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Whole Wheat Spaghetti with Hot Sausage and Edamame in a White Wine Tomato Cream Sauce
Pasta is definitely my go-to when I want a fast and foolproof dinner. I recently ordered the Organic Whole Wheat Spaghetti at Brandless.com ($3 for a 2-pack) and I decided it would be a good night to try it out. I had a bit of white wine leftover from the other night and used it as the base for a tomato cream sauce. Spicy sausage added texture and some much needed heat the creamy sauce, and some edamame beans were a welcome change to the usual peas. The whole dinner came out together in about a half hour so it was a perfect weeknight meal.
I started by browning off a pound of hot Italian sausage in a large frying pan over high heat with a few tablespoons of olive oil. I like to use the ground sausage because I prefer the texture, but you could chop up links of sausage too. Meanwhile, bring a large pot of salted water to a boil.
Remove the sausage from the pan with a slotted spoon when its browned and cooked through, leaving the excess oil in the pan.
Lower the heat and add half a diced white onion and a pinch of salt, sauteing for a few minutes until translucent. Add a clove of minced garlic for the last minute of cooking.
Pour a quarter cup of dry white wine into the pan and stir with a wooden spoon to scrape up any browned bits. Simmer the wine until it is about halfway reduced, about two to three minutes. While the wine is simmering, drop the spaghetti into the boiling water and cook for about 7 minutes until it's al dente.
Add half a cup of crushed tomatoes to the pan, along with another big pinch of salt. Stir the tomatoes into the wine.
Add a cup of whole milk to the pan as well, stirring and allowing to simmer for another five minutes until the sauce is just slightly thickened.
Remove the spaghetti from the water with tongs or a slotted spoon - do not rinse it! - and transfer it straight to the frying pan with the still simmering sauce. Stir the pasta around until it is coated in the sauce.
Add the sausage back to the pan as well as a cup of frozen edamame beans and stir to combine. The beans will defrost instantly in the the hot pan.
Serve with a sprinkling of parmesan cheese on top and enjoy an easy weeknight meal!
Recipe:
Total Time: 30 minutes| Serves: 4
Ingredients:
2 tbs olive oil
1 lb hot Italian sausage
1/2 white onion, diced
1 clove garlic, minced
1/4 cup dry white wine
1/2 cup crushed tomatoes
1 cup whole milk
1 tsp salt, plus more for salting pasta water
1/2 box whole wheat spaghetti
1 cup frozen edamame
Parmesan cheese, for topping
1. Begin by bringing a large pot of salted water to a boil.
2. Heat 2 tablespoons of olive oil in a large frying pan over high heat. Add the sausage and cook for 8-10 minutes until browned, breaking up with your spoon as you go.
3. Remove the sausage from the pan with a slotted spoon and set aside. Lower the heat to medium-high.
4. Saute the onion with a pinch of salt for about 4 minutes or until translucent, then add the garlic for one minute more.
5. Pour the white wine into the pan and simmer for 2-3 minutes until reduced by about half. Add the pasta to the boiling water.
6. Add in the crushed tomatoes and stir, then stir in the milk. Add about a teaspoon of salt. Taste for seasoning.
7. Simmer the sauce for about 5 minutes until it is slightly thickened.
8. Remove the spaghetti from the boiling water with tongs when it is al dente, and drop it straight into the sauce. Do not rinse it! Going straight from the water to the sauce ensures the sauce will stick to the pasta and coat evenly.
9. Stir the pasta into the sauce, then add the sausage back in along with the edamame. Stir for a minute until everything is combined and serve with a sprinkle of parmesan on top.