Italian Sausage Spaghetti - Food Wishes

There are basically three ways you can do Italian sausage and spaghetti. Two of those ways are very popular, and perfectly acceptable. This recipe features the much lesser known third method, which I feel is vastly superior in both taste and texture. Enjoy!
For the fully formatted, printable, written recipe, follow this link: www.allrecipes.com/recipe/283...
To become a Member of Food Wishes, and read Chef John’s in-depth article about this Italian Sausage Spaghetti recipe, follow this link:
/ @foodwishes
You can also find more of Chef John’s content on Allrecipes: allrecipes.com/recipes/16791/e...

[@granitemonk]

"I decided to give myself five pieces, just in case somebody else wanted three". That's the kind of sacrifice I can relate to.

[@palaceofwisdom9448]

It reminds me of an old family restaurant line, when I'd be first to taste something amazing and proclaim "This is awful, I'd better eat it all so the rest of you don't have to."

[@JakeLovesSteak]

@@palaceofwisdom9448 I think every dad is required to say that.

[@paulyp7854]

I would take 6 so everybody is even.

[@peilanhsu]

just do half the pasta!

[@yousircantknow8987]

Displays are always made with odd numbers. That's why he did it. The other food bloggers would have made fun if he'd left it at 4.

[@Cl4rendon]

After all these years.. This guy has NEVER dissapointed me.

[@drlsgtwoodruff]

@Crungo Bungo Your daughter somebody left it all

[@AmberU]

Right! I always come back to him!

[@Scrambledbrains3601]

Same!

[@Stimros_halabad]

Chef John is the goat.

[@Robcheeto]

John has made me a better cook but has led to me using Cayenne in everything!!!

[@cbasallie]

I know how to cook spaghetti yet still, I stare at the screen, mesmerized.

[@digitalbrand5510]

Would like to hear John sing, “That’s Amore” asking for a friend...

[@jeanburk9539]

🍕🍕🎵🎶🎼🎵🎶🎼🎻🎻

[@jaaanai]

Yeah like how he says 🎶enjoy🎶

[@mikevigil3677]

You do know all Italian dishes taste better when you serenade them in Italian when you cook them...

[@jeanburk9539]

O Sola Mio😁😂😊🌞🌞🌻🌼🌺I sing to my garlic as Its growing.

[@poppykok5]

Hi "Diggy"...I'd PAY to hear *T H A T* ...(Just imagine Chef John harmonizing with Deano Martin)...LOLOL ....BTW, I think I love your "friend"..HaHa. . *: )*

[@mattysancho8988]

Came here just to hear Chef John say “Parmigiano-Reggiano” ☺️

[@Abasha2003]

And we got the surprise “puh-sketti”

[@EKFiPod]

@Will Marero that’s the one i come for !!

[@patagualianmostly7437]

@Will Marero Same here...this dish was crying out for it!

[@brettmiddleton7949]

@Will Marero "Fressshhhly grated" works just as well for me, which we always get with the “Parmigiano-Reggiano”.

[@rhettlover1]

@@patagualianmostly7437 OMG, I just realized, no cayenne! Space aliens have abducted our Chef!

[@lucasandersons]

Its winter. Its cold. I take out italian sausages cause I miss summer but dont really know what to do with them. Chef john: Uploads a recipe for what to do with Italian sausages. Are you reading my mind?

[@judyjohnson9610]

I just pulled some from my freezer this morning, too. Now I have a plan

[@rjb6327]

Ever hear of Sausage Carbanera? How about Sausage Pepper and onion sandwiches? There's a bunch of uses for Italian Sausage.

[@r.mcbride2837]

I do ours like Bob suggests. Toss them in a skillet with some olive oil, brown them on all sides. Throw a large mess of sliced onion, sliced red and green bell peppers over the top and simmer, covered. Then serve it either as a sandwich or over rice or potatoes.

[@rjb6327]

@@r.mcbride2837 YUM!!!!!!!!!!!!!!

[@milesparris4045]

I can't cut up the sausage, my girlfriend will keep coming in to "test" them and there's none left for dinner.

[@NevG27]

Give her another sausage to eat

[@jaye212]

@@NevG27 Sweet or Hot?

[@NevG27]

@@jaye212 Salty

[@user-vo7vp1xm9q]

Decoy sausages

[@ditto1958]

1 buy more sausage 2 get a skinnier gf

[@donaldsmith6908]

That Jar of sauce Chef John is pouring into his pot is Rao's Marinara sauce. In my opinion, it's the best store bought you can get. Its recipe is from the famous Italian Ristorante, Rao's in New York City.

