spaghetti with Isaan sausage

Yesterday, Andy brought home a huge Christmas hamper filled with imported foods from Italy. I saw the spaghetti and the bottle of Passata di Pomodoro and decided to make a spaghetti with Italian sausage. But rather than try to find what I know will be an inferior Italian sausage, I decided to put in spicy Isaan sausage. Also called herb sausage, this product comes from the Northeast and has a distinctive taste. It is made of pork and spices–I tasted chilies and lemongrass among them. I bought two, already cooked and curled up so cozy, at the Seri Market, Paradise Park in Bangkok.

Ingredients
2 Isaan sausages cut into rings
2 tablespoons olive oil
2 large cloves garlic, minced
1 small onion, coarsely chopped
1 x 24 1/2 oz. (720 ml) bottle Mutti Passata di Pomodoro (tomato sauce)
4 tablespoons fresh holy basil, chiffonaded
black pepper to taste
4 portions spaghetti
lightly salted water
1 cup mozzarella cheese, grated
1/4 cup Parmesan cheese, grated

Put lightly salted water on to boil. Cook the spaghetti according to package directions until al dente.

Heat the oil in a large skillet on medium high. Add the onions and garlic and cook until fragrant and the onions are wilted, about 3-5 minutes. Add the tomato sauce and sausage,  and cook until heated through, about 5-7 minutes. Add the black pepper to taste. Stir in the basil.

To serve, scoop cooked spaghetti into a bowl. Sprinkle on the mozzarella cheese, about a handful. Then top with Parmesan to taste. Generously spoon sausage and tomato sauce on top. I liked it; the sausage had a strong herbal taste that complemented the tart flavor of the tomato sauce. The cheese was discreet.  I served it with a lettuce salad and a simple red wine vinegar and olive oil dressing.

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