Entrée: Italy – Spaghetti Con Salsiccia, Pomodorini E Vino Bianco (Spaghetti with Sausage, Cherry Tomatoes and White Wine)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 10 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

14 oz (400 g) spaghetti
12–14 oz (350–400 g) Italian sausage, casings removed
9 oz (250 g) cherry tomatoes, halved
2 cloves garlic, thinly sliced
1 / 3 cup (100 ml) dry white wine
3 tbsp (45 ml) extra-virgin olive oil
Pinch of red pepper flakes (optional)
Fresh parsley or basil, salt, and black pepper to taste
Grated Pecorino or Parmesan to finish

Show original ingredient measurements

14 oz / 400 g spaghetti
12–14 oz / 350–400 g Italian sausage, casings removed
9 oz / 250 g cherry tomatoes, halved
2 cloves garlic, thinly sliced
1 / 3 cup (100 ml) dry white wine
3 tbsp (45 ml) extra-virgin olive oil
Pinch of red pepper flakes (optional)
Fresh parsley or basil, salt, and black pepper to taste
Grated Pecorino or Parmesan to finish

Instructions

1. Heat oil in a skillet, add garlic and red pepper flakes; sauté until fragrant.
2. Add sausage, breaking into pieces, and brown well.
3. Add cherry tomatoes and cook until they begin to soften, about 4–5 minutes.
4. Pour in white wine, increase heat slightly and let it reduce by half to concentrate flavor.
5. Meanwhile cook spaghetti until al dente, reserve some pasta water and drain.
6. Toss spaghetti with sausage-tomato mixture, add reserved water if needed for a glossy finish, season and serve with herbs and grated cheese.