[@happygirl7258]

Totally agree! Worth the price.

[@TMITNA]

Noticed it too!

[@b1k2q34]

I've never tasted it even though I see good things about it. There are so many tomato seeds. I need to find a great sauce without seeds. Or a beautiful can of San Marzano that has had the seeds removed. Anybody have any suggestions?

[@drwgisblaidd2650]

​@@b1k2q34 A food mill will remove seeds, you just have to learn to use it correctly. Diverticulitis?

[@frespects9624]

@@b1k2q34 get come cento tomatoe puree and add seasonings, onion and garlic to it and then simmer for about a half hour and you have a great pasta sauce.

[@cnkirch1215]

Man I was preparing my “I just toss in a jar of store bought sauce” joke and then my mind almost exploded when you did the same. Not where I thought this video was going! But appreciate you thinking of us common folks :)

[@brethren111]

The common folk should use canned tomatoes they're cheap af lol

[@chewynutcluster8013]

@@brethren111 And much better when you know how to treat them!

[@stephanieklinger6580]

@@matthewlawton9241 RAO sauce is heavenly. None better

[@drwgisblaidd2650]

@@matthewlawton9241 I think he used Rao's, it's about 8.99 a jar, but I hear it's really good. And Rao is Krypton's sun god...

[@dvdhound79]

@@stephanieklinger6580 that’s what I thought from the looks of the jar, I recognize it as Rao’s. I happened upon it at Costco and haven’t turned back to another sauce since. It’s a very minimalistic sauce. Only the essential ingredients and delicious.

[@mrssnowbound6694]

I love how my daughter who just turned 1yo last month gets excited and smiles when she hears your voice Chef John. Maybe I have a Mini Chef in the making.

[@barrymalkin4404]

Julia Child reincarnated perhaps. It sounds wonderful.

[@jtking76]

Much more comforting than Julia Child and probably just as talented.

[@CarlosRodriguez-dd4sb]

"Just in case someone wanted three..." Love it

[@deletesoon70]

I'm stealing that, it's me all over.

[@karenlombardi8242]

I made this tonight ... I’ve never been a fan of Italian sausage, but you made this look so good, I had to give it a try. All I can say is - thank you sir, this is genius! I ended up simmering it for over 2 hours and it was pure perfection - the sausage was a completely different texture than I’ve ever had (and the reason for my previous dislike). My Italian husband is a happy man with leftovers all packed for his lunch tomorrow ... oops, how is it he only has 3 pieces left? 😂

[@ramencurry6672]

May his belly be full

[@jamieparker3317]

Option 4: crumble some sausage into the sauce AND cook some sausage whole and simmer those in the sauce.

[@connorbradley8721]

My mom's recipe is ground beef and sausage in a homemade sauce. It is heaven, especially with some garlic bread to mop up the sauce.

[@dylan_1884]

This guy is WILD about the sausage!

[@yertelt5570]

Exactly what I do, I crumble the sweet and leave the hot in big slices (quartered), that way the sweet gets through the whole sauce and the hot is optional if you don't want it.

[@siouxsiemendez-lima7044]

I like how you think😃

[@parson7260]

I have raised two kids on my own for 12 years....stayed single and dedicated myself to make sure my kids have everything they need. What I wouldn't do to come home to a meal like this!!

[@JJLearnsStuff]

I’m not sure if I ever noticed before, but I love the “what’s your food wish?” Comment at the end of the video! I literally imagined how I could do that during the next week, and pictured the time of day, and even what I would want to pair that dish with! I was in heaven!! Thank you for the instructions and inspiration Chef!!

[@Shafferelli]

This is close to my grandmother Laurcella's recipe, taught to me in 1964. Chef John is half west coast Italian like me. He gets it! There is Italian food, and then there is Italian American food. No matter where, a sausage cooked with this method is a thing of beauty.

[@jimmyz7218]

That's how my dad used to make it when I was I kid. Thanks for reminding me!

[@robertgoss4842]

Wow. Your spirit of sacrifice and concern for others is a beautiful thing. Imagine...serving yourself five pieces of sausage, just in case one of your guests only wants three. What a guy. And what a chef. I seldom miss your videos. Thanks a million, Chef John!

