17 February, 2019
Easy Spaghetti Dinner
2 Tablespoons plus 1 teaspoon cooking oil, divided
1 package (19 ounces) mild Italian sausage links
½ cup water
2 teaspoons salt
½ pound spaghetti noodles
1 jar (24 ounces) your favorite spaghetti sauce (we like Prego “traditional”)
1 can (8 ounces) refrigerated crescent roll dough
4 ounces grated Parmesan cheese (optional)
In a large skillet, heat 2 Tablespoons of the cooking oil over medium heat for 2 minutes and add the sausage links. Cook for 5 minutes, gently moving each link with tongs so they don’t stick or burn, then turn over each link and cook for another 3 minutes. Add the water, cover and simmer for 10 minutes.
Meanwhile, bring 3 quarts of water to a boil in a large, 5 or 6 quart pot. Add the 1 teaspoon of cooking oil and the salt. Stir. Add the spaghetti noodles and boil for 10 minutes.
Remove the cooked sausage links to a plate lined with a paper towel to drain off any grease and cool.
Preheat the oven to 350°.
Whack open the can of crescent roll dough and separate the triangles along the perforated lines. Roll each triangle into a crescent shape and place on a baking sheet, about 1″-2″ apart. Bake for 9-10 minutes, until lightly browned.
Drain the cooked noodles in a colander. Do not rinse. Set aside.
Return the large pot to the stove and pour in the spaghetti sauce. Cook over medium heat, bringing the sauce to a low boil.
Cut the cooled sausage links into ¼ inch coins and add to the sauce.
Add the cooked spaghetti noodles to the sauce. Stir to mix well and remove from heat.
Ladle the spaghetti into large bowls. Top with grated Parmesan cheese and serve with the warm crescent rolls.
We typically use 2 ounces of pasta per person, so one half of the one pound spaghetti box should be enough for 4 people.