It's Wednesday

And that almost always means that I'm making dinner for some friends. I decided on a whim last night that I'd create something Italian. Really, I'm re-creating something Italian. I've made it a few times before. It's a hybrid interpretation of two delicious pasta dishes I've eaten at Filomena's and Cafe Milano,  two of the finest Italian restaurants in Washington, DC. Both are located in the beautiful neighborhood of Georgetown.

Spaghetti with Italian Sausage
Serves 4
Prep time: 30 minutes
Cooking time: 2 hours

1 lb hot Italian sausage
1 lb sweet Italian or Sicilian sausage
2 medium onions, finely chopped
6 cloves garlic, finely chopped
4 large Roma tomatoes, diced
2 cups Chianti wine
1 cup chicken stock
3 cups marinara sauce
1 tsp dried Italian seasoning blend
1 tsp cayenne pepper
1/2 tsp crushed red pepper flakes
salt, to taste
1 tbsp olive oil

• Slice the sausage into bite-sized pieces
• In a large, high-sided skillet, sautee over medium high heat in the olive oil until browned on all sides, about 7 minutes.
• Add the onions, garlic, and tomatoes. Season with salt, pepper, and Italian seasoning.
  
• Sautee until softened and just slightly browned, about 20 minutes. Some sticking to the bottom of the pan may occur.
• Add two cups of Chianti. Reduce until thick, about 10 minutes.
• Add 1 cup of chicken stock. Reduce again, about 10 minutes.
• Finally, add the marinara sauce. Cover. Simmer over medium low heat for at least an hour.
• Serve over al dente spaghetti.