[@Teenar99]

Excellent recipe! As an Italian, instead of the one you've chosen, I personally use "luganega" which is a thin, long, northern Italian sausage. I open the casing on one side and "pinch out" small chunks of meat, resulting in some irregular and loosely-packed meatballs. After browning (and without removing the sausage from the pan) I add onion, chili pepper and deglaze with wine, to then add the tomato and cook it until ready.

[@k8eekatt]

Mouthwatering description of your yummy spagetti🌹

[@davee4555]

Wow! Martyring himself by taking 5 sausage slices. Such selfless sacrifice for the many that will only take three, saving them from all that guilt. (tear)

[@fuferito]

I'm here for the enchanting up and down cadence of the instructions, and the signature ditty at the end.

[@uconn1729]

And don't forget about his classic line "after all you are the ______ (insert random refererence here that rhymes with sausage) of your italian sausage"

[@maggiemac5572]

This is how I make mine❣️❣️ I also use this to make sausages and peppers on a bun. Cook the peppers separately and add to the sauce and sausages on a big beautiful bun. Delicioso .😘😘

[@Richie_P]

It's refreshing to see an unpretentious gravy recipe that doesn't require an entire Sunday afternoon and six different kinds of meat.

[@bobparker9511]

My Mom is Italian and she shared her spaghetti sauce recipe w/me years ago (I"m 56) and I've made it that way hundreds of times. This technique is quite different and really very good! Put it in the fridge overnight and made up some fresh pasta. Sweet Tomoto! So very tasty!

[@alexcummins5496]

Chef John’s account has been hacked! There were 0 pinches of cayenne pepper.

[@Zombull73]

Feel free to add it. You are after all the Diane Keaton of your cayenne eatin'. (Apologies to Chef John.)

[@Scrambledbrains3601]

@@Zombull73 nicely done 🙏

[@Robcheeto]

Noooooooo! Cayenne?

[@cdnshark19]

Awesome Rags reference CJ! Having seen how he and the 2014 Giants coaching staff chow down on good ol' fashioned Italian American in Scottsdale, he would totally be down with this recipe with a bottle or two of red!!!

[@alexhurst3986]

The best instruction in a cooking video ever... "How much flavor is that going to add. Well I can't tell you exactly but I do know it's more than none." Golden!

[@dianapopova4873]

I can honestly turn on a Chef John's video and go to bed, his voice is perfect for telling bedtime stories!

[@stefaniray759]

I would have gone with "After all, you ARE the boss of your italian sausage sauce". But yours was good too!

[@maybememories925]

😅👏🏼

[@ZChango]

I tried this technique/method and was *astounded* at how transformative it was to the jarred sauce I tend to use and the mild Italian sausage I used. The store I frequent has solid Italian sausage but nothing to write home about, but as this tender meatball texture it was wonderful. The technique was also very simple and frankly I only had to stir the sauce a few times as the water did a great job of thinning things out just enough during the process to not scorch the bottom of my pot. Thank you Chef John, I have tried several of your recipes and all of them have been wonderful. I just finally wanted to send another well-deserved thumbs up your way as one of your many fans!

[@candygram4435]

I've always done it this way, substituting red wine for the white

[@TimothyReeves]

Adam Ragusea may be wearing off on Chef John?

[@mattmayo3539]

This recipe makes me smile as it’s the very simple quick version that my Mimi made on top of a full fledged 12 hour simmer meat sauce. Mimi Approved!

[@SecretsInTheOvenFoodChannel]

I am in love with Italian sausage spaghetti!!! Huge spaghetti lover here! 🤤 Thank you for this video, Chef John! 🍝

[@bodugok]

got to this video fast enough the food is still warm

[@ohthatnate2192]

I remember watching this channel constantly I think 5 or 6 years ago. I return and see that the format hasn't changed, it brought a tear to my eye. Good to see you still teaching recipes :)

[@alhanfuller8325]

You know he is a chef,he eats what he cooks

[@lucygoosey9777]

Hi Chef John! Thank you for this! Living in Upstate NY and it’s SO cold today and going to cook all day today!

[@pivkemrzli2297]

i have never heard of italian sausage, which is strange because i live right next to italian border. but i made this dish today with just regular pork sausage, and it was amazing!

[@drwgisblaidd2650]

I bet in Italy, they just call it sausage.

[@rogerwalker9191]

Need to be sure there's fennel & Garlic added if using Breakfast sausage

[@boonek2418]

Just amazing!! So delicious! I’ve replaced so many of my old recipes with Chef John versions. And at this point, if I’m looking for a new recipe, I first check to see if Chef John has one.

