Spaghetti pasta with a hearty and flavorful sauce featuring foraged wild or store-bought mushrooms and spicy Italian sausage.
I made the spaghetti shown in the picture from scratch in a Lodge Dutch camp oven over a campfire. Make the sauce at home and bring the dried pasta for your next camping trip.
EQUIPMENT: large pot or instant pot, saucepan, wooden spatula, tongs
Spaghetti with Mushroom and Sausage Tomato Sauce
Recipe by Anna Stockel Cuisine: ItalianDifficulty: Easy4
servings20
minutes2
hoursSpaghetti with a zesty sauce of mushrooms and spicy Italian sausage.
Ingredients
2 tablespoons extra-virgin olive oil, plus more for finishing and serving
2 tablespoons organic unsalted butter
1 lb spicy bulk Italian sausage, or sausages with casings removed
1 yellow onion, peeled and finely chopped
1 green pepper, seeded and chopped
4 cloves garlic, peeled and minced
1 teaspoon red pepper flakes
2 cups sliced fresh or re-hydrated boletes/porcini mushrooms*
sea salt
freshly ground black peppercorns
2 cans (28-ounce) crushed canned San Marzano tomatoes (home canned if possible)
1 can (8-ounce) tomato sauce
1 can (6-ounce) tomato paste
1 tablespoon white granulated sugar
bay leaf
1 cup good red wine
1 tablespoon Worcestershire sauce
- spaghetti
4 oz dry spaghetti pasta
1/2 cup sea salt
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh thyme
1/4 cup packed chiffonade cut basil, plus more for serving
2 oz freshly grated Parmesan or Romano cheese, plus more for serving
crusty sourdough or French bread
Directions
- Place large, heavy pot over medium high heat (or Instant Pot on sauté). Add olive oil and butter.
- When butter has melted add the sausage and cook, breaking it up with a wooden spatula until browned. Transfer to a bowl with a slotted spoon.
- Add onion and green pepper to the pot. Sauté until onions until translucent.
- Add the mushrooms, season with salt and pepper, and sauté until all of the moisture from the mushrooms has evaporated.
- Stir in minced garlic and red pepper flakes. Sauté until garlic is aromatic.
- Stir in all but one 28 oz can of the San Marzano tomatoes, sugar, oregano, thyme, and bay leaf.
- Return the sausage to the pot. Stir in wine and any water from reconstituting dried mushrooms.
- Lower heat and simmer uncovered, stirring occasionally for about 1 to 1 1/2 hours. Sauce should be reduced to about 3/4 to 1/2 of its original volume and have thickened. Simmer longer if needed until you are happy with the consistency of the sauce.
- Stir reserved canned tomatoes, basil, and Worcestershire sauce in to the tomato sauce.
- Simmer 30 minutes longer. Taste and correct seasoning.
- Spaghetti pasta with sauce
- Bring 4 quarts of salted water to a rolling boil in a large saucepan or another large pot of salted water. Do not add oil.
- Add spaghetti to boiling water. Stir gently. Return to a boil.
- Cook pasta al Dente per the package directions. For authentic “al dente” pasta it will probably be 9 minutes.
- Use tongs to transfer cooked pasta to sauce.
- Add 4 tablespoons pasta water to sauce.
- Turn heat to high and cook, stirring constantly, to desired consistency. Add more pasta water if needed.
- Remove from heat.
- Stir in oregano, thyme, basil, and cheese.
- Transfer to a warm family style serving bowl or individual plates.
- Serve immediately with any additional garnishes, such as grated cheese, chopped fresh basil, freshly ground black pepper, and extra-virgin olive oil. Small plates of warm extra virgin olive oil lightly seasoned with sea salt and freshly ground black pepper and crusty sourdough or French bread are a great accompaniment to the meal.
Notes
- *dehydrated porcini mushrooms can you usually be purchased at your local grocery store. Crimini mushrooms are a great substitute.
Tags
mushrooms spaghetti Tomatoes