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My Canadian Love Affair | Spaghetti with Italian Sausages

Course: dinner
Servings: 4
Author: Wanda Baker


  • 2-3 tbsp olive oil
  • 2 cloves garlic minced
  • 1 small onion chopped
  • 3 1.5 lb Italian sausages
  • 1 can artichoke hearts chopped
  • 1 tbsp sundried tomatoes
  • 6-8 roma tomatoes
  • 1/4 cup fresh basil or
  • 1 tbsp dried basil
  • salt and pepper
  • Asiago Cheese grated
  • 1 box Spaghetti


  • Start the water for your pasta. Once boiling salt it well and drop your noodles in.
  • Over medium high heat and in a large sauce pan, saute onion in olive oil. After about 5 minutes or when onion starts to turn translucent, add your garlic.
  • Meanwhile in a second smaller pot of boiling water score the top of your tomatoes with an X and drop into the pot of water. Blanch for about 2-3 minutes or until the skin starts to peel back from the X. Drop into a bowl of ice water to stop the cooking and start peeling off skin. Chop and set aside.
  • Take sausages out of casings and break up in pan with onions and garlic. Cook until brown.
  • Add artichoke hearts and tomatoes. The tomatoes will start to melt into the sauce. Simmer about 10 minutes.
  • Add in basil, and sundried tomatoes. Simmer another 10 minutes. If mixture starts to dry add a splash of pasta cooking water.
  • Drain pasta, reserving 1 cup of pasta water. Drop into sauce pan and toss. Turn off heat. Add in a little of the pasta water to keep it all loose.
  • Pour into pasta serving dish and top with more fresh basil if available and lots of freshly grated Asiago cheese.