[@charlesgrybosky1916]

I made this for myself and my family this evening. One of the best pasta dishes I’ve ever tasted and definitely the best one I’ve ever made myself. Thank you so much Chef John!

[@ribbonsondrums]

"Boil the pasta one minute less than the package says". You're speaking my language! 🤠

[@paul_domici]

I love making this on my crockpot! I cook it on low for 12hrs!!! It's amazing!!!

[@billz.3444]

I cant stop cooking this, thanks Chef John

[@ansonhughes4965]

Hey Chef John, I wanted to thank you for sharing this great recipe. My family loved it!

[@brandonvistan7444]

Everyday with a new Chef John video is a good day.

[@novavega7394]

I was just thinking, "I need something easy for dinner tonite" and then here you come.Get out my head Chef John! 💕

[@julianvickers]

It’s easy but it’s certainly not a weeknight meal after work, considering the cook time unless you’re doing stuff ahead of time.

[@novavega7394]

@@julianvickers Working from home today makes it perfect! Certainly not a Wednesday night meal unless these guys surprise me 😒

[@drwgisblaidd2650]

@@julianvickers depends on what time you go to work, 5am for me.

[@yankeesfan8561]

Im definitely trying this when I go to the supermarket on Sunday. Looks amazing!

[@bulletfingrz]

I love your channel. I have been making your Christmas lasagne for the past 3 years now. Amazing!

[@HappyNBoy]

I love how this is a 10 minute video about just cooking some Italian sausage in your jarred pasta sauce.

[@JohnSS3303]

.... that also takes 2 hours to make...

[@sanautin]

Note to self: Pick up some Italian sausage tomorrow. Oh...and some white wine!

[@onewhoneedstoknow]

Amazing Flavor! Now I know why a long simmer makes all the difference in taste & yes texture! Thx Chef John! Your style, audio & video make cooking a breeze!

[@fatttelmundo]

Keep up the good work, Chef John. You've always been the man

[@laclulola4988]

You are the Mario Andretti Of your Italian sausage spaghetti 😊

[@HappyCat3096]

"I decided to give myself 5 pieces in case somebody else wanted 3."

[@yertelt5570]

I usually crumble the sweet sausage in the sauce and leave the hot quartered, that way people who don't want hot sausage can avoid them. The thing I was doing wrong was quartering the sausage before I cooked them causing them to swell out of their casings a bit. Had a total face/palm moment when I saw the sausages being browned whole, was like "wait weren't those sliced in the thumbnail?" then it hit me, if you cook them whole they can't swell out of the casing, duh! Always learn something from Chef John!

[@user-cl9qe4rg7t]

My (Italian) Mom always used to drain the pasta, put the pasta back in the same pot, then put a ladle of sauce... just the juice of it... into the drained pasta with a handful of grated parm... mixed, covered, and let rest for a few minutes before plating with a fully loaded ladle of sauce on the top (and more parm of course). She was never a "put all the pasta in the sauce" gal... but like you said "never naked pasta on the plate". Brings back great Mom cooked meals memories... Thanks Chef John.

[@theroguetomato5362]

If fat equals flavor, I'm the most delicious person on the earth.

[@MadnessStalker]

Not really. You're just a tomato, rich in Lycopene

[@kristen7623]

Me to hahaha

[@toadsage]

Your username and pic are a nice reference to Final Fantasy 12

[@suecastillo4056]

Cruel but fair…

[@cloisterene]

One of my favorite dishes, I usually prefer to make it with hot (spicy) Italian sausage. But incidentally last night I cooked up a lovely batch of spaghetti sauce with homemade meatballs in the slow cooker. Yum!!

[@Jeff-rd6hb]

@Food Wishes Chef John, I made this tonight. I doubled up on the sausage & used fettuccini instead of spaghetti. It was fantastic, and the whole family raved about it. I've made quite a few of your recipes, and they've all been big hits in my household. So, from the bottom of my heart, thank you for all you do. You da man!

[@TheSlavChef]

I love a nice Chef John video for the perfect end of the week! Love spaghetti and these would be kickass!

[@lawrencetaylor4101]

I've changed how I eat spaghetti since I started watching Chef Giovanni.

[@randomjunkohyeah1]

I can tell Chef John is using Rao’s marinara! Everyone who can afford it (it’s not *that* expensive) should use it any time you’re not going completely homemade. It is criminally good. Like, obscene.

