RUUSVUU’s Killer Spaghetti
The bold choice of hot Italian sausage over traditional hamburger infuses my spaghetti with explosive flavor. I opt for high-quality store-bought sauce—why reinvent perfection? A generous dose of crushed garlic, a robust blend of Italian seasonings, and a slow reduction with a cup of red wine elevate this dish to truly "killer" status.
Ingredients
1–2 tablespoons crushed garlic
1 cup red wine
2 teaspoons Italian seasoning (a blend of dried oregano, basil, thyme, rosemary, and marjoram for robust, aromatic depth)
1 jar (24–28 oz.) high-quality spaghetti sauce or marinara
1 lb. pasta (preferably spaghetti or linguine)
Instructions
Brown the hot Italian sausage in a large skillet over high heat, breaking it apart until fully cooked.
Add 1–2 tablespoons of crushed garlic and sauté for 1–2 minutes until fragrant.
Pour in a tablespoon or 2 of red wine to deglaze (if needed) and fill the kitchen with love.
Sprinkle in 2 teaspoons of Italian seasoning, stirring to release its herbal aroma.
Pour in 1 cup of red wine, allowing it to simmer and reduce slightly for rich flavor.
Stir in the high-quality spaghetti sauce or marinara, then reduce heat and let the sauce simmer for 2–3 hours to reduce the sauce and meld the fStart by browning the hot Italian sausage in a large skillet set over medium heat. Break the sausage apart as it cooks so it forms small, even crumbles. Continue until the sausage is fully cooked and no pink remains. Add 1–2 tablespoons of crushed garlic and sauté briefly, just until the garlic becomes fragrant and releases its flavor, about one to two minutes.
If there are browned bits stuck to the bottom of the pan, deglaze with a tablespoon or two of red wine. Scrape up those flavorful caramelized bits—they add depth and complexity to the sauce. Next, sprinkle in about two teaspoons of Italian seasoning and stir well to allow the herbs to bloom in the heat and infuse the sausage.
Pour in one full cup of red wine and bring the mixture to a gentle simmer. Let the wine reduce slightly so the flavor concentrates and blends with the sausage. Stir in your favorite spaghetti sauce or marinara. Before discarding the jar, add a small splash of wine into it, replace the lid, and give it a good shake to release any remaining sauce; pour this into the skillet as well.
Reduce the heat and let the sauce cook slowly for two to three hours. The long simmer allows the sauce to thicken, reduce, and develop a rich, hearty flavor.
While the sauce simmers, boil one pound of pasta in salted water until al dente, following package instructions. Drain well, then combine the pasta with the sauce. Serve hot, garnished with fresh basil, parsley, or parmesan if you like.lavors, but first, pour some red wine into the jar, replace the lid and shake to release the remaining sauce. Pour into the skillet.
Meanwhile, cook 1 lb. of pasta in salted boiling water according to package instructions until al dente.
Drain the pasta, combine with the sauce, and serve hot, garnished with fresh herbs if desired.
Chef's Tips
- <a href="https://www.youtube.com/watch?v=6iSZ0VS1z_4" target="new">See it on Youtube</a>
- The video quality is low - recorded in August 2007
- Brown the sausage well. Don’t rush this step—those crispy brown bits deepen the flavor of the whole sauce.
- Use good wine. Only cook with wine you’d actually drink. Cheap wine tastes harsh once reduced.
- Deglaze like a pro. Scrape the bottom of the skillet with a wooden spoon after adding wine to catch all the flavor.
- Let the herbs bloom. Add Italian seasoning while there’s still fat and heat—it wakes up the aromatics.
- Simmer low and slow. The longer it cooks, the richer and smoother the sauce becomes. Two hours is minimum, three is heavenly.
- Salt the pasta water generously. It should taste like sea water—this is where pasta gets most of its seasoning.
- Reserve some pasta water. A splash can help the sauce cling beautifully to the noodles.
- Try different pastas. Thick sauces pair well with rigatoni, pappardelle, or bucatini—not just spaghetti.
- Add a finishing fat. A knob of butter or drizzle of olive oil stirred in at the end makes the sauce silky.
- Layer your cheese. Freshly grated parmesan or pecorino is superior to pre-grated and melts more naturally.
- Rest the sauce. If you’re not ready to eat immediately, let it sit covered. It only gets better.
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