Coal Camp Spaghetti with Sausage
A simple red-sauce spaghetti loaded with Italian sausage, born from company-store pantries and Sunday dinners in the coal camps. It leans hearty and tomato-forward rather than delicate.
- Prep
- 15 min
- Cook
- 90 min
- Total
- 105 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 520 kcal
Equipment
- •Large pot
- •Deep skillet or Dutch oven
Nutrition
Per serving, approximate
- Calories
- 520 kcal
- fat
- 20
- carbs
- 58
- protein
- 24
- calories
- 520
Instructions
- 1
Heat olive oil in a Dutch oven. Brown the sausage, breaking it into pieces, for about 8 minutes.
- 2
Add onion and garlic. Cook until softened, about 5 minutes.
- 3
Stir in tomato paste. Cook for 1 minute to deepen the flavor.
- 4
Add crushed tomatoes, oregano, and basil. Bring the sauce to a simmer.
- 5
Cover partially and simmer over low heat for at least 1 hour. Stir occasionally.
- 6
Meanwhile, cook spaghetti in salted boiling water according to package directions until al dente (firm to the bite).
- 7
Drain pasta and toss with the sauce, or ladle sauce over individual portions.
- 8
Top with grated Parmesan before serving.
Chef's tips
Let the sauce simmer for at least 1 hour so the sausage flavor fully blends into the tomatoes.
Storage
Refrigerate sauce separately from pasta for up to 4 days.
Reheating
Reheat sauce on the stovetop over low heat, adding water if needed, then toss with freshly boiled pasta.
Common mistakes to avoid
- •Rushing the sauce, which leaves it tasting flat and acidic
- •Overcooking the pasta before the sauce is ready
Serving suggestions
Cooked Coal Camp Spaghetti with Sausage?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from West Virginia
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