[@sappyjohnson]

Have you ever tried Victoria white linen marinara? It's slightly better than Rao's

[@emergnurse]

Yes to Rao’s Marinara! Costco has it( comes in 2 bottles) and Whole Foods sell it individually. Here in Vancouver. I’m happy!

[@kimbolaya1234]

My in-laws do something very similar, but a little less effort! They are northern Louisiana residents with italian heritage, and this dish is therefore called "sessitsa." Prick sweet italian sausage with a fork, 3 times on each side (6 pricks per sausage) and then summer in boiling water for 30 minutes. Use the pot/water you will use for the spaghetti. Remove the sausage and simmer in marinara sauce for 30 minutes (make sure they are fully covered by sauce). The sausages come out so juicy, tender, and it's a house favorite!

[@susanmarino8026]

I love the sausage cooked in gravy. It is so tender and flavorful. Not many people cook it this way. Thanks for showing the recipe.

[@edsteenhorst6484]

Hi Chef John, I've been making spaghetti sausage on a weekly basis, and I never have leftovers. Instead of Italian, I use British bangers and whole and crushed tomatoes (28 oz. each). I remove the skins and cut the sausages into fours, browning them and toss it all into a slowcooker for up to 4 or 5 hours.

[@DrBrunoRecipes]

Wow. Lovely recipe 👌🏻 Greetings from Scotland 🏴󠁧󠁢󠁳󠁣󠁴󠁿

[@Barbarra63297]

It's one of the biggest things I've missed since I moved from Ohio to Danmark in 06. I have been making my own sweet Italian sausage for years now, thank goodness Danmark's ground pork is absolutely delicious. I make it bulk, no casing, then fry it into large crumbles and add the sauce and simmer until it's reduced like your's is. So delicious. I also make chicken sweet Italian sausage, which I used to buy at an Italian deli/grocery store back home, also delicious! Now I have to get a pack of sausage out of the freezer and make this for dinner tomorrow, thanks John! lol I guess the thing I miss more than the sausage are all my Italian friends back home who taught me the tricks and tips of Italian cooking.

[@AmazinglyAwkward]

Thank you Chef John, saw someone eating some tasty looking pasta and so came to you looking for a dish I could do with the ingredients I already had in. I know can always count on you!

[@Eclyptical]

No one ever believes me when I tell them that italian sausage is superior to meatballs smh

[@comesahorseman]

Are you kidding? Of course it is!! 😄

[@Mark-in1im]

What about when you put Italian sausage IN the meatballs?

[@thomasodetinape4180]

You never had my Mamas...... Sausage is great tho.......

[@cisium1184]

I believe you. It's not even close.

[@thomasodetinape4180]

@@cisium1184 Sadly the only recipe she didn't leave me.

[@Glottis]

I still have Anne Burrell in my head: "brown food tastes good"

[@wing3389]

Another great recipe Chef John. Thank You !

[@Heroesbleed]

Definitely going to try, thanks Chef.

[@adoby83]

The fourth method: Carefully remove the casing from the cold sausage. Cut the bare sausage in four pieces and fry. More sides to brown means more taste. Then remove the sausages while you deglace and boil up the tomato sauce. Then add back the still hot sausages. Stir carefully to keep the sausage pieces as intact as possible.

[@Lifestyle8]

Have a great time ahead😊 Sending lots of love from Life style to everyone who reads🥰❤

[@chevyblueangel]

Excellent recipe!! Thank you Chef John!! And we love it when you sing "Enjoy!" :)

[@rhiahlMT]

I always love it when you put up a recipe I can change to a diabetic meal. Use the ground Italian sausage, omit wine (chicken broth), use RAO's sauce or your own, skip the pasta and make an Italian type chili. Also, I can replace the noodles with some al dente cabbage if I want. Half the pot to the family with pasta, half to me and into the freezer!

[@cinnamon4]

This is the first time I see someone actually cook Italian SAUSAGE and not just taking ground meat

[@judemansur2194]

I COULDN'T WAIT to make this! Chef John, you never disappoint! I made a few adjustments for my taste and increased sauce by 1/2 recipe, used a prepack of 5 sausage links, and added 1 tablespoon of brown sugar!!! For the pasta, I used linguine. As I devoured, I reminded myself of my dog, who doesn't like to be bothered while she is eating :)))) Will make this for the rest of my life!

[@eviola11]

don't add brown sugar jesus

[@kimberlyhangs977]

Chef John, you are wonderful. Every video is so well done. Your voice is a smooth as your lovely food videos.

