to save time on prep work.

Opt for quick-cook pasta: Choose quick-cook spaghetti that takes less time to boil, reducing overall cooking time.

Simmer while boiling: Start simmering the marinara sauce and sausage while the spaghetti is boiling to streamline the process.

Batch cook: Make a larger batch of the sauce and freeze portions for future quick meals.