serves 4
time 40 mins
difficulty moderate
equipment
  • Pan/skillet
WEIGHT VOLUME QUANTITY INGREDIENT SCALING INSTRUCTIONS
4 oz   4 oz dry cured italian sausage (diced small)  
  1. combine the sausage and the marinara sauce in a medium saucepan and simmer for 30 minutes to soften the sausage.
  2. while the sauce is simmering, heat olive oil in a large skillet over medium heat; add onion and cook slowly, stirring every once in awhile, until softened and nicely caramelized. 3. add onions to the sauce.
  3. add just barely cooked spaghetti to the sauce and simmer for a minute or two longer to finish cooking.
  4. serve with parmigiano reggiano cheese for garnish.
  1 jar 1 jar marinara sauce  
  1 tbsp 1 tbsp extra virgin olive oil  
  1 whole (large) 1 whole large onion (thinly sliced)  
8 oz   8 oz spaghetti (cooked very al dente)  
    grated parmigiano reggiano cheese