[@robfohl]

Looks delicious Chef John.. Can't wait to try it!

[@vargapa101]

Will try next time. Next level: will try to make the sausages myself. Just need to gind THAT recipe

[@deb8911]

When my nephew was 3 he got a toy poodle for his birthday. The dog had “coiwy hair like psketti” so the dog was named sketti. 12 years later, that dog is still alive and we have to explain his name to each new person he meets 🤣😂 I’m sure chef John wouldn’t need an explanation.

[@wandasetzer1469]

This is perfect for all the people in the Northeast who are going to be snowed in. Nothing is better in winter than spaghetti with sausage. Now if I could just find sausage like that in this backwater where I live . . .

[@drwgisblaidd2650]

Got a pot going now, I did add thick sliced garlic, crushed red pepper, and a lot of sliced fresh mushrooms, now the waiting. I am the Boss of my spaghetti sauce. 🤤🤤🤤🤤🤤

[@drwgisblaidd2650]

ended up, sandwiches, amazing. Pasta tomorrow, , lot's of way's to use this, thank you, Chef John!!!!!

[@rehanali906]

He is on youtube since 12 yeats omg a living legend

[@joelbrittain6379]

Less common? I ALWAYS make my sauce like this -- except I use a mix of hot Italian and honey-garlic sausages. I don't think its authentically Italian but I can verify that its authentically good.

[@PhilGeissler]

This has become a staple food in our household! Thanks Chef John!

[@hendynv]

Hi Chef. I made this yesterday following your recipe (1/29/2021). Turned out wonderful.

[@KitKat-nz3up]

Thank you chef John ❤️ now I know what I want for dinner

[@batfink7133]

I see you used RAO's. Another good jarred sauce is Victoria trading co. . My wife and I even like to mix one jar of each.

[@saltycrow]

I love Victorias too. So delicious, not too sweet, not to spicy. I've never seen the other brand you mentioned where I shop. I'll have to look closer. Maybe they carry it and I just miss it. I've really been lovin that Victorias so much I honestly don't look any further.

[@lizzybizzy3017]

We love those two sauces as well! We were always buying them when we saw them on sale. Then we discovered Muir Glen, (organic) equally delicious and half the price! There are different flavors, too. Which is a win in our book. 👍

[@batfink7133]

@@lizzybizzy3017 Never had Muir Glen. I'll have to pick some up. Thanks!

[@mathieuverschelden4525]

This looks great chef John. Might want to try this recipe.

[@LMNevada]

Wonderful!!!recipe. Thank you so much!

[@tarynrussell6767]

I’ll take 5 pieces in case someone wants 3 - took me out 😂

[@forearthbelow]

I would have scoffed 4 pieces before dishing up the four meals 😂🤣😮🤣🤣🤣

[@socrates39]

“Dave Righetti..” I see what you did there.

[@BearODice]

Who would have expected a Dave Righetti reference in 2021? I didn't but it sure did make me smile!

[@cdnshark19]

We all love Rags!

[@WhiskyCanuck]

Speaking of closers

[@tommywilliamsjr.697]

@@BearODice That came out of nowhere!

[@reformerx667]

I made this tonight. I added quite a bit of chilly pepper and smoked paprika. It was fantastic! Thank you for sharing.

[@davidbuswa9425]

Thanks for sharing a new method of cooking sausages and pasta. I will try this way from now on

[@jonkirkwood469]

"...but I do know it's more than none." Wisely put. This very closely resembles how my late father-in-law prepared sauces and pasta. It looks delicious. EDIT: I've prepared this recipe twice. It's easy and very, very good. Everyone, from me and my no-Italian son-in-law, my quarter-Italian grandkids, my half-Italian kids, to my full blooded Italian wife, loves this. It makes a great leftover, too. The more fennel the sausage has, the better tasting the sauce will be.

[@b_k_plays]

Chef, how do you feel about reducing the sauce slightly "too far" to intentionally allow yourself to finish with a ladle or two of the pasta water? Or will the starch offset the texture of the sauce and make it too thick?

[@johnasaro7942]

You could do this. It would probably lead to a slight creaminess.

[@Ena48145]

Hope you tried it! Would definitely make it creamier as John said!

[@beef4847]

This is so simple and can’t wait to try it!

[@AllWorkAndLowPay]

I go to your blog/videos for help more often than any other source on the web. Thanks so much for what you do Chef John! Would you consider doing a video on how to make Philly soft pretzels ?